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A review of 20 studies noted that consumption of flavonoid-rich cocoa products was associated with a significant reduction in blood pressure (23 mm Hg) over 218 weeks ( Cocoa intake has also been shown to improve blood vessel function, blood flow, and HDL (good) cholesterol while decreasing LDL (bad) cholesterol and inflammation all of which can protect against heart disease ( In fact, population studies have linked cocoa intake to a reduced risk of heart failure, coronary artery disease, and stroke ( Anticancer effects The powerful antioxidants concentrated in cacao nibs may have anticancer properties