Cocoa Intake, Blood Pressure, and Cardiovascular Mortality

Buijsse, Brian; Feskens, Edith J. M.; Kok, F.J.; Kromhout, Daan

doi:10.1001/archinte.166.4.411

Cited by 154 publications

(92 citation statements)

References 37 publications

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“…12 A BP-lowering effect of chocolate was also suggested by the Zutphen Elderly Study. 13 In this cohort of 470 elderly men, free of chronic diseases, BP was measured at baseline and 5 years later, and causes of death were evaluated during 15 years of follow-up. Even after multivariate adjustment (also for food intake), the mean SBP in the highest tertile of cocoa intake (>2.30 g/day) was 3.7 mmHg lower [95% confidence interval (CI), −7.1 to −0.3 mmHg; p = 0.03 for trend] and the mean DBP was 2.1 mmHg lower (95% CI, −4.0 to −0.2 mmHg; p = 0.03 for trend) compared with the lowest tertile (<0.36 g/day).…”

Section: ■ Evidence From Epidemiological Studiesmentioning

confidence: 99%

Cocoa, Blood Pressure, and Cardiovascular Health

Ferri

Desideri

Ferri

et al. 2015

J. Agric. Food Chem.

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High blood pressure is an important risk factor for cardiovascular disease and cardiovascular events worldwide. Clinical and epidemiological studies suggest that cocoa-rich products reduce the risk of cardiovascular disease. According to this, cocoa has a high content in polyphenols, especially flavanols. Flavanols have been described to exert favorable effects on endothelium-derived vasodilation via the stimulation of nitric oxide-synthase, the increased availability of l-arginine, and the decreased degradation of NO. Cocoa may also have a beneficial effect by protecting against oxidative stress alterations and via decreased platelet aggregation, decreased lipid oxidation, and insulin resistance. These effects are associated with a decrease of blood pressure and a favorable trend toward a reduction in cardiovascular events and strokes. Previous meta-analyses have shown that cocoa-rich foods may reduce blood pressure. Long-term trials investigating the effect of cocoa products are needed to determine whether or not blood pressure is reduced on a chronic basis by daily ingestion of cocoa. Furthermore, long-term trials investigating the effect of cocoa on clinical outcomes are also needed to assess whether cocoa has an effect on cardiovascular events. A 3 mmHg systolic blood pressure reduction has been estimated to decrease the risk of cardiovascular and all-cause mortality. This paper summarizes new findings concerning cocoa effects on blood pressure and cardiovascular health, focusing on putative mechanisms of action and "nutraceutical " viewpoints.

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Section: ■ Evidence From Epidemiological Studiesmentioning

confidence: 99%

Cocoa, Blood Pressure, and Cardiovascular Health

Ferri

Desideri

Ferri

et al. 2015

J. Agric. Food Chem.

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“…Along with catechin and their oligomers, the procyanidins, it belongs to flavanols, a major group of flavonoids in human diet (Heiss et al, 2010). In the recent years, the epidemiological studies suggest that high dietary intake of flavanols is associated with reduced risk of cardiovascular diseases (Buijsse et al, 2006;Deka and Vita, 2011;Ding et al, 2006;Mukamal et al, 2002). (-)-Epicatechin seems to be a major bioactive constituent of cocoa and other flavanol-rich foods and beverages (Gómez-Guzmán et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Mechanisms underlying the vasorelaxation of human internal mammary artery induced by (-)-epicatechin

Novakovic

Marinko

Vranic

et al. 2015

European Journal of Pharmacology

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“…Deficiency of copper has been observed to alter the role of other cellular constituents involved in antioxidant activities, such as iron, selenium, and glutathione (45,46,47). The samples all contained some levels of phytochemicals; beverages (coffee, tea, and cocoa) have been reported to contain polyphenols and minerals that have diverse beneficial biochemical, antioxidant and antimicrobial effects (48,49,21). Tea contributes to approximately 63 % of dietary flavonoid in the diet, and 69-85 % of the flavonoid content is soluble in hot water brewing within the first 3-5 min.…”

Section: Chemical Analysismentioning

confidence: 99%

Assessment of microbiological and chemical qualities of selected cocoa, tea and coffee brands in Nigerian markets

Anosike¹,

Oranusi²

2018

Af J Clin Exp Micro

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Background: Cocoa, Tea, and Coffee products are consumed worldwide; they are rich in nutrient and, thus, prone to microbial contaminations that could cause food infections and intoxication. Objective: the objectives of the paper are: To evaluate the microbial and chemical qualities of some popular brands of cocoa, coffee and tea products in Nigerian market and benchmark it with standard specifications, to determine the products safety for human consumption and proffer solutions on ways to prevent possible food borne hazards associated with these products. Materials and Methods: This study examined the microbiological and chemical qualities of some brands of these products at the consumer level using standard analytical methods. Results: Five (50%) of the cocoa products had coliform counts (cfu/g) significantly (p<0.05) higher than acceptable limits and range from 2.6×10 1 ±0.01 to 4.6×10 1 ±0.01. The mean total aerobic plate count and fungal counts (cfu/g) cocoa, coffee, and tea were not significantly (p<0.05) different from standard specifications. The microbial isolates include species of Bacillus (59.2%), Staphylococcus(12.0%), Enterobacter(1.6%), Aspergillus(20.0%), Penicillium(14.4%) and Saccharomyces (12.0%). Moisture contents higher than 6% and 3% standard specifications in tea and cocoa products was detected in 7(70%) of tea and 2(20%) of cocoa products respectively. The samples are rich in phenol contents (mg/ml) and contain varying concentrations of manganese, calcium, iron, and copper. Free Radical Scavenging (DPPH) activity of 6.2±0.01 to 16.3±0.02µg/ml was detected in the samples. Conclusion: Some cocoa products contain unacceptable levels of coliforms, the high moisture contents above 3 and 6% standard specifications in some cocoa and tea products could encourage the proliferation of mycotoxigenic moulds and pathogenic bacteria to hazardous levels. The use of good raw materials, compliance to good manufacturing practices (GMP) and apt storage are advocated. Keywords: Chemical qualities, Cocoa, Coffee, Microbial qualities, Mycotoxigenic moulds, Tea ÉVALUATION DES QUALITÉS MICROBIOLOGIQUES ET CHIMIQUES DE CACAO, THÉ ET CAFÉ RÉPUTÉES DANS LES MARCHÉS NIGÉRIANS

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Cocoa Intake, Blood Pressure, and Cardiovascular Mortality

Cited by 154 publications

References 37 publications

Cocoa, Blood Pressure, and Cardiovascular Health

Cocoa, Blood Pressure, and Cardiovascular Health

Mechanisms underlying the vasorelaxation of human internal mammary artery induced by (-)-epicatechin

Assessment of microbiological and chemical qualities of selected cocoa, tea and coffee brands in Nigerian markets

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