Editorial
Recent Insights on Dark Chocolate Consumption and Cardiovascular Risk
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.7,8This content is limited to qualifying members.
Existing members, please login first
If you have an existing account please login now to access this article or view purchase options.
Purchase only this article ($25)
Create a free account, then purchase this article to download or access it online for 24 hours.
Purchase an SMJ online subscription ($75)
Create a free account, then purchase a subscription to get complete access to all articles for a full year.
Purchase a membership plan (fees vary)
Premium members can access all articles plus recieve many more benefits. View all membership plans and benefit packages.