Impact of Dietary Polyphenols on Arterial Stiffness
Catherina Caballero-George in Natural Products and Cardiovascular Health, 2018
Cocoa and chocolate are rich in flavonoids and proanthocyanidins. Available literature supports the blood pressure–lowering activity of cocoa (chocolate, cocoa drinks or flavonoid-enriched derivatives); generally, this reduction is more pronounced in systolic blood pressure than in diastolic blood pressure. Cocoa intake has also been associated with decreased cardiovascular risk. Numerous studies also report improvement in vascular function, measured by brachial FMD or by PWV. Effects were best correlated with flavanol intake and plasma concentrations. The positive effect of cocoa flavonoids has been observed in healthy individuals as well as in hypertensive, diabetic, obese, cardiovascular or renal disease patients. Potential mechanisms include activation of NO synthase and increased bioavailability of NO as well as antioxidant and anti-inflammatory properties (Ludovici et al., 2017a; Vlachopoulos et al., 2007a).
Non-Pharmacological Interventions
Giuseppe Mancia, Guido Grassi, Konstantinos P. Tsioufis, Anna F. Dominiczak, Enrico Agabiti Rosei in Manual of Hypertension of the European Society of Hypertension, 2019
Cocoa-rich products are associated with reduced risk of cardiovascular disease in epidemiological studies. Physiological studies on endothelial dysfunction reported that flavanols from dark cocoa increase endothelial nitric oxide production, which may reduce blood pressure. A recent meta-analysis summarised findings on 856 mostly normotensive individuals. Blood pressure reduction by flavanol-rich cocoa products was 2.8/2.2 mmHg. Whereas trial duration generally was short, blood pressure reducing effects were only seen in trials of 2-week duration (65). Given the short duration of trials, and because some studies tested an obesogenic amount of >100 g cocoa, regular intake of dark cocoa or chocolate cannot be recommended. Promises of cocoa-rich studies and shortcomings of cocoa studies in the cardiovascular field have been recently reviewed (66).
The Arousal Drug of Choice: Sources and Consumption of Caffeine
Barry D. Smith, Uma Gupta, B.S. Gupta in Caffeine and Activation Theory, 2006
Although the exact time and place at which chocolate appeared is unknown, it seems that the manufacture of chocolate originated between 3,000 and 4,000 years ago in Central America and the Amazon basin of South America; from there, it has spread across the world (Coe & Coe, 1996; Malgieri, 1998; The Chocolate Room, 2006). For centuries, it was used primarily as a beverage. It was not until the 19th century that chocolate in bars and other candy forms was introduced (Malgieri). The ancient Olmec civilization of Mexico was the first to process cocoa beans into a hot beverage. The Maya, Toltec, and Aztec peoples also adopted the use of cocoa. The Aztecs used chocolate in their religious rituals and used cocoa beans as a form of currency (Coe & Coe). By the fourth century, a.d., chocolate had gained importance in the Mayan culture as a highly desired food, and cocoa pods symbolized fertility.
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
Amoxicillin is a penicillin (beta-lactam) antibiotic that is recommended by the World Health Organization (WHO) as a first or second line of treatment drug for common infections. Therefore, it is included in the List of Essential Medicines which are used to treat certain diseases caused by Gram-positive or Gram-negative bacteria, such as pneumonia, bronchitis or infections of the ears, nose, throat, urinary tract, and skin (WHO 2019). Amoxicillin’s distinct odor and bitter, metallic taste makes it extremely challenging to produce palatable formulations for child healthcare. Therefore, its unpleasant aftertaste has been covered up by using excipients based on chocolate and baby food (i.e. maize starch). Cocoa powder and chocolate are made from the dried seeds that are found in the fruits of the cacao tree. Chocolate is recommended for the children since it plays a vital role in stimulating the brain’s hippocampus by the presence of flavonoids and vitamins (Bhattacharjee and Akoroda 2018). These elements, when stimulated, result in developing good concentration and effective memory. Additionally, the antioxidants present in chocolate play a key role blocking the formation of any free radicals within the child’s body and preventing them from damaging the body internally.
Cocoa beans improve mitochondrial biogenesis via PPARγ/PGC1α dependent signalling pathway in MPP+ intoxicated human neuroblastoma cells (SH-SY5Y)†
Published in Nutritional Neuroscience, 2020
Saravana Babu Chidambaram, Abid Bhat, Bipul Ray, Mani Sugumar, Serva Peddha Muthukumar, Thamilarasan Manivasagam, Arokiasamy Justin Thenmozhi, Musthafa Mohamed Essa, Gilles J. Guillemin, Meena Kishore Sakharkar
Increased reactive oxygen species (ROS) production by the organelle itself is a signature of mitochondrial dysfunction. Interestingly, the decreased mitochondrial transmembrane potential and the increased mitochondrial permeability transition pore opening in MPP+ treated neuroblastoma cells can be restored by cocoa treatment. This highlights the antioxidant properties of cocoa and suggests a decrease in the reactive oxygen species level. This is also evident from DCF-DA assay50. The phenolic class of compounds, especially from natural origin, have the ability to donate electrons that neutralise or scavenge various forms of free radicals such as superoxide anions, singlet oxygen, and peroxynitrite51. Based on the chemical characteristics, phenolic compounds trap reactive oxygen species in thermodynamically driven reactions52. Since cocoa is rich in polyphenols, based on DCF-DA, it can be interpolated that cocoa suppresses formation of free radicals and protects mitochondrial membrane permeability.
The Effect of a Single Dose of Dark Chocolate on Cardiovascular Parameters and Their Reactivity to Mental Stress
Published in Journal of the American College of Nutrition, 2020
Valeria Regecova, Jana Jurkovicova, Jana Babjakova, Iveta Bernatova
There are also studies (12,19–21) that examined the effects of a single dose of dark chocolate (or cacao products) on cardiovascular functions in healthy subjects. Acute studies are relevant because it has been shown that the plasma concentration of the main cacao-derived flavonoid (−)-epicatechin is the highest 2 hours post-ingestion (20). In the study of Dower at al. (21), 70 g of dark chocolate (per person) significantly improved flow-mediated dilation total antioxidant status and reduced platelet function in healthy smokers 2 hours after consumption. Similar results were obtained with 40 g of dark chocolate containing 74% cocoa content (22). There is growing evidence on its benefits related to brain health and improvement of stress states (23,24). In addition, chocolate induces positive effects on mood and is often consumed under emotional stress (25).
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