Does Dark Chocolate Have a Role in the Prevention and Management of Hypertension?

Egan, Brent M.; Laken, Marilyn; Donovan, Jennifer L.; Woolson, Robert F.

doi:10.1161/hypertensionaha.110.151522

Cited by 36 publications

(29 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[5][6][7] This was confirmed by a summary of all open-label and double-blind cocoa studies showing that the BP-lowering benefits of cocoa were confined to open label trials only. 23 Contrary to this is a more recent double-blind study, not implemented in the latter summary, showing a significant 4.2-mm Hg decrease in SBP after 30 days of treatment in 16 patients with previous coronary artery disease. 24 In our study we were able to detect a difference of 2.6 mm Hg in ambulatory SBP between groups but found no effect in the NTC group; together with …”

Section: Normal Dose Theobromine Cocoamentioning

confidence: 84%

Effects on Peripheral and Central Blood Pressure of Cocoa With Natural or High-Dose Theobromine

et al. 2010

View full text Add to dashboard Cite

Abstract-Flavanol-rich cocoa products have been reported to lower blood pressure. It has been suggested that theobromine is partially responsible for this effect. We tested whether consumption of flavanol-rich cocoa drinks with natural or added theobromine could lower peripheral and central blood pressure. In a double-blind, placebo-controlled 3-period crossover trial we assigned 42 healthy individuals (age 62Ϯ4.5 years; 32 men) with office blood pressure of 130 to 159 mm Hg/85 to 99 mm Hg and low added cardiovascular risk to a random treatment sequence of dairy drinks containing placebo, flavanol-rich cocoa with natural dose consisting of 106 mg of theobromine, or theobromineenriched flavanol-rich cocoa with 979 mg of theobromine. Treatment duration was 3 weeks with a 2-week washout. The primary outcome was the difference in 24-hour ambulatory systolic blood pressure between placebo and active treatment after 3 weeks. The difference in central systolic blood pressure between placebo and active treatment was a secondary outcome. Treatment with theobromine-enriched cocoa resulted in a meanϮSE of 3.2Ϯ1.1 mm Hg higher 24-hour ambulatory systolic blood pressure compared with placebo (PϽ0.01). In contrast, 2 hours after theobromineenriched cocoa, laboratory peripheral systolic blood pressure was not different from placebo, whereas central systolic blood pressure was 4.3Ϯ1.4 mm Hg lower (Pϭ0.001). Natural dose theobromine cocoa did not significantly change either 24-hour ambulatory or central systolic blood pressure compared with placebo. In conclusion, theobromine-enriched cocoa significantly increased 24-hour ambulatory systolic blood pressure while lowering central systolic blood pressure. (Hypertension. 2010;56:839-846.)Key Words: cocoa Ⅲ theobromine Ⅲ blood pressure Ⅲ hemodynamics Ⅲ aortic pressure waveform T he consumption of foods and beverages rich in flavanols has been associated with a decreased risk of cardiovascular morbidity and mortality. [1][2][3] In Western society, a large proportion of flavanol intake is through cocoa and cocoacontaining products. One of the mechanism by which cocoa could exert its presumed beneficial effects on cardiovascular disease is by lowering blood pressure (BP). There is, however, discussion about the BP-lowering potential of cocoa. A recent meta-analysis of intervention studies looking at the BP-lowering effect of flavanol-rich cocoa found a significant reduction of 4.5 mm Hg for systolic BP (SBP) and 2.5 mm Hg for diastolic BP (DBP). 4 However, most of the clinical trials in the analysis lacked adequate control treatment, and studies that included a proper control group all showed a neutral effect on DBP and SBP. [5][6][7] Other than a possible effect on peripheral (brachial) BP, cocoa intake may improve central hemodynamics. Central BP is thought to be an important determinant of hypertensive organ damage and might be superior to peripheral BP in predicting cardiovascular disease. 8 In a cross-sectional study in healthy individuals, increasing amounts of cocoa consumption...

show abstract

Section: Normal Dose Theobromine Cocoamentioning

confidence: 84%

Effects on Peripheral and Central Blood Pressure of Cocoa With Natural or High-Dose Theobromine

et al. 2010

View full text Add to dashboard Cite

show abstract

“…On the other hand, no difference was observed after chocolate intake by symbolic analysis. Although the mechanism still remains under investigation, recent studies have suggested that chronic dark chocolate intake decreases BP 13,15,30,31 and SBP 25,32 , improves endothelial function in healthy subjects [32][33][34][35][36] , and reduces both systolic and DBP in soccer players 37 . The present study only found a reduction in the SBP of healthy individuals.…”

Section: Discussionmentioning

confidence: 99%

A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects

Duarte

Mostarda

Irigoyen³

et al. 2016

Rev. Nutr.

View full text Add to dashboard Cite

Objective: The aim of this study was to investigate the acute effect of a single dose of dark chocolate (70% cocoa) on blood pressure and heart rate variability. Methods: Thirty-one healthy subjects (aged 18-25 years; both sexes) were divided into two groups: 10 subjects in the white chocolate (7.4 g) group and 21 in the dark chocolate (10 g) group; measurements were performed at the university's physiology lab. An electrocardiogram measured the sympathovagal balance by spectral and symbolic analysis. Results: A single dose of dark chocolate significantly reduced systolic blood pressure and heart rate. After consuming 10 g of dark chocolate, significant increases were observed for heart rate variability, standard deviation of RR intervals standard deviation of all NN intervals, square root of the mean squared differences between adjacent normal RR intervals root mean square of successive differences, and an increase in the high frequency component in absolute values, representing the parasympathetic modulation. Conclusion: In conclusion the importance of our results lies in the magnitude of the response provoked by a single dose of cocoa. Just 10 g of cocoa triggered a significant increase in parasympathetic modulation and heart rate variability. These combined effects can potentially increase life expectancy because a reduction in heart rate variability is associated with several cardiovascular diseases and higher mortality.

show abstract

“…In a double blind placebo controlled trial of 379 hypertensive subjects given green tea extract 370 mg/d for 3 mo, BP was reduced significantly at 4/4 mmHg with simultaneous decrease in HS CRP, TNF-α, glucose and insulin levels [268] . Dark chocolate (100 g) and cocoa with a high content of polyphenols (30 mg or more) have been shown to significantly reduce BP in humans [272][273][274][275][276][277][278][279][280][281][282][283] . A metaanalysis of 173 hypertensive subjects given cocoa for a mean duration of 2 wk had a significant reduction in BP 4.7/2.8 mmHg (p = 0.002 for SBP and 0.006 for DBP) [276] .…”

Section: Sesamementioning

confidence: 99%

The role of nutrition and nutraceutical supplements in the treatment of hypertension

Houston¹

2014

WJC

View full text Add to dashboard Cite

Vascular biology, endothelial and vascular smooth muscle and cardiac dysfunction play a primary role in the initiation and perpetuation of hypertension, cardiovascular disease and target organ damage. Nutrientgene interactions and epigenetics are predominant factors in promoting beneficial or detrimental effects in cardiovascular health and hypertension. Macronutrients and micronutrients can prevent, control and treat hypertension through numerous mechanisms related to vascular biology. Oxidative stress, inflammation and autoimmune dysfunction initiate and propagate hypertension and cardiovascular disease. There is a role for the selected use of single and component nutraceutical supplements, vitamins, antioxidants and minerals in the treatment of hypertension based on scientifically controlled studies which complement optimal nutrition, coupled with other lifestyle modifications.© 2014 Baishideng Publishing Group Co., Limited. All rights reserved.Key words: Hypertension; Nutrition; Nutritional supplements; Cardiovascular disease; Vascular biology Core tip: Vascular biology and endothelial dysfunction play a primary roles in hypertension and subsequent cardiovascular disease. Micronutrients, macronutrients and optimal nutrition and nutritional supplements can prevent, control and treat hypertension through numerous mechanisms related to vascular biology. These treatments are complementary to drug therapy. Oxidative stress, inflammation and autoimmune dysfunction initiate and propagate hypertension and cardiovascular disease. There is a role for the selected use of single and component nutraceutical supplements, vitamins, antioxidants and minerals in the treatment of hypertension based on scientifically controlled studies which complement optimal nutrition, coupled with other lifestyle modifications.Houston M. The role of nutrition and nutraceutical supplements in the treatment of hypertension. World J Cardiol 2014; 6(2): 38-66 Available from:

show abstract

Does Dark Chocolate Have a Role in the Prevention and Management of Hypertension?

Cited by 36 publications

References 49 publications

Effects on Peripheral and Central Blood Pressure of Cocoa With Natural or High-Dose Theobromine

Effects on Peripheral and Central Blood Pressure of Cocoa With Natural or High-Dose Theobromine

A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects

The role of nutrition and nutraceutical supplements in the treatment of hypertension

Contact Info

Product

Resources

About