Why is chocolate good for your brain?
Studies suggest a diet rich in flavonoids, compounds in fruit, vegetables, coffee, tea and chocolate, could reduce the decline in mental function associated with age.
Chocolate - A Treatment for Chronic Fatigue Syndrome
An industry-funded randomized, double blind, placebo-controlled crossover trial study suggests chocolate may improve symptoms for those suffering from chronic fatigue syndrome, a debilitating condition currently affecting as many as 7 million Americans.
Researchers Uncover A Potential New Benefit of Pure Maple Syrup on Liver Health
Researchers at the University of Tokyo Uncover A Potential New Benefit of Pure Maple Syrup on Liver Health.
The Chocolate Diet?
A new study shows that people who eat chocolate frequently have lower body mass indexes than those who eat it less often. The researchers could not explain precisely why something usually loaded with sugar, fat and calories would have a beneficial effect on weight. But they suspect that antioxidants and other compounds in chocolate may deliver a metabolic boost that can offset its caloric downside.
Chocolate as Good for You as Exercise
Scientists found that small amounts of dark chocolate may improve health in a similar way to exercise. The researchers focused on the mitochondria, the tiny powerhouses in cells that generate energy, and discovered that a plant compound found in chocolate, called epicatechin, appeared to stimulate the same muscle response as vigorous activity.
Cocoa could prevent intestinal pathologies such as colon cancer
Headed by scientists from the Institute of Food Science and Technology and Nutrition (ICTAN) and recently published in the Molecular Nutrition & Food Research journal, the new study supports this idea and upholds that cacao consumption helps to prevent intestinal complaints linked to oxidative stress, such as the onset of chemically induced colon carcinogenesis.
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.
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.