Please use this identifier to cite or link to this item:
|Abstract:||Cocoa flavonoids are derived from the cacao bean, found in the fruit pod of the cacao tree, <b><i>Theobroma cacao </i>Linn.</b> It is an important ingredient of chocolates, commonly sold in markets. The scientists at San Francisco, CA, USA reviewed<b> </b>the vasculoprotective effects of flavonoid-rich cocoa and chocolate. There is growing evidence that dietary supplementation with flavonoid-rich cocoa and chocolate may be cardioprotective because of their interference in many pathophysiological mechanisms associated with atherosclerosis. Possible beneficial effects by cocoa flavonoids include: antioxidant properties, improvement in endothelial function, blood pressure lowering, decreased platelet activation and function, and modulation of immune function and inflammation. Larger, long-term clinical trials investigating the potential beneficial effects of purified flavonoids and food sources rich in flavonoids, including cocoa and chocolate, are certainly warranted.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(1) [January-February 2005]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.