Don't throw out those Valentine's Day chocolates just yet! You may want to simply ration them to gain a newly discovered health benefit associated with chocolate consumption. New research suggests that eating chocolate may reduce your risk of stroke.

A recent analysis of three prior studies of chocolate and stroke was conducted by researchers from McMaster University in Hamilton, Ontario, Canada. Findings of the research indicate that eating about one bar of chocolate per week can help decrease the risk of stroke, as well as reduce the risk of death after a stroke. The review will be presented at the 62nd annual meeting of the American Academy of Neurology in Toronto in April of 2010.

In one of the studies reviewed, findings showed that among 44,489 people, those who ate one serving of chocolate per week had a 22 percent less likelihood of suffering a stroke than those who did not eat chocolate. Another study in the analysis found that 1,169 people who consumed 50 grams of chocolate once weekly were 46 percent less likely to die following a stroke, when compared to people who ate no chocolate. The third study reviewed found no difference in stroke risk between people who ate chocolate and those who did not. However, the researchers cautioned that more research is necessary to confirm the link, as other factors could be contributing to the decreased stroke risk.

The results of this latest analysis only add to a growing number of potential benefits linked to the consumption of chocolate. Previous studies have revealed health benefits associated with consuming small amounts of chocolate, including a decreased risk of cardiovascular disease. In 2008, one study found that people who ate about 6.7 grams of dark chocolate daily reduced their levels of a protein associated with inflammation in the blood. Other studies have shown that blood platelets in people who eat chocolate clump together at a slower rate, preventing the formation of blood clots that can lead to a heart attack.

Research has also shown that chocolate consumption may lower blood pressure, and improve blood flow by helping prevent formation of artery plaques. In a 2009 study, eating chocolate was even credited with improving math abilities. People who were asked to count backwards in groups of three were more successful after having consumed a flavonoid-rich hot cocoa drink. Flavonoids, a compound found in cocoa, may increase blood flow to the brain, and have been linked to both anti-inflammatory and anti-cancer properties. Flavonoids are antioxidants thought to offer protective properties against cell damage caused by products of vital bodily processes, or environmental toxins.

It is believed that flavonoids may also help reduce the cell damage that can promote cancer tumor growth. Although the consumption of flavonoids has been linked to heart-healthy benefits; many of these compounds are removed during commercial chocolate processing because they have a bitter taste. Consumers need to be informed about the different types of chocolate available and the level of health benefits to be gained by each.

Natural, unsweetened cocoa powder has the greatest health benefits since no processing is performed on these products. Darker chocolates are less processed, meaning that they will most likely contain a higher level of flavonoids. Bittersweet and semisweet chocolate having a high percentage of cocoa content would be the second best choice for healthy consumption. Milk chocolate offers the least health benefits, as it contains the lowest levels of flavonoids.

In addition to being selective about the chocolate you choose to eat, a good rule of thumb would be to consume no more than one ounce per day. In addition, other foods and beverages, including citrus fruits, onions, green tea and red wine, can also provide flavonoids.