Effect of Flavonoids on Arterial Function
Focus on Phytochemicals Research Review: The effect of flavonoids on arterial function
Submitted by 06136786
March 12, 2013
For HLTH 331 Advanced Nutrition
To Dr. Pyke
Cardiovascular disease (CVD) is the leading cause of death in developed countries. Diet, particularly foods high in antioxidants, has been suggested as a preventative mechanism towards reducing the risk of CVD. Compared with other known dietary sources of antioxidants and flavonoids (tea, red wine), dark chocolate and other cocoa products have been found to contain the greatest antioxidant capacity and the highest concentration of flavonoids (1). As Smolin et al. (2) state, “Dark chocolate, which is rich in flavonoids, has been shown to improve arterial function, inhibit platelet activities that lead to heart disease, lower blood pressure, and improve insulin sensitivity (Focus on Phytochemicals pg 405).” (2) This research review will focus on the positive influence flavonoids have on arterial function. Chocolate has, since ancient times, been used as a medicinal remedy and, at present, has been suggested as a preventative mechanism towards various chronic diseases (1). Cocoa products have been associated with multiple health benefits, specifically the improvement of factors which impact cardiovascular health (3). These cardiovascular benefits are a result of the high concentrations of flavonoids found in cocoa-containing products (3). Evidence has been reported which suggests that consumption of cocoa notably improves endothelial function, as seen by an increase in flow mediated dilation (FMD) (3). An improvement in endothelial function means that there is less risk for the build-up of fatty plaque in the arteries, known as atherosclerosis. Atherosclerosis is the leading cause of CVD and stroke, therefore consumption of dark chocolate high in flavonoids is beneficial in preventing against CVD.
As it has been suggested numerous times that consumption of high-flavonoid dark chocolate may
Submitted by 06136786
March 12, 2013
For HLTH 331 Advanced Nutrition
To Dr. Pyke
Cardiovascular disease (CVD) is the leading cause of death in developed countries. Diet, particularly foods high in antioxidants, has been suggested as a preventative mechanism towards reducing the risk of CVD. Compared with other known dietary sources of antioxidants and flavonoids (tea, red wine), dark chocolate and other cocoa products have been found to contain the greatest antioxidant capacity and the highest concentration of flavonoids (1). As Smolin et al. (2) state, “Dark chocolate, which is rich in flavonoids, has been shown to improve arterial function, inhibit platelet activities that lead to heart disease, lower blood pressure, and improve insulin sensitivity (Focus on Phytochemicals pg 405).” (2) This research review will focus on the positive influence flavonoids have on arterial function. Chocolate has, since ancient times, been used as a medicinal remedy and, at present, has been suggested as a preventative mechanism towards various chronic diseases (1). Cocoa products have been associated with multiple health benefits, specifically the improvement of factors which impact cardiovascular health (3). These cardiovascular benefits are a result of the high concentrations of flavonoids found in cocoa-containing products (3). Evidence has been reported which suggests that consumption of cocoa notably improves endothelial function, as seen by an increase in flow mediated dilation (FMD) (3). An improvement in endothelial function means that there is less risk for the build-up of fatty plaque in the arteries, known as atherosclerosis. Atherosclerosis is the leading cause of CVD and stroke, therefore consumption of dark chocolate high in flavonoids is beneficial in preventing against CVD.
As it has been suggested numerous times that consumption of high-flavonoid dark chocolate may