Exploring the Potential Advantages of Chocolate and Cocoa for Cardio and Cerebrovascular Health

Eman Abbas Abduljawad

Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.

Corresponding Author E-mail:eabduljawad@kau.edu.sa

Numerous studies have identified cocoa phenolics, procyanidins, and flavan-3-ols as bioactive antioxidant compounds that enhance vascular function, reduce inflammation, and improve lipid metabolism, insulin sensitivity, and platelet aggregation. Research indicates that consuming flavanol-rich cocoa supports cardiovascular health. Given the rising global occurrence of cardiovascular disease and its related risk factors, this review article aimed to investigate the impact of chocolate/cocoa intake on cardio and cerebrovascular conditions and their related risks. Across various clinical trials, moderate flavonol-rich cocoa/chocolate consumption proved to be correlated with better heart health. Advantages include a diminished risk of heart failure, hypertension, platelet aggregation, coronary artery disease, stroke, atrial fibrillation, high cholesterol, and peripheral artery disease. Consuming 50 grams of dark chocolate daily or every other day has been linked to these positive outcomes. While flavanol-rich chocolate shows potential as a complementary therapy for various cardio and cerebrovascular conditions, extensive clinical trials are necessary to confirm its effectiveness.

Cardiovascular; Cerebrovascular; Chocolate; Cocoa; Platelet aggregation

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