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dc.contributor.author
Galleano, Mónica Liliana
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dc.contributor.author
Oteiza, Patricia I.
dc.contributor.author
Fraga, César Guillermo
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dc.date.available
2022-02-08T11:27:25Z
dc.date.issued
2009-12
dc.identifier.citation
Galleano, Mónica Liliana; Oteiza, Patricia I.; Fraga, César Guillermo; Cocoa, chocolate, and cardiovascular disease; Lippincott Williams; Journal of Cardiovascular Pharmacology; 54; 6; 12-2009; 483-490
dc.identifier.issn
0160-2446
dc.identifier.uri
http://hdl.handle.net/11336/151549
dc.description.abstract
A significant body of evidence demonstrates that diets rich in fruits and vegetables promote health and attenuate, or delay, the onset of various diseases, including cardiovascular disease, diabetes, certain cancers, and several other age-related degenerative disorders. The concept that moderate chocolate consumption could be part of a healthy diet has gained acceptance in past years based on the health benefits ascribed to selected cocoa components. Specifically, cocoa as a plant and chocolate as food contain a series of chemicals that can interact with cell and tissue components, providing protection against the development and amelioration of pathological conditions. The most relevant effects of cocoa and chocolate have been related to cardiovascular disease. The mechanisms behind these effects are still under investigation. However, the maintenance or restoration of vascular NO production and bioavailability and the antioxidant effects are the mechanisms most consistently supported by experimental data. This review will summarize the most recent research on the cardiovascular effects of cocoa flavanols and related compounds.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Lippincott Williams
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANT
dc.subject
CARDIOVASCULAR HEALTH
dc.subject
FLAVANOLS
dc.subject
FLAVONOIDS
dc.subject
HYPERTENSION
dc.subject
OXYGEN RADICALS
dc.subject.classification
Biofísica
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Cocoa, chocolate, and cardiovascular disease
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-01T18:06:01Z
dc.journal.volume
54
dc.journal.number
6
dc.journal.pagination
483-490
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Philadelphia
dc.description.fil
Fil: Galleano, Mónica Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
dc.description.fil
Fil: Oteiza, Patricia I.. University of California; Estados Unidos
dc.description.fil
Fil: Fraga, César Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
dc.journal.title
Journal of Cardiovascular Pharmacology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2797556/
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/ 10.1097/FJC.0b013e3181b76787
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