The Effect of Cocoa Flavonoids on Blood Pressure

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

50 participants

Study Classification

INTERVENTIONAL

Study Start Date

2005-09-30

Study Completion Date

2006-01-31

Brief Summary

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The purpose of this study is to compare the effects on blood pressure of a daily intake of a flavonoid-rich cocoa drink with that of the same drink from which the flavonoids have been largely extracted.

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Detailed Description

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Flavonoids are natural substances found in fruits and vegetables, tea and red wine. The investigators know that people who eat a diet rich in these foods are less likely to have heart disease. This, in part, may be due to the blood pressure lowering effect of flavonoids. Cocoa beans are a rich natural source of flavonoids. Unfortunately when cocoa is made into chocolate most of the flavonoids are destroyed. The aim of this study is to find out the effect of cocoa flavonoids on blood pressure after 12 weeks of daily consumption of a specially prepared chocolate drink that is rich in flavonoids.

Conditions

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Hypertension

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

TREATMENT

Blinding Strategy

DOUBLE

Interventions

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Flavonoid rich or flavonoid depleted chocolate drink

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

* Males or females of any age.
* Diagnosis of hypertension and on antihypertensive treatment.
* Stable blood pressure that has reached the British Hypertension Society (BHS) audit standard (\<150/90mmHg).

Exclusion Criteria

* Participation in another clinical trial.
* Any reason to suspect that the patient will not comply with drinking a chocolate beverage every day for the trial duration.

Eligible Sex

ALL

Accepts Healthy Volunteers

No