Clinical Study
Characterisation of Hypertensive Patients with Improved Endothelial Function after Dark Chocolate Consumption
Table 2
Clinical and vascular parameters in responder (RESP) and nonresponder (N-RESP) groups before and after chocolate consumption.
| | Parameters | RESP group () | N- RESP group () | | Before chocolate | After chocolate | P | Before chocolate | After chocolate | P |
| | Weight (Kg) | 78.8 ± 11.9 | 78.3 ± 11.4 | 0.185 | 71.2 ± 16.1 | 71.5 ± 16.3 | 0.403 | | SBP (mmHg) | 140 ± 13 | 131 ± 10 | 0.015 | 142 ± 8 | 142 ± 10 | 1.000 | | DBP (mmHg) | 85 ± 7 | 82 ± 8 | 0.050 | 79 ± 9 | 83 ± 10 | 0.276 | | PP (mmHg) | 55 ± 9 | 48 ± 5 | 0.084 | 63 ± 5 | 60 ± 7 | 0.313 | | MAP (mmHg) | 103 ± 9 | 98 ± 9 | 0.007 | 100 ± 9 | 102 ± 10 | 0.368 | | FMD (%) | 8.4 ± 5.9 | 16.6 ± 8.2 | <0.001 | 13.8 ± 2.8 | 11.3 ± 4.2 | 0.030 | | RHI (units) | 1.70 ± 0.63 | 1.87 ± 0.54 | 0.134 | 2.47 ± 0.51 | 2.17 ± 0.42 | 0.124 | | AP (mmHg) | 15 ± 7 | 11 ± 5 | 0.092 | 16 ± 5 | 13 ± 10 | 0.323 | | Aix (%) | 34 ± 13 | 28 ± 12 | 0.209 | 29 ± 9 | 26 ± 12 | 0.299 | | Aortic SBP (mmHg) | 128 ± 19 | 121 ± 9 | 0.249 | 133 ± 11 | 131 ± 18 | 0.732 | | Aortic PP (mmHg) | 44 ± 10 | 36 ± 7 | 0.079 | 53 ± 6 | 46 ± 13 | 0.127 |
|
|
Results are expressed as mean ± SD. SBP: systolic blood pressure; DBP: diastolic blood pressure; PP: pulse pressure; MAP: mean arterial pressure; FMD: flow-mediated dilation; RHI: reactive hyperemia index; AP: augmentation pressure; Aix: augmentation index.
|
