Evidence supporting the use of: Chocolate
For the health condition: Blood Clots (prevention of)

Links: Go back one page, Tool main page, Ingredients list, Health conditions list, Body systems list

Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Chocolate, particularly dark chocolate and cocoa, has been studied for its potential cardiovascular benefits, including effects on blood clot prevention. The main bioactive compounds in chocolate are flavonoids, especially flavanols, which have been shown in laboratory and some clinical studies to have antiplatelet and vasodilatory effects. These mechanisms may contribute to a reduced risk of blood clots by inhibiting platelet aggregation and improving endothelial function.

Some small-scale human studies have demonstrated that consumption of dark chocolate or cocoa can reduce platelet activation and lower biomarkers associated with clot formation. For example, a study published in the American Journal of Clinical Nutrition (2007) found that consumption of flavanol-rich cocoa reduced platelet activation in healthy subjects. However, these effects are generally modest, and the studies are often short-term with limited sample sizes.

While there is some scientific evidence for a beneficial effect, it is not robust or consistent enough to warrant using chocolate as a primary means of blood clot prevention, especially when compared to established interventions like anticoagulant medications, aspirin, or lifestyle modification. Most health organizations do not recommend chocolate specifically for this purpose, and excessive consumption may introduce other health risks due to sugar and fat content.

In summary, there is limited scientific support (evidence rating: 2/5) for the use of chocolate in blood clot prevention, mostly based on preliminary studies rather than large, definitive clinical trials.

More about Chocolate
More about Blood Clots (prevention of)

Products containing Chocolate

We currently have no products on Vitabase that contain this ingredient.