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Cocoa is the dry, partially fermented seed from the cacao tree native to South America and naturalized in central America. It is best known in its processed form, chocolate. However, cocoa has medicinal properties that make it a very valuable supplement. Recent dietary interventions have spurred several studies that show the health benefits of the compounds found in cocoa. A study led by Dr. Chang Yong Lee of Cornell University in New York has shown that cocoa contains antioxidant compounds similar to those found in tea and red wine. However, cocoa has shown to be 2 times more potent than red wine, 2-3 times more potent than green tea and 4-5 times more potent than black tea . Cocoa is perhaps most beneficial because of its high flavanoid content. Flavanoids are a class of compounds that can be found naturally in plant-based foods. Flavanols are a specific type of flavanoid that have shown to have cardiovascular health benefits in epidemiological and medical anthropological investigations. High concentrations of flavaniods are found in cocoa predominantly as the flavanol monomers epicatechin and catechin, and as base units known as procyanidins. Flavanols have a myriad of effects on the body and are often associated with better health and life extension.
Current data indicates a negative relationship between flavonol rich foods such as cocoa and cardiovascular disease (CVD). CVD is very closely related to endothelial dysfunction. Endothelium has become known as a regulator of vascular health. The circulation of nitric oxide and regulated flow-mediated vasodilation (FMD) are two key elements of endothelial control. Decreased bioactivity of nitric oxide (NO) and impaired FMD characterize the atherosclerotic process (the hardening of the arteries). No is partially responsible for regulating platelet aggregation, and therefore can decrease the adhesiveness of blood cells and prevent blockages. In lab studies, flavanols have shown to combat the atherosclerosis and perform a number of other health enhancing activities. Flavanol mediated bioactivities include the improvement of vasodilation, blood pressure, insulin resistance and glucose tolerance, attenuation of platelet reactivity, immune responses, and antioxidant defense systems (Schroeter et al, 2006). These responses to the flavanols found in cocoa indicate that these compounds can affect signaling pathways, influence gene expression, and better the efficiency of cell receptors. In a study perfomed at the University of California, healthy men were fed flavanol rich cocoa. Ingestion of cocoa was related to significant elevations if bioactive NO and enhanced FMD. Overall, circulation was improved.
Mounting evidence implies that flavonoids effect circulation to an even greater degree. Some studies show that flavanoids protect against LDL oxidation, which plays an important role in the development of atherogenesis. When LDL-cholesterol circulating the blood is oxidized, it can form plaques in the inner lining of blood vessels, hindering blood flow to the body from the heart. There is also evidence that catechins, in particular, can interfere with the atherosclerotic inflammatory process and reduce the severity of thrombosis (blood clot). |