title: Blood pressure and cardiovascular risk: what about cocoa and chocolate?
abstract: Cocoa flavonoids are able to reduce cardiovascular risk by improving endothelial function and decreasing blood pressure (BP). Interest in the biological activities of cocoa is daily increasing. A recent meta-analysis shows flavanol-rich cocoa administration decreases mean systolic (-4.5mm Hg; p<0.001) and diastolic (-2.5mm Hg; p<0.001) BP. A 3-mm Hg systolic BP reduction has been estimated to decrease the risk of cardiovascular and all-cause mortality. This paper summarizes new findings concerning cocoa effects on cardiovascular health focusing on putative mechanisms of action and nutritional and "pharmacological" viewpoints. Cocoa consumption could play a pivotal role in human health.
authors.affiliation: Department of Internal Medicine and Public Health, University of L'Aquila, L'Aquila, Italy. davide.grassi@cc.univaq.it
authors.forename: Davide
authors.initials: D
authors.lastname: Grassi
authors.forename: Giovambattista
authors.initials: G
authors.lastname: Desideri
authors.forename: Claudio
authors.initials: C
authors.lastname: Ferri
mesh_terms: D000975:Antioxidants / Q000008:administration & dosage / Q000494:pharmacology; D001794:Blood Pressure / Q000187:drug effects* / Q000502:physiology; D002099:Cacao / Q000737:chemistry; D002318:Cardiovascular Diseases / Q000453:epidemiology / Q000503:physiopathology / Q000517:prevention & control*; D005419:Flavonoids / Q000008:administration & dosage / Q000494:pharmacology; D055951:Functional Food / Q000032:analysis; D006801:Humans; D009569:Nitric Oxide / Q000502:physiology; D007703:Peptidyl-Dipeptidase A / Q000502:physiology; D010636:Phenols / Q000008:administration & dosage / Q000494:pharmacology; D059808:Polyphenols; D012307:Risk Factors
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D009569:Nitric Oxide; D007703:Peptidyl-Dipeptidase A