Lycopene Embedded into Cocoa Butter Micelles of Dark Chocolate Causes Dose-dependent Decrease in Serum Lipids of Hypercholesterolemic Volunteers.

Aim: To investigate if different amounts of lycopene embedded into cocoa butter micelles of dark chocolate affect serum lipid profile of hypercholesterolemia patients. Study Design: 32 clinically healthy volunteers with borderline hyperlipidemia were enrolled in a 4 week dietary trial. The study participants ingested daily one 10 g bar of L-tug dark chocolate (DC) which contained 0, 2, 3.5 or 7 mg of lycopene with no other restrictions/modifications to their habitual diet. Serum specimens were collected at the outset and after the second and fourth weeks of the trial. The study was conducted at the Saratov’s Institute of Cardiology (Russian Federation) using dark chocolate specimens provided by Lycotec Ltd (Cambridge, UK) during January-March 2013 under approved and registered protocol. Results: It was found that even the lowest concentration of lycopene tested (2 mg) caused a statistically significant (p<0.05) decline in the total cholesterol value at the end of the trial [from a median of 230.5 mg/dl (95% CI: 243.6, 204.8) to 210.5 mg/dl (95%CI: 221.7, 200.1)]. Consumption of higher amounts of lycopene embedded into L-tug DC caused an even more significant step-wise decline in total cholesterol values which were observable from the second week of the trial. There was a corresponding decline in LDL-cholesterol and triglyceride values. Consumption of L-tug DC with the highest amount of lycopene (7 mg) caused a small but statistically significant (P<0.05) increase in HDL values at the end of the interventional period [from a median of 40 mg/dl (95% CI: 43.65, 39) to 42 (95%CI: 43.65, 40.35)]. Conclusion: Lycopene-containing L-tug DC can be used for dietary management of abnormalities of lipid homeostasis in mild hyperlipidemia.

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.

Changes in body weight, blood pressure and selected metabolic biomarkers with an energy-restricted diet including twice daily sweet snacks and once daily sugar-free beverage

BACKGROUND/OBJECTIVES: The type of sweet snack incorporated into an energy-restricted diet (ERD) may produce differential effects on metabolic improvements associated with body weight (BW) loss. This study compared effects of incorporating either twice daily energy-controlled dark chocolate snacks plus once daily sugar-free cocoa beverage (DC) to non-chocolate snacks plus sugar-free non-cocoa beverage (NC) into an ERD on BW loss and metabolic outcomes. MATERIALS/METHODS: In an 18-week randomized comparative trial, 60 overweight/obese premenopausal women were assigned to DC (n = 30) or NC group (n = 30). Dietary intake was measured at baseline and week 18, and BW, anthropometrics, blood pressure (BP) and serum glucose, insulin and lipid concentrations were measured at baseline, and weeks 6, 12 and 18. Data were analyzed using repeated measures ANOVA. RESULTS: Using intention-to-treat analysis, women in DC and NC groups reduced energy intake (both P < 0.001) and lost 4.4 +/- 0.6 kg and 5.0 +/- 0.9 kg (both P < 0.001), respectively. Both groups lowered systolic and diastolic BP [DC = 2.7 (P < 0.05), 2.7 (P < 0.01); NC = 3.4 (P < 0.01), 4.2 (P < 0.01) mmHg, respectively]. Glucose and insulin concentrations decreased by 0.72 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01) in DC group and by 0.83 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01), respectively, in NC group. Total cholesterol increased in NC group (P < 0.05), with no significant lipid changes in DC group. There were no significant differences in biomarker outcomes between groups. CONCLUSIONS: Overweight/obese premenopausal women following an 18-week ERD that included either DC or NC sweet snack and sugar-free beverage lost equivalent amounts of BW and improved BP measurements and glucose and insulin concentrations.