Study Reveals Synergistic Effects of Cocoa Flavanols and Methylxanthines on Cardiovascular Health

Understanding Flavanols

Cocoa flavanols are plant-derived compounds primarily found in dark-colored foods such as cocoa, tea, and certain berries. Research has established that flavanols possess significant antioxidant properties and positively affect heart health.

The Role of Methylxanthines

Apart from flavanols, other compounds in these foods may impact heart health, either independently or by enhancing the effects of flavanols. Cocoa is a notable source of flavanols and contains considerable amounts of methylxanthines. These compounds, derived from xanthine, act as both stimulants and relaxants, increasing heart rate and blood flow while relaxing blood vessels and loosening muscular tissues. Theobromine, a prominent methylxanthine in cocoa, is accompanied by smaller quantities of caffeine and other methylxanthines.

Research Collaboration and Methodology

A collaborative study conducted by American and German researchers aimed to explore the interaction between cocoa flavanols and methylxanthines. The hypothesis was that methylxanthines could influence the vascular effects of cocoa flavanols. Between 2011 and 2014, the researchers executed four randomized, double-masked controlled trials involving 44 healthy male participants aged 25 to 30.

Volunteers consumed beverages containing varying amounts of cocoa flavanols (ranging from 0 to 820 mg) and methylxanthines (from 0 to 220 mg). This range reflected realistic daily dietary intakes relevant to nutrition. All test beverages maintained similar characteristics in odor, taste, and nutrient composition, with the amount consumed standardized according to participant weight.

Findings on Cardiovascular Markers

Specific cardiovascular markers were assessed before and two hours after beverage consumption. The results demonstrated that drinks containing cocoa flavanols, regardless of the presence of methylxanthines, improved diastolic blood pressure, flow-mediated dilatation (FMD), circulating angiogenic cells (CACs), and brachial pulse wave velocity (PWV). Conversely, cocoa methylxanthines consumed alone did not yield measurable changes in these markers.

When cocoa flavanols and methylxanthines were ingested together, as typically occurs with cocoa consumption, improvements in FMD, CACs, and PWV were observed at rates of 47%, 42%, and 57%, respectively. The degree of change was influenced by the specific amounts of cocoa flavanols and methylxanthines consumed.

Conclusion

The study’s authors concluded that methylxanthines present in cocoa may enhance the absorption of flavanols and amplify the vascular benefits associated with the consumption of flavanol-rich cocoa.

Written By: Lynn Kim