Cardiovascular health

Vascular function affects the cardiovascular system, blood pressure, renal health, cognition, immune function, and ultimately overall health and well-being. The vascular benefits of cocoa and chocolate have been under widespread investigation for more than a decade. Numerous studies have already demonstrated that flavanols and other polyphenol antioxidant compounds derived from the cocoa bean may have important impact on virtually all areas of vascular function.

These compounds may help to maintain elasticity of the blood vessels, promoting better blood circulation throughout the body and to all organs. The cocoa flavanols have a positive impact on the endothelium, which is a dynamic tissue involved in maintaining proper functioning of the blood vessels and cardiovascular system. Several studies have shown that consumption of flavanol-rich cocoa positively stimulates the body to improve vasodilation and thus blood flow. This improvement has been seen both in healthy volunteers and in those with risk factors for atherosclerosis.

Controlling high blood pressure (hypertension) can significantly reduce the incidence of some of the complications associated with this condition such as stroke, coronary thrombosis and renal failure. There is growing experimental and epidemiological evidence to support the potential antihypertensive benefits of cocoa and chocolate, especially dark chocolate, when consumed as part of a healthy diet and lifestyle.

Direct measurements of blood pressure show that a flavanol-rich dark chocolate with most of the original cocoa bean polyphenols intact may reduce both systolic and diastolic blood pressure or dark chocolate consumption on people with normal blood pressure. These showed a similar drop in blood pressure, while the group as a whole maintained blood pressure levels within the normal range. It is well documented that systolic blood pressure rises with age in people living in the developed world. Epidemiological evidence suggests that cocoa flavanols hold potential hypertensive benefits for aging populations. Further research is under way around the world on how cocoa and chocolate can contribute to controlling high blood pressure.

Platelets have an important role in wound healing and carrying blood clotting factors. They also play a major role in coronary heart disease. Platelets can clump together and stick to the inner lining of the endothelium at the site of an injury caused by oxidized LDL cholesterol or other factors in the blood. This lesion can eventually contribute to the development of plaques along the lining of the arterial wall, so restricting blood flow. Clumping is also involved in thrombosis, the formation of blood clots that cause arterial blockage, which can lead to various cardiovascular diseases, e.g. stroke.

A number of studies have demonstrated the ability of cocoa flavanols to reduce the tendency of platelets to clump or aggregate. Decreasing both platelet activity and the formation of platelet micro particles improves overall cardiovascular health. A number of clinical trials have compared the well-documented effects of low-dose aspirin therapy and polyphenol-rich cocoa on platelet activity. They observed a reduction in the platelet activity linked to the production of anti-inflammatory mediators and reduced development of blood clots with both compounds. When the aspirin and cocoa flavanols were combined, the effect was even more pronounced.

The presence of oxidized bad cholesterol (LDL or low density lipoproteins) is known to be a key factor in the initial injury to the endothelium that ultimately leads to atherosclerosis. It is also an important factor in the subsequent buildup of fibrous plaques (artherogenesis) and the fatty deposits (artheroma) at the site of the injury that narrows the channel and impairs blood flow.

Studies suggest that in addition to the direct action on the endothelium, cocoa and chocolate flavanols also potentially reduce the development of atherosclerosis through their indirect antioxidant actions. Flavonoids found in cocoa have been shown to protect LDL cholesterol from oxidation..

Cholesterol is an important constituent of cells in the body. It is also involved in the transport of fats in the bloodstream to tissues throughout the body. Cholesterol levels in the blood are influenced by diet, heredity and metabolic diseases. There is overwhelming evidence that high levels of low density lipoproteins (LDL cholesterol) increase the risk of developing atherosclerosis, and with it the risk of coronary heart disease or stroke. Conversely, if most cholesterol in the blood is in the form of high density lipoproteins (HDL), it seems to protect against arterial disease.

Numerous studies have confirmed that eating cocoa and chocolate rich in polyphenols produces a favorable effect on serum cholesterol levels in the blood. Several studies have demonstrated the inhibiting effect of cocoa flavanols (antioxidants) on LDL oxidation,   delaying or avoiding the formation of blood clots. In addition, other nutrients in cocoa and chocolate such as stearic, oleic and palmitic acids may also exert a beneficial effect on cholesterol levels.