Dark chocolate with AOVE is associated with improvements in the cardiovascular risk profile
According to research presented at the Congress of the European Society of Cardiology (ESC), dark chocolate enriched with extra virgin olive oil or Panaia red apple is associated with improvements in the cardiovascular risk profile
"It is known that a healthy diet reduces the risk of cardiovascular diseases." Fruits and vegetables exert their protective effects through plant polyphenols, which are found in cocoa, olive oil and apples.
This research proved that there is a relationship between the consumption of dark chocolate enriched with extra virgin olive oil and the hardening of blood vessels and arteries in healthy individuals with cardiovascular risk factors.
The analysis was carried out with 26 volunteers (14 men and 12 women) with at least three cardiovascular risk factors (smoking, dyslipidemia, hypertension or family history of cardiovascular disease) who received 40 grams of dark chocolate daily for 28 days. Specifically, for 14 consecutive days they were given chocolate containing 10% extra virgin olive oil and for another 14 consecutive days they received chocolate containing 2.5% Panaia red apple.
The progression of atherosclerosis was evaluated through metabolic changes (carnitine and hippurate levels), lipid profile, blood pressure and levels of circulating endothelial progenitor cells (CPE), essential for vascular repair and maintenance of endothelial function.
The researchers discovered that chocolate enriched with olive oil increases the levels of EPC and "good" cholesterol and lowers blood pressure.
The study suggests that extra virgin olive oil could be a good food additive to help preserve our repair cells, CLD. "