Characterisation of Hypertensive Patients with Improved Endothelial Function after Dark Chocolate Consumption

Recent findings indicate an inverse relationship between cardiovascular disease and consumption of flavonoids. We aimed to identify clinical and vascular parameters of treated hypertensivewho present beneficial effects of dark chocolate for one- week period on vascular function. Twenty- one hypertensive subjects, aged 40- 65 years, were included in a prospective studywithmeasurement of blood pressure (BP), brachial flow- mediated dilatation (FMD), peripheral arterial tonometry, and central hemodynamic parameters. These tests were repeated after seven days of eating dark chocolate 75 g/ day. Patients were divided according to the response in FMD: responders (n = 12) and nonresponders (n = 9). The responder group presented lower age (54 +/- 7 versus 61 +/- 6 years, P = 0.037), Framingham risk score (FRS) (2.5 +/- 1.8 versus 8.1 +/- 5.1%, P = 0.017), values of peripheral (55 +/- 9 versus 63 +/- 5mmHg, P = 0.041), and central pulse pressure (PP) (44 +/- 10 versus 54 +/- 6mmHg, P = 0.021). FMDresponse showed negative correlation with FRS (n = - 0.60, P = 0.014), baseline FMD (n = - 0.54, P = 0.011), baseline reactive hyperemia index (RHI; r = - 0.56, P = 0.008), and central PP (n = - 0.43, P = 0.05). However, after linear regression analysis, only FRS and baseline RHI were associated with FMD response. In conclusion, one- week dark chocolate intake significantly improved endothelial function and reduced BP in younger hypertensive with impaired endothelial function in spite of lower cardiovascular risk.