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Some authors demonstrated that cocoa liquor procyanidins significantly reduced the incidence and multiplicity of lung carcinomas and decreased thyroid adenomas developed in male rats, and inhibited mammary and pancreatic tumorigenesis in female rats [ 59, 60]. Cocoa procyanidins also reduced vascular endothelial growth factor activity and angiogenic activity associated with tumor, determining down-regulation of tyrosine kinase ErbB2 [ 61]. The observed effects on glucose homeostasis seem to be strongly dependent on the amount of polyphenols. In fact, a single-blind randomized placebo-controlled cross-over study showed, after 4 weeks, negative metabolic effects (i.e., raised fasting insulin, insulin resistance, and salivary cortisol) in subjects consuming 20 g/day dark chocolate with negligible polyphenol content but not in those consuming the same amount of polyphenol-rich (500 mg) chocolate [ 54]. In pigs, cocoa consumption, in addition to determining changes in metabolites in biofluids and tissues, as the increase in O-methyl-epicatechin glucuronide conjugates in serum, urine, and visceral adipose tissue, induced a significant increase of the abundance of Lactobacillus species from the casei group in feces and Bifidobacterium species in proximal colon contents [ 83]. Dark chocolate consumption improved leukocyte adhesion factors and vascular function in overweight men We started in 2008 with one simple mission: to make well designed quirky gifts that are a pleasure to give.
The company was originally called The Chocolate Library and the first product range was a set of chocolate bars aimed at Scottish tourists. Today The Chocolate Library has over 1000 unique designs and now has its own separate online shop specifically for all things chocolate - www.chocolatelibrary.co.uk Chocolate consumption was associated with decreased risks of coronary heart disease, stroke, and diabetes Regular consumption of chocolate bars containing plant sterols and cocoa flavanols as part of a low-fat diet supported cardiovascular health by lowering cholesterol and improving blood pressureThere is evidences of some beneficial effects on the central nervous system, but larger, prospective studies are missing, so far. Participants with higher chocolate consumption and higher flavanol intake from cocoa products experienced a lower risk of developing type-2 diabetes Habitual chocolate consumption was associated with long-term weight gain, in a dose-response manner Results regarding the effects of cocoa/chocolate consumption on cancer are rather controversial. Early studies suggested that excess chocolate intake could be a predisposing factor to tumor development (as colorectal and breast cancer) [ 55, 56]. The business launched in 2008 with one simple mission: To make well designed quirky gifts that would be a pleasure to give.
According to other in vitro studies, cocoa inhibits the growth of cancer cells; however, the exact anticancer mechanisms are poorly understood [ 57, 58]. In a clinical study, smelling dark chocolate was assessed to evaluate an appetite response. Chocolate produced a satiation response and reduced appetite; thus, it could be helpful in preventing weight gain [ 68]. Further, flavonoids can produce metabolic events that induce reduction of lipogenesis, induction of lipolysis, and increased adiponectin secretion; such events reduce lipid deposition and insulin resistance, thus mitigating obesity [ 17]. In 1502, Christopher Columbus was the first European to encounter cocoa. He captured a canoe that contained cocoa beans, which were considered “mysterious-looking almonds” and identified as a form of currency in Mesoamerica [ 2, 3]. Cocoa, the basic ingredient in chocolate, contains a significant amount of fat (40–50% as cocoa butter, with approximately 33% oleic acid, 25% palmitic acid, and 33% stearic acid). It also contains polyphenols, which constitute about 10% of a whole bean’s dry weight [ 12]. Cocoa bean is one of the best-known sources of dietary polyphenols, containing more phenolic antioxidants than most foods [ 13]. Three groups of polyphenols can be identified in cocoa beans: catechins (37%), anthocyanidins (4%), and proanthocyanidins (58%); these flavonoids are the most abundant phytonutrients in cocoa beans [ 14, 15, 16]. However, the bitterness caused by polyphenols makes unprocessed cocoa beans rather unpalatable. Manufacturers have, therefore, developed processing techniques for eliminating the bitterness. Such processes decrease the polyphenol content by up to 10-fold: for consumers the product is markedly different, mainly owing to the low-polyphenol content [ 12, 15] and the other substances added during the processing phase (e.g., sugar, emulsifiers such as soy lecithin). It is well known that polyphenols are associated with beneficial effects, therefore cocoa (rich in polyphenols) and dark chocolate (with a high percentage of cocoa and higher phenolic antioxidant compounds compared to the other chocolate varieties [ 13]) have assumed significant importance [ 17]. Cocoa induced vasodilation via activation of the nitric oxide system, providing a plausible mechanism for the protection that flavanol-rich foods induce against coronary eventsHabitual chocolate consumption was not associated with the risk of incident heart failure among healthy men and women Recently, some studies have investigated the preventive or therapeutic effects of cocoa and cocoa constituents against obesity and metabolic syndrome [ 66]. Administering cocoa to rats decreased visceral adipose tissue [ 67]. DNA analysis conducted on the liver and mesenteric fat tissue provided interesting clues. In that study, the authors observed decreased expression of various genes associated with fatty acid transport and synthesis in the liver and mesenteric fat as well as increased expression of genes associated with thermogenesis [ 18, 67]. Self-Service Anywhere (more components will need to be installed and additional configuration will need to be set) - https://docs.chocolatey.org/en-us/features/paid/self-service-anywhere A prospective study in a large number of Japanese pregnant women also showed a lower risk of gestational diabetes in subjects in the highest quartile of chocolate consumption [ 53]. Consumption of the high–cocoa flavanol drink modified the gut microflora, reducing the plasmatic triacylglycerol and C-reactive protein concentrations.
A study conducted on rats fed with cocoa diet for 6 weeks highlighted a significant reduction of percent of Bacteroides, Clostridium, and Staphylococcus, changes of tool-like reception expression, and a reduction of immunoglobulin A intestinal secretion, significantly correlated with the decrease in the proportion of the Clostridium and Streptococcus [ 78]. As well as keeping our own creative juices flowing coming up with new consumer products, we genuinely love creating bespoke own label products for other companies and brands. If you'd like what you see, don't hesitate to get in touch! Polyphenols, abundant in cocoa and dark chocolate, activate endothelial NO synthase; that leads to generation of NO [ 27], which lowers blood pressure by promoting vasodilation [ 28, 29, 30, 31, 32, 33]. Indeed, following the consumption of dark chocolate, effects include improvement of the pulse wave speed and of the atherosclerotic score index, with parietal relaxation of large arteries and dilation of small and medium-sized peripheral arteries. Higher concentrations of plasma epicatechins help release endothelium-derived vasodilators and increase the concentration of plasma procyanidins, which leads to greater NO production and bioavailability [ 32]. Once released, NO also activates the prostacyclin synthesis pathway, which acts as a vasodilator in synergy with NO, thereby contributing to thrombosis protection [ 17]. Further, the anti-inflammatory and vasoprotective properties of prostacyclin are enhanced by its ability to reduce plasma leukotrienes [ 17, 34, 35]. Theobromine in cocoa was responsible for systemic and intestinal antibody concentrations and for modifying lymphocyte composition in young healthy rats chocolatey_central_management_url: https://chocolatey-central-management:24020/ChocolateyManagementService
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Palmitic acid-enriched diet (using palm oil) increased serum lipids, lipoproteins and plasma cholesteryl ester transfer protein activity compared with the stearic acid-enriched diet (using cocoa butter) We are a creative force, coming up with fun, quirky gifts for any occasion. To make the cut at the Quirky Gift Library, our products have to be as good on the inside, as they are on the outside. They must be something we would genuinely be happy to receive ourselves (or give a loved one) -And above all- be Quirky! Tzounis et al. [ 79] conducted the first human-intervention study designed to investigate the influence of high cocoa flavanol intake on the growth of the human fecal microbiota. In particular, these authors assessed that the intake of 494 mg of cocoa flavonoids/ day for 4 weeks had a significant effect on intestinal microbiota growth. Cocoa flavanol and procyanidin supplementation significantly increased plasma epicatechin and catechin concentrations and significantly decreased platelet function if ("chocolatey-license" -in (choco list --localonly --limitoutput | ConvertFrom-Csv -Header "Name" -Delimiter "|").Name) {
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