Cocoa and Chocolate in Human Health and Disease

Abstract

Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of the flavonoids determines antioxidant effects that scavenge reactive oxygen species, chelate Fe2+ and Cu+, inhibit enzymes, and upregulate antioxidant defenses. The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium via its effect on both acute and chronic upregulation of nitric oxide production. Other cardiovascular effects are mediated through anti-inflammatory effects of cocoa polyphenols, and modulated through the activity of NF-jB. Antioxidant effects of cocoa may directly influence insulin resistance and, in turn, reduce risk for diabetes. Further, cocoa consumption may stimulate changes in redox-sensitive signaling pathways involved in gene expression and the immune response. Cocoa can protect nerves from injury and inflammation, protect the skin from oxidative damage from UV radiation in topical preparations, and have beneficial effects on satiety, cognitive function, and mood. As cocoa is predominantly consumed as energy-dense chocolate, potential detrimental effects of overconsumption exist, including increased risk of weight gain. Overall, research to date suggests that the benefits of moderate cocoa or dark chocolate consumption likely outweigh the risks. Antioxid. Redox Signal. 15, 2779-2811.

Lifestyle and metabolic approaches to maximizing erectile and vascular health

“…Insulin resistance therefore reduces vascular NO, causing increased circulating glucose, and hyperglycemia itself impairs insulin action and also increases the formation of advanced glycation end products, which increase reactive oxygen species and further impair NO production. 10 Antioxidants increase NO and insulin sensitivity; for example, ingestion of cocoa has been shown to increase insulin sensitivity in various animal and human studies, 11 and a potent polyphenolic antioxidant in green tea increases endothelial NO and insulin sensitivity in vitro and in vivo. 12 In 110 obese men without diabetes, hypertension or dyslipidemia, ED was strongly correlated with waist/hip ratio and was significantly improved with weight loss and increased activity, which lowered glucose, insulin, waist/hip ratio, blood pressure and triglycerides, and increased endothelial NO production.…”

“…40 Chocolate has been extensively examined for its favorable vascular effects. 11 The effects of 22 g of cocoa with and without 45 g of sugar were examined on FMD. The cocoa, equivalent to a 40 g portion of chocolate with only 55% cocoa, had a markedly favorable effect on FMD (Figure 3).…”

Doping for the brain

“…Die Daten bezüglich einer kurzfristigen Wirkung auf kognitive Funktionen sind wenig überzeugend; für eine längerfristige Zufuhr konnte für Schokolade mit hohem Kakao-und niedrigem Zuckergehalt positive Effekte gezeigt werden [8].…”

Organic cocoa extract -loaded surfactant-based systems intended to skin bioadhesion

“…In addition to demonstrating antioxidant activity higher than that of black tea and of red wine, the polyphenols also demonstrated in vitro inhibition of lipid peroxidation (Schinella et al, 2010;Hatano et al, 2002). Therefore, it can be used in topical formulations in order to prevent premature skin aging (Katz, Doughty, Ali, 2011;Williams, Tamburic, Lally, 2009) and the use of cocoa to inhibit skin aging processes is encouraging.…”

“…In addition to demonstrating antioxidant activity higher than that of black tea and of red wine, the polyphenols also demonstrated in vitro inhibition of lipid peroxidation (Schinella et al, 2010;Hatano et al, 2002). Therefore, it can be used in topical formulations in order to prevent premature skin aging (Katz, Doughty, Ali, 2011;Williams, Tamburic, Lally, 2009) and the use of cocoa to inhibit skin aging processes is encouraging.Organic cocoa can further enhance antioxidant activity when associated with surfactant-based systems such as liquid crystalline systems (LCS) and microemulsions (MEs). Liquid crystalline systems (LCS) are mesomorphic phases of matter in an intermediate state in the thermal transformation from a solid to a liquid.…”