Dark chocolates - heart healthy bites
Location
Auditorium Pond Side
Start Date
26-2-2014 10:30 AM
Abstract
Introduction: Dark chocolate contains at least 60% - 70% of coca is plant-derived, has flavonoids that act as anti-inflammatory and antioxidants and protect the body from free radicals. Epicatechin is a particularly active member of a group of compounds called plant flavonoids. The elevated blood levels of epicatechin triggers the release of active substances that keeps away cholesterol from gathering in blood vessels, reduce the risk of blood clots, relax blood vessels and lower blood pressure which may reduce the risk of certain illnesses such as heart attacks, hypertension and atherosclerosis.
Method: A comprehensive literature search was conducted through electronic medium to explore the relevant literature. Various databases i.e. Pub med, Google search engines, Science Direct, JPMA and SAGA were used. Manual search was also done by accessing articles from 2000 till 2012 in AKU periodic library.
Result: It has been reported that eating a small, 1.6-ounce bar of dark chocolate every day induces coronary vasodilation, improves coronary vascular function and decreases platelet adhesion 2 hours after consumption. Evidence to date suggests that the chocolates should be dark, flavonoid rich and of at least 60-70% cocoa, or formulated to be enriched with polyphenols.
Conclusion: The blood pressure and cholesterol lowering effects of dark chocolate consumption are beneficial in the prevention of cardiovascular events with metabolic syndrome. But on the other hand chocolate can carry substantial amounts of calories, fat and sugar, a little dark chocolate is good, a lot is not better, so moderation is the key. This attenuates the requirement for creating awareness among the youth.
Keywords: Dark Chocolates, Epicatechin, Flavoinds, Heart
Dark chocolates - heart healthy bites
Auditorium Pond Side
Introduction: Dark chocolate contains at least 60% - 70% of coca is plant-derived, has flavonoids that act as anti-inflammatory and antioxidants and protect the body from free radicals. Epicatechin is a particularly active member of a group of compounds called plant flavonoids. The elevated blood levels of epicatechin triggers the release of active substances that keeps away cholesterol from gathering in blood vessels, reduce the risk of blood clots, relax blood vessels and lower blood pressure which may reduce the risk of certain illnesses such as heart attacks, hypertension and atherosclerosis.
Method: A comprehensive literature search was conducted through electronic medium to explore the relevant literature. Various databases i.e. Pub med, Google search engines, Science Direct, JPMA and SAGA were used. Manual search was also done by accessing articles from 2000 till 2012 in AKU periodic library.
Result: It has been reported that eating a small, 1.6-ounce bar of dark chocolate every day induces coronary vasodilation, improves coronary vascular function and decreases platelet adhesion 2 hours after consumption. Evidence to date suggests that the chocolates should be dark, flavonoid rich and of at least 60-70% cocoa, or formulated to be enriched with polyphenols.
Conclusion: The blood pressure and cholesterol lowering effects of dark chocolate consumption are beneficial in the prevention of cardiovascular events with metabolic syndrome. But on the other hand chocolate can carry substantial amounts of calories, fat and sugar, a little dark chocolate is good, a lot is not better, so moderation is the key. This attenuates the requirement for creating awareness among the youth.
Keywords: Dark Chocolates, Epicatechin, Flavoinds, Heart