CHOCOLATE'S NOT SO DARK SECRET

I found this article that dark chocolate may be richest of all in antioxidants. You will find a link to the full article below.

Last year, Harvard School of Public Health researchers led by epidemiologist Dr. I-Min Lee studied food questionnaires answered by nearly 8,000 male Harvard graduates and found that those who ate a ``moderate'' amount of candy -- one to three candy bars a month -- lived a year longer than those who didn't.

The study isn't perfect, as Lee acknowledges. The researchers didn't separate out sugar candy, which presumably has no redeeming nutritional value, and chocolate. (They're doing that now.) But she speculates that if the effect is real, it's probably due to the antioxidants in chocolate.

So, the jury is still out, as it usually is in science. But I'd bet my editor's salary that as the mythical jurors pore over the studies.

For the complete article on this, goto: http://www.diabetesmonitor.com/chocolate.htm


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Eating dark chocolate regularly improves insulin response

I found this article on eating dark chocolate regularly improves insulin response. You will find a link to the full article below.

Let's stop pretending that diabetics don't eat chocolate. Come on, it's right there on the Hierarchy of Human Needs, somewhere between Safety and Love. But it's a complex mix of fat and sugar, so dosing for it takes some training.

Researchers in Italy seem to have heard my prayers. They have uncovered further evidence that chocolate promotes good health -- even better, that eating dark chocolate regularly improves insulin response. Results published in the March issue of the American Journal of Clinical Nutrition show that study participants' blood pressure decreased, and they showed improvements in insulin sensitivity, meaning they were better able to metabolize glucose (sugar). Fab!

OK, now for the disclaimers: the University of L'Aquila, Italy, study consisted of just fifteen (yes, 15) participants, and these were all healthy people, i.e. no diabetics on board. Diabetes in Control, a site for health care professionals, also warns that it is dark chocolate and not white chocolate that contains the health-promoting flavanols and procyanidins. I can live with that. They also warn that new findings are no excuse to gorge on chocolate. OK, OK, duly noted... But it sure is nice to know that that some good things are also good for you!

Perhaps the most interesting tidbit here was learning that scientists working for Mars, Inc., "the world leader in cocoa science," have been studying the health benefits of chocolate for at least 15 years. They've developed a method to determine the amount and type of flavanols found in various foods, and a database to store this info, featuring a special table comparing different
cocoas and chocolates.

Happily for Mars, their CocoaVia® Bar, Dove® Dark Chocolate and Cocoapro® cocoa powder apparently rank much higher in flavanol content than most competitors. That's because they're using "patented and proprietary methods of processing cocoa beans to retain as much of their naturally occurring flavanols as possible." Really!

For the complete article on this, goto: http://www.diabetesmonitor.com/chocolate.htm


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Dark chocolate can improve blood pressure and insulin sensitivity

I found this article on Dark chocolate can improve blood pressure and insulin sensitivity. You will find a link to the full article below.

Reported by Susan Aldridge, PhD, medical journalist A study shows that dark chocolate, but not white chocolate, improves both blood pressure and insulin sensitivity.
If you've been enjoying some chocolate over the Easter break, you may have been doing your health some good. Researchers in Italy have found that dark chocolate can actually decrease blood pressure and improve insulin sensitivity. This may be because it contains antioxidant compounds called flavonoids.

A group of healthy men and women ate either 100 grams of dark chocolate or 90 grams of white chocolate every day for 15 days. Then they had seven days off and switched to the other sort of chocolate for 15 days. After dark chocolate, blood pressure went down and insulin sensitivity went up. No changes were found after white chocolate, perhaps because its milk content interferes with absorption of flavonoids.

For the complete article on this, goto: http://fycs.ifas.ufl.edu/news/2006/07/make-it-dark-chocolate-day-or-not.html

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Make it Dark Chocolate for Diabetes

I found this article on why Chocolate lovers, especially those at risk for developing type II diabetes or hypertension, may now have a great reason to indulge. You will find a link to the full article below.

Make it a Dark Chocolate Day? Or Not?

Well, guess what… you’re in luck! Chocolate lovers, especially those at risk for developing type II diabetes or hypertension, may now have a great reason to indulge in this guilty pleasure.

A recent study conducted by the American Society for Clinical Nutrition tested the effects of dark and white chocolate in healthy adults to determine whether either type played a role in blood pressure and insulin sensitivity. They concluded that chocolate can indeed help reduce blood pressure and insulin resistance, but only dark chocolate bars seem to provide these health benefits. This is due to the fact that dark chocolate is rich in flavanols, antioxidant compounds found in many fruits and vegetables that have been shown to lower the risk of heart disease. These flavanols therefore make dark chocolate a great solution to satisfy your sweet tooth!

Although dark chocolate has these health benefits, some dark chocolate bars may be high in saturated fats and cholesterol, so moderation is key. It is important to keep in mind that dark chocolate cannot substitute for everyday healthy food choices such as whole grains, and fruits and vegetables that provide a whole range of vitamins, minerals, and phytochemicals, as well as dietary fiber. Nor can it replace regular exercise or medications that have been prescribed by your physician. Nonetheless, it’s nice to know your family can indulge in chocolate cravings every so often, and you don’t have to feel guilty about it!

Resources:

Grassi, D., Lippi, C., Necozione, S., Desideri, G., & Ferri, C. (2005). Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. American Society for Clinical Nutrition, 81, 611-614.

Grassi, D., Necozione, S., Lippi, C., Croce, G., Valeri, L., Pasqualetti, P., et al. (2005). Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilatation in Hypertensives. Hypertension: The American Heart Association, 46(2), 398.

For the complete article on this, goto: http://fycs.ifas.ufl.edu/news/2006/07/make-it-dark-chocolate-day-or-not.html

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Chocolate Healing! A Delicious Healer for diabetes, cholesterol and more

I found this article on how chocolate fight heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes., you will find a link to the full article below.


The NEW medicine food in town that helps fight heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes. High-powered healing never tasted so good!

COCOA BEATS WINE AND TEA FOR ANTIOXIDANT POWER. It's true. Research has shown the antioxidant punch of cocoa was, on a per serving basis, the highest - almost twice as strong as red wine, two to three times stronger than green tea, and four to five times stronger than black tea.

Cocoa is rich in antioxidant flavonoids called flavonols, which include procyanidins, epicatechins, and catechins, explains Harold Schmitz, Ph.D. Studies have shown that people with high blood levels of flavonoids have lower risk of heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes.

For the complete article on this, goto: http://www.historical-id.info/books/Chocolate_Healing_A_Delicious_Healer_for_diabetes.html

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I found this article on how chocolate fight heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes., you will find a link to the full article below.


The NEW medicine food in town that helps fight heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes. High-powered healing never tasted so good!

COCOA BEATS WINE AND TEA FOR ANTIOXIDANT POWER. It's true. Research has shown the antioxidant punch of cocoa was, on a per serving basis, the highest - almost twice as strong as red wine, two to three times stronger than green tea, and four to five times stronger than black tea.

Cocoa is rich in antioxidant flavonoids called flavonols, which include procyanidins, epicatechins, and catechins, explains Harold Schmitz, Ph.D. Studies have shown that people with high blood levels of flavonoids have lower risk of heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes.

For the complete article on this, goto: http://www.historical-id.info/books/Chocolate_Healing_A_Delicious_Healer_for_diabetes.html

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Eat Chocolate and Be Healthy - studies proven

I found this article on how chocolate reacts with the body. I just pulled parts of this article, you will find a link to the full article below.

Chocolate contains a compound called PEA, that stimulates the nervous system, triggers the release of endorphins, which have an opiate like effect on the brain and take you quickly to your happy place. Chocolate also triggers the release of serotonin, the happy neurotransmitter. This effect is more profound in women than men.

In the 18th century, French doctors prescribed chocolate to women with broken hearts, and we've been self-medicating ourselves ever since.

Good quality chocolates are made with cocoa butter, which is comprised of about one-third oleic acid, a fat like that found in olive oil. Oleic acid has been shown to lower both total and LDL cholesterol.

It's important to read the labels, though, because not all chocolate is made with cocoa butter.

Chocolate is also rich in antioxidants. Studies have shown that flavonoids, which are found in cocoa, lower the risks of heart disease, lung and prostate cancer and type- 2 diabetes.

If you consume your chocolate with fruit or nuts, your health benefits are even greater.

The best chocolate contains at least 70 percent cocoa — typical milk chocolate bars may contain only 40 percent. The higher the cocoa percentage, the healthier the chocolate.

For the complete article on this, goto: http://www.theleafchronicle.com/apps/pbcs.dll/article?AID=/20060918/COLUMNISTS08/609180310/1024

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Study Finds Chocolate Does Good Things For You

I found this article on how chocolate appears to be responsible for creating cardiovascular benefits. I just pulled parts of this article, you will find a link to the full article below.



The study, titled “Cocoa beans, endothelial function and aging: an unexpected friendship?” was done at the Dipartimento di Medicina Interna e Sanità Pubblica, Università di L'Aquila, L'Aquila, Italy. A highly readable report was in the New York Times in an article by Nicholas Bakalar on 15 August entitled, “Circulation: Blood Flow Improves With New Mix of Cocoa.” The authors of the study, Dr. Naomi D. L. Fisher, the lead author, and her co-author Dr. Norman K. Hollenberg, published in the Journal of Hypertension in August. Please note, however, Mars, Inc. supported the study and supplied the cocoa.

Doctors Fisher and Hollenberg saw a “...significant increase in flow-mediated dilation, as measured by finger tonometry, in 15 healthy individuals aged under 50 years and 19 healthy individuals aged 50 years (or older,) after 4-6 days of cocoa supplementation.” They chose 34 subjects who were healthy without evidence of cardio-vascular, endocrine or kidney disease. None were on medications. Of the 34, 19 were over 50 years old. The study shows that the older the subject, the more the flavonol-rich cocoa worked.

The cocoa used for the test was not the usually available chocolate or cocoa drink processed to a point where the flavonols are no longer present. These flavonols are a class of flavonoids, which include wine, tea, vegetable and tea components that appear to be responsible for creating cardiovascular benefits. Along with chocolate, the flavonols are also effectively beneficial from flavonol-rich, purple grape juice and from drinking tea (today's news mentioned new findings on the benefits of green tea.)

The study notes “Several substances are naturally contained in the cocoa bean and may be responsible for the observed potentiation in nitric oxide-dependent vasorelaxation.” Eating and drinking these flavonol-rich substances (cocoa, tea, grape juice) act in a way similar to taking nitroglycerine. They relax the arteries and allow them to pass more blood to the organs – especially the heart.

For the complete article on this, goto: http://blogcritics.org/archives/2006/09/13/140940.php

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Chocolate: How Sweet It Is

I found this article on how chocolate is beneficial for your health and a source of energy. I just pulled parts of this article, you will find a link to the full article below.

You are looking for something. Something sweet and delicious. It isn’t that you are so hungry and it isn’t a mealtime. You want something sugary to provide a boost of energy, but also something that you can be proud of eating for its health benefits. You need a little something to give your mouth some entertainment. You are looking for chocolate.
Chocolate milk, chocolate croissants, chocolate chip cookies, chocolate covered strawberries, hot chocolate, chocolate ice cream, and the list goes on. It seems that chocolate can be added to an innumerable number of things, and it makes them all a bit better. The question then becomes: what makes chocolate so special?
Literally for hundreds upon hundreds of years, man has been enjoying chocolate. First discovered by the Maya between 250 A.D. and 900 A.D., chocolate was first prepared as a thick and bitter beverage of cacao mixed with other natural ingredients. The Maya drank chocolate during special ceremonies and also used the mixture as an offering to the gods. Not until the sixteenth century did cacao beans first come to Europe on the ships of Spanish explorers. Almost immediately after it arrived, sugar and milk were added to the cacao beans to suite the European craving for something sweet. Sweetened chocolate quickly became a favorite food throughout Europe.
Indeed, chocolate is a popular food with a long history. But could it additionally offer health benefits to those who enjoy its sweet taste? Yes! Modern scientists have discovered that (certain) chocolate (in moderation) can function as a healthy treat. How? First, varying amounts of calcium, protein, iron and fiber are found in all sorts of chocolate. Nine of Hershey’s milk chocolate kisses have nearly a third as much calcium as does one cup of skim milk. Not too shabby. Also, and perhaps more important, certain chocolates have lots of antioxidants. (Antioxidants help both protect our bodies from harmful substances and maintain healthy cells and tissues.) Though research on antioxidants is still very much in the making, consuming foods high in antioxidants is recommended for a healthy diet.
Not all chocolate is created equal. The two most popular sorts of chocolate are milk chocolate and dark chocolate (either semisweet or bittersweet). Milk chocolate is the sweeter and creamier of the two and loaded with milk and sugar. By FDA standards, milk chocolate requires a minimum of only ten percent chocolate liquor. Dark chocolate, on the other hand, is required to contain at least thirty-five percent chocolate liquor. The higher the percentage of chocolate, the less sweet the chocolate becomes.
With regard to taste, preference is an utterly personal question. With regard to health however, the answer is more clear. Overall, dark chocolate boasts far more health benefits than does milk chocolate. Generally lower in fat and calories and with a twice as many antioxidants as milk chocolate, dark chocolate is, in terms of health, superior to milk chocolate.
Another positive feature of chocolate: certain sorts of chocolate contain considerable quantities of caffeine. The lovely alkaloid found is high quantities in such stimulating drinks as coffee and tea, caffeine excites the central nervous system and as a result, keeps us awake and alert. While nine of Hershey’s milk chocolate kisses have only 9 milligrams of caffeine, while a 1.45 ounce bar of Hershey’s special dark chocolate contains 31 milligrams of what we’re after. (To provide a comparison, depending on the type of coffee, one cup will contain between sixty and one hundred and thirty milligrams of caffeine.) Perhaps a bar of chocolate is the key to a late evening in the library.
What a lovely food chocolate is. For hundreds of years and in hundreds of ways, chocolate has been loved. Delicious, potentially beneficial for your health and a source of energy, chocolate is a total smash. Indulge and feel good about eating your chocolate of choice.

For the complete article on this, goto: http://www.cornellsun.com/node/18270

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Chocolate compound stops cancer cell cycle in lab

I found this article on compound found in cocoa deactivates a number of proteins that are probably behind the continual division of cancer cells. I just pulled parts of this article, you will find a link to the full article below.

The compound pentameric procyanidin has previously been shown to stop breast cancer progression in lab studies but the mechanism was unknown.

Writing in the April issue of Molecular Cancer Therapeutics (vol 4, issue 4, pp537-46), a team from the Lombardi Comprehensive Cancer Center at Georgetown University explain that the compound appears to work on several different proteins involved in the cancer.

Although the study was conducted in breast cancer cell cultures, the finding could potentially apply to other cancers, said lead author Robert B. Dickson.

The research, which is part of a series of studies conducted at Georgetown on the chocolate-cancer connection, is being funded by confectionery giant Mars.

Cacao beans are rich in natural antioxidants known as flavonoids. These antioxidants may protect cells from the damage caused by free radicals, which are thought to contribute to both heart disease and cancer development.

The primary family of flavonoids contributing to the antioxidant benefit in chocolate is the procyanidins, and of the various types of procyanidins, pentamer seem to be strongest, according to a number of studies.

The Georgetown researchers tested a purified preparation of pentamer on a variety of breast cancer cells, compared to treatment on normal breast cells.

They located two well known tumour suppressor genes as well as two other proteins known to be involved in regulating the 'cell cycle' - the progression of a cell from a state of being 'quiet' into division and growth.

They found that the breast cancer cells stopped dividing when treated with pentamer and that all four proteins were inactivated. Furthermore, expression of one of the genes was reduced.

Dickson notes that "the novel aspect here is that a pattern of several regulatory proteins are jointly deactivated, probably greatly enhancing the inhibitory effect compared to targeting any one of the proteins singly."

"That is also why the compound seems to work on cancer cells, irrespective of whether any of these single genes are mutated, which often happens in cancer cells."

For the complete article on this, goto: http://www.confectionerynews.com/news/ng.asp?n=59446-chocolate-compound-stops

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Cocoa rich in flavonoids increase blood flow in the brain and in the hands and legs

I found this article on Cocoa rich in flavonoids lowering the death rate from heart disease and increase blood flow in the brain and in the hands and legs. I just pulled parts of this article, you will find a link to the full article below.

Though chocolate's popularity as a favored sweet trumped its medicinal uses beginning in the mid-19th century, scientists turned again to investigating its health benefits more than a decade ago, So far, researchers have begun to connect flavonoids with lowering the death rate from heart disease, said Dr. Helmut Sies, chairman of the biochemistry department at the University of Düsseldorf in Germany.

The heart benefits of chocolate consumption are far from confirmed. In-depth comparative studies still need to be conducted to learn whether certain elements of cocoa act like baby aspirin for the heart. And some experts point out that the fat in chocolate could instead be associated with deadly cardiovascular and kidney diseases.

Dr. Norman K. Hollenberg, professor of medicine at Brigham and Women's Hospital and Harvard Medical School, investigated the Kuna Indians of the San Blas islands of Panama to examine the connection between cocoa consumption and blood pressure.

The Indians have a high-salt diet but normal blood pressure, he said, and they consume locally grown cocoa at every meal. His study tracked some Kuna Indians to the city, where they started drinking commercially ground cocoa. Then, he said, their blood pressure readings tended to rise.

While presenting the results of his research, published in the December 2003 issue of the Journal of Hypertension, Dr. Hollenberg cited a second study showing that cocoa rich in flavonoids could help increase blood flow in the brain and in the hands and legs.

For the complete article on this, goto: http://query.nytimes.com/gst/fullpage.html?res=9E01E0D8173DF934A25751C0A9629C8B63&sec=health&pagewanted=print


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More support for dark chocolate's heart benefits.

I found this article on how Dark chocolate flavonoids increasing antioxidant and its beneficial cardiovascular effects. I just pulled parts of this article, you will find a link to the full article below.

A daily treat of dark chocolate can improve overall heart health and reduce the risk of heart disease, say researchers from Zurich.

“Only a small daily treat of dark chocolate may substantially increase the amount of antioxidant intake and beneficially effect vascular health,” said Dr F. Hermann and colleagues from University Hospital, Zurich.

Dark chocolate is a rich source of antioxidants, and contains more polyphenols per gram than green tea or red wine.
The Zurich researchers were careful to stress that further research is required to study the long-term effects of polyphenols on health. Moderation with chocolate consumption was also stressed particularly since it may adversely affect heart health because of sugar and fat content. The chocolate industry has however already profited from the wave of positive health effect of cocoa, with producers increasingly highlighting polyphenol content on their labels.

For the complete article on this, goto: http://www.confectionerynews.com/news/ng.asp?n=64693-chocolate-flavonoid-heart


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Research Presented at The National Academies Shows More to Chocolate Than Meets the Taste Buds

Today I found research by National Academies is the premiere scientific body in the US, on how healthy chocolate flavonoids increasing antioxidant and its beneficial cardiovascular effects. I just pulled parts of this article, you will find a link to the full article below.

Beneficial for Circulatory Health
Building on a decade of research that Mars, Incorporated has supported in the area of cocoa flavanols and cardiovascular health, new research from Brigham and Women's Hospital and Harvard Medical School presented at the conference suggested that the consumption of a high-flavanol cocoa beverage may beneficially impact endothelial function and blood flow in diabetics and the elderly. The endothelium is the inner lining of blood vessels, which controls blood flow by dilating (opening) and constricting (narrowing) the blood vessel walls. People with conditions such as high blood pressure and diabetes show signs of abnormal endothelial function. The study's findings showed that cocoa flavanols may help support healthy circulation in subjects who have a high risk of circulation problems. This preliminary data suggests a path to future research on potential approaches to helping people with diabetes reduce the chance of circulation complications.

In addition, researchers also tested the blood flow to the brain, called cerebral blood flow, in elderly study participants on day one and day five of the study. According to the researchers, preliminary data showed an improvement in blood flow to the brain among study participants. Additional research is underway to confirm these preliminary results. The flavanol-rich cocoa used in the study was supplied by Mars

For the complete article on this, goto: http://www.cocoapro.com/cnhy/choc_health/cyh315.jsp


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I Got The Best Chocolate Drink for My Birthday

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Our Great Tasting Beverage combines the antioxidant benefits of the finest, all-natural European cocoa powder, a berry from the Amazon Rain Forest, and other fruits. This drink is sweetened with agave nectar derived from a Mexican cactus.

The USDA website recommends a Daily Antioxidant Intake Range of 3,000 to 5,000 ORAC. However, recent studies have suggested that more active lifestyles require higher levels of antioxidants.

Our product is produced with some of the world’s most powerful super foods – unprocessed cocoa powder and the berry from the Amazon Rain Forest. As a result, one ounce of this has an antioxidant content or ORAC Value of 3,097. So just two ounces of our product meats the USDA recommended Daily Antioxidant Intake.

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Benefits of Cocoa highlighted at The National Academies

Today I found researchon unexpectedly large benefits of healthy chocolate on cardiovascular system and cancer. I just pulled parts of this article, you will find a link to the full article below.

10/02/06 The cocoa plant (Theobroma cacao) holds tremendous potential to impact public health and improve the socioeconomic and ecological landscape of the countries where it's grown, according to leading world scientists who convened at the National Academies to examine the latest scientific advances in cocoa research.

Building on the first-ever cocoa science symposium held at The National Academies in 2004, the symposium brought together a multi-disciplinary international group of scientists from the public and private sectors to review the most recent scientific advances related to cocoa - from its potential to improve public health to its role in preserving the tropical ecosystems where cocoa is grown.

Symposium co-chair Helmut Sies, MD, Professor at Heinrich-Heine University in Germany added, "Based on the exciting research findings presented today and published recently in leading scientific journals, we are witnessing an explosion of cocoa science that has the potential to change the lives of people in terms of their health and their ability to impact the environment."

Norman Hollenberg, MD, PhD, Professor of Medicine at Harvard Medical School, presented epidemiological findings that suggest flavanol-rich foods, such as specific cocoas, could provide an unexpectedly large benefit in the management of the two most common causes of death in today's world: cardiovascular disease and cancer.

"Our results indicate that a flavanol-rich diet may provide an extraordinary benefit in the reduction of the two deadliest diseases in today's world," said Hollenberg, who has been working with the Kuna Indians for more than 10 years. "Though preliminary, the data collected thus far are striking in terms of both risk reduction and potential public health significance. Further research is clearly warranted to conclusively define the relationship between consumption of dietary flavanols and incidence of cardiovascular disease and cancer in this population, as well as others."

Hagen Schroeter, PhD, faculty member at UC, Davis, and Christian Heiss, MD, at UC, San Francisco, co-authors on the study published in PNAS, presented additional new data at the symposium demonstrating that the cardiovascular benefits observed following consumption of a flavanol-rich cocoa are not merely dependent on so-called antioxidant effects. "The concept that the benefits derived from cocoa consumption are solely related to antioxidant properties represent a view that is not accurate," said Schroeter. "Furthermore, most of the flavanols present in plasma have been altered by the body following consumption, and are known to have even less antioxidant potential than their parent flavanols. Therefore, the specific flavanol content and composition of cocoa, and the cardiovascular activities they exhibit beyond their antioxidant effects, are far more interesting and important to public health researchers."

For the complete article on this, goto: http://www.nutritionhorizon.com/newsmaker_article.asp?idNewsMaker=10178&fSite=AO545&category=26&page=1


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How a chocolate drink helps Kuna Indians

Todays's research is on Kuna Indians and how a chocolate drink helps keep them from having high plood pressure cases and heart disease. I just pulled parts of this article, you will find a link to the full article below.

The researchers headed to Panama, where the Kuna Indians traditionally drink three or four cups of homemade cocoa per day.

The Kuna Indians who live in their traditional location -- Panama’s San Blas islands -- have rare cases of high blood pressure and heart disease compared with Kuna Indians who move to Panama’s mainland, who drink less than four cups of the cocoa per week.

Stress and other dietary practices don’t explain the pattern, Hollenberg says.

“You take all the known environmental factors and put them together, and they don’t bring blood pressure that low. So we think it really is something special about eating these flavonoids,” he says.

Blood pressure tends to rise with age. But after age 60, average blood pressure for the Kuna Indian islanders is 110/70, Hollenberg says.

Blood pressure of 110/70 is in the normal range. In the U.S., more than half of people age 60 and older have high blood pressure, according to the National Institutes of Health’s National Heart, Lung, and Blood Institute.

The Kuna let their cocoa roast in the sun, Hollenberg notes. “What the Kuna Indians do is they treat it very gently. Not to retain the flavonoids; that’s just the way they do it,” he says.

For the complete article on this, goto: http://www.foxnews.com/story/0,2933,182092,00.html


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Cocoa Flavanols and Cardiovascular Health

Today I found research on how healthy chocolate flavonoids increasing antioxidant and its beneficial cardiovascular effects. I just pulled parts of this article, you will find a link to the full article below.


Dietary intake of a specific subclass of flavonoids known as flavanols has attracted increasing interest as a result of recent epidemiological mechanistic and human intervention studies suggesting potential beneficial cardiovascular effects. Among the wide variety of dietary flavanol sources, including apples, cranberries, purple grapes, red wine, and tea, some cocoas and chocolates can be extraordinarily rich in certain types of flavanols.

This article highlights recent studies that have been conducted that provide a growing body of evidence in support of the concept that cocoa flavanols may have a role in improving cardiovascular health. Factors affecting the availability of cocoa flavanols in the diet and
limitations that may therefore exist for their application in the public health arena are discussed.

Dietary Flavanol Intake and Coronary Heart Disease

Many population-based studies have used dietary surveys to estimate total flavonoid intake or focused on specific dietary sources, with tea most often being the single largest contributor of measured flavonoids.When these studies were designed, it was not widely recognized that cocoa and chocolate could be significant sources of flavanols and, thus, potential contributions from these food sources were not included in dietary questionnaires.

The Zutphen study from Hertog et al. showed a
significant inverse relationship between total flavonoid intake and coronary heart disease (CHD) mortality over a five-year follow-up period in elderly men. Hertog et al. also reported beneficial effects of initial high flavonoid intake on CHD mortality over a 25-year period in a total of 16 cohorts drawn from seven countries.

Cocoa Flavanols and Mechanisms of Vascular Action

Cocoa flavanols have demonstrated the potential to
modulate cardiovascular health in at least two important ways: inhibition of platelet activation and improved endothelial function. Rein et al. demonstrated that flavanol-rich cocoa inhibits platelet activation ex vivo six hours following its ingestion, with significant reduction in the expression of the surface proteins glycoprotein

In addition to cocoa, a subsequent study found that
flavanol-rich chocolate could also inhibit platelet
activation ex vivo in humans."Most recently, a 28-day study found that the consumption of cocoa flavanols reduced platelet aggregation in a group of healthy volunteers, an effect not observed in the group that consumed the matched placebo."
Together, these data support the concept that the regular consumption of cocoa flavanols may reduce the activation of platelets and provide a dietary approach to reducing clot formation.

For the complete article on this, goto: http://64.233.179.104/search?q=cache:h06_B7YZCeEJ:www.touchbriefings.com/pdf/1601/ACF27AE.pdf+mars+chocolate+flavonoid&hl=en&gl=us&ct=clnk&cd=73

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