Category Archives: Cocoa

Great news for chocolate lovers — your favorite sweet may help prevent obesity and diabetes

iStock_000013818677Small.jpgEvery chocolate lover carries just a little guilt over indulging in their favorite sweet. As more and more research is released revealing the health benefits of moderate chocolate consumption, that guilt dissipates a bit. But the newest research may prove to be the most surprising of all, unexpectedly linking chocolate to the possible prevention of both obesity and type 2 diabetes.

In a mouse study, led by Andrew P. Neilson of the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, researchers discovered that a certain antioxidant in cocoa – the main ingredient in chocolate – prevented mice from gaining weight and lowered their blood sugar levels.

This is not the only study to suggest that consuming chocolate can prevent such health conditions.

Earlier this year, a study claiming that chocolate, as well as wine and berries, protects against type 2 diabetes, while other research found that teens who eat lots of chocolate tend to be slimmer.

Such studies claim that the reason chocolate may have these health benefits is because of the flavanols it contains. These are types of antioxidants.

But the researchers of this most recent study say that not all flavanols are the same. In fact, cocoa has several different types.

In their study, published in the Journal of Agricultural Food and Chemistry, the investigators set out to determine exactly which flavanol may be responsible for preventing weight gain and lowering blood glucose levels.

For the research, the investigators assigned mice to one of six different diets for 12 weeks.

These consisted of high- and low-fat diets, and high-fat diets supplemented with either monomeric, oligomeric or polymeric procyandins (PCs) – types of flavanols. Mice were given 25 milligrams of these flavanols each day for every kilogram of their body weight (25 mg/kg).

The research team found that a high-fat diet supplemented with oligomeric PCs was the most effective for maintaining weight of the mice and improving glucose tolerance – a factor that could help prevent type 2 diabetes.

Commenting on the findings, the researchers say:

“Oligomeric PCs appear to possess the greatest antiobesity and antidiabetic bioactivities of the flavanols in cocoa, particularly at the low doses employed for the present study.  Additional studies of prolonged feeding of flavanol fractions in vivo are needed to further identify the fractions with the highest bioactivities and, therefore, the greatest potential for translation to human clinical applications at reasonable doses.”

The investigators point out that the doses of flavanols used in this study are significantly lower than doses used in past research and are more feasible when translated into flavanol levels for human consumption.

“Therefore, our data suggest that moderate doses of cocoa flavanols or cocoa powder have the potential to be more effective in human clinical trials than previously thought,” they add.

While FoodFacts.com understands that this study is by no means suggesting we all stock up on our favorite candy bars, it is exciting news for chocolate lovers everywhere. It’s also fascinating to understand that chocolate — which has for so long been thought of as an unnecessary source of calories — may actually help prevent the diseases with which it has been associated. Hearing good news about a food we love is always a welcome thing … especially when that food is such a sweet indulgence!

http://www.medicalnewstoday.com/articles/275008.php

In case you’re looking for a reason to eat more chocolate, read on …

FoodFacts.com was happy and surprised to read some new research that (loosely) links chocolate and increased brain power! We know how much some folks love chocolate and that it can often be a guilty pleasure. This information could alleviate some of the guilt.

Apparently, those countries that have the largest number of Nobel Prize winners are also the countries with the highest regular chocolate consumption per person. Seems pretty incredible, doesn’t it? Switzerland, for example, has one of the world’s largest numbers of Nobel laureates and it is also the country with the world’s highest chocolate consumption. This is actually from an article published in the New England Journal of Medicine.

Swiss chocolate is very high quality, containing higher amounts of pure cocoa than other chocolates produced around the world. And, to really clarify the consumption part of the equation, Swiss people consume 120 three-ounce bars of chocolate each per year.

While the United States can happily claim our fair share of Nobel laureates, our population is much larger. The U.S. comes out in the middle of the list for these brainy prizewinners. And while we do consume quite a bit of chocolate, the products we consume are not as pure as those consumed in countries where chocolate is taken much more seriously. There are citizens of other countries who would not consider those products to be chocolates at all. For them, chocolate is an art form.

While the evidence can be considered a little farfetched, the data appears to be pretty solid. It seems that it is being attributed to the flavanols contained in cocoa. These are a subclass of flavanoids which are present in plant-based foods. Flavanoids have been linked to increased cognitive function. In fact, studies have shown that flavanoids are connected with reducing the risk of dementia.

Flavanols are thought to lower blood pressure and some animal studies have shown that they do improve cognitive ability.

The data examined showed that Switzerland is the top country for chocolate consumption and also ranks very high in its number of Nobel prizewinners. Sweden was another country cited for having had a very high number of Nobel laureates and plenty of chocolate lovers!

FoodFacts.com thought that this information, although fun and a little frivolous, looks like it may hold some truth based on the flavanol component of cocoa. Not to mention, we thought our community might enjoy learning about another reason why it may be okay to become better friends with chocolate!

There’s more information to learn about here:
http://www.medicalnewstoday.com/articles/251491.php