Two weeks of cocoa consumption enhances insulin-mediated vasodilatation, but does not improve blood pressure or insulin resistance in essential hypertension, according to a recent study published in the American Journal of Clinical Nutrition. For this randomized, placebo-controlled, double-blind, crossover trial, 20 individuals with essential hypertension received 150 ml of a flavanol-rich cocoa drink twice a day. Antihypertensive medications were discontinued before study enrollment. After a seven-day cocoa-free run-in period, cocoa or flavanol-poor placebo treatment for two weeks was followed by a one-week washout and then crossover to the other treatment arm. Blood pressure was measured three times per week. Results indicate cocoa treatment over the two-week period increased insulin-stimulated changes in brachial artery diameter when compared with placebo. However, cocoa treatment did not significantly reduce blood pressure or improve insulin resistance.