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After recent studies which suggested the benefits of cocoa for better working memory and problem solving skills, a new study suggests that the compounds in cocoa may also be helpful in reducing blood pressure.

The researchers from the Cochrane Library reviewed evidence from short-term wherein participants were given dark chocolate or cocoa powder every day, and found that the blood pressure of the participants was slightly lower than others who were in the control group.

Certain compounds in Cocoa, called flavanols are thought to behind the formation of nitric oxide in the body. Flavanols are the same compounds thought to be responsible for better working memory in the elderly, and improving mathematical and problem solving skills in people.

Nitric oxide lets the walls of the blood vessels relax and open wider, which allows better blood flow and reduces blood pressure.

The association between cocoa and blood pressure comes from the fact that indigenous people of San Blas Island in Central American, who regularly drink flavanol-rich cocoa drinks, have normal blood pressure regardless of age.

However, the proper dosages of cocoa drinks have not been established yet, because the concentration of flavanols in cocoa and chocolate products differs according to cocoa processing procedures and the types of chocolate.

To establish the link between flavanol consumption and normal blood pressure, researchers analyzed data from trials wherein people consumed dark chocolate or cocoa powder with a concentration of 30-1080 mg of flavanols in 3-100 g of chocolate each day.

Overall, 20 trials, which went on for a duration of 2-8 weeks, involving 856 people, was studied. In one of the cases, the trial lasted for 18 weeks.  The study revealed that, on an average, flavanol-rich chocolate or cocoa powder reduced blood pressure on average by 2-3 mm Hg.

"Although we don't yet have evidence for any sustained decrease in blood pressure, the small reduction we saw over the short term might complement other treatment options and might contribute to reducing the risk of cardiovascular disease," said lead researcher Karin Ried of the National Institute of Integrative Medicine in Melbourne, Australia, who worked with colleagues at the University of Adelaide, according to Medical Xpress.

In a subset of trials, when chocolate or cocoa powder was compared to flavanol-free-products as controls, the beneficial effects were more pronounced (3-4 mm Hg), whereas the researchers found no significant effect on blood pressure in the second subset with low-flavanol products as control, the report said.

Possibly, low amounts of flavanols do have an effect on blood pressure, but perhaps the difference is so small that it is hard to observe it when compared to the difference made by high flavanol product trials.

"We'll also need to see long term trials, including effects on the risk of stroke and cardiovascular disease, before we can come to conclusions regarding clinical outcomes and potential side effects of long-term consumption," said Ried. "These trials should use flavanol-free products in the control groups to eliminate any potential effects of low-dose flavanol on blood pressure."