Chocolate: (un)healthy source of polyphenols?

There is recent epidemiological evidence that chocolate consumption may improve vascular health. Furthermore, several small-scale human intervention studies indicate that habitual chocolate intake enhances the production of vasodilative nitric oxide and may lower blood pressure. It is hypothesized that potential beneficial effects of chocolate on vascular health are at least partly mediated by cocoa polyphenols including procyanidins. Based on cell culture studies, molecular targets of chocolate polyphenols are endothelial nitric oxide synthetase as well as arginase. However, human bioavailability studies suggest that the plasma concentrations of cocoa polyphenols are manifold lower than those concentrations used in cultured cells in vitro. The experimental evidence for beneficial vascular effects of chocolate in human interventions studies is yet not fully convincing. Some human intervention studies on chocolate and its polyphenols lack a stringent study design. They are sometimes underpowered and not always placebo controlled. Dietary chocolate intake in many of these human studies was up to 100 g per day. Since chocolate is a rich source of sugar and saturated fat, it is questionable whether chocolate could be recommended as part of a nutrition strategy to promote vascular health.     

两种动物血巧克力平板分离流感嗜血杆菌效果评价

目的比较羊血、马血巧克力平板痰培养流感嗜血杆菌的检出率和生长情况。方法将送检的痰标本及流感嗜血杆菌标准菌株ATCC10211分别接种于羊血、马血巧克力平板上,置烛缸中,36气培养24h,比较流感嗜血杆菌检出率及其生长情况。结果（1）2种巧克力平板痰培养流感嗜血杆菌的检出率分别为8％、34．5％。（2）标准菌株ATCC10211在马血巧克力平板上生长良好,菌落直径0．5-1．0mm,而在羊血巧克力平板上生长差,菌落大小如“沙粒”,肉眼难见。结论痰培养流感嗜血杆菌使用马血巧克力平板效果优于羊血巧克力平板。     

A STEPSCAN Differential Scanning Calorimetry Study of the Thermal Behavior of Chocolate

STEPSCAN differential scanning calorimetry, a form of temperature-modulated differential scanning calorimetry (DSC), was used to study the thermal transitions occurring during the heating of chocolate of varying thermal histories. Conventional DSC thermograms acquired during heating of chocolate can be complex, with the observation of a series of overlapping endothermic and exothermic events. STEPSCAN DSC was used to deconvolute the total heat flow into reversing (rapid) and nonreversing (slow) components, which were assigned to melting and recrystallization events, respectively. Such a separation is usually difficult using conventional DSC. The recrystallization events were more pronounced in rapidly cooled samples where the polymorphic form V had been nucleated through tempering. Because of the presence of artifacts, STEPSCAN can only provide a crude separation of reversing and nonreversing signals in this system. The general applicability and limitations of STEPSCAN DSC as well as the effects of prenucleation and rate of cooling of chocolate are discussed.     

Blood pressure and cardiovascular risk: What about cocoa and chocolate?

Cocoa flavonoids are able to reduce cardiovascular risk by improving endothelial function and decreasing blood pressure (BP). Interest in the biological activities of cocoa is daily increasing. A recent meta-analysis shows flavanol-rich cocoa administration decreases mean systolic (−4.5 mm Hg; p < 0.001) and diastolic (−2.5 mm Hg; p < 0.001) BP. A 3-mm Hg systolic BP reduction has been estimated to decrease the risk of cardiovascular and all-cause mortality. This paper summarizes new findings concerning cocoa effects on cardiovascular health focusing on putative mechanisms of action and nutritional and “pharmacological” viewpoints. Cocoa consumption could play a pivotal role in human health.     

Electricity generation using chocolate industry wastewater and its treatment in activated sludge based microbial fuel cell and analysis of developed microbial community in the anode chamber

Feasibility of using chocolate industry wastewater as a substrate for electricity generation using activated sludge as a source of microorganisms was investigated in two-chambered microbial fuel cell. The maximum current generated with membrane and salt bridge MFCs was 3.02 and 2.3 A/m², respectively, at 100 Ω external resistance, whereas the maximum current generated in glucose powered MFC was 3.1 A/m². The use of chocolate industry wastewater in cathode chamber was promising with 4.1 mA current output. Significant reduction in COD, BOD, total solids and total dissolved solids of wastewater by 75%, 65%, 68%, 50%, respectively, indicated effective wastewater treatment in batch experiments. The 16S rDNA analysis of anode biofilm and suspended cells revealed predominance of β-Proteobacteria clones with 50.6% followed by unclassified bacteria (9.9%), α-Proteobacteria (9.1%), other Proteobacteria (9%), Planctomycetes (5.8%), Firmicutes (4.9%), Nitrospora (3.3%), Spirochaetes (3.3%), Bacteroides (2.4%) and γ-Proteobacteria (0.8%). Diverse bacterial groups represented as members of the anode chamber community.     

Antioxidant actions of flavonoids: Thermodynamic and kinetic analysis

The benefits of flavonoids on human health are very often ascribed to their potential ability to act diminishing free radical steady state concentration in biological systems providing antioxidant protection. This is an assumption based on the chemical structures of flavonoids that support their capacity to scavenge free radicals and chelate redox-active metals. In this paper we will use thermodynamic and kinetic approaches to analyze the interactions of flavonoids with biological material and from there, extrapolate the physiological relevance of their antioxidant actions. Thermodynamic analysis predicts that both, scavenging of oxygen-derived radicals and the sequestration of redox-active metals are energetically favored. Nevertheless, the actual concentrations reached by flavonoids in most animal and human tissues following dietary ingestion are incompatible with the kinetic requirements necessary to reach reaction rates of physiological relevance. This incompatibility becomes evident when compared to other antioxidant compounds, e.g. α-tocopherol (vitamin E), ascorbate (vitamin C), and glutathione. Alternatively, lipid-flavonoid and protein-flavonoid interactions can indirectly mediate a decrease in oxidant (free radical) production and/or oxidative damage to both cell and extracellular components. The final mechanisms mediating the antioxidant actions of flavonoid will be determined by their actual concentration in the tissue under consideration.     

Effect of cocoa/chocolate ingestion on brachial artery flow-mediated dilation and its relevance to cardiovascular health and disease in humans

Prospective studies indicate that high intake of dietary flavanols, such as those contained in cocoa/chocolate, are associated with reduced rates of cardiovascular-related morbidity and mortality in humans. Numerous mechanisms may underlie these associations such as favorable effects of flavanols on blood pressure, platelet aggregation, thrombosis, inflammation, and the vascular endothelium. The brachial artery flow-mediated dilation (FMD) technique has emerged as a robust method to quantify endothelial function in humans. Collectively, the preponderance of evidence indicates that FMD is a powerful surrogate measure for firm cardiovascular endpoints, such as cardiovascular-related mortality, in humans. Thus, literally thousands of studies have utilized this technique to document group differences in FMD, as well as to assess the effects of various interventions on FMD. In regards to the latter, numerous studies indicate that both acute and chronic ingestion of cocoa/chocolate increases FMD in humans. Increases in FMD after cocoa/chocolate ingestion appear to be dose-dependent such that greater increases in FMD are observed after ingestion of larger quantities. The mechanisms underlying these responses are likely diverse, however most data suggest an effect of increased nitric oxide bioavailability. Thus, positive vascular effects of cocoa/chocolate on the endothelium may underlie (i.e., be linked mechanistically to) reductions in cardiovascular risk in humans.     

Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage

The dispersed particulates present in chocolate are shown to influence the microstructural development and fat crystal growth of cocoa butter (CB) during storage. Atomic force microscopy of both chocolate and CB showed that surface crystal growth on both materials was similar during isothermal (25 °C) storage over 4 weeks. However, unique micron-scale amorphous mounds also appeared on the surface of chocolate. With time, these regions increased in number and diameter and eventually solidified into clustered crystalline masses. X-Ray diffraction, solid fat content, and whiteness index measurements substantiated the observed crystal growth, with gradual increases in the proportion of the form VI polymorph, solid fat, and whiteness over time. Overall, these findings suggest that typical chocolate refining and tempering protocols result in a heterogeneously distributed particulate network that has a substantial impact on the morphology and crystallization pathway of the fat phase.     

Bioavailability of (-)-epicatechin upon intake of chocolate and cocoa in human volunteers

We evaluated the levels of (-)-epicatechin (EC) and its metabolites in plasma and urine after intake of chocolate or cocoa by male volunteers. EC metabolites were analyzed by HPLC and LC/MS after glucuronidase and/or sulfatase treatment. The maximum levels of total EC metabolites in plasma were reached 2 hours after either chocolate or cocoa intake. Sulfate, glucuronide, and sulfoglucuronide (mixture of sulfate and glucuronide) conjugates of nonmethylated EC were the main metabolites present in plasma rather than methylated forms. Urinary excretion of total EC metabolites within 24 hours after chocolate or cocoa intake was 29.8 ± 5.3% and 25.3 ± 8.1% of total EC intake. EC in chocolate and cocoa was partly absorbed and was found to be present as a component of various conjugates in plasma, and these were rapidly excreted in urine.