Cocoa antioxidants and cardiovascular health.

摘要

Epidemiologic data support the idea that the health benefits associated with fruit and vegetable consumption are causally linked to certain flavonoids present in these foods. In the context of cardiovascular health a particular group of flavonoids, namely, the flavan-3-ols (flavanols), has received attention. Flavanol-rich, plant-derived foods and beverages include wine, tea and various fruits and berries, as well as cocoa and cocoa products. Numerous dietary intervention studies in humans and animals indicate that flavanol-rich foods and beverages may exert cardioprotective effects with respect to vascular function and platelet reactivity. This review discusses the bioactivity of flavanols and procyanidins, particularly those from cocoa and chocolate, in the context of cardiovascular health. Aspects considered include: flavonol and procyanidin bioavailability; antioxidative properties of flavonols and procyanidins from cocoa; and vascular effects of flavonol-rich cocoa and chocolate (inflammation, platelets, endothelium). [This paper was presented at the 1st International Conference on Polyphenols and Health, held in Vichy, France, on Nov. 18-21, 2004.]