The risk of dying in heart attack survivors can be lessened by a regular intake of chocolate two to three times a week, as observed by researchers.

People who ate chocolate are three times less likely to die from a heart disease than those who never ate it. A smaller quantity of chocolate is not as beneficial but is still better than no consumption at all.

A strong link was previously established between cocoa and improved blood flow, by another research. Cocoa is a rich source of antioxidants which explains its effectiveness in benefiting heart diseases.

Free radicals are molecules which deposit in the body over a period of time and damage cells which further lead to cancer, heart disease and ageing. Antioxidants, also found in cocoa, are compounds which neutralize these free radicals thus reducing the risk of heart disease.

Chocolate was also seen to be helpful in both healthy older men and women in post-menopausal stages, according to researchers.

"Our findings support increasing evidence that chocolate is a rich source of beneficial bioactive compounds," the researchers wrote.