.gif "IP Gear")
- Joined
- Feb 13, 2004
- Messages
- 4,546
Healthy choco-latte...DARK
Never been a big chocolate lover
But the touted effects of the 100% are just too good to pass up-
This isn't the type of chocolate that your gal will sneak so don't worry it's safe to stock and no need to hide.
Health Benefits of Cocoa Flavanols
Many short term studies have suggested that consumption of products containing cocoa may provide cardiovascular benefits. The strong in vitro (compounds studied in test tubes) evidence of dark chocolate, cocoa and cocoa components in improving cardiovascular health led to a number of confirming clinical trials in humans volunteers. However, it is important to note that this research is in the preliminary stages. More research including longer term studies will be needed. Eating cocoa and chocolate should not be considered a substitute for medications or your doctor’s advice. It is also important to note that many chocolate products can be high in calories and fat and should be consumed in moderation. See hersheyskitchens.com for recipe ideas using HERSHEY'S Cocoa.
Cholesterol: One factor of concern during clinical studies was whether ingestion of large amounts of dark chocolate, which contains saturated fat, would lead to elevated serum cholesterol. However, it was found that the fat from cocoa butter is mainly comprised of stearic acid which has a neutral effect on serum cholesterol (Weisburger, 2001). Thus far, most studies on cocoa and chocolate have found no changes in cholesterol. However these studies have either tested people with normal cholesterol and/or were too short and too small to determine such effects. A 4-week study combining cocoa and dark chocolate found significant improvements in HDL-cholesterol (Wan, 2001), while another found that total cholesterol and LDL cholesterol levels were lowered following the consumption of 100g of dark chocolate for 15 days (Grassi, 2005a).
Both cocoa and dark chocolate have shown promising results relating to a damaging type of blood cholesterol—oxidized LDL cholesterol. A number of studies have shown that consumption of a cocoa-based beverage for durations varying between 2-4 weeks results in a delay in the onset of LDL-oxidation (Wan, 2001; Kondo, 1996; Osakabe, 2001, Osakabe, 2002). Another study showed a dose-response effect speculating the greater amount of flavanols ingested, the greater the effect on reducing oxidized LDL formation (Wang, 2000).
Platelet Activity: Platelets are important for wound healing and carrying blood clotting factors. However in the inner lining of the endothelium, platelets can aggregate (clump) and adhere to the site of an injury (caused by LDL cholesterol or other factors in blood) and subsequently contribute the development of plaques. A decrease in platelet activity is favorable to overall cardiovascular health. Currently, a few clinical trials have investigated the effects of cocoa and platelet activity. After drinking cocoa high in polyphenols, a reduction platelet activation was found, as was a decreased formation of platelet “microparticles”—which are linked to the development of blood clots. The researchers concluded that eating cocoa had an “aspirin-like” effect on blood-clotting mechanisms (Rein, 2000).
Eicosanoid “Aspirin-like” Effects:Low-dose aspirin therapy has been recommended for individuals at risk of cardiovascular disease because aspirin reduces the production of certain prostaglandins involved in the inflammatory response. Because cocoa consumption is linked to the production of the anti-inflammatory prostaglandin, prostacyclin, an experiment was designed to compare cocoa and low-dose aspirin administration. Platelet functions were measured following the administration of low dose (baby aspirin (81mg)), 300ml (~10 oz) of cocoa beverage and a combination. The cocoa treatment demonstrated an inhibitory effect on platelet activation and function. The observed effect was slightly less than the baby aspirin treatment, while the combination produced slightly better results, especially related to microparticle formation, than each alone (Pearson, 2002). Although, the increase with cocoa was less than that seen with aspirin, it does indicate that cocoa may be associated with a short-term reduction in platelet reactivity, which in turn may reduce the risk for formation of clots (Pearson, 2002).
High-Blood Pressure. Two studies have tested cocoa or dark chocolate consumption in people with high blood pressure. In one study, both systolic and diastolic blood pressure were reduced following ingestion of flavanol-rich cocoa for 14 days (Taubert, 2003). The other found similar results after 15 days of feeding 100g of dark chocolate (Grassi, 2005a). Two studies have reported blood pressure values for individuals with normal blood pressure fed cocoa or chocolate. One study found that dark chocolate reduced blood pressure, yet still in the normal range. White chocolate has no effect (Grassi, 2005b). The other study noted no effect on blood pressure in their healthy study population after ingestion of flavanol rich cocoa (Fisher, 2003).
Endothelial Function/Nitric Oxide: Endothelial function refers to the arterial ability to dilate and constrict under various circumstances. This function plays an important role in the development of many types of cardiovascular disease and diabetes. Poor endothelial function correlates strongly with cardiovascular disease, but can be reversed. Although there are many serum markers of cardiovascular risk, endothelial function testing may represent a better measure of the overall effect susceptibility to cardiac events. Dietary compounds, especially those with known antioxidant activity, have been shown to have pronounced effects on endothelial function (Vita, 2005).
Investigations into cocoa and endothelial function have been conducted. Two studies testing dark chocolate or cocoa found significant improvement in overall function of the endothelium in healthy volunteers (Engler, 2004; Heiss, 2003). Another study investigated this effect in participants with high blood pressure and found 100g of dark chocolate fed for 15 days to produce significant improvements in endothelial function as well as other health factors related to insulin resistance and blood pressure (Grassi, 2005a).
Perhaps the most interesting and meaningful aspect of endothelial function tests is the underlying physiological mechanism which is influenced by cocoa flavanols. Nitric oxide is produced in the endothelium and acts as a signaling molecule for arteries to properly dilate when necessary. The discovery of this effect was awarded the 1998 Nobel Prize for Medicine and is the basic mechanistic premise for pharmaceuticals designed for vascular disorders. Fisher and colleagues were able to determine, via the use of nitric oxide inhibitors, that the endothelial improvements associated with cocoa flavanols were mediated via nitric oxide (Fisher, 2003). Enhanced blood flow, via enhancements in nitric oxide, have been linked to improved cognitive, cardiovascular and reproductive health (Fisher, 2003).
Conclusion:
1. Cocoa is a natural source of flavanols.
2. All natural (non-dutched) cocoa-containing products contain flavanols, but in varying amounts depending mostly on the amount of natural cocoa in the product.
3. Emerging evidence from in vitro studies and human clinical trials show promising findings.
4. Longer-term studies are needed to determine how consumption of cocoa and its components affect the prevention or development of chronic disease.
5. Cocoa and chocolate should not be considered as a substitute for medications or your doctor’s advice.
Full text here with pretty pictures too
**broken link removed**
I bug out about 10 tablespoon a day of it in my coffee and other hot beverages ( **broken link removed** ), and eat a small square or two from a 100% cocoa dark chocolate bar **broken link removed**
__________________
Massive G
**broken link removed**
Discount Code MASSG
MG "Powdered Muscle" **broken link removed**
Never been a big chocolate lover
But the touted effects of the 100% are just too good to pass up-
This isn't the type of chocolate that your gal will sneak so don't worry it's safe to stock and no need to hide.
Health Benefits of Cocoa Flavanols
Many short term studies have suggested that consumption of products containing cocoa may provide cardiovascular benefits. The strong in vitro (compounds studied in test tubes) evidence of dark chocolate, cocoa and cocoa components in improving cardiovascular health led to a number of confirming clinical trials in humans volunteers. However, it is important to note that this research is in the preliminary stages. More research including longer term studies will be needed. Eating cocoa and chocolate should not be considered a substitute for medications or your doctor’s advice. It is also important to note that many chocolate products can be high in calories and fat and should be consumed in moderation. See hersheyskitchens.com for recipe ideas using HERSHEY'S Cocoa.
Cholesterol: One factor of concern during clinical studies was whether ingestion of large amounts of dark chocolate, which contains saturated fat, would lead to elevated serum cholesterol. However, it was found that the fat from cocoa butter is mainly comprised of stearic acid which has a neutral effect on serum cholesterol (Weisburger, 2001). Thus far, most studies on cocoa and chocolate have found no changes in cholesterol. However these studies have either tested people with normal cholesterol and/or were too short and too small to determine such effects. A 4-week study combining cocoa and dark chocolate found significant improvements in HDL-cholesterol (Wan, 2001), while another found that total cholesterol and LDL cholesterol levels were lowered following the consumption of 100g of dark chocolate for 15 days (Grassi, 2005a).
Both cocoa and dark chocolate have shown promising results relating to a damaging type of blood cholesterol—oxidized LDL cholesterol. A number of studies have shown that consumption of a cocoa-based beverage for durations varying between 2-4 weeks results in a delay in the onset of LDL-oxidation (Wan, 2001; Kondo, 1996; Osakabe, 2001, Osakabe, 2002). Another study showed a dose-response effect speculating the greater amount of flavanols ingested, the greater the effect on reducing oxidized LDL formation (Wang, 2000).
Platelet Activity: Platelets are important for wound healing and carrying blood clotting factors. However in the inner lining of the endothelium, platelets can aggregate (clump) and adhere to the site of an injury (caused by LDL cholesterol or other factors in blood) and subsequently contribute the development of plaques. A decrease in platelet activity is favorable to overall cardiovascular health. Currently, a few clinical trials have investigated the effects of cocoa and platelet activity. After drinking cocoa high in polyphenols, a reduction platelet activation was found, as was a decreased formation of platelet “microparticles”—which are linked to the development of blood clots. The researchers concluded that eating cocoa had an “aspirin-like” effect on blood-clotting mechanisms (Rein, 2000).
Eicosanoid “Aspirin-like” Effects:Low-dose aspirin therapy has been recommended for individuals at risk of cardiovascular disease because aspirin reduces the production of certain prostaglandins involved in the inflammatory response. Because cocoa consumption is linked to the production of the anti-inflammatory prostaglandin, prostacyclin, an experiment was designed to compare cocoa and low-dose aspirin administration. Platelet functions were measured following the administration of low dose (baby aspirin (81mg)), 300ml (~10 oz) of cocoa beverage and a combination. The cocoa treatment demonstrated an inhibitory effect on platelet activation and function. The observed effect was slightly less than the baby aspirin treatment, while the combination produced slightly better results, especially related to microparticle formation, than each alone (Pearson, 2002). Although, the increase with cocoa was less than that seen with aspirin, it does indicate that cocoa may be associated with a short-term reduction in platelet reactivity, which in turn may reduce the risk for formation of clots (Pearson, 2002).
High-Blood Pressure. Two studies have tested cocoa or dark chocolate consumption in people with high blood pressure. In one study, both systolic and diastolic blood pressure were reduced following ingestion of flavanol-rich cocoa for 14 days (Taubert, 2003). The other found similar results after 15 days of feeding 100g of dark chocolate (Grassi, 2005a). Two studies have reported blood pressure values for individuals with normal blood pressure fed cocoa or chocolate. One study found that dark chocolate reduced blood pressure, yet still in the normal range. White chocolate has no effect (Grassi, 2005b). The other study noted no effect on blood pressure in their healthy study population after ingestion of flavanol rich cocoa (Fisher, 2003).
Endothelial Function/Nitric Oxide: Endothelial function refers to the arterial ability to dilate and constrict under various circumstances. This function plays an important role in the development of many types of cardiovascular disease and diabetes. Poor endothelial function correlates strongly with cardiovascular disease, but can be reversed. Although there are many serum markers of cardiovascular risk, endothelial function testing may represent a better measure of the overall effect susceptibility to cardiac events. Dietary compounds, especially those with known antioxidant activity, have been shown to have pronounced effects on endothelial function (Vita, 2005).
Investigations into cocoa and endothelial function have been conducted. Two studies testing dark chocolate or cocoa found significant improvement in overall function of the endothelium in healthy volunteers (Engler, 2004; Heiss, 2003). Another study investigated this effect in participants with high blood pressure and found 100g of dark chocolate fed for 15 days to produce significant improvements in endothelial function as well as other health factors related to insulin resistance and blood pressure (Grassi, 2005a).
Perhaps the most interesting and meaningful aspect of endothelial function tests is the underlying physiological mechanism which is influenced by cocoa flavanols. Nitric oxide is produced in the endothelium and acts as a signaling molecule for arteries to properly dilate when necessary. The discovery of this effect was awarded the 1998 Nobel Prize for Medicine and is the basic mechanistic premise for pharmaceuticals designed for vascular disorders. Fisher and colleagues were able to determine, via the use of nitric oxide inhibitors, that the endothelial improvements associated with cocoa flavanols were mediated via nitric oxide (Fisher, 2003). Enhanced blood flow, via enhancements in nitric oxide, have been linked to improved cognitive, cardiovascular and reproductive health (Fisher, 2003).
Conclusion:
1. Cocoa is a natural source of flavanols.
2. All natural (non-dutched) cocoa-containing products contain flavanols, but in varying amounts depending mostly on the amount of natural cocoa in the product.
3. Emerging evidence from in vitro studies and human clinical trials show promising findings.
4. Longer-term studies are needed to determine how consumption of cocoa and its components affect the prevention or development of chronic disease.
5. Cocoa and chocolate should not be considered as a substitute for medications or your doctor’s advice.
Full text here with pretty pictures too
**broken link removed**
I bug out about 10 tablespoon a day of it in my coffee and other hot beverages ( **broken link removed** ), and eat a small square or two from a 100% cocoa dark chocolate bar **broken link removed**
__________________
Massive G
**broken link removed**
Discount Code MASSG
MG "Powdered Muscle" **broken link removed**
Last edited:
(awfully bitter), I'm going with either 85% or even 70%... still get the benefits from cocoa but while fully enjoying each piece thanks to that little touch of sugar... 
