PlumX Metrics
Embed PlumX Metrics

Blood pressure and cardiovascular risk: What about cocoa and chocolate?

Archives of Biochemistry and Biophysics, ISSN: 0003-9861, Vol: 501, Issue: 1, Page: 112-115
2010
  • 59
    Citations
  • 0
    Usage
  • 134
    Captures
  • 0
    Mentions
  • 1
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    59
  • Captures
    134
  • Social Media
    1
    • Shares, Likes & Comments
      1
      • Facebook
        1

Review Description

Cocoa flavonoids are able to reduce cardiovascular risk by improving endothelial function and decreasing blood pressure (BP). Interest in the biological activities of cocoa is daily increasing. A recent meta-analysis shows flavanol-rich cocoa administration decreases mean systolic (−4.5 mm Hg; p < 0.001) and diastolic (−2.5 mm Hg; p < 0.001) BP. A 3-mm Hg systolic BP reduction has been estimated to decrease the risk of cardiovascular and all-cause mortality. This paper summarizes new findings concerning cocoa effects on cardiovascular health focusing on putative mechanisms of action and nutritional and “pharmacological” viewpoints. Cocoa consumption could play a pivotal role in human health.

Provide Feedback

Have ideas for a new metric? Would you like to see something else here?Let us know