Chocolate Flavanols

Question 1

WHERE are flavonoids found in chocolate?

Answer 1

• Produced from cacao bean

- Highest amounts in dark chocolate

Question 2

What is the most abundant class of flavonoids in chocolate? What are the forms?

Answer 2

Flavanols

1. Monomeric forms ⟶ epicatechin + catechin
   - Most abundant; good because it is most absorbed (biological effects)
   - Looking for a peak in blood levels and then a slow decrease
2. Oligomeric form ⟶ procyanidins
   - More complex, 2-10 units
   - Not well absorbed
   - Gut bacteria may act on these to create metabolites that can be absorbed

Question 3

What factors affect the amount of flavanols in chocolate?

Answer 3

• Cocoa bean variety + location grown
• Environment
• Harvesting time of cocoa beans (maturity)
• Processing into chocolate products (ie. fermentation, dutching/alkalizing, drying, roasting)

Question 4

What may affect chocolate flavanol bioavailability? What is the implications of this?

Answer 4

• Food matrix may affect chocolate flavanol bioavailability
• Solid vs. liquid; presence of sucrose; presence of milk protein
• Eg. addition of milk can crerate variation in biological fate of cocoa (urinary metabolites)
• Identification of digestive/absorptive mechanisms modulated by matrix factors can lead to development of formulation strategies to optimize bioavailability

Question 5

What industry potential does MARS Botancial have?

Answer 5

• MARS Botancial has CocoaPRO patented technology
• Scientists developed a proess to reduce cocoa bean’s exposure to high temperatures, helping to protect cocoa extract
• Interest in maximizing flavanol content of chocolate products

Question 6

What are the 3 main health effects chocolate has?

Answer 6

1. CVD Protection
   - Blood Pressure Reduction
2. Cognitive Function (Memory)

Question 7

What is the bottom line takeaway?

Answer 7

Chocolate contains other nutrients (calories, fat) that we must be aware of so excessive consumption is not the answer!

Question 8

What are the historical notes for CVD research?

Answer 8

• Used in 1600s and 1700s in Europe as medicine to treat angina and heart pain (CVD)
• Only recently, chocolate shifted to a treat

Question 9

What do the cell culture studies show for CVD?

Answer 9

• Relaxation of smooth muscle
• Inhibit platelet aggregation (smooth blood)
• Inhibit LDL oxidation
• Modulate eicosanoids (hormone-like compounds that are good biomarkers)…
• Decreased leukotriene (vasoconstriction)/prostacyclin (vasodilation) ratio

Question 10

What must you consider when doing human studies?

Answer 10

• Important to follow up cell culture studies with human ones to show effects
• Before you can study biologic effect, check quality assurance of product to make sure it has flavonoids
• Do sub-studies to look at bioavailability and compliance; and test for safety/efficacy

Question 11

What do the human studies show for CVD?

Answer 11

1. Epicatechin is absorbed in dose-dependent manner
   - Doses are relevant; don’t need tons to be absorbed
2. Less known about procyanidin bioavailability
   - Less shows up in plasma; not readily absorbed
   - May be broken down to monomers in the intestine
3. Beyond bioavailability, biological effects are similar to cell culture studies:
   - Inhibits platelet aggregation
   - Improves endothelial function
   - Inhibits LDL oxidation
   - Modulates eicosanoid levels (decreased leukotriene/prostacyclin ratio)

Question 12

What is unique about stearic acid in chocolate?

Answer 12

Stearic acid in chocolate does not increase blood cholesterol like other saturated fatty acids