Influence of dark chocolate administration on uric acid, liver enzymes, lactate and glucose changes induced by submaximal exercise in athletes

Djarova, Trayana; Андреева, Л.А.; D, Stefanova; Mateev, Gantcho; Basson, Albertus K.; Tzvetkov, Stanislav; Kamenov, Lazar

doi:10.4314/sajrs.v31i1.43783

Cited by 1 publication

(1 citation statement)

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“…Despite these findings, the consumption of dark chocolate did not significantly affect the plasma concentrations of the measured hormones or cytokines (Allgrove et al ., 2011). Elite football athletes face high oxidative stress and muscle injuries due to intense physical exercise (Djarova et al ., 2009; Cavarretta et al ., 2018). Consistent with other studies on athletes (Davison et al ., 2012; Hajati et al ., 2023), according to a study conducted by Cavarretta et al .…”

Section: Health Benefits Of Chocolatementioning

confidence: 99%

Functional chocolate: exploring advances in production and health benefits

Sarıtaş,

Duman,

Pekdemir

et al. 2024

Int J of Food Sci Tech

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SummaryChocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti‐inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article.

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