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Open AccessReview

The Cardiovascular Effects of Cocoa Polyphenols—An Overview

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Department of Pharmacognosy, Faculty of Pharmacy, University of Medicine and Pharmacy Grigore T. Popa Iasi, Universitatii Str. 16, 700115 Iasi, Romania
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Department of Cardiology, Faculty of Medicine, University of Medicine and Pharmacy Grigore T. Popa Iasi, Universitatii Str. 16, 700115 Iasi, Romania
*
Author to whom correspondence should be addressed.
Academic Editor: Maurizio Battino
Diseases 2016, 4(4), 39; https://doi.org/10.3390/diseases4040039
Received: 12 October 2016 / Revised: 12 December 2016 / Accepted: 13 December 2016 / Published: 17 December 2016
Cocoa is a rich source of high-quality antioxidant polyphenols. They comprise mainly catechins (29%–38% of total polyphenols), anthocyanins (4% of total polyphenols) and proanthocyanidins (58%–65% of total polyphenols). A growing body of experimental and epidemiological evidence highlights that the intake of cocoa polyphenols may reduce the risk of cardiovascular events. Beyond antioxidant properties, cocoa polyphenols exert blood pressure lowering activity, antiplatelet, anti-inflammatory, metabolic and anti-atherosclerotic effects, and also improve endothelial function. This paper reviews the role of cocoa polyphenols in cardiovascular protection, with a special focus on mechanisms of action, clinical relevance and correlation between antioxidant activity and cardiovascular health. View Full-Text
Keywords: cocoa; flavanols; proanthocyanidins; cardiovascular health cocoa; flavanols; proanthocyanidins; cardiovascular health
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MDPI and ACS Style

Aprotosoaie, A.C.; Miron, A.; Trifan, A.; Luca, V.S.; Costache, I.-I. The Cardiovascular Effects of Cocoa Polyphenols—An Overview. Diseases 2016, 4, 39.

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