THE ANTI-HYPERTENSIVE ACTIONS OF COCOA POLYPHENOLS - A REVIEW

摘要

Elevated blood pressure is a significant risk factor in cardiovascular disease, which contributes to cardiovascular events and related mortality. Cocoa beans are rich in phenolic compounds, specifically flavanols, which act to up-regulate nitric oxide through a multitude of pathways, promoting vasodilation in the body and exerting an antihypertensive effect, subsequently improving endothelial function. Clinical and experimental research has evaluated cocoa fiavanol consumption and its effects on endothelial nitric oxide synthase modulation, antioxidant junction, endothelin-1 inhibition, and angiotensin converting enzyme inhibition. Thus, cocoa polyphenols have been studied in the lowering of blood pressure and associated CVD-related mortality. This paper will explore the nature of polyphenols derived from cocoa, their proposed mechanisms of action, bioavailability, and efficacy in improving systolic and diastolic blood pressure in hypertensive and healthy individuals. Primary, review, and meta-analysis literature will be analyzed from animal and human trials to determine the extent of cocoa-polyphenols' effects on blood pressure, effective dosage and recommendations in consumption, as well as directions for future research.