title: [Effects of chocolate consumption on physiology and cardiovascular diseases].
abstract: Cocoa has a high content in polyphenols, especially flavonols. Flavonols exert a favourable effect on endothelium-derived vasodilation via the stimulation of nitric oxide-synthase (NOS), the increased availability of l-arginine (NO donor) and the decreased degradation of NO. Cocoa may also have a beneficial effect via the decreased platelet aggregation, the decreased lipid oxidation and insulin resistance. These effects are associated with a modest decrease of blood pressure and a favourable trend towards a reduction in cardiovascular events and strokes.
authors: CHU Pontchaillou, pôle TVM, centre de prévention cardiovasculaire et consultation de facteurs de risque, département de cardiologie, 2, rue Henri-le-Guilloux, 35033 Rennes cedex 9, France. Electronic address: francois.paillard@chu-rennes.fr.
authors: François
authors: F
authors: Paillard
mesh_terms: D002099:Cacao; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D002320:Cardiovascular Physiological Phenomena; D006801:Humans