Un nuevo estudio pubicado en "Heart" apoya la tesis de que el consumo de chocolate negro reduce el riesgo de cardiopatía. Investigadores del Hospital Universitario de Zurich (Suiza) estudiaron un grupo de 20 varones fumadores, con alto riesgo de desarrollar cardiopatía isquémica, para comprobar si el consumo de chocolate –negro y blanco- afectaba a su función endotelial.
Se pidió a los participantes abstenerse de consumo alimentos ricos en antioxidantes durante 24 horas, y se les dio 40 gramos de chocolate. Al cabo de dos horas, la ultrasonografía reveló que el chocolate negro mejoró de manera significativa la función endotelial, mientras que el chocolate blanco no se asoció a efecto alguno.
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Publicado el 28 de diciembre de 2005
Nueva investigación
Chocolate contra el riesgo cardíaco
Mejoría en la función endotelial.
Se pidió a los participantes abstenerse de consumo alimentos ricos en antioxidantes durante 24 horas, y se les dio 40 gramos de chocolate. Al cabo de dos horas, la ultrasonografía reveló que el chocolate negro mejoró de manera significativa la función endotelial, mientras que el chocolate blanco no se asoció a efecto alguno.
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