A team of scientists found that regular consumption of a new type of chocolate reduces the risk of heart disease. According to the results of the study, it is important to take the food in the right dose..
A new kind of chocolate
Ruby chocolate is a type of cocoa product introduced in 2017 by the Belgian-Swiss company Barry-Calbo. The variety was developed from the beginning of the XXI century, but only recently has been presented at a private event in China.
The taste of chocolate is described as “sweet and slightly sour” with a “faint” cocoa flavor. Production methods are kept secret, so the composition of ruby chocolate is not fully known. However, it is believed that it is made from special cocoa beans.
The company also registered a patent for a special type of food product. The beans are believed to turn purple or pink after being treated with acid and then degreasing with petroleum ether.
What is the effect of ruby chocolate on human health?
A recent study by the Coimbra Polytechnic Institute showed that daily consumption of ruby chocolate lowers blood pressure. The results of the study were published in the English-language journal Nutrition.
Although even milk chocolate is good, research has shown that the ruby version contains up to 90% of cocoa beans. Dark chocolate is also rich in antioxidants and flavonols, but less useful.
The benefits of drinking ruby chocolate have been thoroughly studied, in particular for possible effects on heart health. Flavanols have been linked to a variety of health benefits, from reduced insulin resistance to faster wound healing.
How was the study organized?
To find out how ruby chocolate affects the heart, researchers studied 30 healthy adults. The average age of the volunteers ranged from 18 to 27 years. For about 30 days, people were supposed to eat 20 grams of chocolate per day. Half of the participants consumed chocolate with 55% cocoa, while the remaining consumed ruby chocolate.
Heart rate and arterial stiffness, as well as other values, were measured 30 days before the experiment and 2 days after it. Participants were told that they should not eat other foods rich in flavanol - berries, tea and wine.
All participants showed a significant decrease in blood pressure. However, the effects were especially strong in the group that consumed high-cocoa ruby chocolate.
How does ruby chocolate affect blood pressure?
Systolic value is the pressure in the arteries at the time of contraction of the heart. Diastolic value is a moment that describes the relaxation of the heart muscle. According to the National Health Service, the normal systolic value is from 85 to 135 mm Hg, and the diastolic value is from 65 to 85 mm Hg.
When participants consumed high cocoa chocolate, systolic blood pressure decreased by 3.5 mmHg. In a group of people who took chocolate with a low cocoa content, systolic blood pressure decreased by only 2.4 mmHg. Art.
Chocolate intake lowered diastolic blood pressure by 2.3 and 1.7 mmHg. Art. A group of participants who consumed ruby chocolate had an improved so-called "ventriculo-arterial connection."
Ventriculo-arterial connection is the interaction between the left ventricle and arteries, which together pump blood throughout the body. It is believed that this "enhanced" interaction is due to a decrease in blood pressure and relaxation of blood vessels.
Chocolate intake for heart health
The results of the study prove the benefits of chocolate intake as a preventative measure. According to scientists, further scientific work will help to reveal how ruby chocolate affects other organs.
The recommended preventive dose is 20 grams of ruby chocolate per day. Dosage should not be exceeded due to the high sugar content in foods.
