Previous studies have demonstrated that the consumption of flavanol-rich cocoa can improve blood vessel function and may even reduce the formation of damaging clots. This new, published research extends these findings by showing that the regular consumption of flavanol-rich cocoa can lead to improved blood flow in menopausal women with elevated cholesterol, as well as reporting for the first time that the increase in blood flow following flavanol-rich cocoa consumption can also be observed in the brain.
"The totality of this research is impressive and gives us new insights into how cocoa flavanols may improve health in a variety of ways not previously known," said Harold Schmitz, PhD, Chief Science Officer of Mars, Incorporated, which has conducted and supported a majority of the research on cocoa flavanols and health for more than 15 years. "This publication, resulting from the science presented at an international meeting convened last year in Lucerne, Switzerland, is exciting as it adds to the growing body of scientific research demonstrating that the consumption of flavanol-rich cocoa can potentially lead to a range of physiological benefits resulting from improved blood flow."
Researchers studied the effects of cocoa flavanols in vitro (test tube) and in human subjects, on various age groups, on women and men in order to better understand the potential benefits of these natural food compounds. Among the new studies, the highlights include:
"We are excited by this research as it provides promising evidence that cocoa flavanols may have an important role not only in treating, but also possibly preventing a range of health issues related to blood flow problems," said Schmitz. "This new science sets the stage for the potential development of cocoa flavanol based products useful for a wide variety of important public health issues impacted by decreased blood flow, ranging from, cardiovascular health to dementia."
Mars Leadership in Cocoa Flavanol Research Working in collaboration with top research institutions throughout the world, Mars has led research on nutritional and medical potential of cocoa flavanols, with more than 100 peer-reviewed research articles and more than 80 patents held by Mars scientists. The Journal of the American College of Cardiology named a recent study of cocoa flavanols and blood vessel function by a collaborative group of researchers in Germany, the University of California, Davis and Mars to be one of the major advancements in cardiovascular research in 2005. (DeMaria AN et al. Highlights of the Year in JACC 2005. Journal of the American College of Cardiology. 2006; 47(1):184-202.)
Scientists at Mars, Incorporated developed a patented process called Cocoapro® that helps retain consistent level of cocoa flavanols that occur naturally in cocoa beans. Mars products that are made with the Cocoapro process include Dove® Dark Chocolate and CocoaVia®, a new line of heart healthy snacks that are guaranteed to contain at least 100 mg of cocoa flavanols per serving. Cocoapro cocoa is the most studied cocoa in the world in terms of health impact.
For more information on the many research studies on cocoa flavanols, visit www.cocoapro.com. For additional information on the individual studies, contact Leah Farrasso at 312-988-6617 or via email at firstname.lastname@example.org.
Mars, Incorporated is one of the world's top producers of chocolate, and has a strong commitment to health research. With well over 15 years of research into the health benefits of cocoa flavanols, and decades of research invested into improving the cocoa plant and farming techniques, Mars, Incorporated has become the global leader in cocoa science. Mars uses patented and proprietary methods of processing cocoa beans to retain much of the naturally occurring flavanols, marking these products with the Cocoapro® seal, a hand holding a cocoa bean to signify the careful handling.
Journal of Cardiovascular Pharmacology 2006; 47: S99-S225.
Last reviewed: By John M. Grohol, Psy.D. on 21 Feb 2009
Published on PsychCentral.com. All rights reserved.