The potential of polyphenol compounds in cocoa to reduce blood pressure is related to genotype, suggests a new nutrigenomic study that deepens our understanding of the cardiovascular benefits of cocoa.
Cocoa powder and dark chocolate has equivalent polyphenol content and greater antioxidant and flavanol content than various super fruits, claims a new study by research scientists based at the Hershey Center for Health and Nutrition.
The European Food and Safety Authority (EFSA) has struck a blow to the confectionery industry by saying there is not enough evidence to support a link between cocoa flavanols and some of the often touted health benefits.
Cocoa flavanols could improve poor blood vessel function in patients with coronary artery disease (CAD), according to research by a team of researchers, including scientists from confectionery maker, Mars Inc.
Short-term cocoa consumption can significantly lower blood cholesterol, but only in modest quantities and only in those with risk factors for heart diseases, according to a meta-analysis of randomised controlled trials by Chinese researchers.
Eating dark chocolate reduces damage to the blood vessels of cirrhotic patients and also lowers blood pressure in the liver, according to research presented this week at the International Liver Congress in Vienna.
German chocolate ingredient supplier, Herza Schokolade, said it has recently concluded a series of trials on the incorporation of health boosting ingredients into chocolate based on the hike in demand for the functional additions from its food manufacturer...
A standard for measuring the antioxidant-rich cocoa flavanols in chocolate products, a broadening of the market for functional chocolate as well as boosting consumer awareness are the objectives of a new alliance between Mars Inc and Barry Callebaut.
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
The daily consumption of 17 grams of ACTICOA dark chocolate, containing 500 milligrams (mg) of cocoa flavanols, for two weeks helps to maintain healthy blood pressure, according to new research presented at Health Ingredients Europe (HIE) 2008 Show in...