Is dark chocolate good for osteoporosis?

Overall, studies have shown that cocoa powder and high percentage dark chocolate (70% and up) can provide a source of minerals important to bone health. However, chocolate contains high amounts of oxalates (between 500-900 mg/100g).

beantobarworld.com - Chocolate and Chocolate constituents influence bone health and ...

Why does my boyfriend only have one ball?

This is known as monorchism. Monorchism can be the result of several things. Some people are simply born with just one testicle, while others have...

Last updated Jun 17, 2022

What color does fertile sperm look like?

cloudy white Healthy semen is a cloudy white color with a jelly consistency similar to a raw egg. Slight changes in semen color, texture, and even...

Last updated Feb 3, 2019

Promotion

The term “cacao” is meant to refer to the raw unprocessed bean from the cacao fruit tree. “Cocoa” as in “cocoa bean” is the term used after the cacao bean has undergone processing in order to be able to be used in chocolate manufacturing. Polyphenol content of the cacao is influenced by variety and genetics. Even within species, polyphenol content depends on growing region, climate during growth, maturity at harvest, and storage time [44]. Polyphenol content of cacao is about 10% dry weight. This makes cacao beans rich in pholyphenols. Lee et al [18] reported cocoa contains higher total flavonoids per serving than red wine or black tea, and demonstrated the highest antioxidant activity in in vitro assays. The flavanols in cocoa are mainly epicatechin and catechin. Polyphenols are also responsible for the bitter and astringent taste of cacao beans. To reduce this, cacao beans undergo processing. Fermentation is the first major processing step which occurs. De brito et al. [48] reported a 24% decrease in total polyphenol content after 60 hrs of fermentation, and a 58% decrease after 8 dats of fermentation. Fermentation can result in an 80% reduction of catechin and epicatechin content. After fermenting, cacao beans are dried to inhibit microbial growth. Drying had a minimal effect on epicatechin and catechin content. The next step is roasting, generally at 100*C to 150*C as whole beans or as nibs (broken up beans with the testa removed). Roasting cocoa beans at temperatures above 70*C resulted in the loss of epicatechin. However, catechin content increased when roasting temperatures reached 120*C owing to increased epimerization of epicatechin to catechin! Roasting plays an important role in forming aromas compounds. This is then ground into cocoa liquor (essentially a cocoa bean paste, similar to peanut butter), and then proceeded to make chocolate. Cocoa powder and cocoa liquor can be modified with an alkali treatment AKA ”dutching”. This darkens the cacao and mellows out the flavour (reduces bitterness). However, this also had the greatest reduction in flavanols. It decreased catechin content by 80% and epicatechin by up to 98% [52]. Miller et al. compared products and found unprocessed cocoa powder was 34.6 mg/ 100g flavanol content compared to 13.8 mg in lightly alkalized cocoa, 7.8 mg in medium alkalized powder, and 3.9 mg in heavily alkalized powders. Polyphenol content was overall higher in less processed and less alkalized cocoa powders. Results indicate that palatalization decreased the amount of flavanols, the total polyphenol content, and antioxidant activity. [50] According to USDA [55] (Table 2 above) catechin content from highest to lowest included:

cocoa beans

cocoa powder

baking chocolate

alkalized cocoa powder

chocolate confections

Miller et al. [57] reported non-fat cocoa solids (the brown portion of cacao beans which contain most of the polyphenols and minerals) were highest in cocoa powder (72-78%), then dark chocolate (20-30%), semisweet (15-19%), and milk chocolate (5-7%). A 40 g bar milk chocolate has 394 mg polyphenol antioxidants, dark chocolate provides 951 mg! This is why its important to note the type of chocolate consumed in studies, which many studies do not.

Other chocolate constituents

Chocolate isn’t all about flavonoid content, it also has many other constituents that can have an impact on health. Even though chocolate is low in vitamins important for bone health, chocolate and cocoa is used in foods that are a source of vitamins A and D such as milk products. Kuhn et al. [58] has suggested that food databases should be updated in regards to chocolate being a source of vitamin D (~ 4 ug/100g for dark, and ~2 ug/100g for milk chocolate).

How can I make my prostate muscle stronger?

Various types of exercises can be helpful for men with prostate problems or OAB. Kegel exercises can strengthen and train your pelvic floor muscles...

Last updated Nov 4, 2020

Does cucumber lower blood pressure?

It lowers your blood pressure. Cucumbers are a good source of potassium. Drinking cucumber water helps your body get more potassium, potentially...

Last updated Jun 2, 2019

Promotion

Is Ghirardelli a good brand?

During our Ghirardelli taste test, we knew from the first bite the brand would be high up in our ranking. The chocolate isn't too soft or sugary and offers the right amount of sweetness and crunch. Ghirardelli bars have a solid crunch when you break the bar, which we can appreciate.

tastingtable.com - Chocolate Brands, Ranked Worst To Best - Tasting Table

Chocolate Brands, Ranked Worst To Best

If you have a sweet tooth, chances are chocolate brands are high on your snack radar. And if you agree that chocolate might as well be the eighth wonder of the world, keep reading. Per Insider, the chocolate industry is a more than $100 billion business, and to keep that business alive requires a lot of cocoa beans. According to the National Confectioners Association, it takes 400 cocoa beans to make just one pound of chocolate — and a cacao tree will, on average, produce some 2,500 beans a year, or about six pounds of chocolate. To put this into context, for Valentine's Day alone, an estimated 58 million pounds of chocolate are sold every year (via Good Housekeeping). As for chocolate makers, as with any food product, some brands are killing it in this space, while others aren't quite living up to the hype. Our Tasting Table taste testers hit the ground running to round up 20 chocolate brands with the end goal of ranking them from worst to best. As self-proclaimed chocolate fanatics, we found so many good ones, it was truly a challenge to organize them for this listicle. But we did, so grab a glass of milk, a cup of tea, or whatever beverage fits your fancy (and pairs with chocolate, of course), and get ready for some serious deliciousness.

How long are you asleep with anesthesia?

In best circumstances you'll be awake and talking within 5 to 10 minutes from the time your anesthesia provider turns off the anesthetic. Let's...

Last updated Apr 19, 2021

Why does my prostate bother me at night?

Urinating at night, which interrupts sleep, is called nocturia. A common urological condition causing nocturia in men is an enlarged prostate or...

Last updated Apr 10, 2020

Imagine Your Moment Of Freedom!

Fluxactive Complete is conveniently packed with over 14 essential prostate powerhouse herbs, vitamins and grade A nutrients which work synergistically to help you support a healthy prostate faster

Learn More »

Promotion

How long does an erection last with Viagra?

Viagra typically starts working within 30 to 60 minutes and lasts for about 2 to 3 hours after that. Seek medical attention if you experience an...

Last updated May 4, 2018

Promotion

Should a man sit to pee?

More importantly, there could even be health benefits: A 2014 study by Leiden University Medical Centre in the Netherlands found that sitting down...

Last updated Oct 26, 2022