Chocolate is now added to the list of helpful dietary factors to reduce the risk for stroke. Women who consumed the largest amount of chocolate were found to have a significant reduction in total stroke, cerebral infarction and hemorrhagic stroke. Women who ate the equivalent to one chocolate bar per week were found to have a lowered risk for total stroke. Substances in chocolate may be neuroprotective. The flavonoids and some of the compounds may have antioxidant or anti-inflammatory properties and therefore become helpful in alleviating factors leading to high cholesterol. Neurology Today, October 20, 2011.