ANTIOXIDANT/OXIDATIVE STRESS KEY BENEFITS

1
Cocoa Science Your Healths Future Steven
Warren MD DPA
Presented by
2
ANTIOXIDANT/OXIDATIVE STRESS

• Free-Radical Damage Medical Conditions
• Healthy Chocolate Free Radical-Fighting
• Cocoa is High in Antioxidants
• Cocoas ORAC 10x that of Spinach

Presented by
3
SCIENTIFIC SUPPORT
Theobroma cacao L. is known to have potential
cardiovascular and cancer chemopreventive
activities because of its high content of
phenolic phytochemicals and their antioxidant
capacities. J Agric Food Chem. 2009 Nov 2.
Protective Activity of Theobroma cacao L.
Phenolic Extract on AML12 and MLP29 Liver Cells
by Preventing Apoptosis and inducing
Autophagy. Cocoa flavonoids have shown a
powerful antioxidant activity providing
protection against oxidation and helping prevent
oxidative stress-related diseases. J Nutr
Biochem. 2009 Feb 4. Cocoa flavonoids up-regulate
antioxidant enzyme activity via the ERK1/2
pathway to protect against oxidative
stress-induced apoptosis in HepG2 cells.
Presented by
4
IMMUNE FUNCTION

• Key Benefits
• Cocoa Enhances Immune Cells Function
• Cocoa Has Antimicrobial Properties

Presented by
5
SCIENTIFIC SUPPORT
Studies in this line suggest that high-dose
cocoa intake in young rats favours the T helper 1
(Th1) response and increases intestinal
gammadelta T lymphocyte count. Br J Nutr. 2009
Apr101(7)931-40. Cocoa antioxidant and
immunomodulator.
Presented by
6
CARDIOVASCULAR HEALTH

• Cocoa protects Heart and Vascular systems
• Neutralizes Free Radicals
• Relieves Inflammation
• Stimulates production of Nitric Oxide
• Improves platelet function
• Decreases blood clotting
• Controls blood sugar levels

Presented by
7
SCIENTIFIC SUPPORT
The acute ingestion of both solid dark chocolate
and liquid cocoa improved endothelial function
and lowered blood pressure in overweight
adults. Am J Clin Nutr. 2008 Jul88(1)58-63.
Acute dark chocolate and cocoa ingestion
and endothelial function a randomized controlled
crossover trial. Diets rich in flavanols
reverse vascular dysfunction in
diabetes, Highlighting therapeutic potentials in
cardiovascular disease. J Am Coll Cardiol. 2008
Jun 351(22)2141-9. Sustained benefits in
vascular function through flavanol-containing
cocoa in medicated diabetic patients in a
double-masked, randomized, controlled
trial. Dark chocolate induces coronary
vasodilation, improves coronary vascular
function, and decreases platelet adhesion 2
hours after consumption. Circulation. 2007 Nov
20116(21)2376-82. Dark chocolate improves
coronary vasomotion and reduces platelet
reactivity.
Presented by
8
SPORTS/ATHLETIC PERFORMANCE

• Cocoa Aids Muscle Recovery
• Enhances Energy Metabolism
• Improves Cardio and Lung Function

Presented by
9
SCIENTIFIC SUPPORT
The results of this study suggest that chocolate
milk is an effective recovery aid between two
exhausting exercise bouts. Int J Sport Nutr
Exerc Metab. 2006 Feb16(1)78-91. Chocolate milk
as a post-exercise recovery aid.
Presented by
10
MOOD

• Improves Blood Flow to Brain
• Improves Mental Awareness
• Improves Mood
• Decreases Depression

Presented by
11
SCIENTIFIC SUPPORT
In this socioeconomically homogenous male
cohort, chocolate preference in old age was
associated with better health, optimism and
better psychological well-being. Eur J Clin
Nutr. 2008 Feb62(2)247-53. Chocolate,
well-being and health among elderly men.
Presented by
12
DIABETES

• Positive Effect on Blood-Sugar Levels
• Protects Blood Vessels from Scarring
• Minimizes Symptoms of Neuropathy
• Protects Against Cardiovascular Issues

Presented by
13
SCIENTIFIC SUPPORT
Dietary supplementation with cocoa can
dose-dependently prevent the development of
hyperglycemiaThe dietary intake of food or
drinks produced from cacao beans might be
beneficial in preventing the onset of type 2
diabetes mellitus. Nutrition. 2007
Apr23(4)351-5. Dietary supplementation with
cacao liquor proanthocyanidins prevents
elevation of blood glucose levels in diabetic
obese mice.
Presented by
14
CHOLESTEROL

• Cocoa Combats Cholesterol
• Minimizes Cholesterol Absorption

Presented by
15
SCIENTIFIC SUPPORT
Results indicate that regular consumption of
chocolate as part Of a low-fat diet may support
cardiovascular health by lowering Cholesterol
and improving blood pressure. J Nutr. 2008
Apr138(4)725-31. Daily consumption of a dark
chocolate Containing flavanols and added sterol
esters affects cardiovascular risk Factors in a
normotensive population with elevated cholesterol.
Presented by
16
INFLAMMATION

• Cocoa Inhibits Inflammation

Presented by
17
SCIENTIFIC SUPPORT
Epicatechin or other flavonoids in cocoa were
found to suppress lipid peroxidation in LDL
induced by the pro-inflammatory enzyme
myeloperoxidase. Am J Clin Nutr. 2005 Jan81(1
Suppl)304S-312S. Cocoa polyphenols and
inflammatory mediators. In a combination of in
vivo and in vitro studies, we and others have
observed that cocoa can be an anti-inflammatory
modulator. J Med Food. 2009 Feb12(1)1-7.
Cocoa flavanols and procyanidins can modulate the
lipopolysaccharide activation of
polymorphonuclear cells in vitro. Our findings
suggest that regular consumption of small
doses of dark chocolate may reduce
inflammation. J Nutr. 2008 Oct138(10)1939-45.
Regular consumption of dark chocolate is
associated with low serum concentrations of
C-reactive protein in a healthy Italian
population.
Presented by
18
CANCER/CELL PROTECTION

• Cocoa Protects Cells
• Stimulates Detoxification Enzymes
• Decreases Inflammation

Presented by
19
SCIENTIFIC SUPPORT
Due to their high concentration of catechins and
procyanidins, Cocoa and chocolate products may
have beneficial health effects against oxidative
stress and chronic inflammation, risk factors for
cancer. Nutr Cancer. 200961(5)573-9. Cancer
protective properties of cocoa a review of the
epidemiological evidence. A significant
reduction in the incidence of prostate tumors was
also observed In conclusion, cocoa protected
from prostate carcinogenesis. Eur J Cancer
Prev. 2008 Feb17(1)54-61. Protective effect of
Acticoa powder, a cocoa polyphenolic extract, on
prostate carcinogenesis in Wistar Unilever rats.
Presented by
20
ORAL HEALTH

• Slows Gum-Tissue Damage
• Slows Tooth Decay

Presented by
21
SCIENTIFIC SUPPORT
Consuming a cocoa-enriched diet could diminish
periodontist-induced oxidative stress, which, in
turn, might suppress the progression of
periodontitis. J Periodontol. 2009
Nov80(11)1799-808. Preventive effects of a
cocoa- enriched diet on gingival oxidative stress
in experimental periodontitis. CBHE is highly
effective in reducing mutans streptococci counts
and plaque deposition when used as a mouth rinse
by children. J Indian Soc Pedod Prev Dent. 2008
Jun26(2)67-70. Chocolate Mouth rinse Effect on
plaque accumulation and mutans streptococci Counts
when used by children.
Presented by
22
VISUAL/EYE HEALTH

• Cocoas antioxidant properties
• protect the eyes sensitive tissue and nerves.

Presented by
23
SCIENTIFIC SUPPORT
Our findings suggest that cocoa procyanidins
inhibits diabetes-induced cataract formation
possibly by virtue of its antioxidative
activity. Exp Biol Med (Maywood). 2004
Jan229(1)33-9. Ingestion of proanthocyanidins de
rived from cacao inhibits diabetes-induced
cataract formation in rats.
Presented by
24
WEIGHT CONTROL

• Cocoa Regulates Weight-Control Genes
• Suppresses Appetite
• Reduces Cravings
• Stabilizes Blood-Sugar Levels

Presented by
25
SCIENTIFIC SUPPORT
Ingested cocoa can prevent high-fat diet-induced
obesity by modulating lipid metabolism,
especially by decreasing fatty acid synthesis and
transport systems, and enhancement of part of
the thermogenesis mechanism in liver and white
adipose tissue. Nutrition. 2005
May21(5)594-601. Ingested cocoa can prevent
high-fat diet- induced obesity by regulating the
expression of genes for fatty acid
metabolism. Satiety and fullness were
significantly increased after ingesting
chocolate milk. Br J Nutr. 2007
Mar97(3)579-83. Increased satiety after intake
of a chocolate Milk drink compared with a
carbonated beverage, but no difference
in Subsequent ad libitum lunch intake.
Presented by
26
SKIN

• Protects Skin from UV Radiation
• Minimizes Inflammation in Skin Tissue

Presented by
27
SCIENTIFIC SUPPORT
Our study demonstrated that regular consumption
of a chocolate rich in flavanols confers
significant photoprotection and can thus be
effective at protecting human skin from harmful
UV effects. J Cosmet Dermatol. 2009
Sep8(3)169-73. Eating chocolate
can significantly protect the skin from UV light.
Presented by
28
DEMENTIA

• Minimizes certain causes of stroke/dementia
• Improves blood flow to the brain
• Improves cognitive performance

Presented by
29
SCIENTIFIC SUPPORT
The prospect of increasing cerebral perfusion
blood flow With cocoa flavanols is extremely
promising. J Cardiovasc Pharmacol. 200647
Suppl 2S210-4. Cocoa flavanols and brain
perfusion.
Presented by
30
BRAIN/STROKE
Our data suggests a promising role for regular
cocoa flavanols consumption in the treatment of
cerebrovascular ischemic syndromes, including
dementias and stroke. Neuropsychiatr Dis Treat.
2008 Apr4(2)433-40. Cerebral blood
flow response to flavanol-rich cocoa in healthy
elderly humans. Our results show that cocoa
extract and epicatechin may exert a brain and
nerve protective action by reducing free
radical production. Eur J Nutr. 2009
Feb48(1)54-61. Neuroprotective effect of
cocoa flavonoids on in vitro oxidative stress.
Presented by
31
COCOAS BENEFITS AT A GLANCE
Mood
Brain/Mental Function
Eye/Visual Health
Skin Health
Oral Health
Cardiovascular Health
Weight Control
Presented by
32
Presented by
33
NUMBER OF STUDIES CONDUCTED
200 Studies 170 Studies Approx. 30 Studies 60
Studies 12 Studies 70 Studies Approx. 40
Studies 30 Studies
Antioxidant Properties Cardiovascular Health
Diabetes Brain Health Mood Cancer/Cell
Protective Properties Inflammation Skin
Health
Presented by
34
WHAT KIND OF CHOCOLATE IS BEST?

• Cocoa that is cold-pressed contains far more
• polyphenols (epicatechins and flavanols) than
• cocoa that has been roasted and heated.
• How chocolate is sweetened is another
• important point. Obviously, avoid products
• high in refined sugars.

Presented by
35
WHAT KIND OF CHOCOLATE IS BEST?

• Processing temperature for cacao
• beans should not exceed 110F.
• Choose dried, not roasted, cacao beans that
• have been washed and thoroughly cleaned.
• Avoid chocolates that have undergone any
• alkalization or dutching processes.

Presented by
36
HOW MUCH CHOCOLATE SHOULD YOU EAT?

• 600-900 mg of Flavonoids Daily
• High Flavonoid Chocolate 3x per day
• for Maximum Health Benefits

Presented by