Coffee, Tea, and Cocoa and Risk of Stroke

News Thursday, January 9th, 2014

STROKEAHA: December 10, 2013

Coffee, tea, and cocoa are important dietary sources of polyphenols and have received much attention during the past years because of their potential beneficial effects on cardiovascular health. The polyphenols in these beverages and cocoa may reduce the risk of stroke through multiple mechanisms, including antihypertensive, hypocholesterolemic, antioxidant, and anti-inflammatory effects as well as through improvements of vascular endothelial function and insulin sensitivity. This review summarizes the available evidence from experimental studies, prospective studies, and meta-analyses of the potential role of coffee, tea, and cocoa in the prevention of stroke. Read more

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