Permanent URL to this publication: http://dx.doi.org/10.5167/uzh-63965
Sudano, I; Flammer, A J; Roas, S; Enseleit, F; Ruschitzka, F; Corti, R; Noll, G (2012). Cocoa, blood pressure, and vascular function. Current Hypertension Reports, 14(4):279-284.
View at publisher
The consumption of a high amount of fruits and vegetables was found to be associated with a lower risk of coronary heart disease and stroke. Epidemiologically, a similar relationship has been found with cocoa, a naturally polyphenol-rich food. Obviously, double blind randomized studies are difficult to perform with cocoa and chocolate, respectively. However, intervention studies strongly suggest that cocoa has several beneficial effects on cardiovascular health, including the lowering of blood pressure, the improvement of vascular function and glucose metabolism, and the reduction of platelet aggregation and adhesion. Several potential mechanisms through which cocoa might exert its positive effects have been proposed, among them activation of nitric oxide synthase, increased bioavailability of nitric oxide as well as antioxidant, and anti-inflammatory properties. It is the aim of this review to summarize the findings of cocoa and chocolate on blood pressure and vascular function.
155 downloads since deposited on 31 Jul 2012
22 downloads since 12 months
|Item Type:||Journal Article, refereed, further contribution|
|Communities & Collections:||04 Faculty of Medicine > University Hospital Zurich > Clinic for Cardiology|
|Dewey Decimal Classification:||610 Medicine & health|
|Deposited On:||31 Jul 2012 15:30|
|Last Modified:||30 Nov 2013 02:00|
|Additional Information:||The original publication is available at www.springerlink.com|
Users (please log in): suggest update or correction for this item
Repository Staff Only: item control page