Cardio Protective Effect of Dark Chocolate Components: Mechanisms of Actions.
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Date
2014-10
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Abstract
Chocolate is made from the seeds of a tropical rainforest tree called “Theobroma cacao”.
When compared with other food sources based on oxygen radical absorbance capacity
(ORAC) measurement, dark chocolate is a major source of flavonols with highest
antioxidant levels. Some of the health benefits of cocoa consumption include antioxidant
properties such as polyphenolic compounds, among others are monomeric flavanols,
epicatechin, catechin and oligomeric procyanidins. Both experimental and observational
studies have suggested that chocolate consumption has a positive influence on human
health, with antioxidant, antihypertensive, anti-inflammatory, anti-atherogenic, and antithrombotic
effects as well as influence on insulin sensitivity, vascular endothelial function,
and bioavailability of nitric oxide. In addition, dark chocolate consumption may alter lipid
effects, by lowering total and low density lipoproteins and increasing high density
lipoprotein cholesterol levels. The antioxidants found in chocolate have been shown to
inhibit plasma lipid oxidation probably by scavenging free radical species. There are some
experimental studies to prove that flavonoids could prevent LDL oxidation in vitro by
scavenging radical species or sequestering metal ions. Dark chocolate (DC) has
beneficial effects in the prevention of cardiovascular diseases (CVD) due to its antiinflammatory
and antioxidant properties. Polyphenols rich dark chocolate showed
progress in insulin sensitivity and decreased blood pressure in healthy subjects. Dark
Chocolate has a dual effect on platelets by decreasing platelet aggregation and also it
reduces platelet adhesion. Chocolate extends its great beneficial effect from being by and large a palatable pleasant and hence sustainable therapeutic option. Thus, dark chocolate
may be suggested as a potential delicacy and one of the agents for the prevention and
control of cardiometabolic syndrome.
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Keywords
Dark chocolate, cocoa, polyphenols, flavonols, nitric oxide, cardio metabolic, syndrome, antioxidants
Citation
Eagappan Kannan, Sasikumar Sasikala. Cardio Protective Effect of Dark Chocolate Components: Mechanisms of Actions. Cardiology and Angiology An International Journal. 2014 Oct-Dec: 2(4): 163-173.