[Effects of chocolate consumption on physiology and cardiovascular diseases].

Cocoa has a high content in polyphenols, especially flavonols. Flavonols exert a favourable effect on endothelium-derived vasodilation via the stimulation of nitric oxide-synthase (NOS), the increased availability of l-arginine (NO donor) and the decreased degradation of NO. Cocoa may also have a beneficial effect via the decreased platelet aggregation, the decreased lipid oxidation and insulin resistance. These effects are associated with a modest decrease of blood pressure and a favourable trend towards a reduction in cardiovascular events and strokes.