US National Library of Medicine National Institutes of Health

How do dietary flavanols improve vascular function? A position paper:
Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial:
Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials:
Effect of cocoa and tea intake on blood pressure: a meta-analysis:
Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans:
Effects on peripheral and central blood pressure of cocoa with natural or high-dose theobromine: a randomized, double-blind crossover trial:
Plasma LDL and HDL cholesterol and oxidized LDL concentrations are altered in normo- and hypercholesterolemic humans after intake of different levels of cocoa powder:
Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans:
Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma oxidation status:
Daily cocoa intake reduces the susceptibility of low-density lipoprotein to oxidation as demonstrated in healthy human volunteers:
Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate:
Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives:
Cocoa intake, blood pressure, and cardiovascular mortality: the Zutphen Elderly Study:
Chocolate consumption is inversely associated with calcified atherosclerotic plaque in the coronary arteries: the NHLBI Family Heart Study:
Chocolate consumption is inversely associated with prevalent coronary heart disease: the National Heart, Lung, and Blood Institute Family Heart Study:
Long-term ingestion of high flavanol cocoa provides photoprotection against UV-induced erythema and improves skin condition in women:
Eating chocolate can significantly protect the skin from UV light:
The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people:
Benefits in cognitive function, blood pressure, and insulin resistance through cocoa flavanol consumption in elderly subjects with mild cognitive impairment: the Cocoa, Cognition, and Aging (CoCoA) study:
Methylxanthines are the psycho-pharmacologically active constituents of chocolate:
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