Antioxidant
A compound that prevents the oxidation of substances in food or the body, particularly lipids (fats). Antioxidants help protect tissues in the body from harm.

Anti-inflammatory
A substance that decreases the immune response of inflammation.

Anti-thrombogenic
Decreasing the likelihood to form blood clots or thrombus.

Artery, Arteries
One of the vessels carrying blood from the heart to the tissues.

Atherosclerosis
A buildup of fatty material (plaque) in the arteries, including those surrounding the heart.

Bioavailability
The rate and extent to which a nutrient is absorbed and is available for use by the body.

Cardiovascular
Pertaining to the heart and blood vessels.

Catechin
A smaller, simple flavanol that is found in red wine, tea and in abundant quantities in cocoa beans, which may have potential heart health benefits.

Clinical Research
A carefully designed and executed investigation of the effects of a compound on human subjects. One goal is to determine efficacy of the compound.

Clinical Studies
See "Clinical Research"

Closure Time
A test to measure platelet activity and function. It is the time it takes for platelets to form a plug/clot to close the site of injury.

Dietary Cholesterol
A waxy substance (fat) found in animal products. Consuming high quantities of dietary cholesterol may contribute to plaque buildup in the arteries.

Dose-response manner
As the amount or dose increases so does the effect, and vice-versa.

Eicosanoid
Hormone-like compound that may decrease inflammation in blood vessels.

Endothelial Cells
Cells that line the walls of blood vessels; these cells are metabolically active and produce a number of compounds that affect the vascular lumen and platelets.

Epicatechin
A smaller, simple flavanol that is found in red wine, tea and in abundant quantities in cocoa beans, which may have potential heart health benefits.

Epidemiology
The study of how disease patterns vary between different population groups.

Familial Hypercholesterolemia (FH)
An inherited disorder where the body produces too much LDL (bad) cholesterol. The disorder leads to an increased risk for heart disease.

Flavanols
A class of compounds found in certain plant-based foods, such as apples, tea, wine and certain cocoas, that may have potential beneficial heart health effects.

Flavonoids
A broad class of compounds found in a wide variety of plant-based foods that impacts the flavor of the plant and may have beneficial health effects when consumed.

Free Radicals
Short-lived form of compounds that exist with an unpaired electron. Free radicals may be detrimental to health by causing destruction to DNA and cell membranes.

High-Density Lipoprotein (HDL)
A type of cholesterol synthesized primarily by the liver that picks up other cholesterol types in the body and either shuttles them back to the liver or aids in excretion. A high HDL level is protective against heart disease.

Hypertension
A condition in which blood pressure remains persistently elevated; a risk factor for heart disease.

Inflammation
An immune response that occurs in reaction to any type of bodily injury.

In Vitro
A test done in a laboratory test tube usually involving isolated tissue or cell preparations.

In Vivo
A test that takes place in a living body or organism.

Lipids
Fat or fat-like substances found in the body.

Low-Density Lipoprotein (LDL)
A type of cholesterol in the body that may cause plaque or a blockage in the arteries. A high LDL level increases the risk for heart disease.

Metabolism
All physical and chemical changes that take place within living cells; can also refer to digestion of food after consumed.

National Cholesterol Education Program (NCEP) Step I Diet
Public health guidelines for reducing the risk of heart disease and cholesterol. The guidelines recommend restricting saturated fat intake to 10% or less of calories and cholesterol to 300 mg or less per day.

Nitric Oxide
Compound produced by enzymes in the body that acts as a potent blood vessel relaxant.

Oligomers
Molecules made up of monomers (two or more molecules that combine through chemical bonding.)

Oxidation
The process of a substance combining with oxygen or the loss of an electron by a molecule.

Phytonutrients (phyto = plant)
Substances found in plant foods that may have beneficial effects, such as reduced risk of cancer and heart disease, when consumed.

Phytosterols (phyto = plant)
Compounds found naturally in plants, which when consumed may interfere with the body's absorption of cholesterol and promote excretion of cholesterol. This may effectively lower the amount of cholesterol in the blood and help to maintain heart health.

Plant sterols
See "phytosterols."

Platelet
A round or oval disk found in the blood, which plays a role in blood clotting. The clot can be helpful in the initial stages of injury by acting as a plug to stop the loss of blood. However, in the case of chronic injury to the heart as in heart disease, blood clots can be lethal.

Polyphenols
A broad class of compounds found in plant-based foods, which may have beneficial health effects.

Procyanidins
Larger, complex flavanols, made of several simple flavanols, particularly abundant in cocoa beans, that may have beneficial health effects.

Reactive Oxygen Species (ROS)
An unstable molecule, which may do biological damage unless stabilized by another molecule. Antioxidants can act by scavenging reactive oxygen species, by preventing their formation, or by repairing the damage that they do.

Saturated fat
A fatty compound with no double or triple bonds between atoms. This type of fat is most often found in animal products and tends to increase blood cholesterol when consumed.

Sterols
A group of substances related to fats found in different forms in plants or animals.

TC: HDL
The ratio between total cholesterol and high-density lipoproteins ("good" cholesterol).

Theobroma cacao
The cocoa tree, indigenous to tropical Africa, Central and South America, produces 50–60 pods containing 20–40 cocoa beans each.

Total cholesterol level
The complete measured amount of cholesterol in the body, includes low- and high- density lipoproteins.

Vascular dilation
Expansion of a blood vessel.