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Cocoa Polyphenols and Inflammatory Markers of Cardiovascular Disease

1
Biomarkers Research Program, Biochemistry Department, College of Science, King Saud University, P.O. Box 2455, King Abdullah road, Riyadh 11451, Saudi Arabia
2
Biomarkers and Nutritional & Food Metabolomics Research Group, Department of Nutrition and Food Science, XaRTA, INSA, Campus Torribera,INGENIO-CONSOLIDER Program, Fun-C-Food CSD2007-063, Ministry of Science and Innovation, Faculty of Pharmacy, University of Barcelona, Av Joan XXIII, s/n, Barcelona 08028, Spain
3
Biomedical Research Institute (IBIMA), Service of Endocrinology and Nutrition, Hospital Complex (Virgen de la Victoria), Campus de Teatinos s/n, University of Málaga, Malaga 29010, Spain
4
Institute of Food Science Research (CIAL), CSIC-UAM. C/Nicolás Cabrera 9, Campus de Cantoblanco, Madrid 28049, Spain
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Nutrients 2014, 6(2), 844-880; https://doi.org/10.3390/nu6020844
Received: 29 November 2013 / Revised: 30 December 2013 / Accepted: 6 February 2014 / Published: 21 February 2014
(This article belongs to the Special Issue Chocolate and Cocoa in Human Health)
Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health is now being studied worldwide and continues to grow at a rapid pace. In fact, the high polyphenol content of cocoa is of particular interest from the nutritional and pharmacological viewpoints. Cocoa polyphenols are shown to possess a range of cardiovascular-protective properties, and can play a meaningful role through modulating different inflammatory markers involved in atherosclerosis. Accumulated evidence on related anti-inflammatory effects of cocoa polyphenols is summarized in the present review. View Full-Text
Keywords: cocoa polyphenols; bioavailability; inflammation; CVD cocoa polyphenols; bioavailability; inflammation; CVD
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Khan, N.; Khymenets, O.; Urpí-Sardà, M.; Tulipani, S.; Garcia-Aloy, M.; Monagas, M.; Mora-Cubillos, X.; Llorach, R.; Andres-Lacueva, C. Cocoa Polyphenols and Inflammatory Markers of Cardiovascular Disease. Nutrients 2014, 6, 844-880.

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