Cocoa Flavanols and Cardiovascular Health
Today I found research on how healthy chocolate flavonoids increasing antioxidant and its beneficial cardiovascular effects. I just pulled parts of this article, you will find a link to the full article below.
Dietary intake of a specific subclass of flavonoids known as flavanols has attracted increasing interest as a result of recent epidemiological mechanistic and human intervention studies suggesting potential beneficial cardiovascular effects. Among the wide variety of dietary flavanol sources, including apples, cranberries, purple grapes, red wine, and tea, some cocoas and chocolates can be extraordinarily rich in certain types of flavanols.
This article highlights recent studies that have been conducted that provide a growing body of evidence in support of the concept that cocoa flavanols may have a role in improving cardiovascular health. Factors affecting the availability of cocoa flavanols in the diet and
limitations that may therefore exist for their application in the public health arena are discussed.
Dietary Flavanol Intake and Coronary Heart Disease
Many population-based studies have used dietary surveys to estimate total flavonoid intake or focused on specific dietary sources, with tea most often being the single largest contributor of measured flavonoids.When these studies were designed, it was not widely recognized that cocoa and chocolate could be significant sources of flavanols and, thus, potential contributions from these food sources were not included in dietary questionnaires.
The Zutphen study from Hertog et al. showed a
significant inverse relationship between total flavonoid intake and coronary heart disease (CHD) mortality over a five-year follow-up period in elderly men. Hertog et al. also reported beneficial effects of initial high flavonoid intake on CHD mortality over a 25-year period in a total of 16 cohorts drawn from seven countries.
Cocoa Flavanols and Mechanisms of Vascular Action
Cocoa flavanols have demonstrated the potential to
modulate cardiovascular health in at least two important ways: inhibition of platelet activation and improved endothelial function. Rein et al. demonstrated that flavanol-rich cocoa inhibits platelet activation ex vivo six hours following its ingestion, with significant reduction in the expression of the surface proteins glycoprotein
In addition to cocoa, a subsequent study found that
flavanol-rich chocolate could also inhibit platelet
activation ex vivo in humans."Most recently, a 28-day study found that the consumption of cocoa flavanols reduced platelet aggregation in a group of healthy volunteers, an effect not observed in the group that consumed the matched placebo."
Together, these data support the concept that the regular consumption of cocoa flavanols may reduce the activation of platelets and provide a dietary approach to reducing clot formation.
For the complete article on this, goto: http://64.233.179.104/search?q=cache:h06_B7YZCeEJ:www.touchbriefings.com/pdf/1601/ACF27AE.pdf+mars+chocolate+flavonoid&hl=en&gl=us&ct=clnk&cd=73
Now Come check out Our Healthy Chocolate Products they are different, they have retained the flavanols in the cocoa, because our cocoa is cold processed and has no or little preservatives and little or no sugar added! This makes Our products even good for those that are Diabetic.
For more information on our Chocolate products and a Sweet Income Opportunity,
Come See Our Site: http://www.greathealthychocolate.com
Dietary intake of a specific subclass of flavonoids known as flavanols has attracted increasing interest as a result of recent epidemiological mechanistic and human intervention studies suggesting potential beneficial cardiovascular effects. Among the wide variety of dietary flavanol sources, including apples, cranberries, purple grapes, red wine, and tea, some cocoas and chocolates can be extraordinarily rich in certain types of flavanols.
This article highlights recent studies that have been conducted that provide a growing body of evidence in support of the concept that cocoa flavanols may have a role in improving cardiovascular health. Factors affecting the availability of cocoa flavanols in the diet and
limitations that may therefore exist for their application in the public health arena are discussed.
Dietary Flavanol Intake and Coronary Heart Disease
Many population-based studies have used dietary surveys to estimate total flavonoid intake or focused on specific dietary sources, with tea most often being the single largest contributor of measured flavonoids.When these studies were designed, it was not widely recognized that cocoa and chocolate could be significant sources of flavanols and, thus, potential contributions from these food sources were not included in dietary questionnaires.
The Zutphen study from Hertog et al. showed a
significant inverse relationship between total flavonoid intake and coronary heart disease (CHD) mortality over a five-year follow-up period in elderly men. Hertog et al. also reported beneficial effects of initial high flavonoid intake on CHD mortality over a 25-year period in a total of 16 cohorts drawn from seven countries.
Cocoa Flavanols and Mechanisms of Vascular Action
Cocoa flavanols have demonstrated the potential to
modulate cardiovascular health in at least two important ways: inhibition of platelet activation and improved endothelial function. Rein et al. demonstrated that flavanol-rich cocoa inhibits platelet activation ex vivo six hours following its ingestion, with significant reduction in the expression of the surface proteins glycoprotein
In addition to cocoa, a subsequent study found that
flavanol-rich chocolate could also inhibit platelet
activation ex vivo in humans."Most recently, a 28-day study found that the consumption of cocoa flavanols reduced platelet aggregation in a group of healthy volunteers, an effect not observed in the group that consumed the matched placebo."
Together, these data support the concept that the regular consumption of cocoa flavanols may reduce the activation of platelets and provide a dietary approach to reducing clot formation.
For the complete article on this, goto: http://64.233.179.104/search?q=cache:h06_B7YZCeEJ:www.touchbriefings.com/pdf/1601/ACF27AE.pdf+mars+chocolate+flavonoid&hl=en&gl=us&ct=clnk&cd=73
Now Come check out Our Healthy Chocolate Products they are different, they have retained the flavanols in the cocoa, because our cocoa is cold processed and has no or little preservatives and little or no sugar added! This makes Our products even good for those that are Diabetic.
For more information on our Chocolate products and a Sweet Income Opportunity,
Come See Our Site: http://www.greathealthychocolate.com
posted by Shirley Adkins | 10:09 AM
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