Effect of a flavonoid‐rich cacao extract on vascular reactivity in a mouse model

Background Cardiovascular disease (CVD) is the second leading cause of death in Mexico in both women and men. Evidence based on epidemiological studies suggests that consumption of flavanolrich foods is inversely related to the development of CVD. It has been suggested that cacao flavonoids has positive effects on vascular system, and more specifically at the endothelial level. Objectives To determine whether a treatment based on a flavonoid‐rich extract from Theobroma cacao beans could contribute to decrease the number of vasoconstrictions and improve vasodilator response in old mice. Materials and Methods We conducted an experimental, comparative, cross‐sectional study. Firstly ethanolic extraction was performed from Mexican Theobroma cacao beans, which was used for the experiments. We made two groups of mice (treated, untreated). Vascular reactivity was assessed with two experimental strategies: 1) Quantifying the presence of coronary artery vasoconstriction in both groups and 2) Evaluating the relaxant response to acetylcholine in an organ‐isolated system. Results There were more vasoconstriction in the placebo group (no extract), and although there was no statistically significant difference ( p = 0.4596), there was almost 50% less vasoconstrictions in mice treated with the extract. In evaluating the relaxant response to acetylcholine, the mice receiving the extract showed a relaxant concentration‐response that was significant at higher concentrations ( p <0.01), unlike control mice. Conclusions Through the ethanolic extraction from Theobroma cacao beans we could obtain an extract rich in flavonoids. The administration of this extract improves endothelium‐dependent relaxant response in this animal model. Source of research support: CONACYT