The Emerging Role of Flavonoid-Rich Cocoa and Chocolate in Cardiovascular Health and Disease

Authors: Engler, Mary B.; Engler, Marguerite M.

Source: Nutrition Reviews, Volume 64, Number 3, March 2006 , pp. 109-118(10)

Publisher: International Life Sciences Institute

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Abstract:

Cocoa and chocolate have recently been found to be rich plant-derived sources of antioxidant flavonoids with beneficial cardiovascular properties. These favorable physiological effects include: antioxidant activity, vasodilation and blood pressure reduction, inhibition of platelet activity, and decreased inflammation. Increasing evidence from experimental and clinical studies using cocoa-derived products and chocolate suggest an important role for these high-flavanol-containing foods in heart and vascular protection.

Keywords: CARDIOVASCULAR; CHOCOLATE; COCOA; FLAVONOID; FLAVANOL

Document Type: Research article

DOI: 10.1301/nr.2006.mar.109-118

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