There’s good news for anyone who received chocolate gifts this Valentine’s Day. New research suggests eating chocolate may lower the risk of having a stroke.

Researchers reviewed three previous studies and found two of them supported the theory that chocolate can reduce the risk of stroke as well as lower the odds of dying from a stroke.

One study of 44,489 individuals found that individuals who ate a serving of chocolate each week were 22 percent less likely to have a stroke compared to those who didn’t eat it.

Another study of 1,169 people found that individuals who ate 50 grams of chocolate once a week were 46 percent less likely to die following a stroke than people who didn’t eat chocolate.

Scientists say the link between chocolate and stroke prevention needs further investigation.

"More research is needed to determine whether chocolate truly lowers stroke risk, or whether healthier people are simply more likely to eat chocolate than others," said researcher Sarah Sahib.

Chocolate is known to be rich in antioxidants called flavonoids, which are known to have anti-inflammatory and anti-cancer properties.