Scientists have found new useful properties of chocolate

American, Danish and canadian scientists have found that regular consumption of moderate amounts of chocolate reduces the risk of atrial fibrillation (atrial fibrillation).

The strong link between eating chocolate and reduced risk of atrial fibrillation seen in the case when women in a week eat one serving (30 grams) chocolate, and men — from two to six servings. In the first case, the probability of developing atrial fibrillation was reduced by 21% and the second 23%.

Experts say that the most beneficial dark chocolate, and not, for example, milk.

Previously, scientists have shown that regular and moderate consumption of products containing cocoa, particularly dark chocolate, has beneficial effects on the condition of the blood vessels is probably due to flavonoids.