<b>Beverage </b>

Abstract

Cocoa flavonoids are derived from the cacao bean, found in the fruit pod of the cacao tree, <b><i>Theobroma cacao </i>Linn.</b> It is an important ingredient of chocolates, commonly sold in markets. The scientists at San Francisco, CA, USA reviewed<b> </b>the vasculoprotective effects of flavonoid-rich cocoa and chocolate. There is growing evidence that dietary supplementation with flavonoid-rich cocoa and chocolate may be cardioprotective because of their interference in many pathophysiological mechanisms associated with atherosclerosis. Possible beneficial effects by cocoa flavonoids include: antioxidant properties, improvement in endothelial function, blood pressure lowering, decreased platelet activation and function, and modulation of immune function and inflammation. Larger, long-term clinical trials investigating the potential beneficial effects of purified flavonoids and food sources rich in flavonoids, including cocoa and chocolate, are certainly warranted.