Olive Oil-Enriched Dark Chocolate Improves Cardiovascular Risk Profile

A new study from University of Pisa researchers has found that small daily portions of extra virgin olive oil-enriched dark chocolate are associated with an improved cardiovascular risk profile.

Dark chocolate with extra virgin olive oil is associated with an improved cardiovascular risk profile. Image credit: Juergen Brandes.

“A healthy diet is known to reduce the risk of cardiovascular disease,” said study lead author Dr. Rossella Di Stefano, a cardiologist at the University of Pisa.

“Fruits and vegetables exert their protective effects through plant polyphenols, which are found in cocoa, olive oil, and apples.”

Dr. Di Stefano and co-authors examined the effects of extra virgin olive oil- or Panaia red apple-enriched dark chocolate intake on atherosclerosis progression in healthy individuals with cardiovascular risk factors.

“In a randomized, single-masked, cross-over trial, 26 adults (14 men, 12 women) with at least three cardiovascular risk factors (among smoke, dyslipidemia, hypertension and family history for cardiovascular disease), received a solid dark chocolate bar (40 g/day) containing 10% extra virgin olive oil and a solid dark chocolate bar containing 2.5% dry apples in random order over 28 days,” They explained.

Progression of atherosclerosis was assessed by metabolic changes (levels of carnitine and hippurate), lipid profile, blood pressure and levels of circulating endothelial progenitor cells (EPCs). Urine and blood samples were collected at baseline and after the intervention.

Urine samples were analyzed by proton nuclear magnetic resonance spectroscopy for endogenous metabolites. Circulating EPC levels were assessed with flow cytometry. Smoking status, body mass index, blood pressure, glycemia and lipid profile were also monitored.

The authors found that the extra virgin olive oil-enriched chocolate was associated with significantly increased EPC levels and decreased carnitine and hippurate levels compared to both baseline and after consumption of apple-enriched chocolate. It was also associated with significantly increased high-density lipoprotein (‘good’) cholesterol and decreased blood pressure compared to baseline.

“Consumption of enriched dark chocolate resulted in modification of metabolism with potential long-term consequences on cardiovascular health within 4 weeks,” they said.

“However, only consumption of extra virgin olive oil-enriched dark chocolate results in improvement of endothelial function, associated with the increase of EPC circulating levels, probably due to the additive effect of olive oil polyphenols.”