Właściwości przeciwutleniające kakao w zapobieganiu chorobom układu krążenia

*Monika Krotki, Beata Stoparczyk

Summary
Dark chocolate derived from the Theobroma cacao is one of the most concentrated sources of flavanols, a subgroup of the natural antioxidant plant compounds called flavonoids. Antioxidants thanks to their free radical-fighting properties prevent the oxidation of low-density lipoprotein (LDL) cholesterol that leads to atherosclerosis, help reduce platelet activation, contribute to the improving of blood flow due to the ability to increase positive vascular effects and endothelial function of cocoa and modulation of vascular homeostasis. Epidemiological studies revealed that flavonoid-rich chocolate improves coronary vasodilatation, indicate an increased bioavailability of NO and decreases platelet reactivity. Flavonoid-rich cocoa increases serum antioxidant capacity and counteract lipid peroxidation. Activation of NO synthase and reduction of oxidative stress improve endothelial dysfunction and reduced platelet activation. Study results suggest a short-term effect of flavonoid-rich dark chocolate in terms of inducing coronary vasodilatation, improving coronary vasomotion and shear stress-dependent platelet adhesion. Flavanols, such as epicatechin and catechin, their oligomers, the procyanidins show inverse relationship between cocoa intake and the risk of CVD, indicating various potential flavanol-mediated bioactivities including the improvement of vasodilatation, blood pressure, decrease of platelet reactivity, and the improvement of immune responses and antioxidant defense systems. It is said that beneficial cardiovascular effects of cocoa play an important role in a well-balanced nutrition plan. However, further studies are needed to make more definitive statements.

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