Cocoa and Cardiovascular Health

被引：293

作者：

Corti, Roberto ^{[1
]}

Flammer, Andreas J. ^{[1
]}

Hollenberg, Norman K. ^{[2
]}

Luescher, Thomas F. ^{[1
]}

机构：

[1] Univ Zurich Hosp, Ctr Cardiovasc, CH-8091 Zurich, Switzerland

[2] Harvard Univ, Brigham & Womens Hosp, Sch Med, Dept Med & Radiol, Boston, MA 02115 USA

来源：

CIRCULATION | 2009年 / 119卷 / 10期

关键词：

cocoa; endothelium; hypertension; platelets; FLAVANOL-RICH COCOA; CORONARY-HEART-DISEASE; NITRIC-OXIDE SYNTHASE; VASCULAR ENDOTHELIAL-CELLS; TOTAL ANTIOXIDANT CAPACITY; DARK CHOCOLATE; BLOOD-PRESSURE; HDL-CHOLESTEROL; RED WINE; PLATELET-FUNCTION;

D O I：

10.1161/CIRCULATIONAHA.108.827022

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

Epidemiological data demonstrate that regular dietary intake of plant-derived foods and beverages reduces the risk of coronary heart disease and stroke. Among many ingredients, cocoa might be an important mediator. Indeed, recent research demonstrates a beneficial effect of cocoa on blood pressure, insulin resistance, and vascular and platelet function. Although still debated, a range of potential mechanisms through which cocoa might exert its benefits on cardiovascular health have been proposed, including activation of nitric oxide and antioxidant and antiinflammatory effects. This review summarizes the available data on the cardiovascular effects of cocoa, outlines potential mechanisms involved in the response to cocoa, and highlights the potential clinical implications associated with its consumption. ( Circulation. 2009; 119: 1433-1441.)

引用

页码：1433 / 1441

页数：9

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