Wed, 24 Dec 2003 00:58:00 -0000 in article >
"pearl" > wrote:
>
>AHHHH! BETTER THAN RED WINE OR GREEN TEA,
>COCOA FROTHS WITH CANCER-PREVENTING
>COMPOUNDS, CORNELL FOOD SCIENTISTS SAY
>
>Cornell News
>November 17, 2003
>
>ITHACA, N.Y. -- There is a new reason to enjoy hot cocoa on a
>cold winter's night in front of a cozy fire. Consider it a health drink.
>
>Beyond the froth, cocoa teems with antioxidants that prevent cancer,
>Cornell University food scientists say. Comparing the chemical
>anti-cancer activity in beverages known to contain antioxidants, they
>have found that cocoa has nearly twice the antioxidants of red wine
>and up to three times those found in green tea.
>
>Their finding will be published Dec. 3 in the American Chemical Society's
>Journal of Agriculture and Food Chemistry , a peer-reviewed publication.
>
The reference for this study is

Lee KW, Kim YJ, Lee HJ, Lee CY.
Cocoa has more phenolic phytochemicals and a higher antioxidant capacity
than teas and red wine.
J Agric Food Chem. 2003 Dec 3;51(25):7292-5.
PMID: 14640573 [PubMed - in process]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=146405 73&dopt=Abstract>

It has also been commented in the article

Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be Healthier
Choice
<http://www.sciencedaily.com/releases/2003/11/031106051159.htm>

In the August 2000 issue of the Journal of Nutrition there is a supplement
dedicated to the chocolate:

Supplement
"Chocolate: Modern Science Investigates an Ancient Medicine"
J Nutr. 2000 Aug;130(8S Suppl)
http://www.nutrition.org/content/vol...tml#SUPPLEMENT


Other cocoa/chocolate references:

Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis S, Crozier A.
Plasma antioxidants from chocolate.
Nature. 2003 Aug 28;424(6952):1013.
<http://www.nature.com/cgi-taf/DynaPage.taf?file=/nature/journal/v424/n6952/abs/4241013a_fs.html&dynoptions=doi1068987498>

"There is some speculation that dietary flavonoids from
chocolate, in particular (-)epicatechin, may promote
cardiovascular health as a result of direct antioxidant
effects or through antithrombotic mechanisms. Here we show
that consumption of plain, dark chocolate (Fig. 1) results in
an increase in both the total antioxidant capacity and the
(-)epicatechin content of blood plasma, but that these
effects are markedly reduced when the chocolate is consumed
with milk or if milk is incorporated as milk chocolate. Our
findings indicate that milk may interfere with the absorption
of antioxidants from chocolate in vivo and may therefore
negate the potential health benefits that can be derived from
eating moderate amounts of dark chocolate."

Schewe T, Kuhn H, Sies H.
Flavonoids of cocoa inhibit recombinant human 5-lipoxygenase.
J Nutr. 2002 Jul;132(7):1825-9.
PMID: 12097654 [PubMed - indexed for MEDLINE]
<http://www.nutrition.org/cgi/content/full/132/7/1825>

Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T, Ito H, Yoshida T.
Proanthocyanidin glycosides and related polyphenols from cacao liquor and
their antioxidant effects.
Phytochemistry. 2002 Apr;59(7):749-58.
PMID: 11909632 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=119096 32&dopt=Abstract>

Keen CL. Chocolate: food as medicine/medicine as food.
J Am Coll Nutr. 2001 Oct;20(5 Suppl):436S-439S; discussion 440S-442S.
Review.
PMID: 11603654 [PubMed - indexed for MEDLINE]
<http://www.jacn.org/cgi/content/full/20/suppl_5/436S>

Nestel PJ.
How good is chocolate?
Am J Clin Nutr. 2001 Nov;74(5):563-4.
<http://www.ajcn.org/cgi/content/full/74/5/563>

Weisburger JH.
Chemopreventive effects of cocoa polyphenols on chronic diseases.
Exp Biol Med (Maywood). 2001 Nov;226(10):891-7. Review.
PMID: 11682694 [PubMed - indexed for MEDLINE]
<http://www.ebmonline.org/cgi/content/full/226/10/891>

Richelle M, Tavazzi I, Offord E.
Comparison of the antioxidant activity of commonly consumed polyphenolic
beverages (coffee, cocoa, and tea) prepared per cup serving.
J Agric Food Chem. 2001 Jul;49(7):3438-42.
PMID: 11453788 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=114537 88&dopt=Abstract>

Lamuela-Raventos RM, Andres-Lacueva C, Permanyer J, Izquierdo-Pulido M.
More antioxidants in cocoa.
J Nutr. 2001 Mar;131(3):834-5.
<http://www.nutrition.org/cgi/content/full/131/3/834>

Yamagishi M, Osakab N, Takizawa T, Osawa T. Cacao liquor polyphenols
reduce oxidative stress without maintaining alpha-tocopherol levels in
rats fed a vitamin E-deficient diet.
Lipids. 2001 Jan;36(1):67-71.
PMID: 11214731 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=112147 31&dopt=Abstract>

Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T, Miyatake H,
Hatano T, Yoshida T. Analyses of polyphenols in cacao liquor, cocoa, and
chocolate by normal-phase and reversed-phase HPLC.
Biosci Biotechnol Biochem. 2000 Dec;64(12):2581-7.
PMID: 11210120 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=112101 20&dopt=Abstract>

Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG, Schmitz HH, Keen CL.
A dose-response effect from chocolate consumption on plasma epicatechin
and oxidative damage.
J Nutr. 2000 Aug;130(8S Suppl):2115S-9S.
PMID: 10917932 [PubMed - indexed for MEDLINE]
<http://www.nutrition.org/cgi/content/full/130/8/2115S>

Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG.
Epicatechin in human plasma: in vivo determination and effect of chocolate
consumption on plasma oxidation status.
J Nutr. 2000 Aug;130(8S Suppl):2109S-14S.
PMID: 10917931 [PubMed - indexed for MEDLINE]
<http://www.nutrition.org/cgi/content/full/130/8/2109S>

Baba S, Osakabe N, Natsume M, Yasuda A, Takizawa T, Nakamura T, Terao J.
Cocoa powder enhances the level of antioxidative activity in rat plasma.
Br J Nutr. 2000 Nov;84(5):673-80.
PMID: 11177180 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=111771 80&dopt=Abstract>

Arts IC, Hollman PC, Kromhout D.
Chocolate as a source of tea flavonoids.
Lancet. 1999 Aug 7;354(9177):488.
PMID: 10465183 [PubMed - indexed for MEDLINE]
<http://www.thelancet.com/journal/vol354/iss9177/full/llan.354.9177.original_research.3499.1>

"... Dark chocolate had the highest total catechin content
(53·5 mg per 100 g), milk chocolate contained 15·9 mg per 100
g, and the black tea infusion contained only 13·9 mg per 100
mL. The types of catechins differed between chocolate and
tea. Chocolate contained only (+)-catechin and (-)-
epicatechin; tea contained mainly (-)-epicatechin gallate and
(-)-epigallocatechin gallate with low concentrations of (+)-
catechin, (-)-epicatechin, (-)-epigallocatechin, and (+)-
gallocatechin. ..."

Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T, Osawa T.
The antioxidative substances in cacao liquor.
J Nutr Sci Vitaminol (Tokyo). 1998 Apr;44(2):313-21.
PMID: 9675711 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=967571 1&dopt=Abstract>

I-Min Lee and Ralph S Paffenbarger, Jr
Life is sweet: candy consumption and longevity
BMJ 1998; 317: 1683-1684 ( 19 December )
<http://www.bmj.com/cgi/content/full/317/7174/1683>

Kirschbaum J.
Effect on human longevity of added dietary chocolate.
Nutrition. 1998 Nov-Dec;14(11-12):869. No abstract available.
PMID: 9834932; UI: 99051997
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Retrieve&list_uids=983493 2&dopt=Abstract>.

Osakabe N, Sanbongi C, Yamagishi M, Takizawa T, Osawa T.
Effects of polyphenol substances derived from Theobroma cacao on
gastric mucosal lesion induced by ethanol.
Biosci Biotechnol Biochem. 1998 Aug;62(8):1535-8.
PMID: 9757560; UI: 98430126.
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Retrieve&list_uids=975756 0&dopt=Abstract>

Sanbongi C, Suzuki N, Sakane T.
Polyphenols in chocolate, which have antioxidant activity, modulate
immune functions in humans in vitro.
Cell Immunol. 1997 May 1;177(2):129-36.
PMID: 9178639; UI: 97321985.
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Retrieve&list_uids=917863 9&dopt=Abstract>

Waterhouse AL, Shirley JR, Donovan JL.
Antioxidants in chocolate.
Lancet. 1996 Sep 21;348(9030):834
<http://www.thelancet.com/journal/vol348/iss9030/full/llan.348.9030.correspondence.9133.1>


Cardiovascular Effects
______________________

Steinberg FM, Bearden MM, Keen CL.
Cocoa and chocolate flavonoids: implications for cardiovascular health.
J Am Diet Assoc. 2003 Feb;103(2):215-23. Review.
PMID: 12589329 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=125893 29&dopt=Abstract>

"... Applications of this knowledge include recommendations by health
professionals to encourage individuals to consume a wide range of
phytochemical-rich foods, which can include dark chocolate in
moderate amounts."

Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H, Pike MJ,
Turner AH, Mann NJ, Sinclair AJ.
Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao)
inhibit platelet function.
Am J Clin Nutr. 2003 Jun;77(6):1466-73.
PMID: 12791625 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=127916 25&dopt=Abstract>

"... CONCLUSIONS: Cocoa flavanol and procyanidin
supplementation for 28 d significantly increased plasma
epicatechin and catechin concentrations and significantly
decreased platelet function. These data support the results
of acute studies that used higher doses of cocoa flavanols
and procyanidins."

Kris-Etherton PM, Keen CL.
Evidence that the antioxidant flavonoids in tea and cocoa are beneficial
for cardiovascular health.
Curr Opin Lipidol. 2002 Feb;13(1):41-9. Review.
PMID: 11790962 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=117909 62&dopt=Abstract>

Commented in

Chocolate, Tea Can Cut Risk Of Cardiovascular Disease
Daily University Science News, 21-Jan-2002
<http://unisci.com/stories/20021/0121024.htm>

Mathur S, Devaraj S, Grundy SM, Jialal I.
Cocoa products decrease low density lipoprotein oxidative susceptibility
but do not affect biomarkers of inflammation in humans.
J Nutr. 2002 Dec;132(12):3663-7.
PMID: 12468604 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=124686 04&dopt=Abstract>

Holt RR, Schramm DD, Keen CL, Lazarus SA, Schmitz HH.
Chocolate consumption and platelet function.
JAMA. 2002 May 1;287(17):2212-3.
<http://jama.ama-assn.org/cgi/content/full/287/17/2212>

Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA, Kris-Etherton PM.
Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility
and prostaglandin concentrations in humans.
Am J Clin Nutr. 2001 Nov;74(5):596-602.
<http://www.ajcn.org/cgi/content/full/74/5/596>

Osakabe N, Baba S, Yasuda A, Iwamoto T, Kamiyama M, Takizawa T, Itakura H,
Kondo K.
Daily cocoa intake reduces the susceptibility of low-density lipoprotein
to oxidation as demonstrated in healthy human volunteers.
Free Radic Res. 2001 Jan;34(1):93-9.
PMID: 11235000 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=112350 00&dopt=Abstract>

"... In conclusion, the antioxidants in cocoa powder might be absorbed
and increase the resistance of human LDL to oxidation."

Schramm DD, Wang JF, Holt RR, Ensunsa JL, Gonsalves JL, Lazarus SA,
Schmitz HH, German JB, Keen CL.
Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in
humans and human aortic endothelial cells.
Am J Clin Nutr. 2001 Jan;73(1):36-40.
PMID: 11124747 [PubMed - indexed for MEDLINE]
<http://www.ajcn.org/cgi/content/full/73/1/36>

"CONCLUSION: Data from this short-term investigation support the
concept that certain food-derived flavonoids can favorably alter
eicosanoid synthesis in humans, providing a plausible hypothesis
for a mechanism by which they can decrease platelet activation in
humans."

Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M, Takizawa T,
Igarashi O, Itakura H, Kondo K.
Antioxidant effects of polyphenols in chocolate on low-density lipoprotein
both in vitro and ex vivo.
J Nutr Sci Vitaminol (Tokyo). 2000 Aug;46(4):199-204.
PMID: 11185658 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=111856 58&dopt=Abstract>

"... Thus we have shown that cocoa inhibited LDL oxidation both in
vitro and ex vivo."

Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH, Gosselin R, Keen CL.
Cocoa inhibits platelet activation and function.
Am J Clin Nutr. 2000 Jul;72(1):30-5.
PMID: 10871557 [PubMed - indexed for MEDLINE]
<http://www.ajcn.org/cgi/content/full/72/1/30>

"CONCLUSIONS: Cocoa consumption suppressed ADP- or
epinephrine-stimulated platelet activation and platelet microparticle
formation. Cocoa consumption had an aspirin-like effect on primary
hemostasis."

Karim M, McCormick K, Kappagoda CT.
Effects of cocoa extracts on endothelium-dependent relaxation.
J Nutr. 2000 Aug;130(8S Suppl):2105S-8S.
PMID: 10917930 [PubMed - indexed for MEDLINE]
<http://www.nutrition.org/cgi/content/full/130/8/2105S>


--
Matti Narkia