The Cardiovascular Effects of Cocoa Polyphenols—An Overview

Diseases

Irina-Iuliana Costache¹  Adriana Trifan²  Anca Miron²  Ana Clara Aprotosoaie²  Vlad Simon Luca² 

[1] Department of Cardiology, Faculty of Medicine, University of Medicine and Pharmacy Grigore T. Popa Iasi, Universitatii Str. 16, 700115 Iasi, Romania;Department of Pharmacognosy, Faculty of Pharmacy, University of Medicine and Pharmacy Grigore T. Popa Iasi, Universitatii Str. 16, 700115 Iasi, Romania;

关键词: cocoa;    flavanols;    proanthocyanidins;    cardiovascular health;   

DOI  :  10.3390/diseases4040039

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown