Chocolate and Cardiovascular Disease

Moderate dark chocolate consumption may serve as a possible adjunct strategy to diminish cardiometabolic and cardiovascular (CV) risks due to its physiological and potential CV and general health effects, such as the regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, lipid metabolism, and a reduction in the risk of CV disease and mortality. Chocolate, particularly dark chocolate, is known for its antioxidant properties, ascribed to its content of cocoa flavonoids that promote CV health. Enriching chocolate with phytosterols, known to be effective in reducing cholesterol levels, has the potential to further enhance its CV benefits. Such an enrichment provides a palatable and cost-effective means of delivering these beneficial compounds to the body, improves its nutritional profile and functional properties, and also renders it a potential dietary supplement for cholesterol management. Also, chocolate is an energy-dense food rich in bioactive compounds such as polyphenols, amino acids, and alkaloids. Studies have demonstrated certain benefits of moderate consumption via the reduction of oxidative and inflammatory burden, possible improvement of cognitive function, and maintenance of diversity in gut microbiota. Based on the data herein presented, chocolate may constitute an important part of a CV healthy diet when used in moderation. Nevertheless, further translational and epidemiologic studies are needed to corroborate current results, assess other possible effects, and provide guidance on how best to employ chocolate in the daily diet in terms of quantity, type, and time.