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The flavonoids in dark chocolate seem to have cardiovascular benefits; they improve arterial function. Recent research now suggests that these compounds may also help the brain. Ninety people with mild cognitive impairment were divided into 3 groups. Each day, the participants drank a cocoa beverage that contained either high, medium or low levels of flavanols. After 2 months, the high-flavanol group performed better on a series of cognitive tests, including memory and verbal fluency tests. They also saw improved blood pressure and blood sugar control. Moderate consumption is key so as not to offset the benefits.
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