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Desde la antigüedad se ha atribuido al chocolate propiedades saludables que lo han aproximado más hacia un uso terapéutico que alimentario. El presente trabajo revisa algunos estudios relevantes de los efectos del chocolate (y sus componentes activos) sobre diferentes factores de riesgo cardiovascular y señala la necesidad de futuros estudios. El consumo de cacao/chocolate (i) incrementa la actividad antioxidante, (ii) modula la función plaquetaria e inflamación y (iii) disminuye la presión arterial sistólica y diastólica. Aunque no existe consenso sobre la cantidad óptima a consumir, puede sugerirse que el consumo diario de chocolate rico en cacao (y polifenoles) es una buena elección para reducir, al menos parcialmente, el riesgo cardiovascular. No obstante, son necesarios más estudios que profundicen sobre la biodisponibilidad y mecanismos de acción de los componentes activos del chocolate. El estudio de la interacción del chocolate y sus componentes con genes candidatos aportará información fundamental de los individuos "diana" que podrían beneficiarse del potencial efecto saludable del chocolate en el tratamiento cardiovascular.Since ancient times, numerous health beneficial effects have been attributed to chocolate, closing up its consumption to a therapeutic use. The present study reviews some relevant studies about chocolate (and its bioactive compounds) on some cardiovascular risk factors and stresses the need of future studies. The consumption of cocoa/ chocolate (i) increases plasma antioxidant capacity, (ii) diminishes platelet function and inflammation, and (iii) decreases diastolic and systolic arterial pressures. Data currently available indicate that daily consumption of cocoa-rich chocolate (rich in polyphenols) may at least partially lower cardiovascular disease risk. Further studies are required in order to establish the bioavailability and mechanisms of action of bioactive compounds in chocolate. The study of the interaction of chocolate and its components with candidate genes will also supply necessary information regarding the individuals best suited to benefit from a potential cardiovascular disease treatment with chocolate.

Since ancient times, numerous beneficial health effects have been attributed to chocolate, associating its consumption with therapeutic use. The present study reviews some relevant studies about the effects of chocolate (and its bioactive compounds) on some cardiovascular risk factors and stresses the need for future studies. The consumption of cocoa/chocolate (i) increases plasma antioxidant capacity, (ii) diminishes platelet function and inflammation, and (iii) decreases diastolic and systolic arterial pressures. Data currently available indicate that daily consumption of cocoa-rich chocolate (rich in polyphenols) may at least partially lower cardiovascular disease risk. Further studies are required in order to establish the bioavailability and mechanisms of action of bioactive compounds in chocolate. The study of the interaction of chocolate and its components with candidate genes will also supply necessary information regarding the individuals best suited to benefit from a potential cardiovascular disease treatment with chocolate. [ABSTRACT FROM AUTHOR]