Since ancient times, numerous health beneficial effects have been attributed to 
chocolate, closing up its consumption to a therapeutic use. The present study 
reviews some relevant studies about chocolate (and its bioactive compounds) on 
some cardiovascular risk factors and stresses the need of future studies. The 
consumption of cocoa/ chocolate (i) increases plasma antioxidant capacity, (ii) 
diminishes platelet function and inflammation, and (iii) decreases diastolic and 
systolic arterial pressures. Data currently available indicate that daily 
consumption of cocoa-rich chocolate (rich in polyphenols) may at least partially 
lower cardiovascular disease risk. Further studies are required in order to 
establish the bioavailability and mechanisms of action of bioactive compounds in 
chocolate. The study of the interaction of chocolate and its components with 
candidate genes will also supply necessary information regarding the individuals 
best suited to benefit from a potential cardiovascular disease treatment with 
chocolate.