Ronald Grisanti D.C., D.A.B.C.O., M.S.

New research once again suggests that cocoa may have a beneficial effect on heart disease and stroke.

According to Dr Denise O'Shaugnessy drinking a cup of cocoa can prevent potentially fatal blood clots.

It is now understood that increased platelets in the blood contributes to an increased risk of developing a fatal clot.

When blood clots lodge in our brain or heart there are potentially fatal consequences such as stroke or heart attack.

Dr Denise O'Shaugnessy's research has shown that cocoa inhibits platelet function.

References

Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH, Gosselin R, Keen CL.Cocoa inhibits platelet activation and function. Am J Clin Nutr. 2000 Jul;72(1):30-5.

Pearson DA, Paglieroni TG, Rein D, Wun T, Schramm DD, Wang JF, Holt RR, Gosselin R, Schmitz HH, Keen CL. The effects of flavanol-rich cocoa and aspirin on ex vivo platelet function. Thromb Res. 2002 May 15;106(4-5):191-7.

Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H, Pike MJ, Turner AH, Mann NJ, Sinclair AJ.Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function. Am J Clin Nutr. 2003 Jun;77(6):1466-73.

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