Impact of Cocoa Residues (Shells and Rachis) on the Prevention of High Blood Pressure in Rats

High blood pressure is a key risk factor for cardiovascular disease, making it crucial to identify alternative preventive approaches based on local food resources. This study investigated the potential of a mixture of cocoa shells and husks (by-products of the cocoa industry) to prevent hypertension in Wistar rats with fructose-induced hypertension. Phytochemical analysis of the mixture revealed high levels of total polyphenols (15.87 ± 0.86 g/100 g dry matter) and flavonoids (7.95 ± 0.69 g/100 g dry matter), associated with strong antioxidant (63.59 ± 4.7%) and anti-inflammatory (76.26 ± 0,89%) activities. The mixture was also found to be rich in essential minerals, particularly potassium, magnesium and zinc. The use of the cocoa residue mixture (cocoa beans and shells) in the experiment significantly limited the increase in systolic and diastolic blood pressure in rats. These rats remained in good health until the end of the experiment, with systolic blood pressure ranging from 106.33 ± 10.12 mmHg to 113.67 ± 5.67 mmHg and diastolic blood pressure from 83.33 ± 4.04 mmHg to 86 ± 7 mmHg. In contrast, the rats that received only fructose (positive control) developed hypertension, with a systolic blood pressure of 154.33 ± 6.81 mmHg and a diastolic blood pressure of 131.67 ± 9.07 mmHg at the end of the experiment. It also improved haematological, renal, hepatic and lipid parameters, notably by reducing LDL cholesterol, triglycerides and total cholesterol whilst increasing HDL cholesterol. This study suggests that the mixture of cocoa shells and stems shows promising potential as a functional ingredient in the prevention of hypertension.