The Mysterious Light of Dark Chocolate

Abstract

A healthy diet plays a key role in the prevention and management of cardiovascular diseases. Dark chocolate in particular has been shown to improve endothelial functions and lipid profile and to have cardiovascular protective effects via an inhibitory action on platelet functions. Recently, several studies have demonstrated the beneficial effects of chocolate, primarily on hypertension and other conditions such as coronary artery disease and hyperlipidemia. The present review provides a summary of the ingredients, bioavailability and cardiovascular protective effects of chocolate / cocoa and the published effects of chocolate on a number of cardiovascular diseases.

The Relationship Between Cardiovascular Health and Polyphenols Found in

“…Ancak, karbonhidrattan zengin bir öğün tüketiliyorsa emilim %40'a kadar ulaşabilmektedir. [25][26][27] Bitter çikolata (951 mg kateşin/40 g), sütlü çikolatadan (394 mg kateşin/40 g) daha fazla flavonoid içeriğine sahiptir. Ayrıca, bitter çikolatanın biyolojik etkisi de sütün flavonoidlerinbarsaktan emilimini inhibe edebilme olasılığı nedeni ile sütlü çikolatadan daha fazla olabilmektedir.…”

“…Hipertansiyonun düzenlenmesinde temel yaklaşımlardan biri diyetin modifiye edilmesidir. 27 Bu bağlamda, diyete kakao ve çikolatanın eklenmesinin kan basıncının düşürülmesinde etkili olduğunu gösteren çalışmalar mevcuttur. 37,45 Kakaonun kan basıncı üzerine etkilerini açıklamak için bir takım mekanizmalar öne sürülmektedir.…”

Synergistic Effects of Metformin and Cocoa Flavanol on Inflammatory and Oxidant Markers Induced by Carrageenan: Pathophysiological Approach

“…[4] Herbal polyphenols have long been considered as antioxidants. [5] Flavanols present in the blood and vascular structures may rise vascular NO concentration by interfering with reactions between NO and superoxides. Cocoa flavanols and procyanidins have straight special effects on the expression and activity of Endothelial Nitric Oxide Synthase (eNOS) and have powerful antioxidant properties.…”

“…Cocoa flavanols and procyanidins have straight special effects on the expression and activity of Endothelial Nitric Oxide Synthase (eNOS) and have powerful antioxidant properties. [5] The term "cocoa" refers to the cocoa powder which is the outcome of crushing cocoa seeds and the removal of cocoa butter from the cocoa solids. Cocoa contains more than three hundreds different constituents, with minerals (magnesium, potassium, iron and zinc), methylxanthines (theobromine and caffeine) and flavanols being the chief components.…”

Biochemical and nutritional studies on cocoa powder and its effect on blood lipids in experimental rats

“…Consumption of cocoa is related to higherquality diets, including higher intakes of protein, antioxidants and a number of vitamins and mineral elements. Cocoa intake is also associated with several beneficial health effects, particularly reduced risks of obesity, diabetes, hypertension and CVD (Hooper et al, 2012 ;Sentürk and Günay, 2015). Cocoa bean is loaded with the polyphenols such as quercetin (including its glucoside), clovamide, deoxyclovamide and procyanidin, Epicatechin, catechin) (Sanbongi et al, 1998;Hammerstone, 1999 ).…”