THE USE OF THE PROPERTIES OF FLAVONOIDS PRESENT IN COCOA (THEOBROMA CACAO) IN CARDIOVASCULAR DISEASES

Abstract

In recent years, the increasing incidence of cardiovascular diseases (CVD) has been noticeable all over the world, including Brazil. Prevention and treatment methods are needed to reduce cases of CVD. Objective: to evaluate the benefits of flavonoids from Theobroma Cacao for the prevention of cardiovascular diseases. Methodology: this is a bibliographical review, the research was carried out in the databases of Google Scholar, SCIELO (Scientific Electronic Library Online), PUBMED (National Library of Medicine), Virtual Health Library (BVS), Ministry of Health portal Health, World Health Organization (WHO), Pan American Health Organization (PAHO), Brazilian Society of Cardiology (SBC). Results: the current review research compiled data from numerous scientific papers, where the main benefits of the phenolic compounds contained in this promising food were obtained. Theobroma cacao has shown favorable data on the use of the high content of flavonoids correlated with risk factors for cardiovascular disease. Conclusion: there is still a need for further studies to corroborate existing research.