HACKETTSTOWN, N.J., March 27 (UPI) -- Adding plant sterols to cocoa flavanols makes for a chocolate that lowers elevated cholesterol and blood pressure, U.S. researchers said.

Researchers at the University of Illinois and Mars Inc. found that, as part of a balanced, low-fat diet, the daily consumption of CocoaVia dark chocolate bars containing cocoa flavanols and plant sterols -- natural plant extracts -- lowered total cholesterol by 2 percent and low-density lipoprotein, LDL or "bad" cholesterol, by 5.3 percent in individuals with elevated cholesterol.

In the double-blind, placebo controlled, cross-over study, the researchers studied 49 men and women with elevated cholesterol, who followed the American Heart Association Step I diet. Study participants who consumed dark chocolate bars without added plant sterols had cholesterol levels not significantly affected.

The study, published in the Journal of Nutrition, also found the regular consumption of these flavanol-rich chocolate bars reduced systolic blood pressure by 5 percent after eight weeks.

Mars, the makers of CocoaVia, said the percent of cacao or cocoa does not indicate cocoa flavanol content -- only careful handling of the cocoa can help to retain cocoa flavanol content.

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