Abstract
This paper offers a review of current scientific research regarding the potential
cardiovascular health benefits of flavonoids found in cocoa and chocolate. Recent
reports indicate that the main flavonoids found in cocoa, flavan-3-ols and their oligomeric
derivatives, procyanidins, have a variety of beneficial actions, including antioxidant
protection and modulation of vascular homeostasis. These findings are supported by
similar research on other flavonoid-rich foods. Other constituents in cocoa and chocolate
that may also influence cardiovascular health are briefly reviewed. The lipid content
of chocolate is relatively high; however, one third of the lipid in cocoa butter is
composed of the fat stearic acid, which exerts a neutral cholesterolemic response
in humans. Cocoa and chocolate contribute to trace mineral intake, which is necessary
for optimum functioning of all biologic systems and for vascular tone. Thus, multiple
components in chocolate, particularly flavonoids, can contribute to the complex interplay
of nutrition and health. Applications of this knowledge include recommendations by
health professionals to encourage individuals to consume a wide range of phytochemical-rich
foods, which can include dark chocolate in moderate amounts. J Am Diet Assoc. 2003;103:215-223.
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Further reading
- Study of the dietary fibre content in cocoa.EUR J CLIN NUTR. 1995; 49: S222-S223
- Influence of oligomer chain length on the antixidant activity of procyanidins.BIOCHEM BIOPHYS RES COMMUN. 2000; 276: 945-951
Article info
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0002-8223/03/10302-0016$35.00/0
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© 2003 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
