Maple Syrup May Help Treat Diabetes
Researchers at the University of Rhode Island have found beneficial compounds in maple syrup that inhibit two carbohydrate hydrolyzing enzymes that are relevant to type 2 diabetes.
Improvement of Endothelial Function with Dietary Flavanols is Associated with Mobilization of Circulating Angiogenic Cells in Patients with Coronary Artery Disease.
Sustained improvements in endothelial dysfunction by regular dietary intake of flavanols are associated with mobilization of functional CACs. (Effect of Cocoa Flavanols on Vascular Function in Optimally Treated Coronary Artery Disease Patients: Interaction Between Endothelial Progenitor Cells, Reactivity of Micro- and Macrocirculation
Chocolate consumption and mortality following a first acute myocardial infarction: the Stockholm Heart Epidemiology Program
Chocolate consumption was associated with lower cardiac mortality in a dose dependent manner in patients free of diabetes surviving their first AMI. Although our findings support increasing evidence that chocolate is a rich source of beneficial bioactive compounds, confirmation of this strong inverse relationship from other observational studies or large-scale, long-term, controlled randomized trials is needed.
Effect of cocoa flavanols and exercise on cardiometabolic risk factors in overweight and obese subjects.
Although HF consumption was shown to improve endothelial function, it did not enhance the effects of exercise on body fat and fat metabolism in obese subjects. However, it may be useful for reducing cardiometabolic risk factors in this population.
Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons.
Numerous studies indicate that flavanols may exert significant vascular protection because of their antioxidant properties and increased nitric oxide bioavailability. In turn, nitric oxide bioavailability deeply influences insulin-stimulated glucose uptake and vascular tone. Thus, flavanols may also exert positive metabolic and pressor effects.
Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults
Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults. Conclusion Chocolate consumption appears to lower CVD risk, in part through reducing BP. The inverse association may be stronger for stroke than for MI. Further research is needed, in particular randomized trials.
Abstract: Cacao Polyphenols Influence the Regulation of Apolipoprotein in HepG2 and Caco2 Cells
Synopsis: Daily cacao intake promotes healthy HDL cholesterol levels and inhibits low-density lipoprotein (LDL) - a likely "why" is tested.
Abstract: Regular dark chocolate consumption's reduction of oxidative stress and increase of free-fatty-acid mobilization in response to prolonged cycling.
Cycling and Cacao – TOGETHER! Daily dark cacao lowers oxidative stress and increases free fatty acids.
Effect of Cocoa and Tea Intake on Blood Pressure
Current randomized dietary studies indicate that consumption of foods rich in cocoa may reduce blood pressure, while tea intake appears to have no effect.
Chocolate Reverses Calcification: Longevity Superfood
While a diet rich in anti-oxidant has been favorably associated with coronary disease and hypertension, limited data have evaluated the influence of such diet on subclinical disease. Thus, we sought to examine whether chocolate consumption is associated with calcified atherosclerotic plaque in the coronary arteries (CAC).
High-Cocoa Polyphenol-Rich Chocolate Improves HDL Cholesterol in Type 2 Diabetes Patients
Scientific study examined the HDL Cholesterol benefits in Type 2 Diabetes using high-cocoa polyphenol-rich (dark chocolate) concluded that dark chocolate is effective in improving HDL cholesterol without affecting weight, inflammatory markers, insulin resistance or glycaemic control. A randomized, placebo-controlled, double-blind crossover study from the Michael White Diabetes Centre, Hull Royal Infirmary, Hull, UK.
Cancer Prevention Properties of Chocolate and Cocoa
Summary: Cocoa was originally cultivated by ancient societies in Central and South America, where it was consumed as a fermented beverage for medicinal and ceremonial purposes. Cocoa and chocolate, its fermented byproduct, are rich in flavanols—potent antioxidants associated with a reduced risk of cardiovascular disease and cancer. Two types of flavanols, called catechins and procyanidins, have been shown in experimental studies to reduce markers of inflammation and angiogenesis, two processes closely linked to cancer development. While more study is required, cocoa and chocolate have significant potential for chemoprevention as a dietary supplement.
Cacao & Good Teeth
Research from oral biosciences in Japan demonstrates the external use of whole cacao for superior dental health. "Fractions containing mainly cocoa polyphenols showed antibacterial effects. After treatment with polyvinylpolypyrrolidone, an absorbent of polyphenols, the methanol-extractable fraction lost its effect. These results suggest that cocoa has significant antibacterial effects against periodontal pathogenic bacteria and that polyphenols are responsible."
Chocolate Shown to Lower Blood Pressure Better Than Drugs
High blood pressure is a critical concern as it significantly raises the incidence of vascular disease and stroke. As a result of stress, poor diet and lifestyle, enzymes in our body produce a substance known as angiotensin II that causes blood vessels to narrow and blood pressure to increase. Standard medical practice is to prescribe ACE inhibitors to slow the action of these enzymes, often with mixed results and always with dangerous side effects. Researchers have now confirmed that natural flavanols found in cacao from chocolate effectively lower blood pressure.
Long-Awaited ‘Cocoa’ Based Drug for Treatment of Persistent Cough in Final Development
A breakthrough drug containing theobromine, an ingredient naturally present in cocoa and chocolate, is entering the final stages of human clinical trials for the treatment of persistent cough. The drug could be on the market within two years.
Pregnancy Health
Women who regularly ate chocolate while they were pregnant were more likely to say their babies smiled and laughed a lot.
inflammation
Favanol-rich cocoa could be a potential candidate for the treatment, or possibly prevention, of the broad array of chronic diseases that are linked to dysfunctional inflammatory responses.
Teeth
There has long been an association with chocolate and the health of teeth. The consumption of cacao with the skins/husks included seems to decrease cavities. Research has shown that the tannins in the cacao bean and its associated skin/husk prevent tooth decay.
