Editorial

Recent Insights on Dark Chocolate Consumption and Cardiovascular Risk

Authors: Manfredi Rizzo, MD, PhD, Kaspar Berneis, MD

Abstract

Chocolate contains a variety of different compounds with cocoa as the main ingredient.1 Cocoa is rich in polyphenols, a subgroup of dietary flavonoids, that seems to be able to reduce cardiovascular risk.2,3 Dark chocolate is popular in Europe and the United States and is a potent source of polyphenols; therefore, there is increasing interest on its potential effects on cardiovascular risk. Recent studies have shown that regular consumption of dark chocolate may reduce blood pressure,4,5 improving flow-mediated dilation in brachial arteries.5,6 Insulin sensitivity is also reduced by eating dark chocolate.5 No changes in C-reactive protein have been reported after dark chocolate consumption5,7; yet, Hamed et al7 were able to find a statistical significance after gender adjustment. Further, it has been suggested that platelet function can be inhibited by the ingestion of dark chocolate.7,8

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