The European Society of Cardiology notes that modest improvements can translate into meaningful public-health gains.
Against that backdrop, researchers have been paying closer attention to flavanol which is a plant-based compounds found in tea, cocoa and several fruits.
Interest in these substances has grown partly because multiple teams have reported similar trends.
Research published in European Journal of Preventive Cardiology, involving more than 5,200 participants, found that diets naturally high in flavanols are linked to small yet consistent reductions in blood pressure.
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These findings draw on studies ranging from brief, single-dose experiments to longer dietary interventions involving apples, grapes, cocoa products and isolated flavanol compounds.
Evidence from recent studies
The study reviewed 145 controlled trials and suggests that people with hypertension tend to benefit the most, often showing noticeable reductions after regular flavanol intake.
Participants with normal blood pressure saw more modest shifts, yet researchers reported steadier blood-vessel responsiveness, a sign of healthier vascular function.
Scientists point out that the typical intake in these studies, roughly 500 to 600 milligrams per day, can be reached through everyday portions of the foods examined.
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Another study published in The American Journal of Clinical Nutrition in 2022, linked long-term consumption of cocoa flavanols to lower cardiovascular mortality, whereas multivitamins did not appear to confer similar protection.
Cannot replace medication
Still, experts caution that the evidence is not conclusive.
The University of Surrey team stresses that flavanols should not be viewed as a replacement for prescribed treatment.
Instead, they may serve as an additional tool alongside established lifestyle measures.
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Researchers also note unanswered questions, including how these compounds interact with medications and how they affect people with metabolic conditions such as diabetes.
Sources: Videnskab.dk, The Conversation, European Journal of Preventive Cardiology, and The American Journal of Clinical Nutrition.
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