Journal
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
Volume 501, Issue 1, Pages 112-115Publisher
ELSEVIER SCIENCE INC
DOI: 10.1016/j.abb.2010.05.020
Keywords
Flavonoids; Cocoa; Chocolate; Hypertension; Cardiovascular risk; Cardiovascular prevention
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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 (-4.5 mm Hg; p < 0.001) and diastolic (-2.5 mm 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. (C) 2010 Elsevier Inc. All rights reserved.
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