The Cardiovascular effects of chocolate

Rev Cardiovasc Med. 2018 Dec 30;19(4):123-127. doi: 10.31083/j.rcm.2018.04.3187.

Abstract

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.

Keywords: Chocolate; cardiovascular; flavanols; nitric oxide.

Publication types

  • Review

MeSH terms

  • 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

Substances

  • Antioxidants
  • Flavonols