Cocoa compounds are associated with improvements in some cardiovascular biomarkers

Fortunately for chocolate lovers around the world, a recent study using various methods has shown that compounds known as flavanols in cocoa can be beneficial for cardiovascular health. A number of further evidence support was found after systematic reviews and analysis of 19 randomized controlled trials (RCTs) for cocoa consumption.

Cocoa compounds are associated with improvements in some cardiovascular biomarkers

The research was published in the Journal of Nutrition. This time, the evaluation of all 19 RCT comprehensive evidences focused on whether the consumption of cocoa-rich cocoa products and heart-healthy specific circulating organisms was compared to the negligible cocoa flavanol content of placebo. Relevant to the improvement of markers. A total of 1,139 volunteers participated in these trials in this study.

“Our meta-analysis of RCTs shows how cocoa flavanols affect biomarkers of cardiac metabolism, providing guidance for designing large-scale preventive trials for diabetes and cardiovascular disease in future work,” Corresponding author of the article, Brown University Worldwide Dr. Simin Liu, Director and Professor of the Cardiovascular Health Center, said. "We found that the intake of cocoa flavanols can lower blood lipids (triglyceride elevation), insulin resistance and systemic inflammation, which are major subclinical risk factors for cardiac metabolic diseases.

Liu noted some limitations in the trial. All studies were small and short-lived, not all biomarkers tracked in these studies improved, and none of the studies designed to directly test whether cocoa flavanol consumption causes heart attacks or type 2 diabetes. cut back.