Flavonoids from cocoa might exert some beneficial vascular effects and reduce the risk of cardiovascular morbidity and mortality. We observed that flavanol-rich but not flavanol-free chocolate administration was able to significantly lower both SBP and DBP in healthy subjects and in hypertensive patients with and without glucose intolerance. Further, flavanol-rich chocolate administration significantly improved nitric oxide-dependent flow-mediated dilation (FMD). Accordingly, different meta-analysis, on the effectiveness of flavonoid-rich foods on cardiovascular disease, reported that chocolate and cocoa intake significantly reduced SBP (-5.88 mmHg) and DBP (-3.30 mmHg). The antihypertensive responses observed support the inclusion of moderate amounts of flavanol-rich cocoa in the daily diet to potentially delay the onset of hypertension or ameliorate its control.  Practicability of cocoa products as part of a long-term treatment for hypertension has yet to be completely explained. Further investigation on the dose-dependent and long-term effects of cocoa products should clarify these critical points.

Cocoa, blood pressure and cardiovascular risk

243rd National Meeting (2012)

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