Cocoa, the principal component of chocolate, is derived from the cacao tree. Cocoa and chocolate are rich in polyphenols, particularly flavonoids, exhibiting the highest concentrations of flavonoids (chiefly epicatechin, catechin, and procyanidins) among many commonly consumed foods. However, cocoa processing induces flavonoid losses of 60 percent or more.
A wide range of beneficial health effects are attributed to the consumption of cocoa and chocolate, and robust evidence suggests that cocoa flavonoids…
- Improve endothelial function.
- Lower blood pressure.
- Promote healthy blood lipid concentrations.
- Reduce the risk of cardiovascular disease.
- Protect the skin against sun damage.
- Enhance blood flow to the brain.
Blood pressure effects
When adults with high blood pressure took cocoa flavonoid capsules (providing 862 milligrams of cocoa flavonoids) for eight consecutive days, their systolic blood pressure dropped by...
