A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/8129 |
Resumo: | ObjectiveThe aim of this study was to investigate the acute effect of a single dose of dark chocolate (70% cocoa) on blood pressure and heart rate variability. MethodsThirty-one healthy subjects (aged 18-25 years; both sexes) were divided into two groups: 10 subjects in the white chocolate (7.4 g) group and 21 in the dark chocolate (10 g) group; measurements were performed at the university’s physiology lab. An electrocardiogram measured the sympathovagal balance by spectral and symbolic analysis. ResultsA single dose of dark chocolate significantly reduced systolic blood pressure and heart rate. After consuming 10 g of dark chocolate, significant increases were observed for heart rate variability, standard deviation of RR intervals standard deviation of all NN intervals, square root of the mean squared differences between adjacentnormal RR intervals root mean square of successive differences, and an increase in the high frequency component in absolute values, representing the parasympathetic modulation. ConclusionIn conclusion the importance of our results lies in the magnitude of the response provoked by a single dose of cocoa. Just 10 g of cocoa triggered a significant increase in parasympathetic modulation and heart rate variability. These combined effects can potentially increase life expectancy because a reduction in heart rate variability is associated with several cardiovascular diseases and higher mortality. |
id |
PUC_CAMP-2_f7fe46505e208c47e0c55aeecd41680f |
---|---|
oai_identifier_str |
oai:ojs.periodicos.puc-campinas.edu.br:article/8129 |
network_acronym_str |
PUC_CAMP-2 |
network_name_str |
Revista de Nutrição |
repository_id_str |
|
spelling |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjectsUma única dose de chocolate amargo aumenta a modulação parassimpática e a variabilidade da frequência cardíaca em indivíduos saudáveisAutonomic nervous systemCocoaFlavonoidsSistema nervoso autônomoCacauFlavonoidesObjectiveThe aim of this study was to investigate the acute effect of a single dose of dark chocolate (70% cocoa) on blood pressure and heart rate variability. MethodsThirty-one healthy subjects (aged 18-25 years; both sexes) were divided into two groups: 10 subjects in the white chocolate (7.4 g) group and 21 in the dark chocolate (10 g) group; measurements were performed at the university’s physiology lab. An electrocardiogram measured the sympathovagal balance by spectral and symbolic analysis. ResultsA single dose of dark chocolate significantly reduced systolic blood pressure and heart rate. After consuming 10 g of dark chocolate, significant increases were observed for heart rate variability, standard deviation of RR intervals standard deviation of all NN intervals, square root of the mean squared differences between adjacentnormal RR intervals root mean square of successive differences, and an increase in the high frequency component in absolute values, representing the parasympathetic modulation. ConclusionIn conclusion the importance of our results lies in the magnitude of the response provoked by a single dose of cocoa. Just 10 g of cocoa triggered a significant increase in parasympathetic modulation and heart rate variability. These combined effects can potentially increase life expectancy because a reduction in heart rate variability is associated with several cardiovascular diseases and higher mortality. ObjetivoO objetivo deste estudo foi investigar o efeito agudo de uma única dose de chocolate amargo (70% cacau) sobre a pressão arterial e a variabilidade da frequência cardíaca. MétodosTrinta e um indivíduos saudáveis (com idade entre 18-25 anos; ambos os sexos) foram divididos em dois grupos: 10 indivíduos no grupo chocolate branco (7,4 g) e 21 no grupo chocolate amargo (10,0 g); as avaliações foram realizadas no laboratório de fisiologia da Universidade Federal de Ciências da Saúde de Porto Alegre. ResultadosO eletrocardiograma foi realizado para analisar o balanço simpatovagal através da análise espectral e simbólica. Uma única dose de chocolate amargo reduziu significativamente a pressão arterial sistólica e a frequência cardíaca. Depois de consumir 10 g de chocolate amargo, observou-se aumento significativo na variabilidade da frequência cardíaca, o desvio padrão dos intervalos, a raiz quadrada da média do quadrado das diferenças entre os intervalos RR normais adjacentes a raiz quadrada da média da soma dos quadrados das diferenças entre os intervalos NN normais adjacentes e um aumento na componente de alta frequência em valores absolutos, o que representa a modulação parassimpática. ConclusãoEm conclusão, a importância dos resultados aqui apresentados reside na magnitude da resposta provocada por uma dose única de cacau (10 g). Esta provocou um aumento significativo da modulação parassimpática e da variabilidade da frequência cardíaca no coração. Esses efeitos, quando combinados, podem, potencialmente, aumentar a esperança de vida, porque a redução da variabilidade da frequência cardíaca está associada a doenças cardiovasculares e maior mortalidade.Núcleo de Editoração – PUC-Campinas2023-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8129Brazilian Journal of Nutrition; Vol. 29 No. 6 (2016): Revista de NutriçãoRevista de Nutrição; Vol. 29 Núm. 6 (2016): Revista de NutriçãoRevista de Nutrição; v. 29 n. 6 (2016): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8129/5639Copyright (c) 2023 Ana Amélia Machado DUARTE, Cristiano MOSTARDA, Maria Claudia IRIGOYEN, Katya RIGATTOhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMachado DUARTE, Ana Amélia MOSTARDA, Cristiano IRIGOYEN, Maria Claudia RIGATTO, Katya 2023-03-30T17:57:29Zoai:ojs.periodicos.puc-campinas.edu.br:article/8129Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-30T17:57:29Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects Uma única dose de chocolate amargo aumenta a modulação parassimpática e a variabilidade da frequência cardíaca em indivíduos saudáveis |
title |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects |
spellingShingle |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects Machado DUARTE, Ana Amélia Autonomic nervous system Cocoa Flavonoids Sistema nervoso autônomo Cacau Flavonoides |
title_short |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects |
title_full |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects |
title_fullStr |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects |
title_full_unstemmed |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects |
title_sort |
A single dose of dark chocolate increases parasympathetic modulation and heart rate variability in healthy subjects |
author |
Machado DUARTE, Ana Amélia |
author_facet |
Machado DUARTE, Ana Amélia MOSTARDA, Cristiano IRIGOYEN, Maria Claudia RIGATTO, Katya |
author_role |
author |
author2 |
MOSTARDA, Cristiano IRIGOYEN, Maria Claudia RIGATTO, Katya |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Machado DUARTE, Ana Amélia MOSTARDA, Cristiano IRIGOYEN, Maria Claudia RIGATTO, Katya |
dc.subject.por.fl_str_mv |
Autonomic nervous system Cocoa Flavonoids Sistema nervoso autônomo Cacau Flavonoides |
topic |
Autonomic nervous system Cocoa Flavonoids Sistema nervoso autônomo Cacau Flavonoides |
description |
ObjectiveThe aim of this study was to investigate the acute effect of a single dose of dark chocolate (70% cocoa) on blood pressure and heart rate variability. MethodsThirty-one healthy subjects (aged 18-25 years; both sexes) were divided into two groups: 10 subjects in the white chocolate (7.4 g) group and 21 in the dark chocolate (10 g) group; measurements were performed at the university’s physiology lab. An electrocardiogram measured the sympathovagal balance by spectral and symbolic analysis. ResultsA single dose of dark chocolate significantly reduced systolic blood pressure and heart rate. After consuming 10 g of dark chocolate, significant increases were observed for heart rate variability, standard deviation of RR intervals standard deviation of all NN intervals, square root of the mean squared differences between adjacentnormal RR intervals root mean square of successive differences, and an increase in the high frequency component in absolute values, representing the parasympathetic modulation. ConclusionIn conclusion the importance of our results lies in the magnitude of the response provoked by a single dose of cocoa. Just 10 g of cocoa triggered a significant increase in parasympathetic modulation and heart rate variability. These combined effects can potentially increase life expectancy because a reduction in heart rate variability is associated with several cardiovascular diseases and higher mortality. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8129 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8129 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8129/5639 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 29 No. 6 (2016): Revista de Nutrição Revista de Nutrição; Vol. 29 Núm. 6 (2016): Revista de Nutrição Revista de Nutrição; v. 29 n. 6 (2016): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126069031206912 |