Home > RESEARCH > Functional Foods > Flavonoid-rich dark chocolate consumption improves coronary circulation

Flavonoid-rich dark chocolate consumption improves coronary circulation   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)

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