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Sources 

Desch, Steffen, et al. “Effect of cocoa products on blood pressure: systematic review and meta-analysis.” American journal of hypertension 23.1 (2010): 97-103.

Davison, Kade, et al. “Effect of cocoa flavanols and exercise on cardiometabolic risk factors in overweight and obese subjects.” International journal of obesity32.8 (2008): 1289-1296.

Grassi, Davide, et al. “Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives.” Hypertension46.2 (2005): 398-405.

Kwok, Chun Shing, et al. “Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women.” Heart (2015): heartjnl-2014.

Larsson, Susanna C., Jarmo Virtamo, and Alicja Wolk. “Chocolate consumption and risk of stroke A prospective cohort of men and meta-analysis.” Neurology79.12 (2012): 1223-1229.

Mursu, Jaakko, et al. “Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans.” Free Radical Biology and Medicine 37.9 (2004): 1351-1359.

Persson, Ingrid A-L., et al. “Effects of cocoa extract and dark chocolate on angiotensin-converting enzyme and nitric oxide in human endothelial cells and healthy volunteers–a nutrigenomics perspective.” Journal of cardiovascular pharmacology 57.1 (2011): 44-50.

Serafini, Mauro, et al. “Plasma antioxidants from chocolate.” Nature 424.6952 (2003): 1013-1013.


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