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Flavonoid-rich dark chocolate consumption
improves coronary circulation Winter 2009, Vol 5, Issue 14 
The investigators of this featured study acknowledge several reports of cacao
flavonoids reducing the risk of coronary heart disease. Some of the cardioprotective
effects noted include decreased low-density lipoprotein (LDL) oxidation, increased
high-density lipoprotein (HDL) levels, modulated anti-inflammatory activity and
reduced platelet activation/aggregation. Other in vitro investigations observed cacao
flavonoids activating endothelial nitric oxide synthase and increasing endotheliumdependent
relaxation. Shiina et al note that cacao dark chocolate has more
flavonoids per serving than well-recognized rich sources, such as tea, berries, red
wine, fruits and vegetables. In this randomized, single-blind study design,
researchers sought to assess the effects of flavonoid-rich dark chocolate on coronary
circulation.
Coronary circulation was assessed by measuring coronary flow velocity reserve
(CFVR) by noninvasive transthoracic Doppler echocardiography (TTDE). Thirtynine
healthy men participated in the study, none of whom had hyperlipidemia,
hypertension, diabetes or abnormal cardiac tissue function/size. In addition to
CFVR measurement, researchers also observed oxidative stress parameters, blood
pressure and blood lipids. For a two-week period, one group was randomly assigned
to daily consumption of 45 g of dark chocolate (including cacao polyphenol, catechin,
epicatechin and procyanidin 550 mg/day). The second group consumed nonflavonoid
white chocolate. The above-mentioned parameters were assessed at
baseline and after two weeks of chocolate consumption.
No significant differences were observed in the hemodynamics of both groups, such
as blood pressure and heart rate. Nor were any differences observed in lipid profiles
or oxidative stress. At baseline, both groups had similar CFVR measurements.
However, after two weeks of dark chocolate consumption, CFVR increased significantly,
while the white chocolate group showed no significant changes. Shiina et al
note that this "is the first clinical trial to demonstrate an improvement of CFVR in
healthy adults after short-term consumption of flavonoid-rich dark chocolate."
Researchers note possible limitations of this study include the absence of coronary
flow volume and diameter measurements (coronary flow velocity was assessed), the
short study period of two weeks (the long-term effects and increased amounts of
cacao flavonoids remain unexamined) and the study population included only
healthy male subjects. Shiina et al conclude that despite these limitations, their results
"suggest that cacao flavonoid has acute positive effects on coronary circulation."
Study: Shiina, N. F., et al, Int. J. Cardiol, (2007) RETURN from flavonoid-rich dark chocolate and coronary circulation/a> |
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