Love your hearts before it to late.
If the chocolate seems to protect the heart, now U.S. scientists say they have identified the molecular mechanism, which can be found in the cocoa compounds can protect against stroke damage.
The compound, called flavanols, epicatechin protective fires two roads constructed in the brain, according to a report published online last week in the Journal of Cerebral Blood Flow & Metabolism.
The research team led by Sylvain Dore, associate professor of anesthesia and intensive care and pharmacology and molecular sciences at Johns Hopkins School of Medicine in Baltimore, announced that the China news agency Xinhua on Sunday.
