Effects of hazelnuts and cocoa on vascular reactivity in healthy subjects: a randomised study

• Published in: International journal of food sciences and nutrition Vol. 69; no. 2; pp. 223 - 234
• Main Authors: Adamo, Michela, Labate, Antonio Maria, Ferrulli, Anna, Macrì, Concetta, Terruzzi, Ileana, Luzi, Livio
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.03.2018; Taylor & Francis Ltd
• Subjects: Adolescent; Adult; Biomarkers - blood; Blood Flow Velocity; Brachial Artery; Breakfast; Cardiovascular diseases; Cardiovascular Diseases - blood; Cardiovascular Diseases - epidemiology; Cardiovascular Diseases - immunology; Cardiovascular Diseases - prevention & control; cardiovascular risk; Cardiovascular system; Chocolate - analysis; Cholesterol; Cholesterol, HDL - blood; Cocoa; Corylus - chemistry; Endothelium; Female; Flavonoids; Flavonoids - therapeutic use; Food Handling; Food science; Functional Food - analysis; Hazelnuts; Health risks; High density lipoprotein; Humans; Italy - epidemiology; lipids; Male; Nuts - chemistry; Occlusion; Plant Epidermis; Randomization; Risk; Vascular Resistance; Vasodilation; Young Adult; Flavonoids; lipids; cardiovascular risk
• ISSN: 0963-7486; 1465-3478; 1465-3478
• DOI: 10.1080/09637486.2017.1348492

Cocoa helps maintain endothelium-dependent vasodilation; consumption of hazelnuts has been associated with reduced cardiovascular disease risk. This study assesses the effects of hazelnuts and cocoa on vascular reactivity and metabolic profile. Sixty-one healthy volunteers, examined in a randomised, controlled, two-week intervention, received one of six breakfast integrations containing either hazelnuts, cocoa, both or none. Consumption of unpeeled hazelnuts improved HDL-cholesterol (+7.3%, p = .01 vs. baseline, p = .02 vs. control). Brachial artery peak systolic velocities (PSV) at rest increased with hazelnut integrations by 43.4% (p = .04 vs. control) and hazelnut-cocoa integrations by 26.4% (p = .01 vs. control). PSV after 3-min cuff occlusion increased by 60.7% (p = .002 vs. control) with a peeled hazelnut snack and by 64.7% with a hazelnut-cocoa integration (p = .04 vs. control). The combination hazelnut-cocoa may act in a synergic and protective way on cardiovascular system.