COCOA FLAVONOIDS AND ITS EFFECTS ON CARDIOVASCULAR DISEASES- A SHORT REVIEW
AbstractCocoa and chocolate can also be rich sources of flavonoids. Flavanols isolated from cocoa exhibit strong antioxidant properties in-vitro. Flavanol-rich cocoa and chocolate increased plasma antioxidant capacity and reduced platelet reactivity. Flavonoids are phenolic substances isolated from a wide range of vascular plants, almost over 8000 individual compounds known. They act in plants as antioxidants. Many studies have suggested that flavonoids exhibit biological activities, including antiallergenic, antiviral, anti-inflammatory, and vasodilating actions. Most interest has been devoted to the antioxidant activity of flavonoids, which is due to their capability to reduce the free radical formation and to scavenge free radicals. Most ingested flavonoids are extensively degraded to various phenolic acids, some of which still contain a radical scavenging ability. Both the absorbed flavonoids and their metabolites may display an in-vivo antioxidant activity. This review presents the current knowledge on structural aspects of most common flavonoids as in-vivo antioxidant and their effects on platelets, bioavailability, and cardiovascular disease.
Article Information
4
769-773
504
1529
English
IJP
M. R. Chellammal
Saveetha Dental College, Ponammallee, Velappanchavadi, Chennai, Tamil Nadu, India
ramya.muthusamy@gmail.com
19 July 2014
23 October 2014
15 November 2014
http://dx.doi.org/10.13040/IJPSR.0975-8232.IJP.1(12).769-73
01 December 2014
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