The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease

被引：5

作者：

Engler, MB ^{[1
]}

Engler, MM ^{[1
]}

机构：

[1] Univ Calif San Francisco, Dept Physiol Nursing, Lab Cardiovasc Physiol, San Francisco, CA 94143 USA

来源：

NUTRITION REVIEWS | 2006年 / 64卷 / 03期

关键词：

cardiovascular; chocolate; cocoa; fiavonoid; flavanol;

D O I：

10.1301/nr.2006.mar.109-118

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Cocoa and chocolate have recently been found to be rich plant-derived sources of antioxidant flavonoids with beneficial cardiovascular properties. These favorable physiological effects include: antioxidant activity, vasodilation and blood pressure reduction, inhibition of platelet activity, and decreased inflammation. Increasing evidence from experimental and clinical studies using cocoa-derived products and chocolate suggest an important role for these high-flavanol-containing foods in heart and vascular protection.

引用

收藏

页码：109 / 118

页数：10

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