Dark Chocolate

Eating dark chocolate (70-80% cocoa) is a decadent way to increase nitric oxide levels. Flavonols are natural chemicals found in cocoa that help the body produce more nitric oxide.

Cocoa flavanols, in particular, have been shown in studies to aid in the formation of optimal levels of nitric oxide in the body, which improves heart health and protects cells from oxidative damage. A 15-day study of 16 persons found that eating 30 grams of dark chocolate every day resulted in substantial increases in blood nitric oxide levels. Furthermore, both systolic and diastolic blood pressure levels — the top and bottom numbers of the diastolic pressure — decreased in participants. Dark chocolate has been related to increased blood flow, improved brain function, and a decreased risk of heart disease due to its high level of nitric-oxide-boosting flavanols.