The Cardiovascular effects of chocolate

The antioxidants as polyphenols, especially flavanols present in cocoa, exert a favorable effect on endothelium vasodilation, modulate inflammatory markers, and decrease platelet aggregation, lipid oxidation and insulin resistance. Recent nutritional intervention trials and molecular studies demonst...

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Veröffentlicht in:	Reviews in cardiovascular medicine 2018-12, Vol.19 (4), p.123-127
Hauptverfasser:	Garcia, Jose P, Santana, Adrian, Baruqui, Diego Lugo, Suraci, Nicholas
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants - administration & dosage Antioxidants - adverse effects Cacao - adverse effects Cardiovascular Diseases - epidemiology Cardiovascular Diseases - metabolism Cardiovascular Diseases - physiopathology Cardiovascular Diseases - prevention & control Cardiovascular System - drug effects Cardiovascular System - metabolism Cardiovascular System - physiopathology Chocolate - adverse effects Flavonols - administration & dosage Flavonols - adverse effects Functional Food - adverse effects Health Status Humans Nutritive Value Prognosis Protective Factors Risk Factors
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Beschreibung
Zusammenfassung:	The antioxidants as polyphenols, especially flavanols present in cocoa, exert a favorable effect on endothelium vasodilation, modulate inflammatory markers, and decrease platelet aggregation, lipid oxidation and insulin resistance. Recent nutritional intervention trials and molecular studies demonstrate that consumption of cocoa, particularly rich in flavanols, is beneficial to promote cardiovascular health. This review describes the cardiovascular effects of chocolate.
ISSN:	1530-6550 2153-8174
DOI:	10.31083/j.rcm.2018.04.3187