cocoa antioxidant flavonols, linked to low BP

Filed in archive Studies on March 1, 2006

Earlier studies on Flavonols (the antioxidant from cocoa beans) have linked this compound to improved cardiovascular markers.

For the first time, a study (published in the Archive of Internal Medicine, Vol. 166, pp. 411-417) looked at the effect of chocolate consumption on blood pressure and found that regular eating of flavonol-rich chocolate can cut the risk of death from cardiovascular disease by 50%.

After 15 years of follow-up, the researchers observed that the men who consumed the most cocoa (more than 2.3 grams per day) had lower systolic diastolic blood pressures (3.7 mmHg and 2.1 mmHg, respectively) than those who consumed the least cocoa (less than 0.36 grams per day).

Several studies have shown that flavonol consumption increased blood vessel opening (vasodilation), and improve endothelial function (the cells that line the blood vessels).

It is this latter effect that the scientists propose as the mechanism by which the flavonols reduce CVD risk and all-cause mortality.

But since the researchers did not take blood samples to measure various nutrients in the serum there was no way to speculate on the long term effect of cocoa itself. One reason for them to warn the consuming public not to gorge on chocolate even if products like flavonol-rich dark choclolate such as CocoaVia is getting attention in the market these days due to claimed health benefits.

Source: [NutraIngredients]