Benefits in Cognitive Function, Blood Pressure, and Insulin Resistance Through Cocoa Flavanol Consumption in Elderly Subjects With Mild Cognitive Impairment: The Cocoa, Cognition, and Aging (CoCoA) Study - Desideri, Giovambattista; Kwik-Uribe, Catherine; Grassi, Davide; Necozione, Stefano; Ghiadoni, Lorenzo; Mastroiacovo, Daniela; Raffaele, Angelo; Ferri, Livia; Bocale, Raffaella; Lechiara, Maria Carmela; Marini, Carmine; Ferri, Claudio (Hypertension (Dallas, Tex. 1979), 2012)
Keywords: Aged; Aged, 80 and over; Aging - physiology; Arterial hypertension. Arterial hypotension; Biological and medical sciences; Blood and lymphatic vessels; Blood Pressure - drug effects; Blood Pressure - physiology; Cacao; Cardiology. Vascular system; Clinical manifestations. Epidemiology. Investigative techniques. Etiology; Cognition - drug effects; Cognition - physiology; Cognition Disorders - diet therapy; Cognition Disorders - physiopathology; Cognition Disorders - prevention & control; Dose-Response Relationship, Drug; Double-Blind Method; Eating; Female; Flavanones - administration & dosage; Flavanones - pharmacology; Flavanones - therapeutic use; Follow-Up Studies; Humans; Insulin Resistance - physiology; Intelligence Tests; Lipid Peroxidation - drug effects; Lipid Peroxidation - physiology; Male; Medical sciences; Middle Aged; Treatment Outcome; Human; Hypertension; cognitive function; Senescence; cocoa flavanols; Cardiovascular disease; Arterial pressure; Cognition; Blood pressure; mild cognitive impairment; Insulin; Elderly