Cocoa shows benefits for coronary heart disease
Cocoa has been considered as a medicine for many ailments. New research suggests that cocoa
may also have a beneficial effect on heart disease and stroke. Dr Denise OÂ’Shaugnessy,
Southampton, has shown that drinking a cup of cocoa can prevent potentially fatal blood clots.
Blood clots can lead to stroke or heart attack. Cocoa contains a substance called flavinoids, which
can help prevent coronary heart disease; however, another ingredient in cocoa may be also help
prevent platelet inhibition. 
An acute dose of flavanols and oligomeric procyanidins from cocoa powder can inhibit platelet
activation and function over 6 h in humans. 
In a blinded parallel-designed study, thirty-two healthy subjects were assigned to consume active
(234 mg cocoa flavanols and procyanidins/d) or placebo (< or = 6 mg cocoa flavanols and
procyanidins/d) tablets. Scientists found that the plasma concentrations of epicatechin and catechin
in the active group increased by 81% and 28%. And, the active group had significantly lower P
selectin expression and significantly lower ADP-induced aggregation and collagen-induced
aggregation than did the placebo group. Plasma ascorbic acid concentrations were significantly
higher in the active than in the placebo group (P < 0.05), whereas plasma oxidation markers and
antioxidant status did not change in either group.
 Cocoa is the new red wine innovations-report August 10, 2005
 Murphy KJ Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit
platelet function.Am J Clin Nutr. 2003 Jun;77(6):1466-73.
Discuss with your doctor before taking any alternative medicine. This article is for
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.