Transcript Dr_Warren_2009_Learn_2_Earnx

The Anti-Aging
Power of
Chocolate
Live Longer, Healthier
and
Younger with Cacao
 Harv Health Lett. 2009 Apr;34(6):1-3.
Putting the "joie de vivre" back
into health. The eat-your-peas
mode of staying healthy is
changing to include chocolate,
sleep, and a few other things
most people enjoy.
BIOACTIVE
CHEMICALS IN
Theobroma Cacao
Polyphenols
Theo (God) Broma (drink)
(epicatechin- the workhorse)
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Theobromine
Phenylethylamine
Bioactive Compounds in Cocoa
Anandamide
Phenylalanine
Tyrosine
Arginine
also loaded with vitamins,
minerals, fiber, healthy fats,
bioactive protein peptides
Antioxidants which neutralize free radical damage
Polyphenols
Polyphenols
Flavonoids
Isoflavone
Anthocyanin
Ant
Flavanone
Flavonol
Antioxidants
Flavanol
Flavone
Epicatechin,
catechin and
procyandin
 Protective activity of Theobroma cacao L. phenolic extract on
AML12 and MLP29 liver cells by preventing apoptosis and
inducing autophagy.
 Arlorio M, Bottini C, Travaglia F, Locatelli M, Bordiga M, Coïsson JD,
Martelli A, Tessitore L.
 Theobroma cacao L. is known to have potential cardiovascular and
cancer chemopreventive activities because of its high content of
phenolic phytochemicals and their antioxidant capacities. In this work,
we show for the first time that cocoa inhibits drug-triggered liver
cytotoxicity by inducing autophagy. Phenolic-rich extracts of both
unroasted and roasted cocoa prevented Celecoxib-induced cell viability
inhibition in MLP29 liver cells because of the accumulation of G1 cells
and cell death. Death prevented by cocoa had hallmarks of apoptosis
such as the sub-G1 peak at flow cytometry and activation of Bax
expression, together with down-regulation of Bcl-2, released
cytochrome c in the cytosol with activation of Caspase 3, indicating
that components of the apoptotic pathway such as Bax or upstream are
major targets of cocoa phytochemicals. The protective effect of cocoa
against liver cytotoxicity by Celecoxib was probably accounted for by
inducing the autophagic process, as shown by enhanced Beclin 1
expression and accumulation of monodansylcadaverine in
autolysosomes. This fact suggests that apoptosis was prevented by
inducing autophagy. Finally, considering all these findings, we suggest
that cocoa can be added to the list of natural chemopreventive agents
whose potential in hepatopathy prevention and therapy should be
evaluated.
 Cocoa flavanols and procyanidins can modulate the
lipopolysaccharide activation of polymorphonuclear cells in
vitro.
 Kenny TP, Shu SA, Moritoki Y, Keen CL, Gershwin ME.
 Division of Rheumatology, Allergy and Clinical Immunology, School of
Medicine, University of California, Davis, California 95616, USA.
 Flavanols and procyanidins isolated from cocoa have been reported to
possess multiple activities potentially relevant to oxidant defenses,
vascular function, and immune function. In a combination of in vivo
and in vitro studies, we and others have observed that cocoa can be an
anti-inflammatory modulator and that compounds in cocoa are
capable of modulating eicosanoid production, platelet aggregation,
and the pool size of nitric oxide. The present study extends these
findings by examining the in vitro effects of cocoa procyanidins on
polymorphonuclear cells (PMNs). PMNs, part of the innate arm of the
immune system, represent 50-60% of the total peripheral white blood
cells and are the first cells to be recruited to the sites of inflammation
or injury secondary to bacterial infections. Herein, we demonstrate
that certain flavanols and procyanidins isolated from cocoa can
moderate a subset of signaling pathways derived from
lipopolysaccharide (LPS) stimulation of PMNs, mainly, PMN oxidative
bursts and activation markers, and they can influence select apoptosis
mechanisms. We hypothesize that flavanols and procyanidins can
decrease the impact of LPS on the N-formyl-Met-Leu-Phe-primed
PMN ability to generate reactive oxygen species by partially interfering
in activation of the mitogen-activated protein kinase pathway.
 Nutritional mechanisms that influence
cardiovascular disease
 Raffaele De Caterina1, Antonella Zampolli1, Serena
Del Turco1, Rosalinda Madonna1 and Marika
Massaro1 1 From the Institute of Cardiology,
University Cardiology Division, and Center of
Excellence on Aging, "G. d'Annunzio" University,
Chieti, Italy (RDC and RM), and the Laboratory for
Thrombosis and Vascular Research, CNR Institute of
Clinical Physiology, Pisa (RDC, AZ, and SDT), and
Lecce (MM), Italy
 “Eight of these 9 risk factors are influenced by diet,
and most act by promoting atherogenesis, which is the
most important background condition for
cardiovascular disease
 Chocolate consumption and mortality following a first acute myocardial
infarction: the Stockholm Heart Epidemiology Program.
 Janszky I, Mukamal KJ, Ljung R, Ahnve S, Ahlbom A, Hallqvist J.
 Department of Public Health Sciences, Karolinska Institute, Stockholm, Sweden.
[email protected]
 OBJECTIVES: To assess the long-term effects of chocolate consumption amongst patients
with established coronary heart disease. DESIGN: In a population-based inception
cohort study, we followed 1169 non-diabetic patients hospitalized with a confirmed first
acute myocardial infarction (AMI) between 1992 and 1994 in Stockholm County, Sweden,
as part of the Stockholm Heart Epidemiology Program. Participants self-reported usual
chocolate consumption over the preceding 12 months with a standardized questionnaire
distributed during hospitalization and underwent a health examination 3 months after
discharge. Participants were followed for hospitalizations and mortality with national
registries for 8 years. RESULTS: Chocolate consumption had a strong inverse association
with cardiac mortality. When compared with those never eating chocolate, the
multivariable-adjusted hazard ratios were 0.73 (95% confidence interval, 0.41-1.31), 0.56
(0.32-0.99) and 0.34 (0.17-0.70) for those consuming chocolate less than once per month,
up to once per week and twice or more per week respectively. Chocolate consumption
generally had an inverse but weak association with total mortality and nonfatal
outcomes. In contrast, intake of other sweets was not associated with cardiac or total
mortality. CONCLUSIONS: Chocolate consumption was associated with lower cardiac
mortality in a dose dependent manner in patients free of diabetes surviving their first
AMI. Although our findings support increasing evidence that chocolate is a rich source of
beneficial bioactive compounds, confirmation of this strong inverse relationship from
other observational studies or large-scale, long-term, controlled randomized trials is
needed.
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American Journal of Clinical Nutrition, doi:10.3945/ajcn.2009.27716
 Effect of cocoa powder on the modulation of inflammatory biomarkers in
patients at high risk of cardiovascular disease1,2,3,4
 Maria Monagas, Nasiruddin Khan, Cristina Andres-Lacueva, Rosa Casas, Mireia
Urpí-Sardà, Rafael Llorach, Rosa Maria Lamuela-Raventós and Ramón Estruch 1
 Background: Epidemiologic studies have suggested that flavonoid intake plays a critical
role in the prevention of coronary heart disease. Because atherosclerosis is considered a
low-grade inflammatory disease, some feeding trials have analyzed the effects of cocoa
(an important source of flavonoids) on inflammatory biomarkers, but the results have
been controversial.
 Objective: The objective was to evaluate the effects of chronic cocoa consumption on
cellular and serum biomarkers related to atherosclerosis in high-risk patients.
 Design: Forty-two high-risk volunteers (19 men and 23 women; mean ± SD age: 69.7 ±
11.5 y) were included in a randomized crossover feeding trial. All subjects received 40 g
cocoa powder with 500 mL skim milk/d (C+M) or only 500 mL skim milk/d (M) for 4 wk.
Before and after each intervention period, cellular and serum inflammatory biomarkers
related to atherosclerosis were evaluated.
 Results: Adherence to the dietary protocol was excellent. No significant changes in the
expression of adhesion molecules on T lymphocyte surfaces were found between the
C+M and M groups. However, in monocytes, the expression of VLA-4, CD40, and CD36
was significantly lower (P = 0.005, 0.028, and 0.001, respectively) after C+M intake than
after M intake. In addition, serum concentrations of the soluble endothelium-derived
adhesion molecules P-selectin and intercellular adhesion molecule-1 were significantly
lower (both P = 0.007) after C+M intake than after M intake.
 Conclusions: These results suggest that the intake of cocoa polyphenols may modulate
inflammatory mediators in patients at high risk of cardiovascular disease. These
antiinflammatory effects may contribute to the overall benefits of cocoa consumption
against atherosclerosis.
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 Cocoa, chocolate and cardiovascular disease.
 Galleano M, Oteiza PI, Fraga CG.
 1Physical-Chemistry, School of Pharmacy and Biochemistry, University
of Buenos Aires, Argentina, 2Department of Nutrition, University of
California, Davis CA 95616, 3Department of Environmental Toxicology,
University of California, Davis CA 95616.
 A significant body of evidence demonstrates that diets rich in fruit and
vegetables promote health, and attenuate, or delay, the onset of various
diseases, including cardiovascular disease (CVD), diabetes, certain
cancers, and several other age-related degenerative disorders. The
concept that moderate chocolate consumption could be part of a
healthy diet has gained acceptance in the last years based on the health
benefits ascribed to selected cocoa components. Specifically, cocoa as a
plant and chocolate as food contain a series of chemicals that can
interact with cell and tissue components providing protection against
the development and amelioration of pathological conditions. The
most relevant effects of cocoa and chocolate have been related to CVD.
The mechanisms behind these effects are still under investigation.
However the maintenance or restoration of vascular NO production
and bioavailability and the antioxidant effects are the mechanisms
most consistently supported by experimental data. This review will
summarize the most recent research on the cardiovascular effects of
cocoa flavanoles and related compounds.
 Antihypertensive effect of a polyphenol-rich cocoa powder
industrially processed to preserve the original flavonoids of the
cocoa beans.
 Cienfuegos-Jovellanos E, Quiñones Mdel M, Muguerza B, Moulay L,
Miguel M, Aleixandre A.
 A natural flavonoid-enriched cocoa powderwas characterized and
tested for a possible antihypertensive effect. The bioavailability of this
polyphenol-rich cocoa powder developed at pilot scale was previously
demonstrated in humans. The present results showed that the product
was very rich in total procyanidins (128.9 mg/g), especially monomers,
dimers, and trimers (54.1 mg/g), and mainly (-)-epicatechin (19.36
mg/g). The effect of a single oral administration of the cocoa in
spontaneously hypertensive rats (SHR) was evaluated at different doses
(50, 100, 300, and 600 mg/kg). This product produced a clear
antihypertensive effect in these animals, but these doses did not
modify the arterial blood pressure in the normotensive Wistar-Kyoto
rats. Paradoxically, the maximum effect in the systolic blood pressure
(SBP) of SHR was caused by 300 mg/kg of cocoa. This dose brought
about a decrease in this variable very similar to that caused by 50
mg/kg Captopril. It was also surprising that the maximum effect in the
diastolic blood pressure (DBP) was caused by 100 mg/kg cocoa. The
initial values of DBP and SBP were recovered in SHR, respectively, 24
and 48 h postadministration of the different doses of cocoa or
Captopril. These results suggest that cocoa could be used as a
functional ingredient with antihypertensive effect, although it would
be also necessary to carry out bioavailability and clinical studies to
demonstrate its long-term antihypertensive efficiency in humans.
Cocoa and Endurance
• 2009 study
– Follow up study in 2006
– Trained cyclists
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Glycogen-depleting exercise
4 hour recovery at 0 hr and 2 hr given chocolate milk or
carbohydrate replacement drink or fluid replacement drink
Exercise to exhaustion at 70% power
– Results
•
Those on chocolate milk cycled 51% longer than on carb
replacement and 43% longer than fluid replacement
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HOW A DAILY DOSE OF DARK CHOCOLATE CAN CURE STRESS
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IT can cut the risk of heart disease, reduce blood pressure and boost brain power – and now it is claimed to be the
ultimate stress-buster.
As well as being good to eat, dark chocolate can help melt away stress in even the most exhausted among us, research
revealed yesterday.
Not just any old chocolate, mind you. It has to be good quality and of the dark or plain variety. And you mustn’t eat too
much.
Up to 10 squares or 40 grams a day can reduce levels of stress hormones during times of high anxiety, researchers said. It
also helps to rebalance other stress-related chemicals in the body.
The study adds to the growing reputation of plain chocolate as the latest superfood because of an antioxidant it contains
called flavanol.
Flavanol helps protect against harmful molecules which accumulate in the body and is thought to reduce the risk of heart
disease and cancer.
Chocolate has been linked to protecting against skin and bowel cancer, lowering the risk of blood clots and helping to
prevent premature births.
In addition, it has long been used as a pick-me-up by people who are feeling low.
The study, published in the Journal of Proteome Research, asked 30 people to eat 20g of dark chocolate in the morning
and evening for 14 days. A series of examinations before, during and after, measured their metabolism rates, levels of the
stress hormone cortisol as well as other factors like adrenalin levels.
Those in the group classified as “high anxiety” had higher levels of stress hormones and lower levels of other “markers”
which are meant to correct stress.
Dark chocolate containing 74 per cent cocoa solids appeared to bring these back into balance. However, the effect was
absent in those whose stress levels were normal or only slightly above normal.
“The daily consumption of dark chocolate resulted in a significant modification of the metabolism of healthy and free
living human volunteers.”
Previous research has found that heart attack victims who snacked on dark chocolate twice a week cut their risk of dying
from heart disease by about 70 per cent.
Chocolate has also been shown to reduce blood pressure in just two weeks as well as boost brain power, fight heart
disease and even cut the risk of dementia.
But you can have too much of a good thing.
Nutritionists warn that chocolate is high in sugar and fat and should be eaten in moderation.
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 Metabolic Effects of Dark Chocolate Consumption on Energy, Gut
Microbiota, and Stress-Related Metabolism in Free-Living Subjects
 Francois-Pierre J. Martin†¶, Serge Rezzi†¶, Emma Per-Trepat†,
Beate Kamlage‡, Sebastiano Collino†, Edgar Leibold§, Jrgen Kastler‡,
Dietrich Rein#, Laurent B. Fay† and Sunil Kochhar*†
 Dietary preferences influence basal human metabolism and gut microbiome
activity that in turn may have long-term health consequences. The present
study reports the metabolic responses of free living subjects to a daily
consumption of 40 g of dark chocolate for up to 14 days. A clinical trial was
performed on a population of 30 human subjects, who were classified in low
and high anxiety traits using validated psychological questionnaires. Biological
fluids (urine and blood plasma) were collected during 3 test days at the
beginning, midtime and at the end of a 2 week study. NMR and MS-based
metabonomics were employed to study global changes in metabolism due to
the chocolate consumption. Human subjects with higher anxiety trait showed a
distinct metabolic profile indicative of a different energy homeostasis (lactate,
citrate, succinate, trans-aconitate, urea, proline), hormonal metabolism
(adrenaline, DOPA, 3-methoxy-tyrosine) and gut microbial activity
(methylamines, p-cresol sulfate, hippurate). Dark chocolate reduced the
urinary excretion of the stress hormone cortisol and catecholamines and
partially normalized stress-related differences in energy metabolism (glycine,
citrate, trans-aconitate, proline, β-alanine) and gut microbial activities
(hippurate and p-cresol sulfate). The study provides strong evidence that a
daily consumption of 40 g of dark chocolate during a period of 2 weeks is
sufficient to modify the metabolism of free living and healthy human subjects,
as per variation of both host and gut microbial metabolism.
 Procyanidins in Theobroma cacao Reduce Plasma
Cholesterol Levels in High Cholesterol-Fed Rats.
 Osakabe N, Yamagishi M.
 We evaluated the effect of cacao procyanidins (CP) on plasma
lipid levels in high cholesterol-fed rats. Animals were divided
into 4 groups, and each group was fed on either a normal diet,
high cholesterol diet (HCD) containing 1% cholesterol (HCD
without CP), HCD with 0.5% (HCD with 0.5% CP) or 1.0% CP
(HCD with 1.0% CP) for 4 weeks. Plasma cholesterol level was
significantly higher in the HCD without CP group than the
normal diet group (p<0.01). Supplementation of CP significantly
decreased plasma cholesterol (p<0.01) to levels similar to those
of the normal diet group. The liver cholesterol and triglyceride
levels in all HCD groups were significantly higher (p<0.01), but
1.0% CP feeding significantly reduced this increase. Fecal
excretion of neutral sterol and triglyceride was significantly
increased in all HCD groups (p<0.01), and the excreted amounts
tended to be higher in the HCD with CP groups. The
procyanidins dose-dependently reduced micellar solubility of
cholesterol and this activity increased with increasing molecular
weight. These results suggest that one of the mechanisms of CP
to lower plasma cholesterol is inhibition of intestinal absorption
of cholesterol.
Cocoa and Inflammation
• In a review of cocoa studies over last ten years
– The anti inflammatory activities of cocoa is the most important mechanism
for health benefits
• 2008 Italian study
– Decreases in inflammation translates to decreases in many diseases
• Decreases serum C-reactive protein (CRP)
– Baltimore study
• Reduction in CRP 700 mg of flavonoids
– Epicatechin reduce NK-кβ activation reducing the production of
inflammation cytokines
– Effects TNFα tumor growth factor which increases body’s anti inflammatory
abilities
– Inhibits interluekin
– Blocks the arachiodonic pathway as a COX -1 and COX- 2 inhibitor
– Blocks the production of lipoxygenase
 Ethnopharmacol. 2009 Mar 18;122(2):261-7.
 Cacao extracts suppress tryptophan degradation of mitogen-stimulated
peripheral blood mononuclear cells.
 Jenny M, Santer E, Klein A, Ledochowski M, Schennach H, Ueberall F, Fuchs D.
 Division of Biological Chemistry, Biocenter, Innsbruck Medical University,
Fritz-Pregl-Str. 3, 6020 Innsbruck, Austria.
 The fruits of Theobroma cacao L. (Sterculiaceae) have been used as food and a
remedy for more than 4000 years. Today, about 100 therapeutic applications of
cacao are described involving the gastrointestinal, nervous, cardiovascular and
immune systems. Pro-inflammatory cytokine interferon-gamma and related
biochemical pathways like tryptophan degradation by indoleamine 2,3dioxygenase and neopterin formation are closely associated with the
pathogenesis of such disorders. AIM OF THE STUDY: To determine the antiinflammatory effect of cacao extracts on interferon-gamma and biochemical
consequences in immunocompetent cells. MATERIALS AND METHODS:
Effects of aqueous or ethanolic extracts of cacao were examined on mitogeninduced human peripheral blood mononuclear cells (PBMC) of healthy donors
and on lipopolysaccharide-stimulated myelomonocytic THP-1 cells.
Antioxidant activity of extracts was determined by oxygen radical absorption
capacity (ORAC) assay. RESULTS: In mitogen-stimulated PBMC, enhanced
degradation of tryptophan, formation of neopterin and interferon-gamma
were almost completely suppressed by the cacao extracts at doses of > or = 5
microg/mL. Cacao extracts had no effect on tryptophan degradation in
lipopolysaccharide-stimulated THP-1 cells. CONCLUSIONS: There is a
significant suppressive effect of cacao extracts on pro-inflammatory pathways
in activated T-cells. Particularly the influence on indoleamine 2,3-dioxygenase
could relate to some of the beneficial health effects ascribed to cacao
 Cocoa polyphenols attenuate hydrogen peroxide-induced
inhibition of gap-junction intercellular communication by
blocking phosphorylation of connexin 43 via the MEK/ERK
signaling pathway.
 Lee DE, Kang NJ, Lee KM, Lee BK, Kim JH, Lee KW, Lee HJ.
 Department of Agricultural Biotechnology, Seoul National University,
Seoul 151-921, Republic of Korea.
 Cocoa, a good source of dietary antioxidative polyphenols, exhibited
anticarcinogenic activity in animal models, but the molecular
mechanisms of the chemopreventive potential of cocoa remain unclear.
Inhibition of gap-junction intercellular communication (GJIC) is
strongly related to tumorigenesis. Cocoa polyphenol extracts (CPE)
dose dependently attenuated hydrogen peroxide (H(2)O(2))-induced
inhibition of GJIC in rat liver epithelial (RLE) cells. CPE inhibited the
H(2)O(2)-induced phosphorylation and internalization of connexin 43,
which is a regulating protein of GJIC in RLE cells. The H(2)O(2)induced accumulation of reactive oxygen species and activation of
extracellular signal-regulated kinase were inhibited by CPE treatment.
However, CPE did not block H(2)O(2)-induced phosphorylation of p38
mitogen-activated protein kinase. An ex vivo kinase assay
demonstrated that CPE inhibited the H(2)O(2)-induced mitogenactivated protein kinase/extracellular signal-regulated kinase kinase
(MEK) 1 activity in RLE cell lysates. Ex vivo pull-down assay data
revealed that CPE directly bound with MEK1 to inhibit MEK1 activity.
These results indicate that CPE protects against the H(2)O(2)-induced
inhibition of GJIC through antioxidant activity and direct inhibition of
MEK activity, which may contribute to its chemopreventive potential.
 Cancer protective properties of cocoa: a review of the
epidemiologic evidence.
 Maskarinec G.
 Cancer Research Center of Hawaii, Honolulu, Hawaii, USA.
[email protected]
 Due to their high concentration of catechins and procyanidins,
bioactive compounds with distinct properties, cocoa and chocolate
products may have beneficial health effects against oxidative stress and
chronic inflammation, risk factors for cancer and other chronic
diseases. This review focuses on the epidemiologic evidence for
protective effects against cancer and overall mortality. The very small
number of observational epidemiologic studies offers weak support for
a reduction in mortality and little data related to cancer, whereas
several intervention studies, despite their short duration, have reported
some favorable changes in biomarkers assessing antioxidant status but
very few findings related to inflammatory markers. In moderation,
cocoa products may offer strong antioxidant effects in combination
with a pleasurable eating experience. The benign profile of its fatty
acids in combination with the low content of sugar of dark chocolate
should lessen concerns about the adverse effects of cocoa products.
Future nutritional trials need to assess a larger number of biomarkers
that may be relevant for cancer risk, whereas epidemiologic studies
require valid dietary assessment methods to examine the association of
cocoa products with cancer risk in larger populations and to distinguish
possible cancer protective effects of cocoa products from those due to
other polyphenolic compounds.
Abstract
Journal of Periodontology
2009, Vol. 80, No. 11, Pages 1799-1808 , DOI 10.1902/jop.2009.090270
(doi:10.1902/jop.2009.090270)
Preventive Effects of a Cocoa-Enriched Diet on Gingival Oxidative Stress in Experimental Periodontitis
Takaaki Tomofuji,* Daisuke Ekuni,* Koichiro Irie,* Tetsuji Azuma,* Yasumasa Endo,* Naofumi Tamaki,*
Toshihiro Sanbe,* Jun Murakami,† Tatsuo Yamamoto,‡ and Manabu Morita* *Departments of Preventive Dentistry,
Okayama University Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama, Japan.
Background: Oxidative stress affects the progression of periodontitis. Cocoa is a rich source of flavonoids with antioxidant
properties, which could suppress gingival oxidative stress in periodontal lesions. The purpose of the present study was to
investigate the effects of a cocoa-enriched diet on gingival oxidative stress in a rat-periodontitis model.
Methods: In this 4-week study, rats were divided into three groups (n = 8/group): a control group (fed a regular diet) and two
periodontitis groups (fed a regular diet or cocoa-enriched diet [10% of food intake]). Periodontitis was induced by ligature
placement around the mandibular first molars. Serum levels for reactive oxygen metabolites were measured at baseline and 2 and
4 weeks. At 4 weeks, the levels of 8-hydroxydeoxyguanosine and reduced/oxidized glutathione ratio were determined to evaluate
gingival oxidative damage and antioxidant status, respectively.
Results: Rats with experimental periodontitis that were fed a regular diet showed an increase in the level of serum reactive
oxygen metabolites in a time-dependent manner. These rats also had an increased 8-hydroxydeoxyguanosine level and decreased
reduced/oxidized glutathione ratio in the gingival tissue, inducing alveolar bone loss and polymorphonuclear leukocyte
infiltration. Although experimental periodontitis was induced in the rats fed a cocoa-enriched diet, they did not show
impairments in serum reactive oxygen metabolite level and gingival levels for 8-hydroxydeoxyguanosine and reduced/oxidized
glutathione ratio. Alveolar bone loss and polymorphonuclear leukocyte infiltration after ligature placement were also inhibited
by cocoa intake.
Conclusion: Consuming a cocoa-enriched diet could diminish periodontitis-induced oxidative stress, which, in turn, might
suppress the progression of periodontitis.
 Eating chocolate can significantly protect the skin from UV light.
 Williams S, Tamburic S, Lally C.
 Cosmetic Science Group, School of Management and Science, London
University of the Arts, London, UK. [email protected]
 BACKGROUND: Cocoa beans fresh from the tree are exceptionally rich
in flavanols. Unfortunately, during conventional chocolate making, this
high antioxidant capacity is greatly reduced due to manufacturing
processes. AIM: To evaluate the photoprotective potential of chocolate
consumption, comparing a conventional dark chocolate to a specially
produced chocolate with preserved high flavanol (HF) levels.
METHODS: A double-blind in vivo study in 30 healthy subjects was
conducted. Fifteen subjects each were randomly assigned to either a
HF or low flavanol (LF) chocolate group and consumed a 20 g portion
of their allocated chocolate daily. The minimal erythema dose (MED)
was assessed at baseline and after 12 weeks under standardized
conditions. RESULTS: In the HF chocolate group the mean MED more
than doubled after 12 weeks of chocolate consumption, while in the LF
chocolate group, the MED remained without significant change.
CONCLUSIONS: Our study demonstrated that regular consumption of
a chocolate rich in flavanols confers significant photoprotection and
can thus be effective at protecting human skin from harmful UV
effects. Conventional chocolate has no such effect.
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HOW CHOCOLATE CAN HELP KEEP AWAY WRINKLES
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Dark chocolate can beat sun damage
Thursday November 5,2009
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EATING dark chocolate every day can keep you looking young and even protect against skin cancer in
later life, according to research.
Scientists have found nibbling on just a few squares of good-quality dark chocolate can shield the skin
against the harmful ageing effects of the sun.
The research shows that eating only 20g – about half a small bar – each day helps to prevent wrinkles
caused by ultraviolet light.
The experts who carried out the study say it could also lower the risk of skin cancer.
Dark chocolate contains very high levels of flavanols, which are naturally occurring antioxidants
found in cocoa beans.
Antioxidants are compounds that help combat cancer and the ageing process by protecting against
harmful molecules which accumulate in the body and damage cells.
But the research, published in the Journal of Cosmetic Dermatology, found that most chocolate bars
on sale in the UK have had their antioxidant capacity greatly reduced during processing.
It means only strong dark chocolate works, rather than the milk chocolate favoured by most people in
Britain.
The scientists at European Dermatology London, a private Harley Street skin clinic, believe it is the
first time a chocolate treat has been shown to prevent the visible signs of ageing.
Researchers recruited 30 healthy adults, half of whom were given a daily portion of 20g of dark
chocolate high in flavanol.
The other half ate identical-looking chocolate drops with much lower flavanol content.
During the three-month experiment, volunteers were exposed to controlled doses of UV light to see
how long it took before their skin became inflamed.
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 Flavonoids and brain health: multiple effects underpinned by
common mechanisms.
 Spencer JP.
 Molecular Nutrition Group, School of Chemistry, Food and Pharmacy,
University of Reading, Reading,
 The neuroprotective actions of dietary flavonoids involve a number of
effects within the brain, including a potential to protect neurons
against injury induced by neurotoxins, an ability to suppress
neuroinflammation, and the potential to promote memory, learning
and cognitive function. This multiplicity of effects appears to be
underpinned by two processes. Firstly, they interact with important
neuronal signalling cascades leading to an inhibition of apoptosis
triggered by neurotoxic species and to a promotion of neuronal survival
and differentiation. These interactions include selective actions on a
number of protein kinase and lipid kinase signalling cascades, most
notably the PI3K/Akt and MAP kinase pathways which regulate prosurvival transcription factors and gene expression. Secondly, they
induce peripheral and cerebral vascular blood flow in a manner which
may lead to the induction of angiogenesis, and new nerve cell growth
in the hippocampus. Therefore, the consumption of flavonoid-rich
foods, such as berries and cocoa, throughout life holds a potential to
limit the neurodegeneration associated with a variety of neurological
disorders and to prevent or reverse normal or abnormal deteriorations
in cognitive performance.
 Chocolate consumption is increased in Parkinson's
disease. Results from a self-questionnaire study.
 Wolz M, Kaminsky A, Löhle M, Koch R, Storch A, Reichmann H.
 Dept. of Neurology, Dresden University of Technology,
Fetscherstrasse 74, 01307, Dresden, Germany.
[email protected]
 Clinical observations in Parkinson's disease (PD) patients
suggested an increased chocolate consumption. Chocolate
contains high contents of various biogenic amines potentially
influencing brain monoamine metabolism. 498 PD patients and
their partners were evaluated by a structured self-questionnaire
asking for consumption of chocolate and non-chocolate sweets,
changes in chocolate consumption during the disease course,
and depressive symptoms. Questionnaires from 274 patients (55
%) and 234 controls were eligible for further analysis.
Consumption of chocolate was significantly higher in PD
patients compared to controls, while consumption of nonchocolate sweets was similar in both groups. Our study suggests
that chocolate consumption is increased in PD independent of
concomitant depressive symptoms measured by BDI-1. Although
reasons for increased chocolate consumption in PD remain
elusive, it may hypothetically be a consequence of the high
content of various biogenic amines and/or caffeine analogues
with potential antiparkinsonian effects.
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KNOWLEDGE
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Chocolate Reference Book 2nd
edition
References from Chocolate Reference Book 2nd Edition
White Paper 2009 Update Healthy Chocolate –goodnewsaboutchocolate.com
7 Reasons to East Healthy Chocolate Brochure
Cocoa and Science: A Summary
Inflammation A Modern-Day Plague