Dark chocolate: An overview of its biological activity, processing, and fortification approaches

Samanta, Sharmistha; Sarkar, T.; Chakraborty, Runu; Ребезов, Максим Борисович; Shariati, Mohammad Ali; Thiruvengadam, Muthu; Rengasamy, Kannan R.R.

doi:10.1016/j.crfs.2022.10.017

Cited by 45 publications

(29 citation statements)

References 198 publications

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“…Several studies have indicated that cocoa from chocolate may contribute to protective effects through the effect of the many beneficial components they contain such as minerals, antioxidants [ 37 ], and especially polyphenolic compounds (antioxidant flavonoids), which exhibit anti-inflammatory and antithrombotic activities. The beneficial metabolites may all contribute to their protective effect [ 38 ]. Furthermore, these can improve insulin resistance through reducing oxidative stress, improving endothelial function, and/or altering glucose metabolism [ 39 ].…”

Section: Potential Bioactive Nutrients That May Interfere With Nafldmentioning

confidence: 99%

The Effect of Bioactive Aliment Compounds and Micronutrients on Non-Alcoholic Fatty Liver Disease

Munteanu

Schwartz

2023

Antioxidants

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In the current review, we focused on identifying aliment compounds and micronutrients, as well as addressed promising bioactive nutrients that may interfere with NAFLD advance and ultimately affect this disease progress. In this regard, we targeted: 1. Potential bioactive nutrients that may interfere with NAFLD, specifically dark chocolate, cocoa butter, and peanut butter which may be involved in decreasing cholesterol concentrations. 2. The role of sweeteners used in coffee and other frequent beverages; in this sense, stevia has proven to be adequate for improving carbohydrate metabolism, liver steatosis, and liver fibrosis. 3. Additional compounds were shown to exert a beneficial action on NAFLD, namely glutathione, soy lecithin, silymarin, Aquamin, and cannabinoids which were shown to lower the serum concentration of triglycerides. 4. The effects of micronutrients, especially vitamins, on NAFLD. Even if most studies demonstrate the beneficial role of vitamins in this pathology, there are exceptions. 5. We provide information regarding the modulation of the activity of some enzymes related to NAFLD and their effect on this disease. We conclude that NAFLD can be prevented or improved by different factors through their involvement in the signaling, genetic, and biochemical pathways that underlie NAFLD. Therefore, exposing this vast knowledge to the public is particularly important.

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Section: Potential Bioactive Nutrients That May Interfere With Nafldmentioning

confidence: 99%

The Effect of Bioactive Aliment Compounds and Micronutrients on Non-Alcoholic Fatty Liver Disease

Munteanu

Schwartz

2023

Antioxidants

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“…Several ingredients were utilized in manufacturing functional chocolate bars, including spices (like cinnamon and mint), fruits (like elderberries, mulberry, and chokeberries), peanut oil, probiotic (like lactobacillus), prebiotic (like inulin and maltodextrin), phytosterols, flavonoids, etc. These ingredients are mainly used for reducing total calories and as antioxidants as health enhancers, and occasionally they are added for organoleptic, physical or rheological properties improvement and overall acceptance [34]. In another study, researchers had fortified chocolate bars with nanocapsules of carotenoids derived from Spirulina platensis which is considered GRAS and serves as anti-viral, anti-diabetic and anti-hyperlipidemic agent [35].…”

Section: Special Utilizations Of Functional Foods and Nutraceuticals ...mentioning

confidence: 99%

Utilization of Nano-Form Functional Foods and Nutraceuticals and their Significance in Health Boosting and the COVID-19’s Challenge

Abdulqahar,

Hussein

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Despite current developments in combinatorial sciences and high-throughput screening techniques, natural products are still critical components of pharmacopoeias. Currently, there is a global trend towards the usage of the alternative and complementary medicines. Unfortunately, there is a lack in clinical studies comparing the efficacy of conventional therapy and alternative therapies in this regard. Due to the difficulties of traditional medicines’ registrations with legislative offices, and ensuring of quality, safety, and efficacy concerns. This matter has alternatively created a new category of natural products that gives benign health effects beyond diet but before drugs, with less legislation restrictions. This article highlights the rise of nutraceuticals and functional foods, which are foods containing physiologically effective ingredients that afford additional health assistances beyond basic nutrition. The article defines dietary supplements, functional foods, and nutraceuticals and distinguishes between them. The article also discusses the potential advantages of nanoform functional foods and nutraceuticals, such as reducing the risk of chronic and diet-related diseases, and the challenges associated with their regulation. Additionally, this article discussed examples of functional foods and nutraceuticals served as health boosters for COVID-19’s pandemic. Overall, the article emphasizes the need for increased knowledge sharing and collaboration in the development and regulation of traditional and alternative medicines and functional foods.

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“…The objective of this study is to use widely accepted foodstuff as a medium to carry the deficient vitamins (D 3 and B 12 ) and minerals (iron, and zinc) as an acceptable tool for the Jordanian people. Dark chocolate is considered one of the preferred nutritious and healthy foodstuffs (Samanta et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Chocolate fortification could be widely accepted by both children and adults especially when the proper chocolate formulation is used. Such preparation should not change the taste of chocolate upon the addition of such vitamins and minerals, and also it should not significantly change the rheological, mechanical and textural properties of chocolate (Samanta et al, 2022). This study tried to examine if the addition of such micronutrients to chocolate could result in suitable chocolate in terms of content uniformity, taste, texture, mechanical, rheological and viscoelastic behavior.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a Jordanian commercial chocolate brand fortified with micronutrients of vitamins B12 and D3, iron and zinc

et al. 2023

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Chocolate is a preferred food for children and adults. Micronutrient deficiencies are still prevalent worldwide. This study aims to manufacture and evaluate a type of sugar-free dark chocolate fortified with vitamins and minerals. Three types of chocolate were fortified with vitamin D 3 , vitamin B 12 , and iron and zinc. The fortified chocolate was evaluated in terms of chemical composition using FTIR and DSC methods, visco-mechanical, sensory and stability. The FTIR studies indicated that the spectrum of all fortified chocolates was similar to that of the control, unfortified chocolate. The DSC studies indicated that there were no characteristics differences in crystallinity and degree of crystallization between the fortified and the control products. The addition of vitamins and minerals to chocolate strengthened the structure, increased the melting point, didn't cause significant variation in the rheological properties and had no significant effect on the overall sensation of the taste when compared with controlled chocolate. The stability results indicated that the fortified chocolate was stable for 9 months at room temperature. It was concluded that the fortified chocolate was a good vehicle for the vitamins and minerals with acceptable properties that may be used for supplementing vitamins and minerals.

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Dark chocolate: An overview of its biological activity, processing, and fortification approaches

Cited by 45 publications

References 198 publications

The Effect of Bioactive Aliment Compounds and Micronutrients on Non-Alcoholic Fatty Liver Disease

The Effect of Bioactive Aliment Compounds and Micronutrients on Non-Alcoholic Fatty Liver Disease

Utilization of Nano-Form Functional Foods and Nutraceuticals and their Significance in Health Boosting and the COVID-19’s Challenge

Evaluation of a Jordanian commercial chocolate brand fortified with micronutrients of vitamins B12 and D3, iron and zinc

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