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Nutr Rev. 2006 Mar;64(3):109-18.

The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease.

Author information

1
Department of Physiological Nursing, Laboratory of Cardiovascular Physiology, University of California, San Francisco, California 94143-0610, USA. mary.engler@nursing.ucsf.edu

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.

PMID:
16572598
[Indexed for MEDLINE]

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