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The article focuses on the benefits of clinical trials to yield better information and improve the experience for participants and the types such as randomized, controlled clinical trials (RCTs) and observational investigations. Topics discussed include clinical trial provide opportunity to contribute to medical knowledge, clinical trial provide chance to receive a promising new treatment and need of accepting risk for an adverse effect.

The article presents a question and answer about the health benefits of vitamin pills and chocolate.

The article discusses the benefits and risks caused by chocolates in a person's health, particularly in the heart and brain. According to the Harvard School of Public Health's Department of Nutrition scientist, Doctor Eric Ding, the cocoa ingredient of chocolate is beneficial to health but the others like sugar are not. It also cites the study by Ding and colleagues on the benefits of cocoa flavonoids to the heart.

The article discusses the health benefits of cocoa flavanols that are naturally-occurring bioactive compounds found in the cocoa beans of the fruit produced by the cacao tree. It mentions that flavanols are type of plant nutrient found in several foods and drinks such as tea, red wine, and blueberries. It notes that flavanols in cocoa can help lower blood pressure, improve blood flow to the brain, and heart, and fight cell damage.

The article presents an analysis of why drugs may not be enough to treat high blood pressure. One of the reasons is that many people require three or more medications to control their blood pressure, and with the wide range of medications available, it is difficult for an individual to find the right combination. Currently, a new type of treatment called renal denervation is undergoing clinical trials which is an opportunity to develop a treatment that could permanently reduce hypertension.

The article offers information on a study which investigates the health benefits of flavonoids found in cocoa beans and dark chocolate to reduce heart failure risk among middle-aged women. Results show that cocoa and dark chocolate are already linked with a reduced risk for strokes, heart attacks, and death from heart disease. It also suggests that women who consume one to three servings of chocolate per month had a 26% lower risk for health failure compared to women who did not eat chocolate.