SCIENTIFIC LETTER

Dark chocolate improves endothelial and platelet function

F Hermann¹, L E Spieker¹, F Ruschitzka¹, I Sudano¹, M Hermann¹, C Binggeli¹, T F Lüscher¹, W Riesen², G Noll¹ and R Corti¹

¹ Cardiology, Cardiovascular Centre, University Hospital, Zurich, Switzerland
² The Institute for Clinical Chemistry and Haematology, Kantonsspital St Gallen, St Gallen, Switzerland

Correspondence to:
Correspondence to:
Dr Roberto Corti
Cardiology, Cardiovascular Center, University Hospital, CH-8091 Zurich, Switzerland; roberto.corti@usz.ch

Accepted 20 April 2005

Keywords: endothelium; platelet adhesion; oxidative stress; antioxidant; chocolate

The first 150 words of the full text of this article appear below.

The effects of chocolate on cardiovascular health are still a matter of debate. Chocolate may adversely affect cardiovascular risk because of its effects on glucose, lipids, and body weight or potentially favour cardiovascular health through antioxidative effects of chocolate ingredients, such as flavonoids (present in dark but not white chocolate).

Endothelial dysfunction and platelet activation are cornerstones in the pathogenesis of atherothrombosis, leading to vasoconstriction, thrombus formation, and inflammation. Smoking is a major cardiovascular risk factor. The mechanisms promoting atherothrombosis in smokers primarily include increased oxidative stress that enhances proatherogenic processes such as low density lipoprotein oxidation and inactivation of endothelium derived nitric oxide. Platelets contribute both to acute coronary syndromes and to the progression of atherothrombosis. Both active and passive cigarette smoking has consistently been shown to induce endothelial dysfunction. Therefore, smokers serve as an ideal model to study the beneficial vascular effects of antioxidant strategies such as dark . . . [Full text of this article]

CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    What's this?

Relevant Articles

WEB TOP 10
Heart 2006 92: 528. [Extract] [Full Text] [PDF]

WEB TOP 10
Heart 2006 92: 400. [Extract] [Full Text] [PDF]

This article has been cited by other articles:

• Corti, R., Flammer, A. J., Hollenberg, N. K., Luscher, T. F. (2009). Cocoa and Cardiovascular Health. Circulation 119: 1433-1441 [Abstract] [Full Text]  
• Hooper, L., Kroon, P. A, Rimm, E. B, Cohn, J. S, Harvey, I., Le Cornu, K. A, Ryder, J. J, Hall, W. L, Cassidy, A. (2008). Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials. Am. J. Clin. Nutr. 88: 38-50 [Abstract] [Full Text]  
• Corder, R. (2008). Red wine, chocolate and vascular health: developing the evidence base. Heart 94: 821-823 [Full Text]  
• Flammer, A. J., Hermann, F., Sudano, I., Spieker, L., Hermann, M., Cooper, K. A., Serafini, M., Luscher, T. F., Ruschitzka, F., Noll, G., Corti, R. (2007). Dark Chocolate Improves Coronary Vasomotion and Reduces Platelet Reactivity. Circulation 116: 2376-2382 [Abstract] [Full Text]  
• Smith, S., Wyatt, J. (2006). Sophia. Emerg. Med. J. 23: 586-586 [Full Text]  
• Marcovitch, H. (2006). What's new this month in BMJ Journals. BMJ 332: 104-104 [Full Text]  

eLetters:

Read all eLetters

Dark chocolate and cardiovascular health

Nir Barak, et al.

Online, 3 Jan 2006 [Full text]