Current Hypertension Reports

, Volume 14, Issue 4, pp 279–284

Cocoa, Blood Pressure, and Vascular Function

Authors

  • Isabella Sudano
    • Cardiovascular Center CardiologyUniversity Hospital Zurich
  • Andreas J. Flammer
    • Cardiovascular Center CardiologyUniversity Hospital Zurich
    • Division of Cardiovascular Diseases, Department of Internal MedicineMayo Clinic and College of Medicine
  • Susanne Roas
    • Cardiovascular Center CardiologyUniversity Hospital Zurich
  • Frank Enseleit
    • Cardiovascular Center CardiologyUniversity Hospital Zurich
  • Frank Ruschitzka
    • Cardiovascular Center CardiologyUniversity Hospital Zurich
    • Center for Integrative Human PhysiologyUniversity Zurich
  • Roberto Corti
    • Cardiovascular Center CardiologyUniversity Hospital Zurich
    • Center for Integrative Human PhysiologyUniversity Zurich
    • Cardiovascular Center CardiologyUniversity Hospital Zurich
    • Center for Integrative Human PhysiologyUniversity Zurich
Invited Commentary

DOI: 10.1007/s11906-012-0281-8

Cite this article as:
Sudano, I., Flammer, A.J., Roas, S. et al. Curr Hypertens Rep (2012) 14: 279. doi:10.1007/s11906-012-0281-8

Abstract

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.

Keywords

CocoaFlavonolsPolyphenolsAntioxidantsEndothelial functionBlood pressureNitric oxideNOVascular complianceCoronary heart diseaseStroke

Copyright information

© Springer Science+Business Media, LLC 2012