(ANSA) - Milan, September 20 - Dark chocolate has been discovered to be an important element in combating hypertension, according to a recent report that confirms the sweet helps dilate coronaries and lower the levels of cholesterol. So much so that the European Food Safety Authority (EFSA), the European equivalent of the FDA, is considering promoting products based on flavonol, an antioxidant that is derived from cocoa, for the fight against hypertension and angina. "This product should be released on the market in January 2013", said Cesare Sirtori, president of Sinut, an Italian association that studies the nutritional values of plants, animals and micro-organisms. "It will contain 10 grams of cocoa and 200 milligrams of flavonols". "It will be enough to take it once a day to keep high pressure at bay". Cocoa benefits have been researched for many years now in the Kuna people, off Panama, due to their large consumption of cacao. The local community there has a relatively much lower mortality related to cardiovascular issues compared with the North and South American population. "The benefits are only related to dark chocolate", Sirtori added. "Milk and white chocolate have no effects of this kind". Lupins have also been shown to have beneficial effects on cholesterol and diabetes, Sirtori said. They could also in the future be found to have positive effects on individuals suffering from hypertension as additional research is carried out, he said.