Abstract：
:Cardiovascular disease is the leading determinant of mortality and morbidity in women. Functional foods are attracting interest as potential regulators of the susceptibility to disease. Supported by epidemiological evidence, chocolate has emerged as a possible modulator of cardiovascular risk. Chocolate, or cocoa as the natural source, contains flavanols, a subclass of flavonoids. The latter years have witnessed an increasing number of experimental and clinical studies that suggest a protective effect of chocolate against atherogenesis. Oxidative stress, inflammation, and endothelial function define three biological mechanisms that have shown sensitivity to chocolate. Moreover, the consumption of chocolate has been involved in the protective modulation of blood pressure, the lipid profile, the activation of platelets, and the sensitivity to insulin. Dark chocolate seems more protective than milk or white chocolate. Despite this array of benefits, there is a lack of well designed clinical studies demonstrating cardiovascular benefit of chocolate. The high caloric content of chocolate, particularly of some less pure forms, imposes caution before recommending uncontrolled consumption.
journal_name
Maturitasjournal_title
Maturitasauthors
Fernández-Murga L,Tarín JJ,García-Perez MA,Cano Adoi
10.1016/j.maturitas.2011.05.011subject
Has Abstractpub_date
2011-08-01 00:00:00pages
312-21issue
4eissn
0378-5122issn
1873-4111pii
S0378-5122(11)00178-2journal_volume
69pub_type
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