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Blood Pressure Is Reduced and Insulin Sensitivity Increased in Glucose-Intolerant, Hypertensive Subjects after 15 Days of Consuming High-Polyphenol Dark Chocolate1-3
- Article from:
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The Journal of Nutrition
- Article date:
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September 1, 2008
- Author:
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Copyright informationCopyright American Institute of Nutrition Sep 2008. Provided by ProQuest LLC. (Hide copyright information)
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Abstract
Flavanols from chocolate appear to increase nitric oxide bioavailability, protect vascular endothelium, and decrease cardiovascular disease (CVD) risk factors. We sought to test the effect of flavanol-rich dark chocolate (FRDC) on endothelial function, insulin sensitivity, β-cell function, and blood pressure (BP) in hypertensive patients with impaired glucose tolerance (IGT). After a run-in phase, 19 hypertensives with IGT (11 males, 8 females; 44.8 ± 8.0 y) were randomized to receive isocalorically either FRDC or flavanol-free white chocolate (FFWC) at 100 g/d for 15 d. After a washout period, patients were switched to the other treatment. Clinical and 24-h ambulatory BP was ...
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