IBIMOL   23987
INSTITUTO DE BIOQUIMICA Y MEDICINA MOLECULAR PROFESOR ALBERTO BOVERIS
Unidad Ejecutora - UE
artículos
Título:
Cocoa, chocolate, and cardiovascular disease
Autor/es:
M. GALLEANO; P. I. OTEIZA; C. G. FRAGA
Revista:
JOURNAL OF CARDIOVASCULAR PHARMACOLOGY
Editorial:
Elsevier
Referencias:
Año: 2009 vol. 54 p. 483 - 490
ISSN:
0160-2446
Resumen:
A significant body of evidence demonstrates that diets
rich in fruits and vegetables promote health and attenuate, or delay,
the onset of various diseases, including cardiovascular disease, diabetes,
certain cancers, and several other age-related degenerative
disorders. The concept that moderate chocolate consumption could
be part of a healthy diet has gained acceptance in the last years based
on the health benefits ascribed to selected cocoa components. Specifically,
cocoa as a plant and chocolate as food contain a series of
chemicals that can interact with cell and tissue components, providing
protection against the development and amelioration of pathological
conditions. The most relevant effects of cocoa and chocolate have
been related to cardiovascular disease. The mechanisms behind these
effects are still under investigation. However, the maintenance or
restoration of vascular NO production and bioavailability and the
antioxidant effects are the mechanisms most consistently supported
by experimental data. This review will summarize the most recent
research on the cardiovascular effects of cocoa flavanols and related
compounds.