Abstract:
:Cocoa flavonoids are able to reduce cardiovascular risk by improving endothelial function and decreasing blood pressure (BP). Interest in the biological activities of cocoa is daily increasing. A recent meta-analysis shows flavanol-rich cocoa administration decreases mean systolic (-4.5mm Hg; p<0.001) and diastolic (-2.5mm Hg; p<0.001) BP. A 3-mm Hg systolic BP reduction has been estimated to decrease the risk of cardiovascular and all-cause mortality. This paper summarizes new findings concerning cocoa effects on cardiovascular health focusing on putative mechanisms of action and nutritional and "pharmacological" viewpoints. Cocoa consumption could play a pivotal role in human health.
journal_name
Arch Biochem Biophysjournal_title
Archives of biochemistry and biophysicsauthors
Grassi D,Desideri G,Ferri Cdoi
10.1016/j.abb.2010.05.020subject
Has Abstractpub_date
2010-09-01 00:00:00pages
112-5issue
1eissn
0003-9861issn
1096-0384pii
S0003-9861(10)00187-6journal_volume
501pub_type
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