HIGH-COCOA POLYPHENOL-RICH CHOCOLATE IMPROVES BLOOD PRESSURE IN PATIENTS WITH DIABETES AND HYPERTENSION

摘要: BACKGROUND: The aim was to examine the effects of high-cocoa polyphenol-rich chocolate on lipid profiles, weight, blood pressure, glycemic control, and inflammation in individuals with Type 2 diabetes hypertension. METHODS: Sixty [32 dark group (DCG) 28 white (WCG)] stable medication were enrolled a randomized, placebo-controlled double-blind study. Subjects randomized consume 25 g DCG or WCG for 8 weeks. Changes profile, high sensitive C-reactive protein (hsCRP) measured at beginning end intervention. This clinical trial registered Iranian registry trials. RESULTS: In DCC group, compared baseline, serum levels Apo A-1 (P = 0.045) increased fasting sugar (FBS) 0.027), hemoglobin A1c (HbA1c) 0.025), B 0.012) Log hsCRP 0.043) decreased No changes seen within studied parameters. High polyphenol consumption resulted significant decrease systolic (−5.93 ± 6.25 vs. −1.07 7.97 mmHg, P 0.004) diastolic pressure (−6.4 0.17 7.9 0.002), FBS (−7.84 19.15 4.00 20.58 mg/dl, 0.019) over course weeks daily neither weight nor body mass index TG altered from baseline. CONCLUSION: is effective improving hypertensive patients decreasing without affecting inflammatory markers, insulin resistance control. Normal 0 false EN-US X-NONE FA