Harwood ML, Ziegler GR, Hayes JE. Rejection thresholds in solid chocolate-flavored compound coating. Re: Tolerance for High-flavanol Cocoa Powder May Be Similar for Subjects that Prefer Dark Chocolate or Milk Chocolate Harwood ML, Ziegler GR, Hayes JE. Tolerance for high flavanol cocoa powder in semisweet chocolate. Nutrients. 2013;5(6):2258-2267.
Twice monthly publication of the American Botanical Council providing summaries and critical reviews of seminal articles covering research, regulation, marketing and responsible use of medicinal plants.
Twice monthly publication of the American Botanical Council providing summaries and critical reviews of seminal articles covering research, regulation, marketing and responsible use of medicinal plants.
Re: Cocoa and Dark Chocolate Consumption Improves Endothelial Function in Healthy Adults Faridi Z, Njike VY, Dutta S, Ali A, Katz DL. Acute dark chocolate and cocoa ingestion and endothelial function: a randomized controlled crossover trial Am J Clin Nutr. 2008;88: 58-63.
Over the past decade, phytosterols have become of great interest because of their well-documented ability to beneficially affect cholesterol homeostasis (balanced or optimal levels). The mechanism responsible for this ability is not known for certain. However, it is known that phytosterols are poorly absorbed in humans and thus interfere with the solubility of cholesterol during the digestive process, which results in a decrease in net cholesterol absorption. Phytosterols are plant-derived compounds that can be categorized into two distinct classes: stanols and sterols. Both classes of phytosterols are found in a variety of foods and food products, such as vegetable oils, seeds, cereals, nuts, enriched margarines, orange juice, and milk. Although plant sterol-containing foods are considered safe for adults, concern exists that the consumption of phytosterols may decrease the availability of antioxidants. The objective of this study was to determine whether the ingestion of a flavanol-rich cocoa (Theobroma cacao) snack food containing phytosterols would decrease total and low-density-lipoprotein cholesterol levels and affect fat-soluble vitamin and carotenoid levels in hypercholesterolemic (high cholesterol) subjects.
Re: Theobromine Is the Cocoa Component Responsible for Increasing High-density Lipoprotein (HDL) Cholesterol Smit HJ. Theobromine and the pharmacology of cocoa. In: Fredholm BB, ed. Neufingerl N, Zebregs YEMP, Schuring EAH, Trautwein EA. Effect of cocoa and theobromine consumption on serum HDL-cholesterol concentrations: a randomized controlled trial. Am J Clin Nutr.
1From the Department of Nutrition and Food Science-Nutritional Physiology (SE, AR, and PS) and the Institute for Numerical Simulation (H-PH), University of Bonn, Bonn, Germany. ↵ 2 No funding was received for this study. ↵ 3 Address correspondence and requests for reprints to S Ellinger, Department of Nutrition and Food Science-Nutritional Physiology, University of Bonn, Endenicher Allee 11-13, 53115 Bonn, Germany.
Re: High-dose Cocoa Polyphenols Improve Calmness and Contentedness after One Month of Supplementation in Healthy Subjects Camfield DA, Scholey A, Pipingas A, et al. Steady state visually evoked potential (SSVEP) topography changes associated with cocoa flavanol consumption. Pase MP, Scholey AB, Pipingas A, et al.
Taub P, Ramirez-Sanchez I, Ciaraldi TP, et al. Alterations in skeletal muscle indicators of mitochondrial structure and biogenesis in patients with type 2 diabetes and heart failure: effects of epicatechin rich cocoa. Re: Cocoa Consumption Improves Skeletal Muscle Structure in Patients with Heart Failure and Type 2 Diabetes Taub PR, Ramirez-Sanchez I, Ciaraldi TP, et al.
