The University of Cambridge found that regular consumption of chocolate might slash the risk of developing heart disease by a third.

114,000 people were studied.  People who ate the most chocolate were 37% less likely to develop heart disease, and 29% less likely to suffer a stroke.

Why? Researchers speculate that chocolate’s high content in polyphenols, antioxidant compounds that boost the body’s production of nitric oxide, helps reduce blood pressure.