Cocoa Polyphenols and Inflammatory Markers of Cardiovascular Disease

Nutrients

Nasiruddin Khan²  Olha Khymenets¹  Mireia Urpí-Sard๠ Sara Tulipani¹  Mar Garcia-Aloy¹  Mar໚ Monagas³  Ximena Mora-Cubillos¹  Rafael Llorach¹ 

[1] Biomarkers and Nutritional & Food Metabolomics Research Group, Department of Nutrition and Food Science, XaRTA, INSA, Campus Torribera; INGENIO-CONSOLIDER Program, Fun-C-Food CSD2007-063, Ministry of Science and Innovation, Faculty of Pharmacy, University of Barcelona, Av Joan XXIII, s/n, Barcelona 08028, Spain; E-Mails:;Biomarkers Research Program, Biochemistry Department, College of Science, King Saud University, P.O. Box 2455, King Abdullah road, Riyadh 11451, Saudi Arabia; E-Mail:;Institute of Food Science Research (CIAL), CSIC-UAM. C/Nicolás Cabrera 9, Campus de Cantoblanco, Madrid 28049, Spain; E-Mail:

关键词: cocoa polyphenols;    bioavailability;    inflammation;    CVD;   

DOI  :  10.3390/nu6020844

来源: mdpi

【 摘 要 】

Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health is now being studied worldwide and continues to grow at a rapid pace. In fact, the high polyphenol content of cocoa is of particular interest from the nutritional and pharmacological viewpoints. Cocoa polyphenols are shown to possess a range of cardiovascular-protective properties, and can play a meaningful role through modulating different inflammatory markers involved in atherosclerosis. Accumulated evidence on related anti-inflammatory effects of cocoa polyphenols is summarized in the present review.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.