Hazelnut and cocoa spread improves flow-mediated dilatation in smokers

Area of Science:

• Cardiovascular Research
• Nutritional Science
• Oxidative Stress Studies

Background:

• Epidemiological studies suggest cardiovascular benefits from cocoa and hazelnuts.
• Smokers exhibit impaired endothelial function and increased oxidative stress.
• The impact of hazelnut and cocoa spread on vascular health in smokers is underexplored.

Purpose of the Study:

• To investigate if hazelnut and cocoa spread improves artery dilatation in smokers.
• To determine if these improvements are mediated by a reduction in oxidative stress.
• To assess changes in antioxidant status following consumption.

Main Methods:

• A crossover, single-blind study involving 20 smokers.
• Assessment of flow-mediated dilatation (FMD), oxidative stress markers (isoprostanes, Nox2 activation), and antioxidant status (vitamin E, polyphenols, HBA).
• Comparison between hazelnut and cocoa spread (60g) and milk chocolate (60g, ≤35% cocoa).

Main Results:

• Hazelnut and cocoa spread significantly increased FMD and nitric oxide (NOx) levels.
• Consumption led to a significant decrease in serum isoprostanes and Nox2 activation.
• Antioxidant markers including total polyphenols, vitamin E, and HBA significantly increased post-consumption; no changes were observed with milk chocolate.

Conclusions:

• Hazelnut and cocoa spread consumption improves FMD in smokers.
• The mechanism involves the downregulation of oxidative stress and enhanced NO generation.
• The findings highlight the potential vascular benefits of hazelnut and cocoa spread in a high-risk population.