publication . Article . 2010

CACAO TO COCOA TO CHOCOLATE: HEALTHY FOOD?

Roya Kelishadi;
Open Access English
  • Published: 01 Dec 2010 Journal: ARYA Atherosclerosis (issn: 1735-3955, eissn: 2251-6638, Copyright policy)
  • Publisher: Vesnu Publications
Abstract
<p><strong><em>ABSTRACT</em></strong></p> <p>Chocolate is derived from cocoa beans - the fruit of the cacao tree or Theobroma cacao (the latin term: food of the gods). Recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascular disease and cancer and also to offer some anti-aging health benefits. Cocoa can lower the leukotriene/ prostacyclin ratio and is shown to have beneficial effects on platelets and possibly inflammation and vessel dilation. They inhibi...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Diseases of the circulatory (Cardiovascular) system, RC666-701
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