| Literature DB >> 16572598 |
Mary B Engler1, Marguerite M Engler.
Abstract
Cocoa and chocolate have recently been found to be rich plant-derived sources of antioxidant flavonoids with beneficial cardiovascular properties. These favorable physiological effects include: antioxidant activity, vasodilation and blood pressure reduction, inhibition of platelet activity, and decreased inflammation. Increasing evidence from experimental and clinical studies using cocoa-derived products and chocolate suggest an important role for these high-flavanol-containing foods in heart and vascular protection.Entities:
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Year: 2006 PMID： 16572598 DOI： 10.1111/j.1753-4887.2006.tb00194.x
Source DB: PubMed Journal: Nutr Rev ISSN： 0029-6643 Impact factor: 7.110