Chocolate Flavonoids in the Prevention of Arterial Disease

Chapter
Part of the Nutrition and Health book series (NH, volume 7)

Key Points

  • Chocolate, which provides a concentrated source of energy because of its high-fat content, belongs to a class of polyphenols known as flavonoids, which contain such celebrated foods as red grapes, tea, soy, and garlic.

  • Dark chocolate contains the highest amount of flavonoid-rich cocoa.

  • Both short- and long-term ingestion of chocolate products result in an increase in serum antioxidant capacity and a decrease in LDL oxidation, both linked to reduced heart disease risk.

  • Health benefits from chocolate consumption related to cardiovascular disease include the health neutrality of its saturated fatty acid (stearic acid) and protective effects of its flavonols, including flavanols and procyanidins.

  • Health benefits from chocolate consumption related to cardiovascular disease prevention include anti-inflammatory functions, which prevent development of fatty streaks in the beginning stages of the atherosclerotic process.

Keywords

Chocolate flavonoids Heart disease prevention Increased antioxidant capacity Decreased LDL oxidation Increased chocolate consumption worldwide 

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Copyright information

© Springer Science+Business Media, LLC 2013

Authors and Affiliations

  1. 1.Department of Nutrition and Dietetics, Brooks College of HealthUniversity of North FloridaJacksonvilleUSA
  2. 2.Brooks College of HealthUniversity of North FloridaJacksonvilleUSA

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