Background High blood pressure is an important risk factor for cardiovascular disease
attributing to about 50% of cardiovascular events worldwide and 37% of cardiovascular …

Background Dark chocolate and flavanol-rich cocoa products have attracted interest as an
alternative treatment option for hypertension, a known risk factor for cardiovascular disease …

Background Cocoa products such as dark chocolate and cocoa beverages may have blood
pressure (BP)–lowering properties due to their high content of plant-derived flavanols …

Cocoa flavonoids are able to reduce cardiovascular risk by improving endothelial function
and decreasing blood pressure (BP). Interest in the biological activities of cocoa is daily …

ContextRegular intake of cocoa-containing foods is linked to lower cardiovascular mortality
in observational studies. Short-term interventions of at most 2 weeks indicate that high doses …

Cardiovascular disease (CVD) represents the most common cause of death worldwide. The
consumption of natural polyphenol-rich foods, and cocoa in particular, has been related to a …

Cocoa is an important source of polyphenols, which comprise 12–18% of its total dry weight.
The major phenolic compounds in cocoa and cocoa products are mainly flavonoids such as …

Consumption of flavanol-containing cocoa products has been shown to lower blood
pressure (BP), but the minimum dose required to reduce BP is not known. This study aimed …

Epidemiological data demonstrate that regular dietary intake of plant-derived foods and
beverages reduces the risk of coronary heart disease and stroke. Among many ingredients …

Background Epidemiological evidence suggests blood pressure–lowering effects of cocoa
and tea. We undertook a meta-analysis of randomized controlled trials to determine changes …