Chocolate May Reduce Markers of Artery Hardening

Previous studies have found that increased dietary intake of flavonoids, a type of antioxidant, may prevent coronary heart disease.   Maria Monagas, from the University of Barcelona (Spain), and colleagues completed a study assessing the effects of cocoa, an important source of flavonoids, on atherosclerosis, which is considered to be a low-grade inflammatory disease.  The researchers studied 42 men and women, average age 70 years, all of whom met standard diagnostic criteria to be considered at high risk for coronary heart disease.  Study subjects either consumed either skim milk, or skim milk enhanced with a chocolate compound containing 495 milligrams of polyphenols, for a four-week period. At the end of the study period, blood levels of biomarkers of inflammatory molecules that play a role in the migration of white blood cells into the cells lining blood vessels (endothelium), namely soluble endothelium-derived adhesion molecules P-selectin and intercellular adhesion molecule-1, were significantly lower in the group that received cocoa plus milk (as compared to those who consumed milk alone). Additionally, the group that consumed cocoa plus milk saw reduced expression of adhesion proteins in white blood cells (monocytes).  The team concludes that: “These results suggest that the intake of cocoa polyphenols may modulate inflammatory mediators in patients at high risk of cardiovascular disease. These anti-inflammatory effects may contribute to the overall benefits of cocoa consumption against atherosclerosis.“