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This paper offers a review of current scientific research regarding the potential cardiovascular health benefits of flavonoids found in cocoa and chocolate. Recent reports indicate that the main flavonoids found in cocoa, flavan-3-ols and their oligomeric derivatives, procyanidins, have a variety of beneficial actions, including antioxidant protection and modulation of vascular homeostasis. These findings are supported by similar research on other flavonoid-rich foods. Other constituents in cocoa and chocolate that may also influence cardiovascular health are briefly reviewed. The lipid content of chocolate is relatively high; however, one third of the lipid in cocoa butter is composed of the fat stearic acid, which exerts a neutral cholesterolemic response in humans. Cocoa and chocolate contribute to trace mineral intake, which is necessary for optimum functioning of all biologic systems and for vascular tone. Thus, multiple components in chocolate, particularly flavonoids, can contribute to the complex interplay of nutrition and health. Applications of this knowledge include recommendations by health professionals to encourage individuals to consume a wide range of phytochemical-rich foods, which can include dark chocolate in moderate amounts.

Recent epidemiological research indicates that diets rich in flavonoid-containing foods may be associated with a reduced risk for cardiovascular disease. This protective effect is attributed, in part, to the ability of flavonoids to act as antioxidants. Certain chocolates and cocoas contain substantial amounts of procyanidins, and thus belong in the category of flavonoid-rich foods. Recent advancements in the identification and isolation of procyanidins, especially oligomeric procyanidins, from chocolate and cocoa have facilitated the investigation of individual procyanidin fractions with regard to their potential cardiovascular health benefits. In the following paper, we report on the antioxidant capacity of a cocoa as determined by the Oxygen Radical Absorbance Capacity (ORAC) assay, and the ability of individual procyanidin fractions from this same cocoa to inhibit low-density lipoprotein (LDL) oxidation in vitro. In addition, mechanisms are discussed by which flavonoids in chocolate and cocoa may enhance cardiovascular health.