THE INFLUENCE OF COCOA ON THE CARDIOVASCULAR SYSTEM

Cocoa contains a range of chemicals that can interact with cells and tissue components, providing protection against the development and improvement of pathological conditions. The most important effects of cocoa and chocolate are related to cardiovascular disease. Due to the high content of flavonoids, it has numerous positive effects on cardiovascular diseases, including: antioxidant, anti-inflammatory, antithrombotic effects, and possibly increased HDL, lowering blood pressure and improving endothelial function. The beneficial effects of cocoa are most likely a consequence of reducing oxidative stress and increasing the bioavailability of nitric oxide. Although many positive effects of chocolate on the cardiovascular system have been proven, precautions in its use are mandatory