Search results for " chocolate"

Potential Health Benefits of Olive Oil and Plant Polyphenols

2018

Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species…

Mineral essential elements for nutrition in different chocolate products

2016

In this work, the essential mineral nutritional elements in cocoa beans, in chocolates at different cocoa percentage (60,70,80 and 90%) and in milk chocolate are evaluated. Dark chocolates are confirmed as an excellent source of magnesium (252.2 mg/100 g) and iron (10.9 mg/100 g): in chocolate containing 90% cocoa, their content corresponds to, respectively, 67.0% and 80.3 of Nutrient Reference Values (NRV) in the European Union. The chocolate containing 90% cocoa is also a good source of zinc (3.5 mg/100 g), which is important for the immune system, and selenium (0.1 mg/100 g). Three main components suitable to explain the mineral concentrations are analyzed by factor analysis. The compone…

Is there a relationship between chocolate consumption and symptoms of depression? A cross-sectional survey of 13,626 US adults

2019

Objective: To examine associations between chocolate consumption and depressive symptoms in a large, representative sample of US adults. Methods: The data were from 13,626 adults (≥20 years) participating in the National Health and Nutrition Examination Survey between 2007–08 and 2013–14. Daily chocolate consumption was derived from two 24-hr dietary recalls. Depressive symptoms were assessed using the Patient Health Questionnaire (PHQ-9), with scores ≥10 indicating the presence of clinically relevant symptoms. We used multivariable logistic regression to test associations of chocolate consumption (no chocolate, non-dark chocolate, dark chocolate) and amount of chocolate consumption (grams/…

Development of a Rapid Method for the Determination of Phenolic Antioxidants in Dark Chocolate Using Ultra Performance Liquid Chromatography Coupled …

2017

Development of a new comprehensive method based on one-step liquid-liquid extraction (LLE) combined with ultra-high-performance liquid chromatography-Orbitrap high resolution mass spectrometry (UHPLC-Orbitrap-HRMS) for the determination of eight phenolic compounds in dark chocolate is demonstrated. The study focuses on the optimization of sample preparation, chromatographic separation and Orbitrap-HRMS detection parameters to adjust selectivity and sensitivity of the method. The LLE mixture of formic acid-water-acetonitrile (2:58:40, v/v) and hexane at the component ratio of 1:1 (v/v) was applied for sample preparation. The inter-day and intra-day precision expressed from the relative stand…

Application of Dopant-Assisted Atmospheric Pressure Photoionisation HPLC–MS Method for the Sensitive Determination of Polycyclic Aromatic Hydrocarbon…

2017

Multiple food research studies have shown that the polycyclic aromatic hydrocarbon (PAHs) are frequently found in processed cocoa products and chocolate. In a present study a method based on dopant-assisted atmospheric pressure photoionisation (DA-APPI) combined with a liquid chromatography/high-resolution mass spectrometer (HPLC-HRMS) for high-sensitivity analysis of four EU marker PAHs in dark chocolate samples was developed and fully validated according to the performance criteria set in EU guidelines. PAHs detection was achieved by HRMS in positive electrospray ionization mode with toluene used as a dopant to enhance the ionization efficiency of non-polar PAHs. The on-column instrument …

Recent Insights on Dark Chocolate Consumption and Cardiovascular Risk

2008

Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products

2019

In this study, the nutritional profile and some health benefit of three cocoa bean samples of different origins, including Perù, Ecuador (Criollo) and Ghana (Hybrid) and five samples of cocoa products from Criollo variety at different percentage of cocoa solids (from 70 to 100%), are investigated. The Ecuadorian beans were of the same batch used to obtain the chocolate samples (70% cocoa solids) by processing without conching. All samples were analyzed for their proximate composition, mineral content, fatty acids, total polyphenols, catechin, epicathechin theobromine and caffeine. Fatty acid profiles of the cocoa products were quite similar to those obtained in cocoa beans. The atherogenici…

Polyphenol intake and cardiovascular risk factors in a population with type 2 diabetes: The TOSCA.IT study

2017

Background: The role of polyphenol intake on cardiovascular risk factors is little explored, particularly in people with diabetes. Aim: To evaluate the association between the intake of total polyphenols and polyphenol classes with the major cardiovascular risk factors in a population with type 2 diabetes. Methods: Dietary habits were investigated in 2573 males and females participants of the TOSCA.IT study. The European Prospective Investigation on Cancer and Nutrition (EPIC) questionnaire was used to assess dietary habits. In all participants, among others, we assessed anthropometry, plasma lipids, blood pressure, C-reactive protein and HbA1c following a standard protocol. The USDA and Ph…

Does dark chocolate have an ergogenic impact on emotional state, vegetative nervous system and strength performance?

2021

International audience; The aim of this research is to assess the acute effect of consuming a dark chocolate with lemon (DCL) bar on the emotional state, the vegetative nervous system, and strength performance. This protocol was carried out by eleven male trained cyclists and trail runners (age: 27 ± 12 years old), who tested, in random order, either DCL bar containing flavonoids or a white chocolate bar (placebo) before a simulated competition of knee extension force. Their precompetitive state anxiety (SA), blood pressure, heart rate variability (HRV), and electroencephalography (EEG) responses were measured before and after eating the bars. The maximal voluntary force (MVC) of the knee e…

EFFECT OF ADDING SOLID AND MOLTEN CHOCOLATE ON THE POLYPHENOL CONTENT, CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY ASPECTS OF PECORINO SICILIANO …

In this project we used two specific food products, which are typically Sicilian, Pecorino Siciliano cheese and Modica chocolate, that have unique texture and taste. “Chocolate cheese” is produced with the aim of increasing the consumption of cheese especially among children, targeting the purpose of improving public health. In this research we investigated chocolate cheese including solid and molten chocolate in three levels of 5%, 10% and 15% at four ripening times (T0 = fresh, T1 = 2 weeks, T2 = 4 weeks and T3 = 6 weeks). The results showed that the addition of chocolate significantly (p ≤ 0.05) decreased the pH, ash and protein content of the Pecorino Siciliano cheese, whereas it had no…