15 chocolate phytochemicals Flashcards Preview

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Flashcards in 15 chocolate phytochemicals Deck (13):
1

Chocolate flavonoid facts
- most abundant flavonoid
- forms?

flavANOLs
monomeric form
- epicatechin / catechin
oligomeric form
- procyanidins

2

chocolate processing effect on flavanols

cocoa bean selection
fermentation
- more flavour but less
dutiching (alkalizing)
- more flavour but less
drying
-minimal losses
roasting
- high temp/ longer time

3

flavANOL content highest in ..

dark chocolate

4

past medical uses of chocolate

1600s and 1700s
- heart pain
- angina

5

Attention for decreasing what disease?
method?

CVD
- antioxidant
- inhibits LDL oxidation

6

Large oligomer cocoa isoflavones and CVD

relaxation of smooth muscle
- large called procyanidian
- inhibit platelet aggregation

7

Cocoa flavANOLs shown to modulate "eicosanoids"
- what affects?

increases prostacyclin
- inhibits blood clotting
decreases leukotrienes
- vasocontriction and inflammation

decrease leukotriene/prostacyclin ratio

8

Epicatechin levels peak at

1-3 hours after consumption

9

Procyanidin bioavailabilty?

not well known
- less in plasma
- perhaps broken down in intestine

10

unique saturated fatty acid present in chocolate

steric acid
- does not increase blood cholesterol like other SFA

11

Major mechanism of how flavanols effect CVD

reduce blood pressure
- method not well known
- large area of study

12

Chocolate consumption and memory

memory improvements when consuming cocoa drink for 3 months
- too early to suggest reasons

13

industries studying flavanols

MARS botanical
Hershy center for health and nutrition
- maximize flavanol content and consistency