Journal article

Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function.

Karen J Murphy, Andriana K Chronopoulos, Indu Singh, Maureen A Francis, Helen Moriarty, Marilyn J Pike, Alan H Turner, Neil J Mann, Andrew J Sinclair

American Journal of Clinical Nutrition | Published : 2003

Abstract

BACKGROUND: Flavonoids may be partly responsible for some health benefits, including antiinflammatory action and a decreased tendency for the blood to clot. An acute dose of flavanols and oligomeric procyanidins from cocoa powder inhibits platelet activation and function over 6 h in humans. OBJECTIVE: This study sought to evaluate whether 28 d of supplementation with cocoa flavanols and related procyanidin oligomers would modulate human platelet reactivity and primary hemostasis and reduce oxidative markers in vivo. DESIGN: Thirty-two healthy subjects were assigned to consume active (234 mg cocoa flavanols and procyanidins/d) or placebo (< or = 6 mg cocoa flavanols and procyanidins/d) tablet..

View full abstract

University of Melbourne Researchers