Dark Chocolate Improves Coronary Vasomotion and Reduces Platelet Reactivity | Zendy

Andreas J. Flammer | Zendy; Frank Hermann | Zendy; Isabella Sudano | Zendy; Lukas E. Spieker | Zendy; Matthias Hermann | Zendy; Karen Cooper | Zendy; Mauro Serafini | Zendy; Thomas F. Lüscher | Zendy; Frank Ruschitzka | Zendy; Georg Noll | Zendy; Roberto Corti | Zendy

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Dark Chocolate Improves Coronary Vasomotion and Reduces Platelet Reactivity

Author(s) -

Andreas J. Flammer,

Frank Hermann,

Isabella Sudano,

Lukas E. Spieker,

Matthias Hermann,

Karen Cooper,

Mauro Serafini,

Thomas F. Lüscher,

Frank Ruschitzka,

Georg Noll,

Roberto Corti

Publication year - 2007

Publication title -

circulation

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 7.795

H-Index - 607

eISSN - 1524-4539

pISSN - 0009-7322

DOI - 10.1161/circulationaha.107.713867

Subject(s) - medicine , vasomotion , dark chocolate , cardiology , platelet activation , platelet , food science , blood flow , chemistry

Dark chocolate has potent antioxidant properties. Coronary atherosclerosis is promoted by impaired endothelial function and increased platelet activation. Traditional risk factors, high oxidative stress, and reduced antioxidant defenses play a crucial role in the pathogenesis of atherosclerosis, particularly in transplanted hearts. Thus, flavonoid-rich dark chocolate holds the potential to have a beneficial impact on graft atherosclerosis.

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