First, it is a natural ACE, which stands for angiotensin converting enzyme. This enzyme is present in many prescription drugs and helps lower blood pressure by converting the angiotension I protein to angiotension II. Secondly, the cocoa contained in cocoa beans is a rich source of polyphenolic flavonoids which help widen the arteries to increase the production of nitric oxide. Third, it has been shown to reduce chronic inflammation that induces cardiovascular disease. Fourth, it reverses endothelial dysfunction and improves blood flow. Scientists have demonstrated this using a method known as flow-mediated dilation which improves blood flow after using this technique and consuming dark chocolate. And finally, the fifth method is that dark chocolate thins the blood to make platelets less likely to stick together. This prevents the formation of blood clots caused by heart attacks or strokes (Brill, Janet Bond, 172-173). There have been many recent studies showing how dark chocolate can reduce a person's high blood pressure. For example, a German study found that eating an oz. of dark chocolate every day can reduce the risk of heart attack or stroke by 39%. Next came the groups of people who ate one gram of dark chocolate a day. These people showed significant changes in their high blood pressure compared to those who ate the least amount of chocolate per day (Brill, Janet Bond,