Blood pressure and cardiovascular risk: what about cocoa and chocolate?
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.
Grassi
Davide
D
Department of Internal Medicine and Public Health, University of L'Aquila, L'Aquila, Italy. davide.grassi@cc.univaq.it
Desideri
Giovambattista
G
Ferri
Claudio
C
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
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D009569:Nitric Oxide; D007703:Peptidyl-Dipeptidase A