Background: This systematic review and meta‐analysis of randomized controlled trials (RCTs) was conducted to determine the effect of dark chocolate on C-Reactive Protein (CRP) levels as one of the inflammatory factors. Methods: A literature search was conducted in PubMed, ISI Web of Science, Scopus, and Google Scholar up to April of 2020. The registration number of study in PROSPERO was CRD4202...

Damage from free radicals or oxidative stress has been proven as one of the risk factors for chronic diseases such as heart disease, degenerative disease, memory loss, damage due to ultraviolet, cancer and others.1-3 Chocolate contains potential antioxidant 120 per 100 grams. The contents of antioxidants in chocolate are around 4 times higher than green tea and twice that of red wine.1 Many stu...

AIM The goal of this study was to assess the effect of dark chocolate intake on cardiovascular parameters like blood pressure and heart rate values in a normotensive population. SUBJECTS AND METHODS This is a randomized cross-sectional study involving a total of 14,310 adults that were selected from various regions of Jordan. Well-trained pharmacy students interviewed participants in the outp...

BACKGROUND In recent years, there has been increased interest in the potential health-related benefits of antioxidant- and phytochemical-rich dark chocolate and cocoa. OBJECTIVE The objective of the study was to examine the short-term (6 wk) effects of dark chocolate and cocoa on variables associated with neuropsychological functioning and cardiovascular health in healthy older adults. DESI...

The randomized controlled trial is the "gold standard" for evaluating the benefits and harms of interventions. The Chocolate Happiness Undergoing More Pleasantness (CHUMP) study was designed to compare the effects of dark chocolate, milk chocolate and normal chocolate consumption on happiness. Although the intention-to-treat analysis showed that participants who received either dark or milk cho...

The consumption of high-cacao-content chocolate has been associated with positive health benefits ascribed to flavanol [corrected] antioxidants derived from the ground, fermented cocoa seeds of Theobroma cacao. However, flavanols [corrected] impart a bitter, astringent flavor to foodstuffs, frequently masked in chocolates and confections by aggressive processing and adulteration with other flav...

BACKGROUND Numerous studies indicate that flavanols may exert significant vascular protection because of their antioxidant properties and increased nitric oxide bioavailability. In turn, nitric oxide bioavailability deeply influences insulin-stimulated glucose uptake and vascular tone. Thus, flavanols may also exert positive metabolic and pressor effects. OBJECTIVE The objective was to compar...

BACKGROUND Dark chocolate derived from the plant (Theobroma cacao) is a rich source of flavonoids. Cardioprotective effects including antioxidant properties, inhibition of platelet activity, and activation of endothelial nitric oxide synthase have been ascribed to the cocoa flavonoids. OBJECTIVE To investigate the effects of flavonoid-rich dark chocolate on endothelial function, measures of o...

BACKGROUND Dark chocolate may have blood pressure-lowering properties. We conducted a prospective randomized open-label blinded end-point design trial to study a potential dose dependency of the presumed antihypertensive effect of dark chocolate by directly comparing low vs. higher doses of dark chocolate over the course of 3 months. METHODS We enrolled a total of 102 patients with prehyperte...

It is well known that cocoa and dark chocolate possess polyphenols as major constituents whose dietary consumption has been associated to beneficial effects. In fact, cocoa and dark chocolate polyphenols exert antioxidant and anti-inflammatory activities switching on some important signaling pathways such as toll-like receptor 4/nuclear factor κB/signal transducer and activator of transcription...