Massachusetts Veterans Epidemiology and Research Information Center, Boston Veterans Affairs Healthcare System, Boston, MA, USA.
Curr Atheroscler Rep. 2011 Dec;13(6):447-52. doi: 10.1007/s11883-011-0203-2.
Coronary heart disease (CHD) is the leading cause of death in the United States. The high content of polyphenols and flavonoids present in cocoa has been reported to play an important protective role in the development of CHD. Although studies have demonstrated beneficial effects of chocolate on endothelial function, blood pressure, serum lipids, insulin resistance, and platelet function, it is unclear whether chocolate consumption influences the risk of CHD. This article reviews current evidence on the effects of cocoa/chocolate on clinical and subclinical CHD, CHD risk factors, and potential biologic mechanisms. It also discusses major limitations of currently available data and future directions in the field.
冠心病（CHD）是美国的主要死因。可可中富含的多酚和类黄酮据报道对 CHD 的发展起着重要的保护作用。虽然研究表明巧克力对内皮功能、血压、血清脂质、胰岛素抵抗和血小板功能有益，但巧克力的摄入是否会影响 CHD 的风险尚不清楚。本文综述了目前关于可可/巧克力对临床和亚临床 CHD、CHD 危险因素和潜在生物学机制影响的证据。它还讨论了现有数据的主要局限性和该领域的未来方向。
