Cardiovascular disease is the cause of one in every six deaths in the U.S., according to a study in the January 2010 journal "Circulation." Heart health remains a major health concern for which treatments such as medication and surgery are used to decrease mortality, and preventive measures utilizing diet and lifestyle are also targeted means at reducing the prevalence. Heart disease risk is decreased by improving the quality of diet choices. As contrary as it might seem, chocolate has begun to show potential in decreasing heart disease risk in a variety of ways.
Anti-Inflammatory Effect
One way chocolate benefits the heart is in its anti-inflammatory effects. Inflammation is common in the development of atherosclerosis. Chocolate affects inflammation by decreasing the production of inflammatory molecules, according to a study in the January 2006 "Nutrition and Metabolism" journal. The exact chemical in the chocolate described in this study that has this effect is procyandin a class of flavanols.
Antioxidant Effects
Heart disease risk is decreased by the antioxidant effect of the chemicals in chocolate. The antioxidant effects in chocolate promote lower cholesterol levels by preventing oxidation of low density lipoproteins, or LDL cholesterol. When LDL cholesterol is oxidized, arteriosclerosis begins, according to a March 2009 study in the journal "Circulation." Therefore, preventing oxidation is critical.
Improved Function of Lining of Blood Vessels
When the lining or walls of blood vessels are strong and unharmed, blood can flow easily through them, which keeps blood pressure low. If the lining of blood vessel walls is damaged, remnants of the damage tend to gather and adhere to the sides of blood vessel walls, which can eventually lead to a blockage. Adequate amounts of nitric oxide typically clean up the damage from free radicals that damage our tissues. When levels of nitric oxide decrease, atherosclerosis begins to develop because these tissue remnants adhere to blood vessel walls, forming plaques. Cocoa flavonoids in chocolate produce nitric oxide, which helps to protect the lining of the blood vessels and decreases risk for atherosclerosis, according to the above-mentioned study in the journal "Nutrition and Metabolism."
Blood Pressure
Chocolate lowers heart disease risk by improving blood pressure. Chocolate does this by altering a substance known as angiotensin-converting enzyme, or ACE. This enzyme is responsible for converting angiotensin to angiotensin II, which restricts blood vessels and increases blood pressure. Chocolate acts to inhibit ACE, allowing the blood vessels to relax, decreasing blood pressure. A study in the "Journal of Cardiovascular Pharmacology" explains that dark chocolate containing high amounts of cocoa inhibits ACE activity.
References
- "Circulation"; Heart Disease and Stroke Statistics A 2010 Update: A Report From the American Heart Association; Donald Lloyd-Jones, et al.; 2010
- "Nutrition and Metabolism"; Chocolate and Prevention of Cardiovascular Disease: A Systematic Review; Eric L Ding, et al.; 2006
- "Circulation"; Cocoa and Cardiovascular Health; Roberto Corti, M.D., et al.;2009
- "Journal of Cardiovascular Pharmacology"; Effects of Cocoa Extract and Dark Chocolate on Angiotensin-converting Enzyme and Nitric Oxide in Human Endothelial Cells and Healthy Volunteers--A Nutrigenomics Perspective; Ingrid Persson, et al.; 2011
