Cocoa Chocolate Health Polyphenols Antioxident

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Chocolate and Cardiovascular Health

chocolate heart

A recent review in Circulation is published: Cocoa and Cardiovascular Health. It reviews the clinically relevant cardiovascular effects of cocoa, focusing on potential mechanisms involved in the response to cocoa and the potential clinical implications associated with its consumption.

Recently we discussed the possible ways chocolate protects the cardiovascular system in a post. In short you can see these mechanisms in the picture beneath, from this review.

health-relevant-effect-of-epicatechins

In short

Although still debated, a range of potential mechanisms through which flavanols and cocoa might exert their benefits on cardiovascular health have been proposed: activation of nitric oxide (NO) and antioxidant, antiinflammatory, and antiplatelet effects, which in turn might improve endothelial function, lipid levels, blood pressure, insulin resistance, and eventually clinical outcome

It is important to distinguish cocoa from chocolate, chocolate is cocoa combined with sugar, and eventually milk and other ingredients into a solid food product. Flavonoids are the part of cocoa important for health benefits. They can also be found in high concentrations in certain fruits and vegetables. In the context of human nutrition, certain teas, grape juice, wine, various berries, and especially cocoa represent noteworthy sources. Cocoa has the highest content of flavonoids compared to the other sources.

The highest plasma peak concentrations of flavanols are obtained 2 to 3 hours after ingestion of chocolate in a dose-dependent manner, and are still measurable after 8 hours. It is unclear whether the consumption of cocoa together with milk or as milk chocolate reduces the bio availability. Besides the fact that dark chocolate has far higher concentration of flavonoid compared to milk chocolate it is also noteworthy that manufacturing of chocolate can reduce flavonol concentration.

You will probably all know by now that Dr Shock is a fan of dark chocolate so he never misses an opportunity to promote the digestion of this divine essential nutrient. Precautions in its use are mandatory. The high caloric value of commercially available chocolate (about 500 kcal/100g) may induce weight gain, a risk factor for hypertension, dyslipidemia, and diabetes. Cocoa itself, unlike chocolate, can be recommended without hesitation because it is low in sugar and fat. The right daily dosage of cocoa or chocolate remains elusive, unfortunately.

As with the authors of this excellent review I will end with the wish for more research especially with dietary supplematation with flavonols, preferably as cocoa

……direct dietary supplementation with flavanols instead of chocolate consumption deserves further study. Indeed, protocols using epicatechin or other flavanoids specifically are now feasible and should clarify this question. At this point, recommending dietary supplementation with flavanols, similar to vitamins, appears problematic because potential prooxidative effects of large quantities cannot be excluded.


More research is needed meanwhile enjoy your cocoa.

Related posts on this blog:

The right chocolate dose

Red Wine and Dark Chocolate for Vascular Health
ResearchBlogging.org
Corti, R., Flammer, A., Hollenberg, N., & Luscher, T. (2009). Cocoa and Cardiovascular Health Circulation, 119 (10), 1433-1441 DOI: 10.1161/CIRCULATIONAHA.108.827022

 

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Facts about Chocolate and Health

  • Cocoa is rich in polyphenols, similar to those found in green tea, and as polyphenols have been shown to have beneficial effects on cardiovascular disease such as hypertension, stroke, myocardial infarction but also diabetes

  • For cocoa, the terms that are used to describe the particular compounds of interest are flavanols. Flavanols are a subclass of flavonoids which are, in turn, a subclass of polyphenols

  • Cocoa is the non-fat component of cocoa liquor (finely ground cocoa beans) which is used in chocolate making or as cocoa powder (commonly 12 % fat) for cooking and drinks

  • Chocolate refers to the combination of cocoa, cocoa butter, sugar, etc. into a solid food product

  • In Europe, 58 % of people ate milk chocolate, closely followed by dark chocolate (43 %)

  • Cocoa taken as a beverage is popular in Spain

  • There were two human trials with interventions using cocoa published in 2001, three in 2002, five in 2003, three in 2004, six in 2005 and five in 2006 (one so far in 2007). More often than not, the studies yield at least one positive and significant result

  • The research is predominantly focused on effects on the vascular system, however, there are other areas of research on man in vivo which are not so extensively investigated, such as those concerned with cognition, cancer and diabetes

  • The mechanism of action of cocoa polyphenols including clinical, pre-clinical and in vitro studies consistently show changes in biomarkers related to oxidative status and/or vascular function

  • High cocoa content dark chocolate tends to be richest in polyphenols, although each chocolate is different in polyphenol content

  • For future research:

    • Where possible, conduct randomised, controlled, cross-over, multi-dose trials

    • Use well-defined cocoa or chocolate

    • Use an appropriate control of no-polyphenol chocolate

    • Recruit volunteers with at least one non-optimal biomarker or disease risk factor

ResearchBlogging.org
Cooper, K.A., Donovan, J.L., Waterhouse, A.L., Williamson, G. (2008). Cocoa and health: a decade of research. British Journal of Nutrition, 99(01) DOI: 10.1017/S0007114507795296