Cocoa and Red Berries Enhance Cardiovascular Health Through Microbiota Modulation
A new study led by Sonia de Pascual-Teresa and her team at the Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Spain, highlights the cardiovascular benefits of regular cocoa flavanol and red berry anthocyanin consumption through microbiota modulation.
The research involved a 12-week randomized trial with 60 healthy adults (ages 45–85) consuming daily doses of cocoa (2.5 g), red berries (5 g), or a combination (7.5 g). The study assessed key cardiovascular biomarkers such as homocysteine, nitric oxide (NO), blood pressure, flow-mediated vasodilation (FMD), and lipid profile, alongside microbiota-related metabolites like short-chain fatty acids (SCFA), secondary bile acids (SBA), and trimethylamine N-oxide (TMAO).
Key Findings
- Cocoa intake significantly reduced TMAO levels (p = 0.03) and uric acid (p = 0.01), while improving FMD (p = 0.03) and total polyphenol levels (p = 0.03).
- Increased carbohydrate fermentation in both cocoa and red berry groups (p = 0.04) correlated with lower blood pressure (p = 0.01) and TC/HDL ratio (p = 0.01).
- The results highlight the gut-heart connection, where microbiota modulation contributes to improved cardiovascular function.
Implications for Healthy Aging
The findings support polyphenol-rich foods as a natural and sustainable strategy to enhance cardiovascular health and longevity through gut microbiota interactions.
Join Dr. Sonia de Pascual-Teresa at Polyphenols Applications 2025, where she will present on "Polyphenol-Rich Foods as a Healthy and Sustainable Strategy for Healthy Aging."
Image Credits: Freepik.com
