Table 2.
Group median values and 5–95% CIs for blood pressure in volunteers treated with different dark chocolate formulations
| Means with 5–95% CI for blood pressure (mmHg) |
||||||
|---|---|---|---|---|---|---|
| Before treatment |
After treatment |
Significance |
||||
| Group | Systolic | Diastolic | Systolic | Diastolic | Psystolic | Pdiastolic |
| DC (n = 10) | 135.5 (132.47, 137.52) | 84.5 (81.00, 87.00) | 128.00 (125.00, 132.00) | 80.50 (78.47, 84.00) | <0.05 | <0.05 |
| DC+LC (n = 10) | 130.50 (130.00, 133.10) | 84.50 (82.47, 87.52) | 125.00 (124.47, 127.53) | 81.50 (79.00, 82.52) | <0.05 | <0.05 |
| L-tug (n = 9) | 137.00 (134.80, 139.60) | 81.00 (80.00 85.20) | 130.00 (125.8, 132.6) | 74.00 (72.4, 79.6) | <0.05 | <0.05 |
Volunteers were selected, randomized into groups, and entered the dietary trial. Blood pressure values were obtained for each individual volunteer before and after 28-day dark chocolate product consumption. Median values and confidence intervals were calculated as described in the “Materials and Methods” section.