Heart disease is the leading cause of death in this country, and many of the risk factors that predispose people to this condition can be modified by certain lifestyle choices, especially diet.

With this in mind, an international team of scientists has uncovered new evidence that antioxidant flavanols, which are contained in chocolate and cocoa, may improve the health of people suffering from heart disease. The flavanols in chocolate, catechin and epicatechin, are similar in structure to the antioxidants found in red wine and tea.

Though flavanols can be found in a variety of foods, cacao beans, from which chocolate is made, are one of the richest sources and for many people, perhaps one of the most enjoyable. In fact, after coffee and tea, chocolate is the third leading source of antioxidants for people in the United States.

In the current study, which was published in the Journal of the American College of Cardiology, researchers followed subjects who consumed two identically-tasting cocoa beverages twice a day for one month. Some of the drinks were rich in flavanols, while the control group received only low levels of the antioxidant.

Certain parameters that were indicators of cardiovascular health were then measured, including endothelium function, angiogenic cell production, blood chemistry, heart rate, and blood pressure.

What the researchers found was that flavanol-rich cocoa led to a 47 percent improvement in endothelium function, which is a measure of how much the arteries are dilated. Furthermore, angiogenic cells nearly doubled and subjects experienced a significant decrease in blood pressure.

The findings support previous research which had similar results, though the current data also includes the influence of flavanols on circulating angiogenic cells, which are undifferentiated cells produced in the bone marrow that can develop into the structural cells that line and repair the arteries and veins.

The authors went so far as to suggest that the effect of flavanol-rich cocoa was comparable to such medical interventions as statin drugs and estrogen, as well as such lifestyle changes as getting more exercise and quitting smoking.

The data also opens the door for further work to examine how flavanol-rich foods might be incorporated into a regimen to help treat or even prevent heart cardiovascular disease, which stems from plaque buildup in the vessels that constricts the flow of blood.

It is important to note that, like most things, chocolate should be consumed in moderation. Furthermore, foods like milk chocolate are also high in sugar and fat, which can contribute rather than lessen a person's risk for heart disease.