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Theobromine From Cocoa and Cardiovascular Risk Factors

NCT06820944 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 53

Last updated 2026-03-18

No results posted yet for this study

Summary

The goal of this clinical trial is to examine whether consumption of dark chocolate affects blood pressure and a cardiovascular risk factor called trimethylamine N-oxide in Thai male participants with hypertension. The main questions it aims to answer are:

Can consumption of dark chocolate lower blood pressure? Can consumption of dark chocolate lower blood trimethylamine N-oxide?

Researchers will compare dark chocolate to white chocolate to see if the effects are due to theobromine (a key bioactive compound in dark chocolate).

Participants will consume either 100 g 72% dark chocolate bar or 80 g white chocolate bar daily for 14 days, rest for 7 days, and then switch to the other type of chocolate.

Conditions

Interventions

OTHER

dark chocolate

Consumption of 100 g/day of 72% dark chocolate bar for 14 days consecutively

OTHER

white chocolate

Consumption of 80 g/day of white chocolate bar for 14 days consecutively

Sponsors & Collaborators

  • Chiang Mai University

    lead OTHER

Principal Investigators

  • Kongsak Boonyapranai, Doctoral degree · Research Institute for Health Science, Chiang Mai University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
35 Years
Max Age
70 Years
Sex
MALE
Healthy Volunteers
No

Timeline & Regulatory

Start
2025-02-15
Primary Completion
2025-04-30
Completion
2025-04-30

Countries

  • Thailand

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Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06820944 on ClinicalTrials.gov