Could eating chocolate reduce leukotrienes?

Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cells.

One study suggests that eating the right kind of chocolate can decrease leukotriene production. Leukotrienes are signaling molecules that are responsible for many allergic and inflammatory reactions. Their overproduction is attributed to the nasal polyps, asthma, and aspirin sensitivity experienced by individuals with Samter’s Triad/AERD.
The study examined leukotriene synthesis as affected by the consumption of cocoa, which contains an anti-inflammatory organic compound known as procyanidin. To test procyanidin’s effect on leukotriene production, ten healthy individuals were asked to consume 37 grams of either low-procyanidin or high- procyanidin chocolate. The study was done a week a part so that all ten individuals would have a chance to consume both chocolates. The results showed that high-procyanidin chocolate decreased leukotriene levels to a greater extent than low-procyanidin chocolate.