Dark chocolate expands the coronary arteries

A vague arbitrary multiplied this study to examine the effect antioksidan-which often occur in dark chocolate (70% cocoa content) - against the Lijkschouwer the blood vessels and agregasi trombosit. Results of the investigation showed that the enlargement of the diameter of the artery koronaria 2 hours after the dark chocolate, and the decline agregasi trombosit. The conclusion that dark chocolate could Men koronaria dilation of the artery, improved vaskularisasi the Lijkschouwer, and reduced agregasi trombosit 2 hours after consumption. This effect, in line with the decline of the stress oksidatif and had a positive correlation with the level of epicatechin.

Circulation. 2007; 116:2376-2382. 20 november 2007 © 2007 American Heart Association, Inc.
Dark chocolate improved coronary Vasomotion and reduces the number of platelet reactivity. Andreas J. Flammer, MD; Frank Hermann, MD; Isabella Sudano, MD, PhD; Lukas Spieker, MD; Matthias Hermann, MD, Karen A. Cooper, MSc, PhD; Mauro Serafini, PhD, Thomas F. Luscher, MD; Frank Ruschitzka, MD, Georg Noll, MD; Roberto Corti, MD

Background Dark chocolate has powerful antioxidant properties. Coronary atherosclerosis is supported by the deterioration of endothelial function and increased platelet activation. Traditional risk factors, high oxidative stress and reduced anti-oxidant defense play a crucial role in the development of atherosclerosis, especially in the transplanted heart. So, rich taste of dark chocolate has the potential to make a positive impact on the graft atherosclerosis.

Methods and Results-We assess the impact of rich dark chocolate taste in comparison with cocoa-free chocolate control of coronary vascular and cardiovascular platelet function in 22 recipients in a double-blind, randomized study. Coronary vasomotion with quantitative coronary angiography and cold tests, and 2 hours after ingestion of 40 g dark (70% cacao) chocolate or chocolate control, respectively. Two hours after taking rich taste of dark chocolate, coronary diameter was significantly increased (from 2.36 ± 0.51 to 2.51 ± 0.59 mm, P <0.01), p =" 0.01)." p =" 0.04)">
Conclusions Dark chocolate-induced coronary vasodilation, improves coronary vascular function and reduces the platelet adhesion 2 hours after consumption. These positive effects were direct parallel by a significant drop of serum oxidative stress and were positively correlated with changes in serum concentrations of epicatechin.