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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Cocoa liquor is a complex food and contains many bioactive compounds. Cocoa butter contains significant amounts of fatty acids, whereas the nonfat cocoa solids contain vitamins, minerals, fiber, and polyphenols (277–279). The oil in cocoa butter is a mixture of monounsaturated and saturated fatty acids. In the monounsaturated fraction, oleic acid, predominates, with a concentration of about 33%. The majority of the saturated fatty acids are palmitic acid (25%) and stearic acid (33%). Oleic acid has a positive effect by decreasing lipid and cholesterol levels, while saturated fats like stearic acid and palmitic acid adversely increase them. However, in the case of cocoa butter, stearic acid may not have any effect on lipid levels; it does not elevate serum lipid levels to the same degree that other saturated fatty acids do (277, 279). Therefore, obesity has not been observed due to moderate consummation of dark chocolate.
Components of Nutrition
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
The body derives fat from foods. Earlier sections mentioned several fatty foods. To this list may be added meat given that livestock fatten as they approach market mass. Sausages, pepperoni, salami, and similar items have abundant fat. Oily fishes include sardine (Sardina pilchardus), herring (Clupea harengus), anchovy (commercial species are in the genus Engraulis), salmon (Oncorhynchus species), tuna (Thunnus thynnus and T. albacares), trout (Oncorhynchus mykiss), swordfish (Xiphias gladius), and mackerel (Scomber scombrus). Dairy products are another option, milk fat having hundreds of fatty acids. Butter, cream, and ghee are primarily fat. Many cheeses, ice creams, and some yogurts have plentiful fat. An ingredient in chocolate, theobroma oil in cacao (Theobroma cacao) seeds’ cocoa butter has saturated fat, much of it as triglycerides. Nutritionists and dieticians debate the merits of chocolate and cocoa butter. Manufacturers add fat to many processed foods. For example, a serving of Hostess twinkie (77 grams) has 8 grams of fat, most coming from tallow (beef fat).57 More than one-quarter of its calories are fat. Carbohydrates supply the rest. Another food with processed ingredients, pizza combines cheeses, meats, and vegetable oils, providing more fat and calories than might be desirable. People add fat to foods through frying. In an era of abundance, fat is too plentiful. Chapters 3 and 10 examine fatty foods in diets over time and space.
Herbs with Antidepressant Effects
Published in Scott Mendelson, Herbal Treatment of Major Depression, 2019
The “dark” side of chocolate is the amount of sugar and saturated fat that it usually contains. The first of these problems is easily solved. There are many delicious, sugar free dark chocolates on the market now. The second problem might not be as bad as it first may seem. The cocoa butter mixed into chocolate to form bars contains about 30% oleic acid, which is the healthy, monounsaturated fatty acid in olive oil. Cocoa butter is rich in saturated fatty acids. It contains about 25% palmitate and 33% stearate. Admittedly, aside from being a natural product of our metabolism, palmitate has few redeeming features. On the other hand, stearic acid has probably got a bad rap. Stearic acid tends not to increase LDL or decrease HDL. The daily feeding of as much as 10 oz of milk chocolate bars does not adversely affect serum cholesterol profiles.27
Clinical utility of marketing terms used for over-the-counter dermatologic products
Published in Journal of Dermatological Treatment, 2018
Products with high molecular weight particles and increased water/oil partition coefficients have the highest chance of comedone formation. By adding large polymers, such as polyethlene glycol, sugars, or heavy metals such as zinc, the coefficient can be altered, thereby decreasing comedogenicity. Several assays have been performed to test the comedogenicity of ingredients. Major offenders with high grade comedone formation include acetylated lanolin alcohol, PEG 16 lanolin, cetyl acetate/alcohol, myristyl myristate/lactate, and sodium laurel sulfate (Table 3) (20,21). However, several of these ‘comedogenic’ ingredients were refuted in subsequent studies, demonstrating significant variability in comedogenic versus non-comedogenic claims (22). Despite these incongruities, additive oils – including cocoa butter and coconut oil – have been consistently reported as comedogenic (20,22).
MAO inhibitors and their wider applications: a patent review
Published in Expert Opinion on Therapeutic Patents, 2018
Simone Carradori, Daniela Secci, Jacques P. Petzer
Owing to the well-known role of MAO inhibitors in elevating mood, an alternative chocolate-based formulation was developed in order to contain a MAO inhibitor plus an amino acid (L-phenylalanine) or an amine (phenylethylamine). The chocolate composition was prepared by making a paste from cocoa mass and cocoa butter before being subjected to conching and tempering as described in the patent [78]. This formulation was licensed to improve consumer/patient compliance. The MAO inhibitor could be a natural flavonoid or stilbene polyphenol (quercetin [79], kaempferol [80], catechin/epicatechin [81], and resveratrol [82]) typically present in an amount ranging from 0.1 to 2.5% of the total weight. Vitamins and natural extracts (i.e. saffron [83], green tea, turmeric) could be added to some proposed formulations to reinforce the MAO inhibition mechanism.
Amoxicillin chewable tablets intended for pediatric use: formulation development, stability evaluation and taste assessment
Published in Pharmaceutical Development and Technology, 2021
Maria S. Synaridou, Paraskevi Kyriaki Monou, Constantinos K. Zacharis, Dimitrios G. Fatouros, Irene Panderi, Catherine K. Markopoulou
Milk chocolate was provided by a local Greek market. The complex chocolate manufacturing process begins with harvesting fruit of the cocoa tree. According to FDA regulations, the product must contain at least 10% chocolate liquor and 12% milk solids. Cocoa butter and milk solids are the only fat ingredients allowed in milk chocolate (Table 1S – Supplementary Material) (FDA 2019). The flavor of chocolate differs depending on its preparation procedure and the ingredients used.