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Updated: May 2, 2026

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
Published on: July 5, 2017
Cocoa polyphenols and inflammatory markers of cardiovascular disease
Nasiruddin Khan1, Olha Khymenets2, Mireia Urpí-Sardà3
1Biomarkers Research Program, Biochemistry Department, College of Science, King Saud University, P.O. Box 2455, King Abdullah road, Riyadh 11451, Saudi Arabia. nasiruddin2006@gmail.com.
Abstract:
Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health is now being studied worldwide and continues to grow at a rapid pace. In fact, the high polyphenol content of cocoa is of particular interest from the nutritional and pharmacological viewpoints. Cocoa polyphenols are shown to possess a range of cardiovascular-protective properties, and can play a meaningful role through modulating different inflammatory markers involved in atherosclerosis. Accumulated evidence on related anti-inflammatory effects of cocoa polyphenols is summarized in the present review.
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