Health Mechanics of Flavanols in Dark Chocolate Discovered

Chocolate, specifically its main ingredient cocao, is known to have health benefits. It is one of the most popular food today. On average, a person would consume ten pounds of it annually.

Although, scientists look at a category of flavonoids called flavonols as the reason for its healthy properties, the exact reason why has been unknown for years. Scientists now believe they have pinpointed the reason for this in findings that. were unveiled at the 247th National Meeting & Exposition of the American Chemical Society (ACS).

They explain that the abundant flavanols in cocoa such as catechin, epicatechin and polymers are consumed by certain bacteria in the stomach and convert it into anti-inflammatory compounds that are good for the heart.

Flavonoids (the main category of flavanols) can be found naturally in fruits, vegetables and beverages (tea, coffee, dark chocolate, beer, wine and fruit drinks). Flavonoids possess beneficial effects on human health as they are said to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and perform antioxidant activities.

Research on Chocolate, Wine, and other Antioxidant Rich Foods Highlighted by American Chemical Society Symposium

The health benefits of antioxidants found in some food such as chocolate, tea, red wine, fruits and vegetables was the topic presented at a symposium by the American Chemical Society during its 246th National Meeting & Exposition.

Antioxidants are substances that are known to have health benefits that include reducing the risk of heart disease and cancer. These protect cells against molecules produced by the body that damages cells known as free radicals.

The symposium,"Phenolic Derivatives for Food and Human Health", focuses on the antioxidant substances found in red wine, dark chocolate, olive oil, coffee, tea, and other foods and dietary supplements that are believed to bring about a healthy and long life.

Topics during the symposium include:

• The healthful effects of curcumin, found naturally in the spice, turmeric
• Substances in dried ginger that kill cancer cells
• How large intestine microbes interact with cranberry antioxidants in the diet
• Using biotechnology to make more effective antioxidants

The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 163,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

Validated Method For Analyzing Flavanols And Procyanidins In Cocoa Products Developed

Cocoa comes from the dried and fully fermented fatty seed of the Theobroma cacao. Cocoa solids and cocoa butter are extracted from the seed of the plant. Aside from chocolate, cocoa is also used in many Mesoamerican foods such as mole sauce and tejate.

Chocolate is one of the most popular food in the human diet today. A person on the average, consumes ten pounds of it in one year. Aside from the satisfaction one gets from eating chocolate, it also has health benefits. Chocolate contains a category of flavonoids called flavanols.

Flavonoids and Flavanols

Flavonoids are polyphenolic compounds found naturally in plants. Polyphenolic compounds are alcohols that contain two or more benzene rings that each have at least one hydroxyl group (OH) attached.

Flavonoids occur naturally in fruits, vegetables and beverages (tea, coffee, dark chocolate, beer, wine and fruit drinks). The flavonoids are believed to possess beneficial effects on human health as they are said to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.

Flavanols (with an "A") are distinct from flavonols (with an "O") which are also a class of flavonoids. Flavanols include the catechins and the catechin gallates while flavonols are ketone-containing compounds.

First validated method for analyzing flavanols and procyanidins in cocoa products could help scientists and the industry in standardized reporting

Mars, Incorporated, working in partnership with AOAC International, has successfully completed a multi-laboratory, first-of-its-kind validation of a method for analyzing flavanols and procyanidins in cocoa-based products. The study, just published in the latest edition of the Journal of AOAC International, details the results of a comprehensive evaluation of this method by 12 international laboratories, which included academic, industrial and commercial institutions. As it has been proved to be reproducible, robust, and readily transferable, this method could have far-reaching implications for researchers and consumers.

"This multi-laboratory collaborative study represents a critical breakthrough in the field by demonstrating that a method to measure these complex phytonutrients in cocoa can be reliable, robust, and easy-to-use," said Dr. Catherine Kwik-Uribe, study author and R&D Director at Mars Botanical. "Excitingly, in the not too distant future, this could lead to more uniform numbers on product labels that will help consumers compare and contrast flavanol-containing products, and help regulators evaluate claims."

Flavanols are a group of natural compounds that are particularly abundant in cocoa. Over the past decade, there has been growing interest in the potential cardiovascular and cognitive health benefits of flavanol and procyanidin-containing foods. For example, in July this year, the European Food Safety Authority (EFSA) issued a positive Scientific Opinion on the health benefits of cocoa flavanols and procyanidins related to healthy blood flow. Though these phytonutrients are of great scientific and consumer interest, until now there has been no common, validated approach to the analysis of these compounds in foods. As a result, different laboratories and companies have used different methods to report content. This has resulted in considerable variability and confusion in reported values, and scientists, regulators, and consumers lack clear and relevant information.

Cocoa and Cocoa Products Rich in Flavanols Enhance Brain Functions

Cocoa is the dried and fully fermented fatty seed of Theobroma cacao. From the seed, cocoa solids and cocoa butter are extracted. These products are the basis of chocolate. It is also used in many Mesoamerican foods such as mole sauce and tejate.

One of the most popular food in the human diet today is chocolate. An average of ten pounds of chocolate are consumed by a person annually. Aside from the satisfaction one gets from eating chocolate, it also has health benefits. Chocolate contains a category of flavonoids called flavanols.

Flavonoids are polyphenolic compounds found naturally in plants. Polyphenolic compounds are alcohols that contain two or more benzene rings that each have at least one hydroxyl group (OH) attached.

Flavonoids occur naturally in fruits, vegetables and beverages (tea, coffee, dark chocolate, beer, wine and fruit drinks). The flavonoids are believed to possess beneficial effects on human health as they are said to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.

Flavanols (with an "A") are distinct from flavonols (with an "O") which are also a class of flavonoids. Flavanols include the catechins and the catechin gallates while flavonols are ketone-containing compounds.

Consuming flavanol-rich cocoa may enhance brain function

Eating cocoa flavanols daily may improve mild cognitive impairment, according to new research in the American Heart Association's journal Hypertension.

Each year, more than six percent of people aged 70 years or older develop mild cognitive impairment, a condition involving memory loss that can progress to dementia and Alzheimer's disease.

Flavanols can be found in tea, grapes, red wine, apples and cocoa products and have been associated with a decreased risk of dementia. They may act on the brain structure and function directly by protecting neurons from injury, improving metabolism and their interaction with the molecular structure responsible for memory researchers said. Indirectly, flavanols may help by improving brain blood flow.

In this study, 90 elderly participants with mild cognitive impairment were randomized to drink daily either 990 milligrams (high), 520 mg (intermediate) or 45 mg (low) of a dairy-based cocoa flavanol drink for eight weeks. The diet was restricted to eliminate other sources of flavanols from foods and beverages other than the dairy-based cocoa drink. Cognitive function was examined by neuro-psychological tests of executive function, working memory, short-term memory, long-term episodic memory, processing speed and global cognition.

Flavonols In Dark Chocolate Help Against Cardiovascular Disease

Chocolate is one of the most popular food in the human diet today. An average person consumes around ten pounds of it annually. Aside from the satisfaction one gets from eating chocolate, it also has health benefits. Chocolate contains a category of flavonoids called flavonols.

Flavonoids

Flavonoids are polyphenolic compounds found naturally in plants. Polyphenolic compounds are alcohols that contain two or more benzene rings that each have at least one hydroxyl group (OH) attached.

These occur naturally in fruits, vegetables and beverages (tea, coffee, dark chocolate, beer, wine and fruit drinks). Flavonoids possess beneficial effects on human health as they are said to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.

Flavonoids are categorized into

• Flavonols
• Flavones
• Flavanones
• Isoflavones
• Catechins
• Anthocyanidins
• Chalcones.

As mentioned, dark chocolate has high levels of healthy flavonols, higher than regular milk chocolate.

Beyond apples: A serving a day of dark chocolate might keep the doctor away

Chocolate, considered by some to be the "food of the gods," has been part of the human diet for at least 4,000 years; its origin thought to be in the region surrounding the Amazon basin. Introduced to the Western world by Christopher Columbus after his fourth voyage to the New World in 1502, chocolate is now enjoyed worldwide. Researchers estimate that the typical American consumes over 10 pounds of chocolate annually, with those living on the west coast eating the most. Wouldn't it be great if only chocolate were considered healthy?

In fact, chocolate is a great source of myriad substances that scientists think might impart important health benefits. For instance, it contains compounds called "flavanols" that appear to play a variety of bodily roles including those related to their potent antioxidant and anti-inflammatory actions. Many large-scale human studies have documented a statistical correlation between flavanol intake and risk for cardiovascular disease. And animal studies suggest that this relationship may be due to the physiologic effects that flavanols have on chronic inflammation, blood vessel health, and circulating lipid levels. However, few controlled human intervention studies have been conducted to test the direct effect of chocolate consumption on these variables.