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Oyama, Tomoyo, 2012. How does chocolate contribute to cardiovascular health?. First cycle, G2E. Uppsala: SLU, Dept. of Food Science

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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.

Main title:How does chocolate contribute to cardiovascular health?
Authors:Oyama, Tomoyo
Supervisor:Dimberg, Lena
Examiner:Åman, Per
Series:Publikation / Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap
Volume/Sequential designation:363
Year of Publication:2012
Level and depth descriptor:First cycle, G2E
Student's programme affiliation:Other
Department:(NL, NJ) > Dept. of Food Science
Keywords:cocoa, flavanols, cardiovascular health, antioxidant, anti-inflammatory, anti-platelet, theobroma cacao
URN:NBN:urn:nbn:se:slu:epsilon-s-1892
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-1892
Subjects:Food science and technology
Human medicine, health, and safety
Language:English
Deposited On:03 Dec 2012 14:27
Metadata Last Modified:03 Dec 2012 14:27

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