AI Article Synopsis
- Cocoa is packed with high-quality antioxidant polyphenols, mainly catechins, anthocyanins, and proanthocyanidins, which contribute to its health benefits.
- Research indicates that consuming cocoa polyphenols may lower the risk of heart-related issues by providing various protective effects, including reducing blood pressure and inflammation.
- The review emphasizes the importance of cocoa polyphenols in cardiovascular health, exploring how they work in the body and their clinical significance.
Article Abstract
Cocoa is a rich source of high-quality antioxidant polyphenols. They comprise mainly catechins (29%-38% of total polyphenols), anthocyanins (4% of total polyphenols) and proanthocyanidins (58%-65% of total polyphenols). A growing body of experimental and epidemiological evidence highlights that the intake of cocoa polyphenols may reduce the risk of cardiovascular events. Beyond antioxidant properties, cocoa polyphenols exert blood pressure lowering activity, antiplatelet, anti-inflammatory, metabolic and anti-atherosclerotic effects, and also improve endothelial function. This paper reviews the role of cocoa polyphenols in cardiovascular protection, with a special focus on mechanisms of action, clinical relevance and correlation between antioxidant activity and cardiovascular health.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5456324 | PMC |
| http://dx.doi.org/10.3390/diseases4040039 | DOI Listing |
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