期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 151, 期 -, 页码 -出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2021.112121
关键词
Cocoa flavanols; Chocolate; Chronic diseases; Aging; Epidemiological studies; Interventional clinical trials
资金
- MCIU/AEI/FEDER, UE [RTI2018-095059-B-I00]
The review summarizes human studies from the past two decades, indicating the potential beneficial effects of cocoa consumption on health and chronic diseases. However, the outcomes are not unequivocal, and the mechanisms of action are not fully understood. It remains unclear whether cocoa consumption should be recommended, and what is the appropriate dosage or duration.
Cocoa is a source of flavanols, and these phenolic compounds exert beneficial effects on health and aging, and reduce the risk of suffering chronic diseases (cardiovascular diseases, metabolic disorders, cancer). An increasing body of evidence has emerged to suggest that cocoa flavanols potentially are important chemopreventive natural agents. This review summarizes human studies from the past two decades, providing data related to the effects derived from cocoa intake on health and disease. Most human studies have reported beneficial effects of cocoa consumption on health and chronic diseases; however, outcomes are not unequivocal. Review of human studies enable to identify different mechanisms of action for cocoa, although they are not fully understood at present. In addition, it remains unclear whether cocoa consumption should be recommended to healthy subjects or to patients and what is the appropriate dosage or duration of cocoa consumption. Elucidation of information regarding these crucial issues could lead to cocoa use as an approach for decreasing the risk of certain chronic diseases, as well as improving health and quality of life.
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