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Arch Biochem Biophys. 2010 Sep 1;501(1):112-5. doi: 10.1016/j.abb.2010.05.020. Epub 2010 Jun 1.

Blood pressure and cardiovascular risk: what about cocoa and chocolate?

Author information

1
Department of Internal Medicine and Public Health, University of L'Aquila, L'Aquila, Italy. davide.grassi@cc.univaq.it

Abstract

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 (-4.5mm Hg; p<0.001) and diastolic (-2.5mm 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.

PMID:
20494650
DOI:
10.1016/j.abb.2010.05.020
[Indexed for MEDLINE]

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