Format

Send to

Choose Destination
Curr Opin Clin Nutr Metab Care. 2010 Nov;13(6):737-42. doi: 10.1097/MCO.0b013e32833ec45c.

Antioxidant effects of cocoa and cocoa products ex vivo and in vivo: is there evidence from controlled intervention studies?

Author information

1
Department of Nutrition and Food Science - Nutritional Physiology, University of Bonn, Bonn, Germany.

Abstract

PURPOSE OF REVIEW:

There is strong epidemiological evidence that the consumption of flavanol-rich cocoa products contributes to the prevention of cardiovascular diseases mediated partly by their strong antioxidant effects. We reviewed the recent literature to answer the question whether this antioxidant action can be confirmed by intervention studies in healthy study participants and specific patient groups.

RECENT FINDINGS:

In 19 controlled intervention studies (two in patients with cardiovascular diseases), markers of plasma antioxidant capacity and oxidative stress were analyzed after bolus and/or regular cocoa consumption. In both, healthy study participants and patients, total plasma antioxidant capacity as well as most markers of oxidative stress were not influenced by the intervention. Low-density lipoprotein oxidation ex vivo and in vivo decreased probably due to a direct beneficial effect of cocoa flavanols on lipid and protein oxidation.

SUMMARY:

Recent clinical trials do not provide sufficient evidence for an essential contribution of cocoa products to the overall antioxidant defense. Any recommendations for cocoa intake within preventive and therapeutic measures are presently not reasonable.

PMID:
20736821
DOI:
10.1097/MCO.0b013e32833ec45c
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Wolters Kluwer
Loading ...
Support Center