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Cocoa, Blood Pressure, and Vascular Function

Valeria Ludovici1,2, Jens Barthelmes1, Matthias P Nägele1

  • 1Cardiology, University Heart Center, University Hospital and University of Zurich, Zurich, Switzerland.

Frontiers in Nutrition
|August 22, 2017
PubMed

Insights

Cocoa consumption may reduce cardiovascular disease (CVD) risk by improving blood pressure and vascular function. These benefits are linked to cocoa

Area of Science:

  • Nutritional Science
  • Cardiovascular Health
  • Food Science

Background:

  • Cardiovascular disease (CVD) is a leading global cause of mortality.
  • Polyphenol-rich foods, especially cocoa, are associated with reduced CVD risk.
  • Cocoa consumption shows potential benefits for heart health.

Purpose of the Study:

  • To review the effects of cocoa and chocolate on blood pressure (BP).
  • To summarize findings on cocoa's impact on vascular function.
  • To explore mechanisms behind cocoa's cardiovascular benefits.

Main Methods:

  • Review of intervention studies on cocoa and chocolate consumption.
  • Analysis of effects on blood pressure and vascular parameters.
  • Exploration of proposed biological mechanisms.

Main Results:

  • Cocoa consumption is linked to reduced blood pressure.
  • Improved vascular function is observed with cocoa intake.
  • Benefits observed in healthy individuals and those with CVD risk factors.

Conclusions:

  • Cocoa consumption offers potential cardiovascular benefits.
  • Mechanisms include nitric oxide (NO) enhancement, antioxidant, and anti-inflammatory effects.
  • Further research supports cocoa's role in cardiovascular health management.

Keywords:
arterial stiffnessblood pressurecocoaendothelial functionflavonoids

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