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Vascular and Platelet Effects of Cocoa

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Chocolate and Health

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Abstract

Epidemiological studies demonstrate that regular dietary intake of plant-derived foods and beverages reduces the risk of coronary heart disease [1–4] and stroke [5], and is inversely associated with the risk of cardiovascular disease in general [2], [4].

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Acknowledgements

Work of the authors was partly supported by the Swiss National Science Foundation (grant Nr. 32000BO-109905/1 to R.C.). The authors received an unrestricted research grant by Nestlé.

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Authors and Affiliations

  1. Cardiovascular Center, Cardiology, University Hospital Zürich, Zürich, Switzerland

    Roberto Corti

Authors
  1. Isabella Sudano
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  2. Andreas J. Flammer
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  3. Georg Noll
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  4. Roberto Corti
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Corresponding author

Correspondence to Roberto Corti .

Editor information

Editors and Affiliations

  1. Alpine Foundation for Life Sciences Olivone, Ticino, Switzerland

    Ario Conti

  2. Nutrition Foundation of Italy, Milan, Italy

    Rodolfo Paoletti  & Andrea Poli  & 

  3. Laboratory of Functional Foods, IMDEA-Food, Madrid, Spain

    Francesco Visioli

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Sudano, I., Flammer, A.J., Noll, G., Corti, R. (2012). Vascular and Platelet Effects of Cocoa. In: Conti, A., Paoletti, R., Poli, A., Visioli, F. (eds) Chocolate and Health. Springer, Milano. https://doi.org/10.1007/978-88-470-2038-2_8

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