Effects of Dark Chocolate on Cardiovascular Risk

Abstract

Cocoa is rich in polyphenols, a subgroup of dietary flavonoids, which seems to be able to reduce cardiovascular risk. Since dark chocolate is popular in Europe and the United States, and it is a potent source of polyphenols, there is increasing interest on its potential effects on cardiovascular risk. Evidence suggests that dark chocolate has some beneficial effects on cardiovascular risk factors, particularly on atherogenic dyslipidemia. Beneficial effects include the reduction of elevated blood pressure in hypertensive subjects, the increase in vasodilatation with improved endothelial function, as well as the inhibition of platelet activation and function. In addition, dark chocolate seems to reduce C-reactive protein concentrations and to modulate atherogenic dyslipidemia, reducing plasma total-cholesterol, LDL-cholesterol and triglyceride levels, with a concomitant increase in HDL-cholesterol concentrations. Yet, further studies are needed before recommending habitual dark chocolate consumption for the reduction of cardiovascular risk.