Herbs with Antidepressant Effects
Scott Mendelson in 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
Natural Products and Stem Cells and Their Commercial Aspects in Cosmetics
Heather A.E. Benson, Michael S. Roberts, Vânia Rodrigues Leite-Silva, Kenneth A. Walters in Cosmetic Formulation, 2019
Butters are triglycerides that generally have a titer point between 20°C and 40.5°C, at which the mixture of fatty acids solidifies. Cocoa butter (Theobroma cacao) is used as an emollient in topical cosmetic formulations, and recently has been recognized as a good source of natural antioxidants (Fankem et al., 2017). South America and the Brazilian rainforest offer various plants with common butters used in the industry that include cocoa butter extracted from the cocoa bean (Theobroma cacao), cupuaçu butter from the related Theobrama grandiflorum tree and murumuru butter from the murumuru palm tree (Astrocaryum murumuru). India is another source of many butters used in cosmetic products, including kokum butter extracted from the seeds of the Garcinia indica tree, mango butter from the Mangifera indica tree and shea butter derived from the Butyrospermum parkii tree. Interestingly, shea butter is considered an antioxidant and is believed to include the compound allantoin that contributes to shea butter’s medicinal properties including wound healing as well as reduction of rheumatic pains and inflammation (O’Lenick et al., 2008).
Plant Source Foods
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
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.
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.
Clinical utility of marketing terms used for over-the-counter dermatologic products
Published in Journal of Dermatological Treatment, 2018
Emily Boozalis, Shivani Patel
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).
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.
Related Knowledge Centers
- Caffeine
- Fluorescence
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- Cocoa Bean
- Topical Medication
- Medication
- Flavoring
- Odor
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