Cardioprotective effects of cocoa: Clinical evidence from randomized clinical intervention trials in humans

Cocoa is an important source of polyphenols, which comprise 12–18% of its total dry weight. The major phenolic compounds in cocoa and cocoa products are mainly flavonoids such as epicatechin, catechin, and proanthocyanidins. These products contain higher amounts of flavonoids than other polyphenol‐r...

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Veröffentlicht in:Molecular nutrition & food research 2013-06, Vol.57 (6), p.936-947
Hauptverfasser: Arranz, Sara, Valderas-Martinez, Palmira, Chiva-Blanch, Gemma, Casas, Rosa, Urpi-Sarda, Mireia, Lamuela-Raventos, Rosa M., Estruch, Ramon
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container_issue 6
container_start_page 936
container_title Molecular nutrition & food research
container_volume 57
creator Arranz, Sara
Valderas-Martinez, Palmira
Chiva-Blanch, Gemma
Casas, Rosa
Urpi-Sarda, Mireia
Lamuela-Raventos, Rosa M.
Estruch, Ramon
description Cocoa is an important source of polyphenols, which comprise 12–18% of its total dry weight. The major phenolic compounds in cocoa and cocoa products are mainly flavonoids such as epicatechin, catechin, and proanthocyanidins. These products contain higher amounts of flavonoids than other polyphenol‐rich foods. However, the bioavailability of these compounds depends on other food constituents and their interactions with the food matrix. Many epidemiological and clinical intervention trials have concluded that the ingestion of flavonoids reduces the risk factors of developing cardiovascular disease. This review summarizes the new findings regarding the effects of cocoa and chocolate consumption on cardiovascular risk factors. The mechanisms involved in the cardioprotective effects of cocoa flavonoids include reduction of oxidative stress, inhibition of low‐density lipoproteins oxidation and platelet aggregation, vasodilatation of blood vessels, inhibition of the adherence of monocytes to vascular endothelium, promotion of fibrinolysis, and immunomodulatory and anti‐inflammatory activity. Scientific evidence supports a cause and effect relationship between consumption of cocoa flavonoids and the maintenance of normal endothelium‐dependent vasodilation, which contributes to normal blood flow. However, larger randomized trials are required to definitively establish the impact of cocoa and cocoa products consumption on hard cardiovascular outcomes.
doi_str_mv 10.1002/mnfr.201200595
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The major phenolic compounds in cocoa and cocoa products are mainly flavonoids such as epicatechin, catechin, and proanthocyanidins. These products contain higher amounts of flavonoids than other polyphenol‐rich foods. However, the bioavailability of these compounds depends on other food constituents and their interactions with the food matrix. Many epidemiological and clinical intervention trials have concluded that the ingestion of flavonoids reduces the risk factors of developing cardiovascular disease. This review summarizes the new findings regarding the effects of cocoa and chocolate consumption on cardiovascular risk factors. The mechanisms involved in the cardioprotective effects of cocoa flavonoids include reduction of oxidative stress, inhibition of low‐density lipoproteins oxidation and platelet aggregation, vasodilatation of blood vessels, inhibition of the adherence of monocytes to vascular endothelium, promotion of fibrinolysis, and immunomodulatory and anti‐inflammatory activity. Scientific evidence supports a cause and effect relationship between consumption of cocoa flavonoids and the maintenance of normal endothelium‐dependent vasodilation, which contributes to normal blood flow. 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subjects Cacao - chemistry
Cardiotonic Agents - pharmacology
Cardiovascular disease
Cardiovascular Diseases - etiology
Clinical trials
Cocoa
Endothelium, Vascular - cytology
Endothelium, Vascular - drug effects
Flavonoids
Flavonoids - pharmacology
Humans
Monocytes - drug effects
Oxidative Stress - drug effects
Platelet Aggregation - drug effects
Polyphenols - pharmacokinetics
Randomized Controlled Trials as Topic
Risk Factors
Vasodilation - drug effects
title Cardioprotective effects of cocoa: Clinical evidence from randomized clinical intervention trials in humans
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