Nutrition and health aspects of chocolate


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Chocolate antioxidant effect, cardiovascular protection effect, aphrodisiac effect

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  • Theobroma cacaoNot geneticClearly environmental
  • A recent 15-year epidemiological and clinical researches says that
  • Theobroma cacao
  • To a nerve cell, caffeine looks like adenosine: Caffeine binds to the adenosine receptor. Caffeine also causes the brain's blood vessels to constrict,The airway opens up Your heart beats faster.Blood pressure risesBlood flow to the stomach slows.central nervous system (CNS), cardiac muscle and skeletal muscle
  • Flavonoids are a group of polyphenolic compounds that occur widely in fruits, vegetables, tea, red wine, and chocolateProcessing of cocoa results in 60% loss of total flavonoids.catechin, and epicatechin
  • A recent 15-year epidemiologicalstudy of elderly Dutch men showed that blood pressure wassignificantly lowered in the group consuming cocoa or chocolate
  • Radicals are damaged to lipids in cell membrane Free radicals oxidized lipid in cell wall
  • Atherogenesis is blocking blood vessel Lipids are deposited on blood vessels.Two types of lipids. LDL HDLLdL – bad lipidHDL- good lipidLdl is not harmful in there normal stage.But harmful in oxidized fInhibit LDL oxidationIpoprotion oxidationlipoprotein
  • after two weeks Taking highly flavanol-enriched cocoa,LDL level decreases of 6%, HDL (good) cholesterol rose by 9
  • During the six hour time period following intake of cocoa, there was a reduction in adhesion molecules on the surface of the platelets, making the platelets less likely to adhere to other molecules in the bloodstream
  • Cause hardening of the arteries reduce inflammation cytokines
  • Several approaches have been used to investigate the mechanismof the action of cocoa flavanoids. These include preclinical, clinicaland in vitro studies predominantly for their effects on the vascularsystem
  • 1998 nobel prizeDecrease vascular oxidant stress by inactivation of super oxideIncreases vasodilation
  • These amines can affect blood vessels in the brain, triggering a migraine in individuals that are sensitive to the amine. tyramine
  • Cocoa and chocolate have been reported to exert several effects on human sexualityphenylethylamine, stimulate the hypothalamusIncease the levels of two neurotransmitters likserotoninenhancing mood lifting andsexual drive.
  • So it use for make cheat girls and make love..She loves chocolet more than youraise blood pressure heart rate, blood glucose levels.
  • health benefits include unprocessed cocoa, cocoa powder, and dark chocolateLowering LDLAct as antioxidant
  • Nutrition and health aspects of chocolate

    1. 1. Nutrition And Health Aspects Of Chocolate Barana Rangana Department of Food Science & Technology University of Preadeniya SriLanka.
    2. 2. Kuna Indians Native population living on islands off the coast of Panama protected against; Age-dependent increase in blood pressure. Cardiovascular diseases.
    3. 3. Reason Not genetic Clearly environmental because this protection is lost on migration to urban Panama City Kunas consume enormous amounts of cocoa daily. * Fisher, et al. J Hypertens. 2005;23:1453-1459
    4. 4. Health Effects of Chocolate Cardiovascular protection Antioxidant Properties Platelet Function Antihypertensive Effects Increase Insulin sensitivity Effect on Blood Lipids Relationship with migraine… Etc.….…
    5. 5. How It Happen
    6. 6. How Make Chocolate
    7. 7. Macronutrients • Fat • Carbohydrate • Protein Micronutrients • Vitamins • Minerals Flavanols • (-)Epicatechin • (+)Catechin Other Psychoactive Compounds • Caffeine • Theobromine
    8. 8. Other Psychoactive Compounds Cocoa and chocolate contain relatively low concentrations of caffeine but about ten times as much theobromine Stimulation of the central nervous system (CNS), cardiac muscle and skeletal muscle Relaxation of smooth muscle Caffeine Theobromine Theophylline
    9. 9. Flavonoids Group of polyphenolic compound Cocoa and chocolate products have the highest concentration of flavonoids. Over 10 percent of the weight of cocoa powder is flavonoids. Cocoa mainly have catechin, and epicatechin PBRC 2012 (+)catechin (-)epicatechin
    10. 10. 0 50 100 150 200 250 300 350 400 450 500 Chocolate Beans Green tea Apricots Red wine Black tea Cherries Peaches Blackberries Apples Cider 460 350 100 100 80 60 50 50 130 50 40 FLAVANOLSContent(Mg/KgOrMg/L) SOURCE Flavanols/Epicatechin Concentrations In Foods
    11. 11. Cardiovascular protection Cocoa flavanols have the potential to modify a number of processes involved cardiovascular disease Anti-platelet Anti-inflammatory Antioxidant actions Improving vascular endothelial functions
    12. 12. How Chocolate act as Antioxidant Catechins Scavenging activity of catechin
    13. 13. Antioxidant Actions • Atherogenesis initiated by oxidation of the lipid in LDL termed as lipid per oxidation . • Oxidized LDL Accumulate in extra cellular sub endothelial space. • Catechin inhibit the oxidation of low-density lipoprotein (LDL). • As the oxidized form of LDL that leads to the buildup of fatty streak in arteries.
    14. 14. Corti R et al. Circulation 2009;119:1433-1441 Health-relevant effect of epicatechin PBRC 2012
    15. 15. Antiplatelet function It reduces the probability of clotting. Cocoa reduce adhesion molecules on the surface of the platelets Result: making the platelets less likely to adhere to other molecules in the bloodstream This is the same response that would be seen following intake of antiplatelet agents such as aspirin
    16. 16. Anti-inflammatory function production of inflammatory chemicals (cytokines) increases the risk of heart disease That chemicals cause hardening of the arteries and congestive heart failure Studies have shown that epicatechin and catechin molecules reduce inflammation cytokines.
    17. 17. Other Health Issues Prejudice Reason Truth Migraine large doses of tyramine only small quantity Obesity sugar * a lot of sugar # less sugar  no correlation Acne no correlation between acne and chocolate proved Allergy allergy is rare (exception: traces of nuts) Addiction no evidence proved (only delight and desire) *cheap, mass-produced chocolate # dark chocolate (> 70%)
    18. 18. Aphrodisiac Properties Several effects on human sexuality Increasing sexual desire and improving sexual pleasure Phenyl ethylamine stimulate the hypothalamus Increase levels of two neurotransmitters.
    19. 19. Aphrodisiac Properties Eating chocolate gives an instant energy boost. Women are more susceptible to the effects of phenyl ethylamine and serotonin than men.
    20. 20. Conclusion • Forms of chocolate that contain health benefits include unprocessed cocoa, cocoa powder, and dark chocolate. • The more processed chocolate is the less healthy it is. • The cocoa in chocolate contains components that lessen cholesterol, blood pressure, and therefore, lower chance of heart failure. • Healthy components include flavonals, antioxidants, • Lowering LDL, the bad cholesterol, and lowering blood pressure directly helps lower the chance of heart failure. • Chocolate is healthy for you in moderation
    21. 21. THANK YOU!