Category Archives: Beneficial Cardiovascular Effects of Cocoa Flavanols Are Enhanced by Methylxanthines

Beneficial Cardiovascular Effects of Cocoa Flavanols Are Enhanced by Methylxanthines

Cocoa (Theobroma cacao, Malvaceae) Flavanols Methylxanthines Cardiovascular Function Cocoa (Theobroma cacao, Malvaceae) flavanols (CFS) have been shown to exhibit beneficial cardiovascular effects. The authors suggest that other compounds in foods that contain flavanols, such as methylxanthines, could also help improve vascular functions. In cocoa, the main methylxanthines are theobromine and caffeine. Conducting 4 randomized, double-masked, controlled studies, the authors investigated

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