T Alleyne, A Alleyne, D Arrindell, N Balleram, D Cozier, R Haywood, C Humphrey, L Pran, K Rampersad, D Reyes, S Bahall, R Holder, D Ignacio
Previous studies showed that prolonged consumption of cocoa led to a decrease in blood pressure; however, whether cocoa consumption exerted an immediate effect on high blood pressure was unknown. This study showed that within an hour of consumption, a single intervention of cocoa induced decreases in both the diastolic and systolic blood pressures that were significant.