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Chocolate at heart: The anti‐inflammatory impact of cocoa flavanols
Author(s) -
Selmi Carlo,
Cocchi Claudio A.,
Lanfredini Mario,
Keen Carl L.,
Gershwin M. Eric
Publication year - 2008
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200700435
Subject(s) - inflammation , oxidative stress , insulin resistance , nitric oxide , in vivo , ex vivo , medicine , platelet , immunology , chemistry , food science , pharmacology , biology , diabetes mellitus , endocrinology , microbiology and biotechnology
Chronic and acute inflammation underlies the molecular basis of atherosclerosis. Cocoa‐based products are among the richest functional foods based upon flavanols and their influence on the inflammatory pathway, as demonstrated by several in vitro or ex vivo studies. Indeed, flavanols modify the production of pro‐inflammatory cytokines, the synthesis of eicosanoids, the activation of platelets, and nitric oxide‐mediated mechanisms. A relative paucity of data still characterizes the in vivo implications of these findings albeit there have been studies suggesting that the regular or occasional consumption of cocoa‐rich compounds exerts beneficial effects on blood pressure, insulin resistance, vascular damage, and oxidative stress. Accordingly, rigorous controlled human studies with adequate follow‐up and with the use of critical dietary questionnaires are needed to determine the effects of flavanols on the major endpoints of cardiovascular health.