Flavans, a class of flavonoids found in various plants (notably in tea, cocoa, and some fruits), have been investigated for their potential cardiovascular benefits, including their impact on arteriosclerosis. Scientific studies suggest that flavans may exert protective effects on blood vessels through several mechanisms: by improving endothelial function, reducing oxidative stress, and modulating inflammation. Epidemiological evidence links higher intake of flavonoid-rich foods with reduced risk of cardiovascular diseases, including arteriosclerosis. Clinical studies, though limited and often using complex mixtures rather than isolated flavans, have shown that consumption of flavan-rich cocoa or tea can modestly improve vascular function and reduce markers of arterial stiffness in some populations.

However, the evidence is not definitive. Most clinical trials are small, of short duration, and vary widely in the form and dose of flavans administered. While there is a plausible biological mechanism and supportive epidemiological data, direct evidence—especially from large, long-term randomized controlled trials—linking flavan supplementation to prevention or treatment of arteriosclerosis is limited. As such, the use of flavans for arteriosclerosis is supported by moderate scientific evidence, but further research is needed to clarify their efficacy and optimal usage.