Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the Archives of Internal Medicine, published by the American Medical Association.

The drop in blood pressure among participants who consumed cocoa products for at least two weeks was in the same range as achieved by someone taking drugs commonly prescribed to control high blood pressure.

Both cocoa and tea contain polyphenols, a class of chemicals known to help prevent cardiovascular disease that are present in most fruits and vegetables. But cocoa has a different type than tea — procyanids — that appear to be more active.

Treats such as dark chocolate might be substituted for other high-calorie desserts, based on the study’s findings, but “we believe that any dietary advice must account for the high sugar, fat and calorie intake with most cocoa products.

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