Abstract
Cardiovascular disease (CVD), including stroke, is a leading cause of death and disability in developed countries. Hypertension is central in CVD as well as numerous other health problems, including diabetes and obesity-related diseases. Strategies employed for the prevention or treatment of hypertension and CVD range from pharmacological approaches to lifestyle adjustment, with diet being one of the most important variables that can be altered. In this paper we review evidence concerning the potential positive health effects of chocolate and cocoa products, especially with respect to vascular health and hypertension. Studies have shown that the consumption of flavanol-rich chocolate and cocoa products can decrease blood pressure and promote vasodilation. Evidence will be reviewed that supports the concept that the flavanols in cocoa and chocolate increase the vasodilator nitric oxide (NO), and that this NO contributes to the positive vascular effects of these foods.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 6-9 |
| Number of pages | 4 |
| Journal | Agro Food Industry Hi-Tech |
| Volume | 20 |
| Issue number | 6 SUPPL. 1 |
| State | Published - Nov 2009 |
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ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering
Cite this
Chocolate and health : On the vascular effects of flavanols in cocoa. / Ottaviani, Javier I.; Keen, Carl L; Fraga, Cesar G.
In: Agro Food Industry Hi-Tech, Vol. 20, No. 6 SUPPL. 1, 11.2009, p. 6-9.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Chocolate and health
T2 - On the vascular effects of flavanols in cocoa
AU - Ottaviani, Javier I.
AU - Keen, Carl L
AU - Fraga, Cesar G.
PY - 2009/11
Y1 - 2009/11
N2 - Cardiovascular disease (CVD), including stroke, is a leading cause of death and disability in developed countries. Hypertension is central in CVD as well as numerous other health problems, including diabetes and obesity-related diseases. Strategies employed for the prevention or treatment of hypertension and CVD range from pharmacological approaches to lifestyle adjustment, with diet being one of the most important variables that can be altered. In this paper we review evidence concerning the potential positive health effects of chocolate and cocoa products, especially with respect to vascular health and hypertension. Studies have shown that the consumption of flavanol-rich chocolate and cocoa products can decrease blood pressure and promote vasodilation. Evidence will be reviewed that supports the concept that the flavanols in cocoa and chocolate increase the vasodilator nitric oxide (NO), and that this NO contributes to the positive vascular effects of these foods.
AB - Cardiovascular disease (CVD), including stroke, is a leading cause of death and disability in developed countries. Hypertension is central in CVD as well as numerous other health problems, including diabetes and obesity-related diseases. Strategies employed for the prevention or treatment of hypertension and CVD range from pharmacological approaches to lifestyle adjustment, with diet being one of the most important variables that can be altered. In this paper we review evidence concerning the potential positive health effects of chocolate and cocoa products, especially with respect to vascular health and hypertension. Studies have shown that the consumption of flavanol-rich chocolate and cocoa products can decrease blood pressure and promote vasodilation. Evidence will be reviewed that supports the concept that the flavanols in cocoa and chocolate increase the vasodilator nitric oxide (NO), and that this NO contributes to the positive vascular effects of these foods.
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UR - http://www.scopus.com/inward/citedby.url?scp=76149125781&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:76149125781
VL - 20
SP - 6
EP - 9
JO - Agro Food Industry Hi-Tech
JF - Agro Food Industry Hi-Tech
SN - 1722-6996
IS - 6 SUPPL. 1
ER -