Chocolate/cocoa polyphenols and oxidative stress
Authors: Allgrove, J.E. and Davison, G.
Pages: 207-219
DOI: 10.1016/B978-0-12-813006-3.00016-7
Abstract:Cocoa and chocolate, rich in polyphenols, may play a role in the prevention of certain diseases. Animal and human studies have shown some beneficial effects of cocoa polyphenols on endothelial function, lipoprotein oxidation, and platelet function, as well as inflammation and insulin sensitivity, most likely a result of their strong antioxidant, and other bioactive, properties. It is probable that these effects are more pronounced when an individual is exposed to greater oxidative stress or a significant challenge/insult to redox homeostasis such as in diseased patients, those with antioxidant deficiencies, or individuals subjected to physical and/or external stressors. As such, there is some potential for cocoa polyphenols to offer protection against acute stressors like physical exertion or other challenges. Despite an array of reported benefits, a lack of human and clinical studies directly linking cocoa and chocolate to health still exists. Future studies should target populations under significant oxidative stress and in long-term, randomized clinical trials to further understand the potential benefits of cocoa and cocoa products on health.
Source: Scopus