Epsilon Archive for Student Projects

Abstract

Cardiovascular diseases are a major problem nowadays and their incidence is only increasing. Fruits and vegetables have long been known to have antioxidant properties, but recently chocolate has been the focus of much research as cocoa appears to have similar qualities. Theobroma cacao, the plant that cocoa is derived from has been found to be a rich source of flavanols, which may protect against cardiovascular diseases. A literature review was carried out and the main ways in which chocolate may contribute to cardiovascular health are presented; these are the antioxidant, anti-inflammatory, and anti-platelet effects. The lipid profile may also be affected but is still a current topic of debate. The modes of action of the flavanols are summarised, but they are still hypotheses and the exact mechanisms are still unknown. Nevetheless the vast amount of epidemiological evidence suggests a definite link between cocoa from chocolate and cardiovascular health. As chocolate is a popular product sold worldwide, greater research into this area will definitely be beneficial.