Evidence supporting the use of: Cacao
For the body system: Capillaries

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Cacao, derived from the seeds of the Theobroma cacao tree, contains flavonoids—particularly flavanols—such as epicatechin and catechin, which have been investigated for their effects on vascular health. Scientific studies suggest that cacao flavanols can improve endothelial function, which is critical for maintaining capillary and broader vascular health. The primary mechanisms involve increasing nitric oxide (NO) bioavailability, leading to vasodilation and improved blood flow. Several randomized controlled trials have reported that regular consumption of high-flavanol cacao products can enhance microvascular function, including capillary perfusion and elasticity. For example, a review published in "The American Journal of Clinical Nutrition" (2012) concluded that cacao flavanols positively affect vascular function, supported by measurable improvements in flow-mediated dilation—a surrogate marker for endothelial and capillary health. However, while evidence exists for general vascular and endothelial support, direct studies specifically focusing on the capillaries are fewer, and much of the data comes from broader cardiovascular research. Overall, the use of cacao to support capillary health is scientifically plausible and moderately supported by evidence, particularly due to its beneficial effects on endothelial function and microcirculation.

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