Dark Chocolate's Effects on Insulin and Blood Pressure
Researchers at Tufts University and the University of L'Aquila in Italy have just published their results of a study on the effects of chocolate. They claim that the flavonoids found in chocolate can help improve blood vessel function and perhaps reduce the risk of heart disease. Patients, with never before treated with essential hypertension (EH), were split into two study groups. One group ate 100 grams of specially formulated, flavonoid-rich dark chocolate daily. The other half ate the same amount of white chocolate which served as the control because it has no flavonoids, but all of the other ingredients and calories found in dark chocolate. The group members that ate dark chocolate, had an average 12 mm Hg decrease in systolic and 9 mm Hg decrease in diastolic blood pressure. Members of the white chocolate group showed no blood pressure changes. The study also included oral glucose tolerance tests (OGTTs) to test insulin resistance, results showed that the dark chocolate consumers had improved insulin resistance levels. Researchers suggest that dark chocolate as a supplement may help people suffering with hypertension lower their blood pressure levels. They do caution however that chocolate isn't the perfect answer because it is high in fat, sugar and calories. For more information on chocolate please visit Natural Standard's Herbs & Supplements database.
References
1.Grassi D, Necozione S, Lippi C, Croce G, Valeri L, Pasqualetti P, Desideri G, Blumberg JB, Ferri C. Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives. Hypertension. 2005 Jul 18. View Abstract.
http://naturalstandard.com/news/news200507029.asp
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Showing posts with label Chocolate.. Health. Show all posts
Showing posts with label Chocolate.. Health. Show all posts
Saturday, April 23, 2011
Friday, April 22, 2011
Chocolate and Blood Sugar
Diabetes and Chocolate
Polyphenols from cocoa (used to make chocolate) may offer diabetes benefits, a new study reports.
Researchers from Tokyo Medical and Dental University and the National Institute for Environmental Studies in Japan investigated the effects of dietary supplementation with cacao liquor proanthocyanidins (CLPr) on blood glucose levels in obese diabetic mice.
Researchers explained that effective approaches are needed to prevent the onset of type 2 diabetes mellitus, which has been increasing in developed countries. The present study examined whether dietary supplementation with CLPr may prevent elevation of blood glucose levels in mice with diabetes mellitus and obesity.
Diabetic obese mice and control mice were fed a diet containing 0 percent CLPr, 0.5 percent CLPr or 1.0 percent CLPr from age three weeks to age six weeks. Levels of blood glucose were measured at four and five weeks of age. The animals were sacrificed and the levels of blood glucose and fructosamine were measured at six weeks of age.
The study found that the levels of blood glucose and fructosamine were higher in the db/db mice than in the db/+m mice fed a diet containing 0 percent, 0.5 percent or 1.0 percent CLPr (72 percent total polyphenols). In the db/+m mice, the levels of blood glucose or fructosamine were not significantly different across animals fed 0 percent CLPr, 0.5 percent CLPr and 1.0 percent CLPr. In the db/db mice, however, a diet containing 0.5 percent or 1.0 percent CLPr decreased the levels of blood glucose and fructosamine compared with that containing 0 percent CLPr without significant effects on body weights or food consumption.
The proanthocyanidins reduced blood glucose levels in a dose-dependent manner. Indeed, blood glucose levels after four and five weeks of age, and of fructosamine at six weeks of age were significantly lower than in those fed 0 percent CLPr AIN-93 diet. Body weights and food consumption did not differ significantly among the groups. The 1.0 percent dose used in this study would be equivalent to a daily polyphenol intake of five grams for a human, or about 2.5 kilograms of normal chocolate, report researchers. However, studies using flavonol-rich dark chocolate have reported positive effects with intakes of only 100 grams of dark chocolate per day, providing a flavonol dose of 88 milligrams.
Further research is needed to investigate if such results can be repeated in humans, and what mechanism is responsible for these apparent benefits.
Researchers concluded that dietary supplementation with CLPr may dose-dependently prevent the development of hyperglycemia (high blood sugar) in diabetic obese mice. The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.
Integrative therapies with good scientific evidence in the treatment of diabetes include beta-glucan, bitter melon, ginseng, gymnema and stevia.
References
1.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/ Copyright © 2007.
2.Tomaru M, Takano H, Osakabe N, et al. Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice. Nutrition. 2007 Mar 10. View Abstract.
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Polyphenols from cocoa (used to make chocolate) may offer diabetes benefits, a new study reports.
Researchers from Tokyo Medical and Dental University and the National Institute for Environmental Studies in Japan investigated the effects of dietary supplementation with cacao liquor proanthocyanidins (CLPr) on blood glucose levels in obese diabetic mice.
Researchers explained that effective approaches are needed to prevent the onset of type 2 diabetes mellitus, which has been increasing in developed countries. The present study examined whether dietary supplementation with CLPr may prevent elevation of blood glucose levels in mice with diabetes mellitus and obesity.
Diabetic obese mice and control mice were fed a diet containing 0 percent CLPr, 0.5 percent CLPr or 1.0 percent CLPr from age three weeks to age six weeks. Levels of blood glucose were measured at four and five weeks of age. The animals were sacrificed and the levels of blood glucose and fructosamine were measured at six weeks of age.
The study found that the levels of blood glucose and fructosamine were higher in the db/db mice than in the db/+m mice fed a diet containing 0 percent, 0.5 percent or 1.0 percent CLPr (72 percent total polyphenols). In the db/+m mice, the levels of blood glucose or fructosamine were not significantly different across animals fed 0 percent CLPr, 0.5 percent CLPr and 1.0 percent CLPr. In the db/db mice, however, a diet containing 0.5 percent or 1.0 percent CLPr decreased the levels of blood glucose and fructosamine compared with that containing 0 percent CLPr without significant effects on body weights or food consumption.
The proanthocyanidins reduced blood glucose levels in a dose-dependent manner. Indeed, blood glucose levels after four and five weeks of age, and of fructosamine at six weeks of age were significantly lower than in those fed 0 percent CLPr AIN-93 diet. Body weights and food consumption did not differ significantly among the groups. The 1.0 percent dose used in this study would be equivalent to a daily polyphenol intake of five grams for a human, or about 2.5 kilograms of normal chocolate, report researchers. However, studies using flavonol-rich dark chocolate have reported positive effects with intakes of only 100 grams of dark chocolate per day, providing a flavonol dose of 88 milligrams.
Further research is needed to investigate if such results can be repeated in humans, and what mechanism is responsible for these apparent benefits.
Researchers concluded that dietary supplementation with CLPr may dose-dependently prevent the development of hyperglycemia (high blood sugar) in diabetic obese mice. The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.
Integrative therapies with good scientific evidence in the treatment of diabetes include beta-glucan, bitter melon, ginseng, gymnema and stevia.
References
1.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/ Copyright © 2007.
2.Tomaru M, Takano H, Osakabe N, et al. Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice. Nutrition. 2007 Mar 10. View Abstract.
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Thursday, April 21, 2011
Chocolate
New Process for High Flavonoid Chocolate
Scientists may have developed a new process to make cocoa powder with eight times the levels of some flavonoids associated with chocolate's beneficial effects, a new study reports.
Researchers from Spain have suggested that omitting the traditional fermentation and roasting steps used in the processing of cocoa beans may achieve higher levels of flavonoids, plant-based compounds with capillary supportive and anti-inflammatory properties.
Researchers explained that cocoa is a food rich in polyphenols, mainly the flavonoid procyanidins and flavan-3-ols. The improvement of the cardiovascular function in humans upon cocoa consumption has been specifically linked to the presence of flavan-3-ol derived metabolites in plasma, especially epicatechin glucuronide. In this context, a flavonoid-enriched cocoa-derived product could potentially exert stronger health benefits.
The flavonoid-enriched cocoa powder was prepared by blanching the fresh cocoa beans in hot water in order to inactivate the polyphenol oxidase enzyme that is responsible for the oxidation of polyphenols in the bean. The beans were then dried, deshelled, milled, partially defatted and vacuum-dried.
Comparison with conventional cocoa powder showed that the flavonoid-rich powder contained four times more procyanidins and eight times more epicatechin and procyanidin B2 than the conventional powder.
To test the bioavailability of these flavonoids, six healthy volunteers consumed a milk drink made with flavonoid-enriched cocoa. The same volunteers later drank chocolate milk made from traditional cocoa. Blood and urine tests established the bioavailability of flavonoids in the enriched-milk drink, and showed that epicatechin glucuronide (the main metabolite detected in the blood) was five-fold higher following consumption of the flavonoid-rich powder than the conventional powder.
The aim of the present study was to obtain a cocoa powder with a higher flavonoid content (mainly enriched in monomer compounds) and assess its flavonoid bioavailability in humans.
Researchers concluded that these results, together with previous reports regarding the cardiovascular benefits linked to the presence of procyanidin metabolites in plasma, suggest that further clinical trials to validate the health benefits of a flavonoid-enriched cocoa powder are warranted.
References
1.Tomas-Barberan FA, Cienfuegos-Jovellanos E, Marin A, et al. A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans. J Agric Food Chem. 2007 Apr 18. View Abstract.
http://naturalstandard.com/news/news200705013.asp
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Scientists may have developed a new process to make cocoa powder with eight times the levels of some flavonoids associated with chocolate's beneficial effects, a new study reports.
Researchers from Spain have suggested that omitting the traditional fermentation and roasting steps used in the processing of cocoa beans may achieve higher levels of flavonoids, plant-based compounds with capillary supportive and anti-inflammatory properties.
Researchers explained that cocoa is a food rich in polyphenols, mainly the flavonoid procyanidins and flavan-3-ols. The improvement of the cardiovascular function in humans upon cocoa consumption has been specifically linked to the presence of flavan-3-ol derived metabolites in plasma, especially epicatechin glucuronide. In this context, a flavonoid-enriched cocoa-derived product could potentially exert stronger health benefits.
The flavonoid-enriched cocoa powder was prepared by blanching the fresh cocoa beans in hot water in order to inactivate the polyphenol oxidase enzyme that is responsible for the oxidation of polyphenols in the bean. The beans were then dried, deshelled, milled, partially defatted and vacuum-dried.
Comparison with conventional cocoa powder showed that the flavonoid-rich powder contained four times more procyanidins and eight times more epicatechin and procyanidin B2 than the conventional powder.
To test the bioavailability of these flavonoids, six healthy volunteers consumed a milk drink made with flavonoid-enriched cocoa. The same volunteers later drank chocolate milk made from traditional cocoa. Blood and urine tests established the bioavailability of flavonoids in the enriched-milk drink, and showed that epicatechin glucuronide (the main metabolite detected in the blood) was five-fold higher following consumption of the flavonoid-rich powder than the conventional powder.
The aim of the present study was to obtain a cocoa powder with a higher flavonoid content (mainly enriched in monomer compounds) and assess its flavonoid bioavailability in humans.
Researchers concluded that these results, together with previous reports regarding the cardiovascular benefits linked to the presence of procyanidin metabolites in plasma, suggest that further clinical trials to validate the health benefits of a flavonoid-enriched cocoa powder are warranted.
References
1.Tomas-Barberan FA, Cienfuegos-Jovellanos E, Marin A, et al. A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans. J Agric Food Chem. 2007 Apr 18. View Abstract.
http://naturalstandard.com/news/news200705013.asp
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Tuesday, April 19, 2011
Chocolate
Polyphenol-Rich Dark Chocolate for Blood Pressure
Dark chocolate rich in polyphenols (antioxidant compounds) may help lower blood pressure and contribute to overall cardiovascular health in healthy individuals, a new study reports.
Researchers from University Hospital of Cologne in Germany explained that regular intake of cocoa-containing foods is linked to lower cardiovascular mortality in observational studies.
Previous studies have indicated that high doses of cocoa can improve endothelial (blood vessel) function and reduce blood pressure due to the action of the cocoa polyphenols.
The randomized controlled study investigated the effects of low doses of polyphenol-rich dark chocolate on blood pressure.
Researchers conducted the trial at a primary care clinic in Germany between January 2005 and December 2006. The study included 44 adults aged 56 through 73 years (24 women, 20 men) with untreated upper-range prehypertension or stage 1 hypertension (high blood pressure) without concomitant risk factors.
Researchers randomly assigned participants to receive for 18 weeks either 6.3 grams per day of dark chocolate containing 30 milligrams of polyphenols or matching polyphenol-free white chocolate.
The study found that from baseline to 18 weeks, dark chocolate intake reduced mean systolic blood pressure and diastolic blood pressure without changes in body weight, plasma levels of lipids, glucose and 8-isoprostane.
The prevalence of high blood pressure declined from 86 percent to 68 percent. White chocolate intake caused no changes in blood pressure or plasma biomarkers.
The study authors concluded that the data in this relatively small sample of otherwise healthy individuals with above-optimal blood pressure indicate that inclusion of small amounts of polyphenol-rich dark chocolate as part of a usual diet may efficiently reduce blood pressure and improve formation of vasodilative nitric oxide.
Integrative therapies for high blood pressure include omega-3 fatty acids, fish oil, alpha-linolenic acid, calcium, Coenzyme Q10, hibiscus, Qi gong, stevia and yoga.
References
1.Taubert D, Roesen R, Lehmann C, et al. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial. AMA. 2007 Jul 4;298(1):49-60. View Abstract
2.Natural Standard Research Collaboration: The Authority on Integrative Medicine. http://www.naturalstandard.com/ Copyright © 2007.
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Dark chocolate rich in polyphenols (antioxidant compounds) may help lower blood pressure and contribute to overall cardiovascular health in healthy individuals, a new study reports.
Researchers from University Hospital of Cologne in Germany explained that regular intake of cocoa-containing foods is linked to lower cardiovascular mortality in observational studies.
Previous studies have indicated that high doses of cocoa can improve endothelial (blood vessel) function and reduce blood pressure due to the action of the cocoa polyphenols.
The randomized controlled study investigated the effects of low doses of polyphenol-rich dark chocolate on blood pressure.
Researchers conducted the trial at a primary care clinic in Germany between January 2005 and December 2006. The study included 44 adults aged 56 through 73 years (24 women, 20 men) with untreated upper-range prehypertension or stage 1 hypertension (high blood pressure) without concomitant risk factors.
Researchers randomly assigned participants to receive for 18 weeks either 6.3 grams per day of dark chocolate containing 30 milligrams of polyphenols or matching polyphenol-free white chocolate.
The study found that from baseline to 18 weeks, dark chocolate intake reduced mean systolic blood pressure and diastolic blood pressure without changes in body weight, plasma levels of lipids, glucose and 8-isoprostane.
The prevalence of high blood pressure declined from 86 percent to 68 percent. White chocolate intake caused no changes in blood pressure or plasma biomarkers.
The study authors concluded that the data in this relatively small sample of otherwise healthy individuals with above-optimal blood pressure indicate that inclusion of small amounts of polyphenol-rich dark chocolate as part of a usual diet may efficiently reduce blood pressure and improve formation of vasodilative nitric oxide.
Integrative therapies for high blood pressure include omega-3 fatty acids, fish oil, alpha-linolenic acid, calcium, Coenzyme Q10, hibiscus, Qi gong, stevia and yoga.
References
1.Taubert D, Roesen R, Lehmann C, et al. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial. AMA. 2007 Jul 4;298(1):49-60. View Abstract
2.Natural Standard Research Collaboration: The Authority on Integrative Medicine. http://www.naturalstandard.com/ Copyright © 2007.
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Monday, April 18, 2011
Chocolate
Chocolate and Bone Health
Consuming chocolate daily may weaken bones and increase the risk of osteoporosis and associated complications in older women, a new study reports.
Researchers from the University of Western Australia School of Medicine and Pharmacology and Western Australian Institute for Medical Research in Perth, Australia, explained that nutrition is important for the development and maintenance of bone structure and for the prevention of osteoporosis and fracture.
Osteoporosis is a disease of the bones that makes them weak and prone to fracture. Osteoporosis is considered a silent disease, because bone loss itself is gradual and painless. There are usually no symptoms to indicate that a person is developing osteoporosis early in the condition.
In the United States, about eight million women and two million men have osteoporosis. Those over the age of 50 are at greatest risk of developing osteoporosis and suffering related fractures. In this age group, one in two women and one in six men will suffer an osteoporosis-related fracture at some point in their life.
The study investigated the relation of chocolate consumption with measurements of whole-body and regional bone density and strength. Researchers randomly selected 1,460 women aged 70-85 years from the general population for a randomized controlled trial of calcium supplementation and fracture risk. They presented a cross-sectional analysis of 1,001 of the women; bone density and strength were measured with the use of dual-energy X-ray absorptiometry, peripheral quantitative computed tomography and quantitative ultrasonography. Frequency of chocolate intake was assessed with the use of a questionnaire and condensed into three categories: less than one time/week, 1-6 times/week and greater than or equal to one time/day.
The researchers discovered that higher frequency of chocolate consumption was related to lower bone density and strength. Daily consumption of chocolate, in comparison to less than once a week, was associated with a 3.1 percent lower whole-body bone density; with similarly lower bone density of the total hip, femoral neck, tibia and heel; and with lower bone strength in the tibia and the heel.
The study authors concluded that older women who consume chocolate daily had lower bone density and strength. They suggested that additional cross-sectional and longitudinal studies are needed to confirm these observations and that confirmation of these findings could have important implications for the prevention of osteoporotic fracture.
References
1.Hodgson JM, Devine A, Burke V, et al. Chocolate consumption and bone density in older women. Am J Clin Nutr. 2008 Jan;87(1):175-80. View Abstract.
2.Natural Standard Research Collaboration: The Authority on Integrative Medicine. http://www.naturalstandard.com/. Copyright © 2008.
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Consuming chocolate daily may weaken bones and increase the risk of osteoporosis and associated complications in older women, a new study reports.
Researchers from the University of Western Australia School of Medicine and Pharmacology and Western Australian Institute for Medical Research in Perth, Australia, explained that nutrition is important for the development and maintenance of bone structure and for the prevention of osteoporosis and fracture.
Osteoporosis is a disease of the bones that makes them weak and prone to fracture. Osteoporosis is considered a silent disease, because bone loss itself is gradual and painless. There are usually no symptoms to indicate that a person is developing osteoporosis early in the condition.
In the United States, about eight million women and two million men have osteoporosis. Those over the age of 50 are at greatest risk of developing osteoporosis and suffering related fractures. In this age group, one in two women and one in six men will suffer an osteoporosis-related fracture at some point in their life.
The study investigated the relation of chocolate consumption with measurements of whole-body and regional bone density and strength. Researchers randomly selected 1,460 women aged 70-85 years from the general population for a randomized controlled trial of calcium supplementation and fracture risk. They presented a cross-sectional analysis of 1,001 of the women; bone density and strength were measured with the use of dual-energy X-ray absorptiometry, peripheral quantitative computed tomography and quantitative ultrasonography. Frequency of chocolate intake was assessed with the use of a questionnaire and condensed into three categories: less than one time/week, 1-6 times/week and greater than or equal to one time/day.
The researchers discovered that higher frequency of chocolate consumption was related to lower bone density and strength. Daily consumption of chocolate, in comparison to less than once a week, was associated with a 3.1 percent lower whole-body bone density; with similarly lower bone density of the total hip, femoral neck, tibia and heel; and with lower bone strength in the tibia and the heel.
The study authors concluded that older women who consume chocolate daily had lower bone density and strength. They suggested that additional cross-sectional and longitudinal studies are needed to confirm these observations and that confirmation of these findings could have important implications for the prevention of osteoporotic fracture.
References
1.Hodgson JM, Devine A, Burke V, et al. Chocolate consumption and bone density in older women. Am J Clin Nutr. 2008 Jan;87(1):175-80. View Abstract.
2.Natural Standard Research Collaboration: The Authority on Integrative Medicine. http://www.naturalstandard.com/. Copyright © 2008.
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
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