“Although previous studies strongly indicated that some flavanol-rich foods, such as wine, tea and cocoa can offer cardiovascular health benefits, we have been able to demonstrate a direct relationship between the intake of certain flavanols present in cocoa, their absorption into the circulation and their effects on cardiovascular function in humans,” said UC Davis biochemist Hagen Schroeter, who co-authored the paper along with cardiologist Christian Heiss of the Heinrich-Heine University.

“The results of this study provide direct proof that epicatechin is, at least in part, responsible for the beneficial vascular effects that are observed after the consumption of certain flavanol-rich cocoas,” Schroeter said.

You’ll be hearing about this all over the map from here on out. All the chocolate biggies will be quoting the study. Correctly so.

I figured I should point out that it’s only bittersweet or dark chocolate that has significant amounts of epicatechin flavanols. The all-American favorite, milk chocolate, has negligible amounts.

Update: Apparently, the best results from dark chocolate require at least 70% cocoa in the product. Though I’ve only taken a cursory look around — don’t know how heavy these folks are on the science side — they have a bunch of product, taste and source info at seventypercent.com.