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
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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