Cocoa Reduces Blood Pressure more then Tea

Or so says this German researchers:

The fall in blood pressure credited to cocoa could be expected to
reduce the risk of strokes and heart attacks by 10-20 percent, the report
said.

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.

So now whenever you eat some chocolate you can say I am trying to work on my blood pressure.