Cocoa, flavanols and cardiovascular risk

British Journal of Cardiology

Volumn 11, Issue 5, 2004, Pages 379-386

  Hollenberg, Norman K ^a   Schmitz, Harold ^b   McDonald, Ian ^c   Poulter, Neil ^d  

^a BRIGHAM AND WOMEN S HOSPITAL   (United States)

^b MARS INC   (United States)

^c UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^d IMPERIAL COLLEGE LONDON   (United Kingdom)

Author keywords

Cardiovascular disease; Chocolate; Cocoa; Diabetes mellitus; Endothelial function; Flavanols; Flavonoids; Hypertension; Nitric oxide; Polyphenols; Procyanidins

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; BLACK TEA EXTRACT; CATECHIN; CHOLESTEROL; EPICATECHIN; FAT; FLAVAN 3 OL DERIVATIVE; FLAVANOL DERIVATIVE; FLAVONOID; FOLIC ACID; GREEN TEA EXTRACT; ISOFLAVONE; N(G) NITROARGININE METHYL ESTER; NITRIC OXIDE; NITRIC OXIDE SYNTHASE INHIBITOR; OLEIC ACID; OMEGA 3 FATTY ACID; PALMITIC ACID; PLACEBO; POLYPHENOL DERIVATIVE; PROCYANIDIN DERIVATIVE; RED CLOVER EXTRACT; SATURATED FATTY ACID; STEARIC ACID; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; ATHEROSCLEROSIS; BLOOD PRESSURE REGULATION; CACAO; CALORIE; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; CLINICAL TRIAL; CORONARY ARTERY DISEASE; DIABETES MELLITUS; DIETARY INTAKE; ENDOTHELIUM LESION; FEEDING BEHAVIOR; HUMAN; HYPERTENSION; ISCHEMIC HEART DISEASE; NONHUMAN; OBESITY; PATHOGENESIS; RED WINE; RISK REDUCTION;

EID: 5444265132     PISSN: 09696113     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (53)

1. Arts ICW, Hollman PCH, Feskens EJM, de Mesquita HBB, Kromhout D. Catechin intake might explain the inverse relation between tea consumption and ischemic heart disease: The Zutphen elderly study. Am J Clin Nutr 2001;74:227-32.
2. Chevaux KA, Jackson L, Villar ME et al. Proximate, mineral, and procyanidin content of certain foods and beverages consumed by the Kuna Amerinds of Panama. J Food Composition Analysis 2001; 14:553-63.
3. Arteel GE, Sies H. Protection against peroxynirite by cocoa polyphenol oligomers. FEBS Lett 1999;462:167-70.
4. Karim M, McCormick K, Kappagoda CT. Effects of cocoa extracts on endothelium-dependent relaxation. J Nutr 2000;130 suppl)2105-08.
5. Pearson DA, Schmitz HH, Lazarus SA, Keen CL. Inhibition of in vitro low-density lipoprotein oxidation by oligometric procyanidins present in chocolate and cocoas. Methods Enzymol 2001;335 350-60.
6. Schramm DD, Wang JF, Holt RR et al. Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cells. Am J Clin Nutr 2001; 73:36-40.
7. Mackenzie GG, Carrasquedo F, Delfino JM, Keen CL, Fraga CG, Oteiza PI. Epicatechin, catechin, and dimeric procyanidins inhibit PMA-induced NF-kappaB activation at multiple steps in Jurkat T cells. FASEB J 2004; 18:167-9.
8. Heiss C, Dejam A, Kleinbongard P, Schewe T, Sies H, Kelm M. Vascular effects of cocoa rich in flavan-3-ols. JAMA 2003; 290 1030-1.
9. Fisher NDL, Hughes M, Gerhard-Herman M, Hollenberg NK. Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans. J Hypertens 2003;21:2281-6.
10. Wang JF, Schramm DD, Holt RR et al. A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage. J Nutr 2000;130(suppl):2115-19.
11. Rein D, Paglieroni TG, Wun T et al. Cocoa inhibits platelet activation and function. Am J Clin Nutr 2000;72 30-5.
12. Pearson DA, Paglieroni TG, Rein D et al. The effects of flavanol-rich cocoa and aspirin on ex vivo platelet function. Thromb Res 2002,106:191-7.
13. Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA, Kris-Etherton PM. Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans. Am J Clin Nutr 2001; 74:596-602.
14. Hammerstone J, Lazarus S, Schmitz H. Procyanidin content and variation in some commonly consumed foods. J Nutr 2000;130 suppl):2086-92.
15. Schmitz H, Kelm MA, Hammestone JF. Effect of cocoa and chocolate consumption on human cardiovascular health. In: Wilson T, Temple N (eds). Beverage impacts on health and nutrition. Totowa, NJ: Humana Press, Inc., 2003:157-70.
16. Liwei G, Kelm MA, Hammerstone JF et al. Concentrations of proanthocyanidins in common foods and estimations of normal consumption. J Nutr 2004;134:613-17.
17. Adamson GE, Lazarus SA, Mitchell AE et al. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity. J Agric Food Chem 1999;47:418.
18. Lazarus SA, Hammerstone JF, Schmitz HH. Chocolate contains additional flavonoids not found in tea. Lancet 1999; 354:1825.
19. Haslam E. Quinone tanning and oxidative polymerization. In: Haslam E. Practical Polyphenolics: From structure to molecular recognition and physiological action. Cambridge, MA: Cambridge University Press, 1998:335-73.
20. Middleton E, Kandaswami C, Theoharides TC. The effects of plant flavonoids on mammalian cells: Implications for inflammation, heart disease, and cancer. Pharmacol Rev 2000;52:673-751.
21. Rein D, Paglieroni T, Pearson D et al. Cocoa and wine polyphenols modulate platelet activation and function. J Nutr 2000;130(suppl):2120-6.
22. Stensvold I, Tverdal A, Solvoll K et al. Tea consumption: relationship to cholesterol, blood pressure, and coronary and total mortality. Prev Med 1992;21:546-53.
23. Hertog MG, Feskens EJ, Hollman PC et al. Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen Elderly Study. Lancet 1993;342:1007-11.
24. Klatsky AL, Armstrong MA, Friedman GD. Coffee, tea, and mortality. Ann Epidemiol 1993;3:375-81.
25. Hertog MG, Kromhout D, Aravanis C et al. Flavonoid intake and long-term risk of coronary heart disease and cancer in the Seven Countries Study. Arch Intern Med 1995;155:381-6.
26. Mukamal KJ, Conigrave KM, Mittleman MA et al. Roles of drinking pattern and type of alcohol consumed in coronary heart disease in men. N Engl J Med 2003;348:109-18.
27. Rimm EB, Katan MB, Ascherio A et al. Relation between intake of flavonoids and risk for coronary heart disease in male health professionals. Ann Intern Med 1996;125:384-9.
28. Hertog MG, Sweetman PM, Fehily AM et al. Antioxidant flavonols, and ischemic heart disease in a Welsh population of men: The Caerphilly Study. Am J Clin Nutr 1997;65:1489-94.
29. Geleijnse JM, Launer LJ, Hofman A et al. Tea flavonoids may protect against atherosclerosis: The Rotterdam Study. Arch Intern Med 1999; 159:2170-4.
30. Woodward M, Tunstall-Pedoe H. Coffee and tea consumption in the Scottish Heart Health Study followup: conflicting relations with coronary risk factors, coronary disease, and all cause mortality. J Epidemiol Community Health 1999;53:481-7.
31. Sesso HD, Gaziano JM, Buring JE et al. Coffee and tea intake and the risk of myocardial infarction. Am J Epidemiol 1999;149:162-7.
32. Duffy SJ, Keaney JF Jr, Holbrook M et al. Short- and long-term black tea consumption reverses endothelial dysfunction in patients with coronary artery disease. Circulation 2001;104 151-6.
33. Mukamal KJ, Maclure M, Muller JE, Sherwood JB, Mittleman MA. Tea consumption and mortality after acute myocardial infarction. Circulation 2002;105:2476-81.
34. Hollenberg NK, Martinez G, McCullough M et al. Aging, acculturation, salt intake and hypertension in the Kuna of Panama. Hypertension 1997;29:171-6.
35. Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 1996;20: 331-42.
36. Haslam E. Polyphenols - structure and biosynthesis. In: Haslam E. Practical polyphenolics: from structure to molecular recognition and physiological action. Cambridge, MA: Cambridge University Press, 1998:10-83.
37. Holt RR, Lazarus SA, Sullards MC et al. Procyanidin dimer B2 (epicatechin-[4beta-8]-epicatechin) in human plasma after the consumption of a flavanol-rich cocoa. Am J Clin Nutr 2002; 76 798-804.
38. Schroeter H, Holt RR, Orozco TJ, Schmitz HH, Keen CL. Nutrition: milk and absorption of dietary flavanols. Nature 2003; 426:787-8.
39. Schramm DD, Wang JF, Holt RR et al. Chocolate procyanidins decrease the leukotriene/prostacyclin ratio in humans and human aortic endothelial cells. Am J Clin Nutr 2001; 73:36-40.
40. The British Cake Chocolate and Confectionery Alliance website. www.bccca.org.uk (accessed on 26th February 2004).
41. Confectionery News website. www.confectionerynews.com (accessed 26th February 2004).
42. Endemann D, Schiffrin E. Nitric oxide, oxidative excess, and vascular complications of diabetes mellitus. Curr Hypertens Rep 2004;6:685-9.
43. Meigs JB, Hu FB, Rifai N, Manson JE. Biomarkers for endothelial dysfunction and risk of type 2 diabetes mellitus. JAMA 2004;291:1978-86.
44. Creager MA, Luscher TF. Diabetes and vascular disease. Circulation 2003;108:1527.
45. Steinberg FM, Bearden MM, Keen CL. Cocoa and chocolate flavonoids: Implications for cardiovascular health. J Am Diet Assoc 2003;103:215-23.
46. Appel LJ, Moore TJ, Obarzanek E et al. A clinical trial of the effects of dietary patterns on blood pressure. DASH Collaborative Research Group. N Engl J Med 1997;336:1117-24.
47. Petersen S, Peto V, Rayner M. Coronary heart disease statistics 2003. London: British Heart Foundation, 2003.
48. Rivas M, Garay RP, Escanero JF et al. Soy milk lowers blood pressure in men and women with mild to moderate essential hypertension. J Nutr 2002;132:1900-02.
49. Howes JB, Tran D, Brillante D, Howes LG. Effects of dietary supplementation with isoflavones from red clover on ambulatory blood pressure and endothelial function in postmenopausal type 2 diabetes. Diabetes, Obesity Metabolism 2003;5:325-32.
50. Diebolt M, Bucher B, Andriantsitohaina R. Wine polyphenols decrease blood pressure, improve NO vasodilation and induce gene expression. Hypertension 2001;38:159-65.
51. Taubert D, Berkels R, Roesen R, Klaus W. Chocolate and blood pressure in elderly individuals with isolated systolic hypertension. JAMA 2003;290:1029-30.
52. Keen CL. Chocolate: food as medicine/medicine as food. J Am Coll Nutr 2001;20:436-9.
53. Ferri C, Grassi G. Mediterranean diet, cocoa and cardiovascular disease: a sweeter life, a longer life, or both? J Hypertens 2003;21:2231-4.