The Science of Cocoa Flavanols: Bioavailability, Emerging Evidence, and Proposed Mechanisms | Zendy

Jeffrey B. Blumberg | Zendy; Eric L. Ding | Zendy; Richard A. Dixon | Zendy; Giulio Maria Pasinetti | Zendy; Francisco Villarreal | Zendy

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The Science of Cocoa Flavanols: Bioavailability, Emerging Evidence, and Proposed Mechanisms

Author(s) -

Jeffrey B. Blumberg,

Eric L. Ding,

Richard A. Dixon,

Giulio Maria Pasinetti,

Francisco Villarreal

Publication year - 2014

Publication title -

advances in nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.362

H-Index - 90

eISSN - 2156-5376

pISSN - 2161-8313

DOI - 10.3945/an.114.006478

Subject(s) - observational study , bioavailability , disease , clinical trial , medicine , human studies , meta analysis , bioinformatics , pharmacology , biology , intensive care medicine , microbiology and biotechnology

Over the past 20 y, evidence derived from in vitro experiments, animal models, observational studies, and clinical interventions have suggested that cacao (cocoa) flavonoids act through a variety of mechanisms to modify a number of risk factors associated with chronic conditions, including cardiovascular and neurodegenerative diseases. Recent studies have elucidated the synthesis of flavonoids by plants, making available for research specific flavonoids and their metabolites. The body of evidence suggesting that cocoa flavanols may play a role in reducing the risk of cardiovascular disease has been sufficient to generate several systematic reviews and meta-analyses. Studies are now being directed to identify the molecular pathways underlying the effect of cocoa flavanols, and clinical trials are being planned to test their impact on disease endpoints.

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