title: Chocolate and coronary heart disease: a systematic review.
abstract: Coronary heart disease (CHD) is the leading cause of death in the United States. The high content of polyphenols and flavonoids present in cocoa has been reported to play an important protective role in the development of CHD. Although studies have demonstrated beneficial effects of chocolate on endothelial function, blood pressure, serum lipids, insulin resistance, and platelet function, it is unclear whether chocolate consumption influences the risk of CHD. This article reviews current evidence on the effects of cocoa/chocolate on clinical and subclinical CHD, CHD risk factors, and potential biologic mechanisms. It also discusses major limitations of currently available data and future directions in the field.
authors: Massachusetts Veterans Epidemiology and Research Information Center, Boston Veterans Affairs Healthcare System, Boston, MA, USA. oajaz@yahoo.com
authors: Owais
authors: O
authors: Khawaja
authors: J Michael
authors: JM
authors: Gaziano
authors: Luc
authors: L
authors: Djoussé
mesh_terms: D002099:Cacao; D003326:Coronary Circulation; D003327:Coronary Disease / Q000401:mortality / Q000503:physiopathology* / Q000517:prevention & control / Q000628:therapy; D004730:Endothelium, Vascular / Q000502:physiology; D044948:Flavonols / Q000494:pharmacology; D006801:Humans; D018836:Inflammation Mediators / Q000502:physiology; D007333:Insulin Resistance; D008055:Lipids / Q000097:blood; D010974:Platelet Aggregation; D012307:Risk Factors
chemical_list: D044948:Flavonols; D018836:Inflammation Mediators; D008055:Lipids