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Dark chocolate inhibits platelet aggregation in healthy volunteers

Andrew J Innes1, Gwen Kennedy, Margaret McLaren

  • 1University Department of Medicine, Ninewells Hospital and Medical School, Dundee.

Platelets
|August 29, 2003
PubMed

Insights

Dark chocolate, rich in flavonoids, may protect against cardiovascular disease by inhibiting platelet aggregation. This study found dark chocolate, unlike white or milk chocolate, significantly impacted platelet function in healthy volunteers.

Area of Science:

  • Nutritional Science
  • Cardiovascular Health
  • Pharmacology

Background:

  • Cardiovascular disease is a major cause of mortality in the UK.
  • Flavonoids in cocoa are suspected to offer cardio-protective benefits.
  • Chocolate's high cocoa content may be key to these effects.

Purpose of the Study:

  • To investigate the effects of different chocolate types on platelet function.
  • To assess the potential cardio-protective role of cocoa flavonoids.

Main Methods:

  • Thirty healthy volunteers participated in a randomized controlled trial.
  • Participants consumed 100g of white, milk, or dark chocolate.
  • Platelet function was assessed via blood samples before and after consumption.

Main Results:

  • White and milk chocolate showed no significant effect on platelet function.
  • Dark chocolate significantly inhibited collagen-induced platelet aggregation.
  • Platelet-rich plasma was used for aggregation assessments.

Conclusions:

  • Dark chocolate consumption may have a beneficial effect on platelet activity.
  • Future research could explore dark chocolate's role in preventing cardiovascular and thromboembolic diseases.

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