The Heart-Health Benefits of Chocolate Unveiled
May 18, 2008
It is no secret that fruits, vegetables and grains convey health benefits - we’ve been told that for years. But did you know that chocolate could result in health benefits, more specifically heart-health benefits?
What are flavonoids?
Flavonoids are naturally-occurring compounds found in plant-based foods recognized as exuding certain health benefits.
Flavonoids are found in a wide array of foods and beverages, such as cranberries, apples, peanuts, [Read more]
Cocoa, But Not Tea, May Lower Blood Pressure
May 16, 2008
ScienceDaily (Apr. 11, 2007) — Foods rich in cocoa appear to reduce blood pressure but drinking tea may not, according to an analysis of previously published research in the April 9 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Current guidelines advise individuals with hypertension (high blood pressure) to eat more fruits and [Read more]
Consumption Of Small Amounts Of Dark Chocolate Associated With Reduction In Blood Pressure
May 16, 2008
Previous research has indicated that consumption of high amounts of cocoa-containing foods can lower blood pressure (BP), believed to be due to the action of the cocoa polyphenols (a group of chemical substances found in plants, some of which, such as the flavanols, are believed to be beneficial to health). (Credit: iStockphoto/Richard Waller)ScienceDaily (Jul. 5, 2007) — Eating about 30 calories a day of dark chocolate was associated with a lowering of blood pressure, without weight gain or other adverse effects, according to a study in the July 4 issue of JAMA. [Read more]
Heart-healthy Compound In Chocolate Identified
May 16, 2008
ScienceDaily (Jan. 20, 2006) — In a multifaceted study involving the Kuna Indians of Panama, an international team of scientists has pinpointed a chemical compound that is, in part, responsible, for the heart-healthy benefits of certain cocoas and some chocolate products.
The researchers, who are from the University of California, Davis; the Heinrich-Heine University of Duesseldorf, Germany; and Harvard Medical School, hope the findings will lead to new dietary or medicinal methods for improving and maintaining cardiovascular health. [Read more]
Cocoa Intake Linked To Lower Blood Pressure, Reduced Risk Of Death
May 14, 2008
ScienceDaily (Feb. 28, 2006) — A study of elderly Dutch men indicates that eating or drinking cocoa is associated with lower blood pressure and a reduced risk of death, according to an article in the February 27 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Cocoa has been linked to cardiovascular health benefits since at least the 18th century, but researchers are just beginning to collect scientific evidence for these claims, according to background information in the article. Cocoa is now known to contain chemicals called flavan-3-ols, which have been linked to lower blood pressure and improved function of the cells lining the blood vessels. [Read more]
Tea And Chocolate Beneficial For Heart Health, Studies Suggest
May 14, 2008
ScienceDaily (Jan. 21, 2002) — University Park, Pa. — A Penn State-led review of the available evidence from 66 published studies, supports the view that consuming flavonoid-rich tea and/or chocolate, in moderation, can be associated with reduced risk for cardiovascular disease.
Dr. Penny Kris-Etherton, distinguished professor of nutrition and lead author of the review, says, “Since tea, without milk or sugar, contains no calories, it’s an ideal way to add antioxidant flavonoids to your diet without increasing your weight. Having a chocolate cookie that also contains fruit and nuts [Read more]
New Process Boosts Levels Of Heart-healthy Compounds In Cocoa Powder
May 14, 2008
Cocoa beans — the source of chocolate — in a cacao pod. (Credit: Photo by Keith Weller; courtesy of USDA/Agricultural Research Service)ScienceDaily (May 10, 2007) — Scientists in Spain are reporting development of a new process to make cocoa powder with higher amounts of the healthful chemical compounds linked to chocolate’s beneficial effects. The study is scheduled for publication in the May 30 issue of ACS’ Journal of Agricultural and Food Chemistry. [Read more]
Foods Rich in Cocoa Appear to Reduce Blood Pressure
May 14, 2008
ScienceDaily (Apr. 11, 2007) — Foods rich in cocoa appear to reduce blood pressure but drinking tea may not, according to an analysis of previously published research in the April 9 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Current guidelines advise individuals with hypertension (high blood pressure) to eat more fruits and vegetables, according to background information in the article. Compounds known as polyphenols or [Read more]
Dangers at Bay
May 14, 2008
By Amanda Gardner
HealthDay Reporter
TUESDAY, Nov. 14 (HealthDay News) — People who couldn’t stomach a medical study requiring them to give up chocolate ended up helping science, anyway.
These chocoholics’ blood platelets displayed a reduced tendency to clot together in dangerous clumps, researchers found.
Billed as the “first biochemical analysis” on the subject, the finding may explain why chocolate can be good for the heart.
“Chocolate that’s flavonoid-rich, that’s dark, that’s good quality, that’s not traveling with all of its bad friends like sugar and fat, probably has some fairly potent pro-health benefits, although not as strong as [Read more]
Dark Thoughts
May 14, 2008
A bit of dark chocolate may do more than just tickle your taste buds.
Eating about 3 1/2 ounces of dark chocolate helped relax people’s blood vessels in a recent study, which could help protect cardiovascular health. So go ahead and indulge, but don’t overdo it; dark chocolate is still high in calories and fat.
A recent study finds evidence that eating a little bit of chocolate may be good for your health. In the study, [Read more]
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