For each and every increase in chocolate usage of 50 grams weekly, or about a quarter cup of chocolate chips, the chance of stroke reduced by about 14 %. ‘The beneficial aftereffect of chocolate usage on stroke may be related to the flavonoids in chocolate. Flavonoids seem to be protective against cardiovascular disease through antioxidant, anti-inflammatory and anti-clotting properties. It’s also feasible that flavonoids in chocolate may reduce blood concentrations of bad cholesterol and reduce blood circulation pressure,’ said Larsson.Related StoriesMarriage status associated with survival outcomes pursuing cardiac surgeryInnovation in anaesthesia: an interview with Matti Lehtonen, GE HealthcareFidgeting while seated may be best for usThe offer comes just five a few months after a similar contract targeted the sale of sodas in colleges and areas a limit of 35 percent of total calories via fat; elementary colleges shall possess a limit of 150 calories about each non-nutritious snack.