Clinical Benefits of Cocoa: An Overview

Castell, Margarida; Pérez-Cano, Francisco J.; Bisson, Jean‐François

doi:10.1007/978-1-61779-803-0_19

Cited by 3 publications

(2 citation statements)

References 81 publications

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“…Even then, the increments of total polyphenols and the antioxidant capacity reported indicated that the consumption of dark chocolate with high polyphenol content produces changes that can be assessed quantitatively with a minimally invasive methodology; the changes observed may produce the physiological effects attributed to the cocoa derivatives. The antioxidant activity of cocoa flavanols is attributed partially to their capacity to neutralize free radicals, inhibit the enzymes responsible for reactive oxygen species production, chelate metals and upregulate antioxidant defenses (Castell et al , 2013; Carrieri and Vinson, 2013). The results obtained here are important because, if many of the beneficial effects of chocolate are associated with the antioxidant effects of the polyphenols contained in cocoa, then we can conclude that the methodology used can be potentially feasible as an alternative in future studies with children.…”

Section: Resultsmentioning

confidence: 99%

Non-invasive approach to evaluate chocolate effects on weight management and blood pressure in Mexican scholars

Vázquez-Chávez

Torres-Ramos

Guzmán-Grenfell

et al. 2018

NFS

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Purpose The purpose of the present study is to evaluate chocolate consumption effects with a non invasive metodology. There is evidence that the consumption of dark chocolate and cocoa with high flavonoid content could have positive effects on blood pressure (BP) and weight management (WM); however, there are complications at the moment of obtaining blood samples to evaluate on children at a primary school level. Design/methodology/approach A total of 54 healthy scholars were included; consumption of 70 per cent cacao dark chocolate was integrated into the daily snack during a 30-day period. Blood pressure, body fat, total content of polyphenols in urine and total antioxidant capacity of saliva were measured. The results obtained were divided in relation of two groups of students, A and B, with lesser or higher difficulties to WM in a self-assessment test; variables were then statistically evaluated. Findings Consumption of chocolate produced changes in the total content of polyphenols (from 5.6 to 6.8 µg/mL, p < 0.016) and salivary antioxidant capacity [(14.76 ± 5.4 and 16.14 ± 3.9) TEU nmol versus. t = 0; p < 0.029 and p < 0.001 at 15 and 30 days, respectively]. Group B, which presented higher difficulties concerning WM, presented a body fat reduction of about 0.63 per cent after chocolate consumption (p = 0.045) and a diastolic blood pressure reduction of −2.8 mm Hg in average (p < 0.025). A significant weight gain (p < 0.023) was observed only in Group A. Research limitations/implications Despite the reduced sensitivity of the non-invasive methodology, differences in urine and salivary content of polyphenols and antioxidant capacity suggest that the design used could be feasible, although extended studies are needed to corroborate it. Originality/value A non-invasive study for screening the potential health benefits of dark chocolate was assayed. The results suggest that dark chocolate consumption in children as part of the daily snack could be a complementary element in weight management and in prevention of future risk factors to chronic diseases.

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Section: Resultsmentioning

confidence: 99%

Non-invasive approach to evaluate chocolate effects on weight management and blood pressure in Mexican scholars

Vázquez-Chávez

Torres-Ramos

Guzmán-Grenfell

et al. 2018

NFS

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“…In fact, cocoa contains more phenolic antioxidant compounds than tea or red wine [2]. This antioxidant effects have made cocoa being extensively investigated for its potential benefits to human health [3].…”

Section: Introductionmentioning

confidence: 99%

A new food frequency questionnaire to assess chocolate and cocoa consumption

et al. 2016

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Abstract:Objective: Cocoa has been highlighted as a food with potential benefits to human health because its content in polyphenols. However, few studies show the contribution of cocoa and chocolate products in polyphenol intake. The aim of this work was to develop a food frequency questionnaire (FFQ) for evaluating the intake of food products containing cocoa (C-FFQ).Methods: A sample of 50 university students was recruited to complete the 90-item questionnaire, a validated questionnaire about chocolate and energy drink intake (EFSA-Q) as well as a 24-hour dietary recall (24HDR). Spearman's correlation test, Bland-Altman plots and quintile classification analysis were conducted together with the Wilcoxon test and descriptive statistics.Results: Significant correlations between the C-FFQ and the EFSA-Q for most common cocoa/chocolate products have been observed (p<0.05) as well between data from the C-FFQ and 24HDR (p<0.05). A variety of cocoa/chocolate products frequently consumed by the participants, were detected by the C-FFQ and 24HDR whereas they were not included in the EFSA-Q. According the C-FFQ, chocolate bars were the main source of cocoa in university students, but dairy products also provided an important amount of cocoa. Conclusion:The developed C-FFQ questionnaire can be considered as a valid option for assessing the consumption frequency of cocoa/chocolate-derived products, thereby allowing the evaluation of cocoa polyphenol intake in further studies.

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