Cardio Protective Effect of Dark Chocolate Components: Mechanisms of Actions.

Chocolate is made from the seeds of a tropical rainforest tree called “Theobroma cacao”. When compared with other food sources based on oxygen radical absorbance capacity (ORAC) measurement, dark chocolate is a major source of flavonols with highest antioxidant levels. Some of the health benefits of cocoa consumption include antioxidant properties such as polyphenolic compounds, among others are monomeric flavanols, epicatechin, catechin and oligomeric procyanidins. Both experimental and observational studies have suggested that chocolate consumption has a positive influence on human health, with antioxidant, antihypertensive, anti-inflammatory, anti-atherogenic, and antithrombotic effects as well as influence on insulin sensitivity, vascular endothelial function, and bioavailability of nitric oxide. In addition, dark chocolate consumption may alter lipid effects, by lowering total and low density lipoproteins and increasing high density lipoprotein cholesterol levels. The antioxidants found in chocolate have been shown to inhibit plasma lipid oxidation probably by scavenging free radical species. There are some experimental studies to prove that flavonoids could prevent LDL oxidation in vitro by scavenging radical species or sequestering metal ions. Dark chocolate (DC) has beneficial effects in the prevention of cardiovascular diseases (CVD) due to its antiinflammatory and antioxidant properties. Polyphenols rich dark chocolate showed progress in insulin sensitivity and decreased blood pressure in healthy subjects. Dark Chocolate has a dual effect on platelets by decreasing platelet aggregation and also it reduces platelet adhesion. Chocolate extends its great beneficial effect from being by and large a palatable pleasant and hence sustainable therapeutic option. Thus, dark chocolate may be suggested as a potential delicacy and one of the agents for the prevention and control of cardiometabolic syndrome.

Qualitative Characterization of Solvent and Cooked Extracts of Tribulus terrestris L. Fruit.

Currently there has been an increased attention globally to identify antioxidant compound that are pharmacologically potent and have low or no side effects. As plants are source of natural antioxidants, much concentration has been given to plants. A variety of free radical scavenging antioxidants exists within the body in which many of them are derived from dietary sources like fruits, vegetables, etc. Tribulus terrestris L. fruit extract has an ancient tradition in folk medicine and in ayurveda as a diuretic, antiseptic, mood enhancer and anti-inflammatory agent. Though already few studies are available on antioxidative properties of Tribulus terrestris, yet no research has explored what happens to boiled or cooked extract of the sample. This was conceptualized in the present study with the hypothesis whether the extract can be incorporated into foods rather than as medicine. Hence, in this study, preliminary qualitative phytochemical analysis of Tribulus terrestris fruit was observed and also antioxidant activity of the methanol, ethanol, aqueous and cooked extract of Tribulus terrestris fruit was determined along with nitric oxide, superoxide and hydrogen peroxide scavenging assays. It was found that the cooked extract of Tribulus terrestris fruit too possessed greater percentage of inhibition activity when compared with other solvent extracts. Further, the results of preliminary phytochemical analysis revealed that the cooked extract was absent for tannins and glycosides which are generally considered as antinutritional factors. Further, quantification of various bioactive substances including saponins in Tribulus terrestris fruit extract may suggest whether it may be suitable for formulating as a functional food.