The essence of chocolate: A rich, dark, and well-kept secret

McShea, Andy; Leissle, Kristy; Smith, Mark A.

doi:10.1016/j.nut.2009.05.012

Cited by 15 publications

(11 citation statements)

References 8 publications

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“…Cocoa, or cacao, is the dried and fully fermented fatty seed of the fruit of the cocoa tree, Theobroma cacao (163). Cocoa liquor is the paste made from ground, roasted, shelled, and fermented cocoa beans, called nibs.…”

Section: Components Of Cocoamentioning

confidence: 99%

Cocoa and Chocolate in Human Health and Disease

Katz

Doughty

Ali

2011

Antioxidants & Redox Signaling

336

256

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Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of the flavonoids determines antioxidant effects that scavenge reactive oxygen species, chelate Fe2+ and Cu+, inhibit enzymes, and upregulate antioxidant defenses. The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium via its effect on both acute and chronic upregulation of nitric oxide production. Other cardiovascular effects are mediated through anti-inflammatory effects of cocoa polyphenols, and modulated through the activity of NF-jB. Antioxidant effects of cocoa may directly influence insulin resistance and, in turn, reduce risk for diabetes. Further, cocoa consumption may stimulate changes in redox-sensitive signaling pathways involved in gene expression and the immune response. Cocoa can protect nerves from injury and inflammation, protect the skin from oxidative damage from UV radiation in topical preparations, and have beneficial effects on satiety, cognitive function, and mood. As cocoa is predominantly consumed as energy-dense chocolate, potential detrimental effects of overconsumption exist, including increased risk of weight gain. Overall, research to date suggests that the benefits of moderate cocoa or dark chocolate consumption likely outweigh the risks. Antioxid. Redox Signal. 15, 2779-2811.

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Section: Components Of Cocoamentioning

confidence: 99%

Cocoa and Chocolate in Human Health and Disease

Katz

Doughty

Ali

2011

Antioxidants & Redox Signaling

336

256

View full text Add to dashboard Cite

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“…Cocoa liquor is the paste derived from cocoa beans, the so-called nibs, and it is composed by non-fat cocoa solids and cocoa butter (9). Instead, cocoa powder is obtained by getting rid of some of the cocoa butter from the liquor.…”

Section: Introductionmentioning

confidence: 99%

Cocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications

2017

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It is well known that cocoa and dark chocolate possess polyphenols as major constituents whose dietary consumption has been associated to beneficial effects. In fact, cocoa and dark chocolate polyphenols exert antioxidant and anti-inflammatory activities switching on some important signaling pathways such as toll-like receptor 4/nuclear factor κB/signal transducer and activator of transcription. In particular, cocoa polyphenols induce release of nitric oxide (NO) through activation of endothelial NO synthase which, in turn, accounts for vasodilation and cardioprotective effects. In the light of the above described properties, a number of clinical trials based on the consumption of cocoa and dark chocolate have been conducted in healthy subjects as well as in different categories of patients, such as those affected by cardiovascular, neurological, intestinal, and metabolic pathologies. Even if data are not always concordant, modifications of biomarkers of disease are frequently associated to improvement of clinical manifestations. Quite interestingly, following cocoa and dark chocolate ingestion, cocoa polyphenols also modulate intestinal microbiota, thus leading to the growth of bacteria that trigger a tolerogenic anti-inflammatory pathway in the host. Finally, many evidences encourage the consumption of cocoa and dark chocolate by aged people for the recovery of the neurovascular unit.

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“…A relatively modest 6 g portion of dark chocolate, gave 30 kcal, similar to the amount used in tejate, produces measurable reductions in blood pressure (Taubert, Roesen, Lehmann, Jung, & Sch€ omig, 2007). In addition, there is significant evidence those polyphenol antioxidants in chocolate and cacao act as systemic inflammatory mediators, reducing platelet and endothelial cell activation and the expression of inflammatory mediators (McShea, Leissle, & Smith, 2009). …”

Section: Introductionmentioning

confidence: 99%