“Bittersweet chocolate contains cocoa flavanols with antioxidant properties that might support cardiovascular health.”

Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. … Moreover, the amount of flavonols provided by a single dose (ca. 200 mg per 10 g) would allow the use of a health claim on cardiovascular function, a fact of interest for the cocoa industry. … According to the Commission Regulation (EU) 2015/539 of 31 March 2015 [36] , the new enriched chocolate could have the claim 'Cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flow'.

Perhaps the best established benefit of cocoa flavanols on health is their positive effect on cardiovascular function; in fact, the European Food Safety Authority (EFSA) has published two claims in support of the bioactivity of cocoa flavanols: cocoa flavanols help maintain normal blood pressure [166] and endothelium-dependent vasodilation [167], which contribute to normal blood flow.

In particular, flavanols, a subgroup of flavonoids that can be found in grapes, apples, tea and cocoa, have well-established cardioprotective effects [3] . … Furthermore, CFs are proposed to act by modulating antioxidant pathways, reducing levels of circulating reactive oxygen species, thereby increasing NO bioavailability [3, 79] .

In observational studies, dietary intake of flavanol-rich cocoa products, such as dark chocolate, has been associated with a reduced risk of cardiometabolic diseases, including cardiovascular disease (3) , hypertension (4), metabolic syndrome (5) , and diabetes (6) . … Hypothesized mechanisms that underlie potential associations between cocoa flavanols and a reduced risk of chronic diseases include improvements in the lipid profile (14) , insulin sensitivity (15, 16) , and endothelial function (17) and the alleviation of systemic inflammation (18) , thrombosis (19, 20) , and oxidation (14, 21) .

In observational studies, dietary intake of flavanol-rich cocoa products, such as dark chocolate, has been associated with a reduced risk of cardiometabolic diseases, including cardiovascular disease (3), hypertension (4), metabolic syndrome (5), and diabetes (6). … Hypothesized mechanisms that underlie potential associations between cocoa flavanols and a reduced risk of chronic diseases include improvements in the lipid profile (14), insulin sensitivity (15, 16), and endothelial function (17) and the alleviation of systemic inflammation (18), thrombosis (19, 20), and oxidation (14, 21).

Theobroma cacao, popularly known as cocoa, is a fruit rich in polyphenols, mostly flavonoids [11,12]. Cocoa might exert beneficial cardiovascular effects that are probably mediated by this group of molecules. A range of potential mechanisms through which cocoa might improve cardiovascular health have been suggested, including the activation of nitric oxide (NO) and antioxidant/anti-inflammatory effects.

Observational studies suggest that consumption of flavanol-rich products, such as dark chocolate, is associated with a reduced risk of developing cardiovascular disease.1,2

Growing evidence exists that consumption of cocoa-rich food improves the parameters of cardiometabolic health. These effects are ascribed to cocoa flavanols, particularly to (–)-epicatechin (EC), a natural ingredient of cocoa. … The cardioprotective effects of cocoa are particularly ascribed to EC, the main monomeric flavanol in roasted cocoa beans and in cocoa products [12]. … Finally, biological plausibility exists that EC may contribute to cardiometabolic health. As reviewed recently [15–18], EC and its metabolites may decrease the production of reac tive oxygen species (ROS), e.g., by mitigating the expression and the activity of NADPH oxidase and further ROS-generating enzymes.

Cocoa polyphenol has a preventive role against cancer, cardiovascular diseases, metabolic disorders, and anti-inflammatory diseases. … Cocoa contains 12–18% of flavonoids on a dry basis. … Cocoa flavonol is also improved brain function. It also improves insulin resistance and blood pressure and positively modulates endothelial functions and glucose sensitivity

Due to the high level of polyphenols, as its main bioactive components, it has been documented that dark chocolate has possible positive effects on human health, e.g., regulating cholesterol levels, reducing stress and depression, even protecting against many types of cancer, etc. [7, 8] . The most important polyphenol feature is attributed to the antioxidant activity [9] [10] [11] [12] [13] [14] . … Furthermore, many studies have shown that it has a protective effect on erythrocyte function [19] , against cardiovascular disease [20] , and it can lower blood pressure in hypertensive subjects [21] .

Dark chocolate is also known for including a set of bioactive components with antioxidant properties such as phenolic compounds, including catechins, epicatechin, anthocyanins, proanthocyanidins [9] and flavonoids [10]. … Such polyphenols are identified with health benefits such as protective effects against cell damage, increased immune response, beneficial effects on the cardiovascular system and antioxidant protection [7].

The long-recognized health benefits of cocoa may be attributed to the potent antioxi dant activity of cocoa polyphenols, mainly flavanols, which are found in cocoa in a higher concentration (460–610 mg/kg of flavanol monomers; 4–5 g/kg of flavanol polymers) than in other plant-derived foods such as beans, apricots, blackberries, apples, and tea leaves [8]. … Specifically, cocoa flavanols benefit the cardiovascular system, have anti inflammatory properties, reduce insulin resistance and enhance the growth of beneficial gut microbiota [1,3,10,11].

Cocoa is a source of flavanols, and these phenolic compounds exert beneficial effects on health and aging, and reduce the risk of suffering chronic diseases (cardiovascular diseases, metabolic disorders, cancer).

The Panel concludes that a cause and effect relationship has been established between the consumption of cocoa flavanols and maintenance of normal endothelium-dependent vasodilation. … The following wording reflects the scientific evidence: “Cocoa flavanols help maintain endothelium-dependent vasodilation, which contributes to normal blood flow”. … This amount could be provided by 2.5 g of high-flavanol cocoa powder or 10 g of high-flavanol dark chocolate, both of which can be consumed in the context of a balanced diet.

The Panel concludes that a cause and effect relationship has been established between the consumption of cocoa flavanols and maintenance of normal endothelium-dependent vasodilation. … In order to obtain the claimed effect, 200 mg of cocoa flavanols should be consumed daily. This amount could be provided by 2.5 g of high-flavanol cocoa powder or 10 g of high-flavanol dark chocolate, both of which can be consumed in the context of a balanced diet.

Cocoa derived products, rich in flavanols, have been thoroughly studied and demonstrated to be efficient improving endothelial function and decreasing blood pressure in humans and animals. … The basic chemical features of EC, shared with most of the flavonoids, allow them to act as classic antioxidants, i.e. free radical scavengers and/or redox-active metal chelators.

In terms of the dietary form by which the flavan-3-ols were consumed, cocoa and tea significantly increased both the acute and chronic FMD responses, but fruit interventions only significantly increased the acute FMD response. Cocoa and fruit significantly decreased SBP and cocoa, fruit, and pure form significantly decreased DBP. … The molecular mechanisms by which dietary flavan-3-ols mediate these effects on vascular health include nitric oxidedependent arterial function (51, 52) , anti-inflammatory effects (53) , and effects on glucose metabolism, β-cell function, and inhibition of glucose transporters (54-57).

CONCLUSIONS: We found consistent acute and chronic benefits of chocolate or cocoa on FMD and previously unreported promising effects on insulin and HOMA-IR. Larger, longer-duration, and independently funded trials are required to confirm the potential cardiovascular benefits of cocoa flavan-3-ols.

Conclusion: Flavan-3-ols in dark chocolate, but also compounds in white chocolate, can improve platelet function, dependent on gender, and may thus beneficially affect atherogenesis. … As both dark chocolates only differed in the type of cocoa powder used to prepare the chocolates (Supporting Information Table S1 ), it is likely that flavan-3-ols are responsible for the observed anti-platelet effects, despite their relatively low bioavailability.

The Panel concludes that a cause and effect relationship has been established between the consumption of cocoa flavanols and maintenance of normal endothelium-dependent vasodilation. … In order to obtain the claimed effect, 200 mg of cocoa flavanols should be consumed daily. This amount could be provided by 2.5 g of high-flavanol cocoa powder or 10 g of high-flavanol dark chocolate.

The claim can be used only for cocoa beverages (with cocoa powder) or for dark chocolate which provide at least a daily intake of 200 mg of cocoa flavanols with a degree of polymerisation 1-10.a … Cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flowa b

The Panel concludes that a cause and effect relationship has been established between the consumption of cocoa flavanols and maintenance of normal endothelium-dependent vasodilation. … In order to obtain the claimed effect, 200 mg of cocoa flavanols should be consumed daily. This amount could be provided by 2.5 g of high-flavanol cocoa powder or 10 g of high-flavanol dark chocolate, both of which can be consumed in the context of a balanced diet.

Cocoa flavanols may lower blood pressure by improving endothelial function, however evidence regarding vascular indices is limited, and findings remain inconsistent and not the latest. … These findings suggest that cocoa flavanol intake of 10.6–1,680 mg/day may modestly reduce blood pressure and may improve selected vascular function indices, although certainty for vascular outcomes remains limited.

GPC “WR” analyses showed cocoa flavanols significantly reduced CVD events by accounting for event severity in the composite CVD outcome, whereas Cox regression marginally missed these effects.

Cocoa-based products beneficially reduced glycemic response, blood pressure and lipid profiles.

The claim can be used only for cocoa beverages (with co coa powder) or for dark chocolate which provide at least a daily intake of 200 mg of cocoa flavanols with a degree of polymerisation 1-10.

The claim can be used only for cocoa beverages (with co coa powder) or for dark chocolate which provide at least a daily intake of 200 mg of cocoa flavanols with a degree of polymerisation 1-10.

The Panel concludes that a cause and effect relationship has been established between the consumption of cocoa flavanols in the HF cocoa extract (i.e. in capsules or tablets) and maintenance of normal endothelium-dependent vasodilation.

This brief review will highlight the growing body of evidence that flavanol-rich cocoa may have a role in improving cardiovascular health. … The monomeric flavanols (epicatechin, catechin) and the oligomeric flavanols (procyanidins) are present in cocoas and chocolates to a varying extent depending on the type of cocoa and food processing techniques used to make the finished product.

Flavanols give dark chocolate its slightly bitter taste, and its potential health benefits such a helping to lower blood pressure and making blood vessels more flexible. … Dark chocolate contains more flavanols than milk chocolate, and these chemicals have been linked to some heart-health benefits, including lowering high blood pressure.

Cocoa flavanols (CFs) are polyphenolic molecules with proposed cardioprotective effects. … CFs have the potential to improve microvascular function, particularly in healthy individuals, with benefits appearing more pronounced following acute CF supplementation.

The claim says that 200 mg of cocoa flavanols either from cocoa beverages or dark chocolate contribute to normal blood flow. … The claim now reads:"Cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flow"

Swiss chocolate processor Barry Callebaut has won an article 13.5 health claim from the European Food Safety Authority (EFSA) for a dossier linking cocoa flavanols and blood circulation. … Callebaut’s approved claim reads: “Cocoa flavanols help maintain endothelium-dependent vasodilation, which contributes to normal blood flow.” … EFSA’s Panel on Dietetic Products, Nutrition and Allergies (NDA) said this applied when 200mg of cocoa flavanols were consumed daily in the form of 2.5g of high-flavanol cocoa powder or 10g of high-flavanol dark chocolate.

Cocoa flavanols are associated not only with their antioxidant potential, but also their ability to lower blood pressure and improve mental processes.

To the tantalizing delight of chocolate lovers everywhere, a number of recent studies employing various methods have suggested that compounds in cocoa called flavanols could benefit cardiovascular health. … “We found that cocoa flavanol intake may reduce dyslipidemia(elevated triglycerides), insulin resistance and systemic inflammation, which are all major subclinical risk factors for cardiometabolic diseases.” … “The treatment groups of the trials included in our meta-analysis are primarily dark chocolate — a few were using cocoa powder-based beverages,” Lin said. “Therefore, the findings from the current study apparently shouldn’t be generalized to different sorts of chocolate candies or white chocolates, of which the content of sugar/food additives could be substantially higher than that of the dark chocolate.”

BACKGROUND: Cocoa polyphenols have been shown to reduce stress in highly stressed, as well as normal healthy individuals, we wondered whether commercially available chocolate could reduce perceived stress in medical students or not, so we decided to conduct this study.