The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease.
Cocoa and chocolate have recently been found to be rich plant-derived sources of antioxidant flavonoids with beneficial cardiovascular properties. These favorable physiological effects include: antioxidant activity, vasodilation and blood pressure reduction, inhibition of platelet activity, and decreased inflammation. Increasing evidence from experimental and clinical studies using cocoa-derived products and chocolate suggest an important role for these high-flavanol-containing foods in heart and vascular protection.
Department of Physiological Nursing, Laboratory of Cardiovascular Physiology, University of California, San Francisco, California 94143-0610, USA. mary.engler@nursing.ucsf.edu
Mary B
MB
Engler
Marguerite M
MM
Engler
D000975:Antioxidants / Q000008:administration & dosage / Q000627:therapeutic use*; D002099:Cacao / Q000737:chemistry*; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D005419:Flavonoids / Q000008:administration & dosage / Q000627:therapeutic use*; D058870:Food, Organic; D006801:Humans; D015539:Platelet Activation / Q000187:drug effects; D014664:Vasodilation / Q000187:drug effects
D000975:Antioxidants; D005419:Flavonoids