Strokes can bring a slew of unpleasant symptoms that might leave people permanently disabled.

Fortunately, the vast majority of strokes can be prevented. In a recent study, scientists found a tasty food that may lower your risk of stroke.

The majority of strokes are caused by a blood clot blocking an artery, preventing nutrient-rich blood from reaching the brain. Sudden confusion and lopsidedness on one side of the body are the first signs of this blockage.

Adopting heart-healthy practices could help protect the brain from problems like these.

One study found a popular food that could reduce the risk of an event.

Cocoa has been regarded as beneficial to human health since the Mayan and Toltec cultures.

According to the study’s authors, this important ingredient of chocolate includes phytochemicals, antioxidant substances produced by plants for their protection and which have an anti-inflammatory impact in humans.

The study highlighted that it also contains nitric oxide, which enhances blood flow in the veins and, as a result, reduces the formation of blood clots that could cause embolisms. As a result, it benefits cardiovascular health and lowers blood pressure.

Better blood flow leads to improved cognitive function and memory; also, neurogenesis (the process through which new neurons are created) occurs, which aids in the prevention of neurodegeneration (loss of neurons). Overall, it helps memory and cognition, particularly in older persons, said the study authors.

Antioxidants, in turn, help to protect cell membranes and decrease cell damage. Cocoa also contains fiber and chemicals that aid to enhance gut flora while also strengthening the immune system, the authors highlighted.

According to the researchers, the bitter or semi-bitter varieties, which have a higher percentage of cocoa (70 to 80 percent), provide better physical and mental health benefits.

People in pre-Hispanic cultures used cocoa as money, and it was important in some rituals, so it was important to use it. It was exclusively meant for the top crust as far as eating was concerned. It was also consumed by depressed people because it was thought to be a mood-lifting dish.

The reason for this is that chocolate contains sensory components, such as the flavor texture that melts in the mouth and makes us feel good. Additionally, caffeine improves mood and reduces exhaustion, while theobromine acts as an antidepressant.

Salsolinol, a dopamine derivative that serves as a neurotransmitter and is vital in the brain’s reward system, is another substance.

“That’s why we feel happier when we eat chocolate,” the authors explained.

Common chocolates, on the other hand, contain only 20 to 25% cocoa, so their benefits are limited, despite the fact that the calories from sugar and milk are higher. In the case of white, cocoa butter is the predominant ingredient.

Every day, the researcher suggests eating a 10-gram dark or semi-sweet chocolate bar that has at least 70% to 80% cocoa.

However, “if we consume it in excess, we will gain weight,” they warned.

Image Credit: Getty

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