Physical Chemistry-Program of Free Radicals in Biochemistry (PRALIB), School of Pharmacy and Biochemistry, University of Buenos Aires-National Council of Scientific and Technological Research (CONICET), Argentina.
J Cardiovasc Pharmacol. 2009 Dec;54(6):483-90. doi: 10.1097/FJC.0b013e3181b76787.
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 past 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.
大量证据表明，富含水果和蔬菜的饮食可促进健康，并减轻或延缓各种疾病的发生，包括心血管疾病、糖尿病、某些癌症和其他几种与年龄相关的退行性疾病。近年来，人们越来越接受这样一种观点，即适量食用巧克力可以成为健康饮食的一部分，这是基于可可成分所带来的健康益处。具体来说，可可植物和巧克力食品含有一系列可以与细胞和组织成分相互作用的化学物质，从而为预防和改善病理状况提供保护。可可和巧克力最相关的作用与心血管疾病有关。这些作用背后的机制仍在研究中。然而，维持或恢复血管中一氧化氮的产生和生物利用度以及抗氧化作用是实验数据最一致支持的机制。这篇综述将总结最近关于可可黄烷醇和相关化合物对心血管影响的研究。
