Impact of fermentation on total polyphenol content and antioxidant capacity of Nigerian Amelonado cocoa beans.
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Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. A look at epicatechin levels in cacao and chocolate at different points of processing, with a focus on Chocolate Modica from Italy.
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This research summary looks at both potential positive and potential negative impacts of antioxidants, in particular antioxidant supplements. Antioxidants are tied closely to nutritional aspects of cacao and chocolate. Antioxidants have been associated with anti-aging, cardiovascular health, and cancer treatments.
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General myths about chocolate cacao versus cocoa, bitter dark chocolate, sweet milk chocolate, white chocolate, ruby chocolate, chocolate is unhealthy, chocolate is dessert, chocolate terroir,
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Does Chocolate Intake During Pregnancy Reduce The Risks Of Preeclampsia And Gestational Hypertension? I
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Impact of dark chocolate on young healthy persons in regards to cardiovascular health and arterial function as well as the impact cocoa flavonoids.
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Millennials and chocolate product ethics: Saying one thing and doing another.
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Wonderful information on the relationship between cocoa, chocolate, and bone health in humans. As well, great information on the various nutrients within cocoa and chocolate.
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A look into how certain fermentation parameters decrease the levels of cadmium in the cacao nib.
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Raw chocolate versus traditional roasted chocolate. Raw chocolate is a growing sector within the chocolate industry, and often boasts high levels of antioxidants, higher than traditional roasted chocolate. However, we often don’t get a chance to see actual hard evidence of the levels of antioxidants in such foods. Zyzelewicz et al. analyzed how various roasting techniques changed the levels of polyphenols within raw versus roasted cacao beans.
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Chocolate is being pushed into the “superfoods” category. However, it’s important to keep in mind that although dark chocolate has its benefits in regards to health and nutrition, it is also high in fat, calorie dense, and contains significant levels of oxalate. Oxalates are tied to kidney stones, and those who suffer from kidney stones are often suggested to limit or reduce their intake of chocolate and cocoa products.
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Inflammation has been shown to be controlled or improved with moderate consistent consumption of dark chocolate. The antioxidants in chocolate and cacao have been shown to improve vasodilation, which help overall cardiovascular health. However, moderation is key!
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Much is being talked about in regards to antioxidants. How they aid in our health, what foods contain the most, or are they even good for us at all? Chocolate and cacao have some of the highest levels of polyphenols that are said to improve our health, including our brain.
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