Cocoa polyphenols and inflammatory markers of cardiovascular disease

This is an open access article distributed under the Creative Commons Attribution License.-- This article belongs to the Special Issue Chocolate and Cocoa in Human Health.

Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health is now being studied worldwide and continues to grow at a rapid pace. In fact, the high polyphenol content of cocoa is of particular interest from the nutritional and pharmacological viewpoints. Cocoa polyphenols are shown to possess a range of cardiovascular-protective properties, and can play a meaningful role through modulating different inflammatory markers involved in atherosclerosis. Accumulated evidence on related anti-inflammatory effects of cocoa polyphenols is summarized in the present review. © 2014 by the authors; licensee MDPI, Basel, Switzerland.

The authors are grateful for the support granted by the following Spanish government programmes: CICYT AGL2009-13906-C02-01, AGL2010-10084-E and FUN-C Food CSD2007-063 from the Ingenio-CONSOLIDER programme of the Spanish Government. The postdoctoral contract fellowship, awarded by the Ministry of Innovation and Science to Olha Khymenets and Sara Tulipani (Juan de la Cierva Program), and the predoctoral fellowships awarded by the Generalitat de Catalunya (FI-DRG) to Ximena Mora-Cubillos and Mar Garcia-Aloy are acknowledged. Mireia Urpí-Sardà and Rafael Llorach would like to thank Ramon y Cajal Program of the Spanish Ministry (MINECO) and the Fondo Social Europeo.

We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI).

Peer Reviewed