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:
The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.
You have successfully subscribed!