Mditerm 3 (Lecture 13)

Question 1

Chocolate flavonoids

Answer 1

Most abundant flavonoids are flavanols

Identified in monomer to decamer forms
- monomeric forms: epicatechin and catechin
- oligomeric forms: procyanidins

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Question 2

Chocolate flavanols structure

Answer 2

Monomeric catechin and epicatechin

Polymeric procyanidin

Basic flavonoid structure background in all

Question 3

Chocolate glossary

Answer 3

Flavonoid: type of polyphenolic compound that has biological activity in humans

Flavanols: type of flavonoid; found in high concentration in cocoa and chocolate (also tea and red wine)

Catechin: a monomeric form (1 unit) of flavanol

Epicatechin: a monomeric form (1 unit) of flavanol

Procyanidin: an oligomeric form (2 or more units) of flavanol

Most chocolate flavanols are in the monomeric form
- serum catechin or epicatechin can serve as a biomarker of intake “of chocolate bc they’re absorbed”

Question 4

Flavanol content of chocolate

Answer 4

Dark chocolate is one of the highest sources

Apple, cherry, red wine, black tea

What we do to the food changes amount of flavanol you’ll get

Question 5

Chocolate flavanol absorption

Answer 5

Procyanidins are not well absorbed

Epicatechin and catechins (monomers) both absorbed

Intestinal microbiota can produce metabolites

Many different metabolites have been identified which can also be absorbed
- cocoa flavonals can also be metabolized by the gut microbiota to other metabolites which are then absorbed

Question 6

Many factors can affect amount of chocolate flavanols

Answer 6

Cocoa bean variety and location of growth
Environment
Harvesting time of cocoa beans
Processing of cocoa beans into chocolate products (fermentation, drying, roasting)
Food matrix
Consumption of other foods

Solid vs liquid: presence of sucrose, presence of milk protein

Question 7

Chocolate health effects: historical notes

Answer 7

Historically used in medicine

By 1600s it was used for taste but also medicine like angina and heart pain

Only in the past 40-50 years has it shifted only to taste

Question 8

Chocolate flavanols health effects on cell culture studies

Answer 8

All related to CVD
relaxation of smooth muscle
Inhibit platelet aggregation
Inhibit LDL oxidation

modulate eicosanoids in a manner beneficial for heart health
- decreased leukotrienes (vasoconstriction)
- increased prostacyclin (vasodilation)
- decreased leukotriene/prostacyclin ratio
- value as a key biomarker of disease risk

Question 9

Chocolate flavanols health effects in human studies

Answer 9

First question is bioavailability
Human studies in healthy adults shown that epicatechin is absorbed in a dose dependent manner
Plasma levels peak 1-3 hours after consumption
Less known about procyanidin bioavailability
- less shows in plasma, may be broken down to monomers in intestines?

Inhibits platelet aggregation
Improves endothelial function
Inhibits LDL oxidation
Modulates eicosanoid levels similar to the cell culture studies (same effects)

Question 10

Chocolate and blood pressure

Answer 10

Research focus for chocolate flavanols

Blood pressure reduction identified as the main significant health effect in a review of cocoa flavanols for CVD risk reduction

Blood pressure reduction of cocoa flavanols and dark chocolate an ongoing area of focus

Blood pressure is also a biomarker of disease risk

Question 11

Flavanols and cardiometabolic health - guideline recommendation

Answer 11

Panel recommend intake of nutrient dense low sugar foods containing flavanols including apples, berries, cocoa, tea
- proposing first dietary recommendation for a non essential bioactive food compound
- established their bioavailability

Panel used cardiometabolic risk factors (blood pressure, total cholesterol, LDL cholesterol) were used as criteria of adequacy

Panel recommends 400- 600 mg flavonols per day