Spectacular discovery, it turns out chocolate can lower the risk of death for patients who had experienced a heart attack. Those who ate chocolate can reduce the risk of death from heart attack as much as two to three times per mingggunya, than those who never ate chocolate.

In previous research, it was never any evidence that there is close relationship between food made ​​from cacao with lower blood pressure or increased blood flow.

But the study conducted Kenneth Mukammal from Beth Israel Deaconess Medical Center in Boston who first revealed that eating chocolate may keep the risk of death for those who had suffered a heart attack.

"According to our findings, the antioxidants in chocolate is the answer to this," said Mukammal, as quoted by AFP.

"Antioxidants are compounds that can help fight free radicals," he added.

According Mukammal, free radicals are molecules that accumulate in the body and can damage cells. These free radicals also play a role in the occurrence of heart attacks, cancer and aging.

In this study, Mukammal and his team involving as many as 1169 female and male patients aged 45 to 75 years. They then monitor the patient's medical history from 1990 and noted when the first time they had a heart attack.

Researchers also noted the habit of consuming chocolate made ​​by the patient. The result, as has been predicted before, those who eat chocolate appears to be healthier and have longer life than those who do not eat chocolate at all.

Several other factors such as exercise habits, smoking, drinking alcohol and obesity also played a part in this research.