Chocolate and other cocoa-containing products are a rich source of polyphenols. This paper describes an ultra-performance liquid chromatography (UPLC) method that can separate and quantify in 3 min six of the major chocolate polyphenols: catechin; epicatechin; B2 (epicatechin-4beta-8-epicatechin); B5 (epicatechin-4beta-6-epicatechin); C1 (epicatechin-4beta-8-epicatechin-4beta-8-epicatechin); an...

Chocolate Consumption and Incidence of Hypertension To the Editor: Results from the well-conducted randomized trial by Grassi et al1 underline the positive effect of flavanols on blood pressure and endothelial function. However, this study and others2 fail to answer the important questions about the effect of cocoa consumption in a free-living population consuming standard commercial chocolate ...

The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar one the downstream products with a simple process. taste and aroma in candy comes from bars. Fermentation an important activity formation flavour. This study aims to determine panellists’ acceptance produced various fermentation treatments sun-dried beans. materials used this were varieties Lindak. variation consi...

BACKGROUND & AIMS Epidemiologic studies have suggested beneficial effects of flavonoids on cardiovascular disease. Cocoa and particularly dark chocolate are rich in flavonoids and recent studies have demonstrated blood pressure lowering effects of dark chocolate. However, limited data are available on the association of chocolate consumption and the risk of coronary heart disease (CHD). We soug...

The aim was to test the validity of a multidimensional model of chocolate craving among children, and to examine if the dimensions underlying the model predict consumption and eating disordered symptoms. Participants were 602 children (53% female) aged 11, 12, and 13 from 11 schools in Western Australia. Measures included the Orientation to Chocolate Questionnaire (OCQ) designed to assess three...

Excess sugar consumption in children has led to the removal of chocolate milk from some schools. Lower-sugar formulations, if accepted, would provide the benefits of milk consumption. In a cross-over trial, milk consumption was measured in 8 schools over 6 weeks in 2 phases: phase 1 provided standard 1% chocolate milk and plain 2% milk choices for the first 3 weeks, and phase 2 provided reduced...

The nutritional characteristics of chocolate products may be associated with very different, and even opposite, health effects. In the present study, we collected information on Polish market to assess: (i) characteristics; (ii) ingredient order; (iii) presence claims label; (iv) packaging (v) any association between price cocoa contents. A total 220 bars solid (90 % at least 5 ingredients) 147...

The purpose of this community service is to enhance the knowledge and skills extreme poverty citizens in Rantau Sub-district Aceh Tamiang Regency through utilization moringa leaves. As local potential, leaves can be processed into innovative biotechnological food products order address stunting. method used for implementing was society-participatory-based training. instrument evaluation questio...