Chocolate and Cocoa Compounds Lower Risk of Heart Disease and Stroke

Researchers from the Universityof Cambridge in England have finally published solid evidence to demonstratethe consumption of chocolate is associated with improved heart and vascular health.Writing in the prestigious BMJ(British Medical Journal), Dr.Oscar Franco and his team determined several factors including diet, exercise, bodyweight control and lifestyle changes could help reduce the risk of heartdisease, a condition expected to claim the lives of nearly 24 million peopleworldwide by the year 2030.

The study authors found that theantioxidant and anti-inflammatory properties of cocoa from chocolate consumptioncould reduce heart disease risk by one-third and could also reduce the risk ofsudden death from a heart attack and stroke incidence.

Cocoa from Dark Chocolate Improves Cardiac Risk Markers

The study included an analysisof seven detailed research bodies that included more than 114,000 participants.All studies independently pointed to the conclusion that different levels ofchocolate consumption were associated with a substantial reduction in the riskof cardio-metabolic disorders. Researchers found that the flavonoids passed tochocolate from the cocoa bean have a positive impact on health and were foundto regulate insulin sensitivity and maintain blood pressure in the normalrange.

Researchers ranked chocolateconsumption among participants in the seven studies from highest to lowest todetermine the effect of the cocoa flavanols on human health risk factors. Fiveof the seven studies showed that eating the highest amount of chocolate significantlyreduced the number of cardiac events. In particular they found those who atethe most chocolate had a 37% lower risk of having a cardiovascular incidentcompared to those who ate the least.

Chocolate Consumption Lowers Risk of Stroke by Nearly Thirty Percent

When assessing other riskfactors, the study authors found that the highest chocolate consumers had a 29%lower incidence of stroke compared to the lowest chocolate eaters.Interestingly the researchers found that high levels of chocolate consumptionspecifically lowered the risk of a cardiac or stroke event but did not impactheart failure, another very serious form of heartdisease and death. The studies examined did not differentiate between milkand dark chocolate, and included chocolate desserts, biscuits, chocolate barsand drinks. Prior research has indicated maximum benefit from eating dark,bitter chocolate with a high cocoa content.

The authors did provide a word ofcaution regarding excess consumption of chocolate particularly becausecommercially available chocolate is very caloric and eating too much of itcould in itself lead to weight gain, risk of diabetes and heart disease. They concluded, “Based on observational evidence, levels ofchocolate consumption seem to be associated with a substantial reduction in therisk of cardio-metabolic disorders.” Individuals looking to take advantageof the health benefits of chocolate may want to use a cacao bean extract supplement(25 to 50 mg per day) to reap the cardiovascular and stroke risk reductionbenefits.

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Posted in: Cocoa,Heart Disease,Stroke

Green Tea and Cocoa Extracts Reduce Diabetes Risk, Extend Lifespan

New research published in the Journal of Nutrition provides evidence that potent epicatechin flavonoids from extracts of green tea and cocoa lower the destructive effects of high blood sugar. This can effectively prevent damage that ravages the major organs and especially the coronary arteries lining the heart muscle. Diabetes is a disease that is growing at an epidemic rate and decreases life expectancy by as much as eight years.

Death occurs as a result of complications from multiple chronic conditions. Scientists found that epicatechin flavonoids inhibit the cellular damage caused by rising blood sugar levels and can prevent damage to the heart and liver. Regular supplementation can improve life expectancy by halting organ damage leading to chronic illness.

Green Tea Extracts Shown to Lower Diabetes Risk in Later Life

This body of research was conducted using five-week old diabetic mice known to present similar metabolic characteristics to humans. Mice were provided drinking water containing .25% epicatechin flavonoids for a period of 15 weeks. This group was compared with lean mice acting as a control. At the end of the study, half of the non-diabetic control mice had died compared with only 8.4% of the diabetic mice provided the epicatechin-supplemented drink. Both groups received the same diet and there was no difference in body weight as the study concluded.

Treatment with the epicatechin-infused water resulted in a significant reduction in deterioration of the aortic vessel of the heart and the liver. Additionally less fat was found to accumulate in the liver of the treated mice, an important factor known to cause progression of metabolic diseases including diabetes and lipid abnormalities. One of the most striking findings in the supplemented animals was a reduced level of systemic inflammation caused by oxidized LDL cholesterol and insulin-like growth factor-1 (IGF-1).

Cocoa and Green Tea Flavonoids Demonstrate Anti-Aging Properties

Many prior studies have demonstrated that sustained high levels of IGF-1 in the circulating blood are consistent with chronic disease and shortened life span. Because of the effect exerted by epicatechin compounds extracted from green tea and cocoa products, the study authors determined that the data derived "further suggests that epicatechin may be a food-derived, anti-aging compound given the important role of IGF-1 in regulating the life span of organisms."

The potent health-inducing nature of green tea has been in evidence for more than 5,000 years as countless Asian generations have cultivated the plant for medicinal purposes. Nutrition advisors recommend taking 2 to 4 cups of fresh brewed green tea each day or supplementing with 250 to 500 mg of the EGCG active compound found in green tea to lower disease risk and increase healthy lifespan.

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Posted in: Cocoa,Diabetes,Green Tea

Blueberries, Resveratrol and Cocoa Assist Weight Management Goals

A wealth of new scientific evidence shines a critical light on the importance of natural foods and nutritional compounds in the fight against overweight, obesity and weight maintenance. Virtually all alternative health experts agree the current epidemic of weight control issues plaguing western society are the result of excess consumption of highly processed convenience foods that have replaced vegetables, fruits, nuts and seeds in the diet.

Three independent studies conclude that blueberries, resveratrol from red grapes and cocoa flavanols exert a potent effect on fat cell formation that can aid in weight loss and management goals when included as part of your daily diet.

Blueberries Inhibit the Formation of New Baby Fat Cells

Blueberries have been well documented for their cognitive and cardio-protective benefits, due in large part to the potent complex of anthocyanins that give the berry its deep blue color. Researchers reporting the results of a study to the Experimental Biology 2011 conference have found that blueberries may hold the key to resolving one of the largest threats to human health this century: overweight and obesity.

Scientists determined that extracts of the berry compound inhibited the formation of new baby fat cells (adipocytes) in a dose-dependent manner. Less adipocytes means there are fewer `containers` to store triglycerides from the blood, and ultimately a powerful mechanism to lower or help maintain body weight. Not only did blueberry extract supplementation reduce the number of adipocytes up to 73 percent, but the compound was also found to assist in the breakdown of lipids and fats for removal from the body.

Cocoa Polyphenols Slow the Breakdown of Carbohydrates to Fuel Weight Loss

Polyphenols from the cocoa plant have been shown to promote cardiovascular, skin and brain health in recent studies. Research published in the Journal of Agricultural and Food Chemistry provide evidence that extracts of the cacao bean, particularly the flavanol epicatechin is a potent inhibitor of enzymes that break down carbohydrates during digestion.

Study authors determined the compound exerted an effect in a dose-dependent fashion, noting “the more consumed, the greater the effect.” They were also careful to conclude that chocolate and cocoa are two very different terms with the distinction that cocoa is the non-fat component of cocoa liquor, and the carbohydrate-inhibiting effect is not seen when sugar-infused milk chocolate sources are used. A minimum cocoa content of 55% is necessary for health and weight management concerns.

Resveratrol, the bioactive compound found most commonly in the skins of red grapes is shown to reduce body fat formation by preventing the formation of fat tissue in a study published in the journal Nutrition and Metabolism. The compound is known to positively affect cognitive functions and extend natural lifespan by regulating the longevity gene SIRT1. Researchers explain that ingesting resveratrol at supplemental doses (50 mg per day) for a period of six weeks caused a significant reduction in the activity of enzymes linked to fat production in the body.

Effective weight loss and management requires a combination of lifestyle and dietary modifications. Natural foods and dietary nutrients such as blueberries, resveratrol and cocoa compounds provide a safe and powerful mechanism to achieve long-term weight reduction goals.

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Posted in: Blueberries,Cocoa,Resveratrol,Weight Goal

Dark Chocolate Cocoa Flavanols Aid Vision and Improve Cognitive Function

Potent cacao flavanols from dark chocolate have proven effective in lowering the risk from heart disease and sudden heart attack in recent studies. Writing in the journal Physiology and Behavior, researchers demonstrate that antioxidants released by consumption of cocoa products can improve multiple aspects of eyesight and cognitive performance.

Scientists from the University of Reading found that improvements in visual function were evident for two and a half hours after ingesting foods high in cocoa flavanols (CF) and certain cognitive brain functions were enhanced. Small amounts of unsweetened dark chocolate can aid visual acuity and boost memory performance.

Cacao Consumption from Dark Chocolate Improves Visual Acuity

Prior research studies have shown that the consumption of CF have improved markers of blood hemodynamics, increasing both central and peripheral blood flow. Increased blood flow is an important factor in cerebral health and function and is also essential to the heart and enhanced eyesight.

The study involved 30 healthy adults aged 18 to 25 that were fed either 35 grams of dark chocolate or an equal amount of white chocolate at one week intervals. Visual acuity of the subjects was tested two hours after ingesting each form of the chocolate and set to determine the effect eating a high cocoa flavanol load (dark chocolate) compared with the low CF condition (white chocolate).

Visual sensitivity was tested by reading numbers that became progressively more similar to the background. Motion sensitivity was determined by detecting moving signal dots against a random motion background. Additionally, cognitive function was assessed by determining the reaction time required to engage processes of attention and inhibition.

The researchers found that participants ingesting the highest amount of cocoa flavanols improved visual contrast sensitivity, and reduced the amount of time needed to detect random motion. The study authors noted of their findings “A reduction in the time required to integrate visual motion could be beneficial in time critical everyday tasks, such as driving. The effect on the simpler early phase of the choice reaction time task suggests that CF can increase response speed in simple tasks.”

Cocoa Flavanols Improve Cognitive Function and Mental Fatigue

An independent study published in the Journal of Psychopharmacology examined the effect of cocoa flavanols on sustained levels of cognitive function and mental fatigue. 30 healthy adults consumed drinks containing 520 mg, 994 mg or a control placebo and were tested with a Cognitive Demand Battery to determine memory and ability to accomplish new tasks. Participants were also asked to self-rate themselves on a standard `mental fatigue` scale.

Scientists found that those subjects consuming the CF drinks experienced significant improvement in all cognitive ability tests performed. Mental fatigue was `significantly attenuated` by consumption of the drink containing 520 mg of CF. Natural flavanols have been shown to exert powerful effects on many aspects of health, and cocoa flavanols taken before periods of cognitive demand prove beneficial to memory, learning and fatigue reduction.

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Posted in: Cocoa,Cognitive Decline,Visual Acuity