(26-03-11) Why chocolate is good for the heart - The scientific evidence

by David Rostollan

(NaturalNews) Chocolate. It's bad for us, right? Not even close. The list of
cardiovascular benefits from cocoa consumption is extensive and well-documented
in the medical literature. In addition to this, a recent 2011 study in the
Journal of Agricultural and Food Chemistry has shed new light on a mechanism
that helps to explain some of chocolate's heart-healthy effects [1]. Before we
look at this new research, however, let's review some of chocolate's wide-
ranging benefits, as shown in the published literature. The scientific basis
for healthy chocolate consumption is more plentiful than most people realize.

Chocolate:

-Inhibits the oxidation of LDL [2]

-Improves endothelial function [3]

-Inhibits platelet activation [4]

-Reduces LDL [2]

-Increases HDL [5]

-Increases insulin sensitivity [6]

-Reduces inflammatory proteins such as NF-kB [7]

-Lowers blood pressure [8]

These multiple benefits are likely mediated by the polyphenol content in
cocoa, most specifically the flavan-3-ols (particularly the epicatechins and
catechins) and their oligomeric procyanidins. Polyphenols like epicatechins,
catechins, and procyanidins are also present in tea, fruits and vegetables, and
red wine.

These polyphenols are undoubtedly beneficial to cardiovascular wellness.
Particularly interesting is the effect of cocoa on the principle proteins in
LDL and HDL particles. The new research mentioned at the beginning of this
article has shown that polyphenols in cocoa increase LDL receptor activity,
which decreases ApoB - the main protein in LDL particles. Also, the polyphenols
apparently activate genes that increase levels of ApoA1, the main protein that
makes up HDL2b particles (large HDL). This helps to explain why chocolate has
been shown to lower LDL and increase HDL.

The ApoB/ApoA1 ratio has proven to be an extremely sensitive marker of
cardiovascular risk - much better in its predictive power than standard lipid
panels. In fact, in the massive INTERHEART trial, the ApoB/ApoA1 ratio was
shown to be a more accurate predictor of cardiovascular risk than any other
factor - even smoking [9].

The INTERHEART study examined the correlations between differing ratios of
ApoB/ApoA1 with the odds of having a heart attack. Incredibly, as the ratio
dips down to 0.40 and below, the risk of heart attack is nearly eliminated
[10]. The predictive power is likely so strong because of the fact that ApoB
and ApoA1 proteins fairly accurately represent the ratio of actual LDL
particles to the number of functional HDL2 particles. As such, they are much
more valuable measures of risk than traditionally calculated lipids.

By consuming chocolate on a regular basis, we can favorably impact the
ApoB/ApoA1 ratio, while at the same time lowering blood pressure, reducing
inflammation, inhibiting LDL oxidation, and much more. Since chocolate is
delicious, it should be an easy food to incorporate into the diet with no need
for supplemental extracts. Cocoa powders can be added to drinks or protein
shakes, or a small amount of a dark chocolate bar may be enjoyed on a daily
basis. The presence of sugar counteracts the beneficial effects [11], however,
so low sugar chocolate is best - 75% dark or darker.

References:

[1] http://www.ncbi.nlm.nih.gov/pubmed/...

[2] http://www.ncbi.nlm.nih.gov/pubmed/...

[3] http://www.ncbi.nlm.nih.gov/pubmed/...

[4] http://www.ncbi.nlm.nih.gov/pubmed/...

[5] http://www.ncbi.nlm.nih.gov/pubmed/...

[6] http://www.ncbi.nlm.nih.gov/pubmed/...

[7] http://www.ncbi.nlm.nih.gov/pubmed/...

[8] http://www.ncbi.nlm.nih.gov/pubmed/...

[9] http://www.ncbi.nlm.nih.gov/pubmed/...

[10] http://www.biomedcentral.com/1472-6...

[11] http://www.ncbi.nlm.nih.gov/pubmed/...

News

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In evidenza

"L'informazione presente nel sito serve a migliorare, e non a sostituire, il rapporto medico-paziente."

Per coloro che hanno problemi di salute si consiglia di consultare sempre il proprio medico curante.