Chocolate and chocolate constituents influence bone health and osteoporosis risk

Seem, Stephanie A.; Yuan, Yue; Tou, Janet C.

doi:10.1016/j.nut.2019.02.011

Cited by 30 publications

(18 citation statements)

References 86 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The first clinical survey addressing the effect of consuming fat-free components of cocoa beans on a human body was carried out in 1996 and demonstrated that the consumption of 35 g of fat freecocoa suppressed LDL oxidation between the 2nd and 4th hour after consumption. Many new investigations have been conducted ever since with different forms of cocoa which have demonstrated its health-promoting effects that may be summarized in three main categories: antioxidative properties, protection of the cardiovascular system, and anticarcinogenic properties [26][27][28][29].…”

Section: Effect On Healthmentioning

confidence: 99%

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Urbańska

Derewiaka

Lenart

et al. 2019

Eur Food Res Technol

View full text Add to dashboard Cite

Chocolate is one of the most desired confectionery products in the world. Its production technology includes a series of processes conducted in appropriate conditions of the temperature and time. Most of these operations contribute to the degradation of valuable, natural and desired bioactive compounds; hence, producers search for novel technologies and solutions that would enable minimizing these losses. In 2012, the EFSA confirmed advantages of components within cocoa powder to health. This review is focused on analyzing the effect of particular stages of the production process, with consideration given over to the kind of raw ingredients of the finished product on the bioactive compound's make-up in the products made in cocoa beans products subjected to the "traditional" process using both high and low temperatures. Due to the high temperature used during roasting, it is witch is one of the main processes affecting both the quality and sensory properties of the cocoa beans and products made from them. Each variety differs in size and beans color, resistance to the climatic resistance, and beans composition. Collected data allow us to establish which stages and which processes require further studies and analyses to be most useful for chocolate manufacturers not only in terms of the manufacturing repeatability of products, but also in developing an assortment of products having a positive effect on human health and well-being.

show abstract

Section: Effect On Healthmentioning

confidence: 99%

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Urbańska

Derewiaka

Lenart

et al. 2019

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…From the population aging, it has been estimated that the prevalence of bone diseases would rise up in the near future. In the United States of America, it is estimated that bone disorders would increase 2.4 times in women and 3.1 times in men until 2050 [4].…”

Section: Introductionmentioning

confidence: 99%

“…Having a proper regimen that is nutrient-dense is one of the major strategies in saving and augmenting bone mass. Vitamin D, calcium, phosphorus, magnesium, zinc, and copper are some examples of necessary nutrients for skeleton health [4,30,31].…”

Section: Introductionmentioning

confidence: 99%

RANKL/RANK/OPG Pathway: A Mechanism Involved in Exercise-Induced Bone Remodeling

Tobeiha

Moghadasian

Amin

et al. 2020

BioMed Research International

186

114

View full text Add to dashboard Cite

Bones as an alive organ consist of about 70% mineral and 30% organic component. About 200 million people are suffering from osteopenia and osteoporosis around the world. There are multiple ways of protecting bone from endogenous and exogenous risk factors. Planned physical activity is another useful way for protecting bone health. It has been investigated that arranged exercise would effectively regulate bone metabolism. Until now, a number of systems have discovered how exercise could help bone health. Previous studies reported different mechanisms of the effect of exercise on bone health by modulation of bone remodeling. However, the regulation of RANKL/RANK/OPG pathway in exercise and physical performance as one of the most important remodeling systems is not considered comprehensive in previous evidence. Therefore, the aim of this review is to clarify exercise influence on bone modeling and remodeling, with a concentration on its role in regulating RANKL/RANK/OPG pathway.

show abstract

“…Além das características organolépticas, a presença de compostos fenólicos no chocolate, associado ao potencial antioxidante tem aumentado ainda mais a demanda desse produto (Fowler, 2009;. O interesse do consumidor pelo chocolate como alimento funcional, deve-se aos resultados de pesquisas demonstrando a relação positiva entre a ingestão de chocolates e o risco reduzido de doenças, como por exemplo, cardiovasculares (Stephanie et al, 2019 Com o crescente interesse da indústria de chocolates em despertar nos seus consumidores, novas percepções, adicionar diferentes sabores e enriquecer a composição dos seus produtos com outros constituintes químicos, diferentes matrizes vegetais vêm sendo utilizada, tais como; pimenta, gengibre, canela, cravo, laranja, menta e outras. A Mentha arvesis é uma espécie pertencente à família das Lamiaceae, conhecida popularmente como hortelã japonesa ou vique (Reis et al, 2018).…”

Section: Introductionunclassified

Produção de chocolate 70% massa de cacau enriquecido com óleo essencial das folhas de Mentha Arvensis

Reis

Moraes

Lins

et al. 2020

BJD

View full text Add to dashboard Cite

show abstract

Chocolate and chocolate constituents influence bone health and osteoporosis risk

Cited by 30 publications

References 86 publications

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

RANKL/RANK/OPG Pathway: A Mechanism Involved in Exercise-Induced Bone Remodeling

Produção de chocolate 70% massa de cacau enriquecido com óleo essencial das folhas de Mentha Arvensis

Contact Info

Product

Resources

About