Evidence supporting the use of: Cacao
For the body system: Arteries
Synopsis
Source of validity: Scientific
Rating (out of 5): 4
Cacao, particularly in its raw or minimally processed forms, has scientific evidence supporting its benefits for the arterial system. The primary active compounds are flavanols, especially epicatechin, which are abundant in cacao. Multiple clinical studies have demonstrated that these flavanols improve endothelial function, increase nitric oxide bioavailability, and promote vasodilation, which collectively enhance arterial health. Meta-analyses of randomized controlled trials have shown that regular consumption of high-flavanol cacao products can reduce blood pressure and improve arterial elasticity in both healthy individuals and those with cardiovascular risk factors.
Additionally, cacao has been shown to reduce markers of oxidative stress and inflammation—two key contributors to arterial dysfunction and atherosclerosis. The beneficial effects are most pronounced with dark chocolate (>70% cacao) or pure cacao, as processing and added sugars can diminish health effects. While traditional use of cacao for cardiovascular health exists in some cultures (such as the Kuna people of Panama, who consume large quantities of unprocessed cacao and have low rates of cardiovascular disease), modern scientific research provides stronger validation for its use to support arterial health. Thus, cacao is justifiably used as a functional food to support the arteries, backed by a moderate to high level of scientific evidence.
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alpha-linolenic acid (ALA)
amino acids
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anthocyanins
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arjun tree
artichoke
astaxanthin
barley
beet
bergamot
bilberry
black cumin
black currant
black garlic
sesame
black tea
blackberry
blueberry
bonito peptide
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broccoli
brussel sprouts
butcher's broom
calamari oil
campesterol
canola oil
capsaicinoids
catechins
celery
cherry
chia seed
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chokeberry
cinnamon
citrus bioflavonoids
citrus pectin
citrus sinensis (proprietary)
coenzyme Q10 (CoQ10)
turmeric
curcumin
d-alpha tocopherol
DHA (docosahexaeonic acid)
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
DPA (docosapentaenoic acid)
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
ethanol
fiber blend (proprietary)
fish oil
fish protein
flavonols
flaxseed
fruit and vegetable blend (proprietary)
fruit blend (proprietary)
gamma tocopherol
garlic bulb
ginger
ginkgo biloba
ginseng
gooseberry
gotu kola
grape
onion
green tea
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hawthorn
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hesperetin
hesperidin
hibiscus
horse chestnut
knotweed
kale
krill oil
l-arginine
l-citrulline
lemon
lignans
linoleic acid (LA)
lycopene
mackerel
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marine lipid
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motherwort
mustard seed
naringin
nattokinase
niacin (vitamin B3)
niacinamide (vitamin B3)
oleic acid
olive
omega-3 fatty acids
omega-6 fatty acids
omega-7 fatty acids
omega-9 fatty acids
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phytosterols
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vitamin E
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Allium tuberosum
Apocynin
Arginine silicate
Arjunolic acid
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Butylphthalide
Baikal Skullcap
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Brutieridin
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Brassica
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chlorogenic acid
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cypress
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Collinsonia
Carthamus
Casearia sylvestris
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Emblicanin
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fibroblast growth factor
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