Cardiovascular Diseases Clinical Trial
Official title:
Acute Study to Investigate the Interaction of Cocoa Methylxanthines With Cocoa Flavanol Related Vascular Effects
Epidemiological studies suggest that certain foods rich in flavanols, including cocoa
products, red wine, and tea, are associated with decreased cardiovascular mortality and
morbidity. Dietary interventional studies have corroborated this finding and showed that
flavanols can acutely and after sustained ingestion improve surrogate markers of
cardiovascular risk including endothelial function. Endothelial dysfunction is the key event
in the development and progression of cardiovascular disease. Aging is the major
non-modifiable cardiovascular risk factor associated with progressive decline in endothelial
function, vascular stiffening and increase in blood pressure.
However, in addition to flavanols, other potentially bioactive compounds are present in
cocoa, in particular methylxanthines. Little is known about the vascular effects of cocoa
methylxanthines, i.e. mainly theobromine, in particular when consumed together with
flavanols in cocoa products. The aim of the study is to characterize the nutrient-nutrient
interaction between cocoa flavanols and cocoa methylxanthines.
n/a
Allocation: Randomized, Endpoint Classification: Safety/Efficacy Study, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Investigator), Primary Purpose: Basic Science
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