Hey guys! Last week I opened my browser and this article was on the front page of MSN. I thought it was very applicable to what we were talking about in class last week regarding lay articles and basic inflammation. Here is a link:
http://longevity.about.com/od/lifelongnutrition/a/The-Healthiest-Chocolate.htm
The article first points out a population that has distinctively low blood pressure and low incidence rates of cardiovascular disease. The Kuna Indians are not genetically lucky, as shown by their increased blood pressure when they moved into the city. Researchers determined a main factor in their cardiovascular health was their consumption of cocoa. The researchers cite the flavinoids in chocolate as an antioxidant as well as an anti inflammatory agent. This is only mentioned in one sentence, so I would like to see more studies on how exactly flavinoids can affect inflammation and by what mechanism. Unfortunately, the cocoa that the Kuna Indians consume is unprocessed and not very similar to what we can buy in the store. That probably won't stop me from rationalizing why I can have some chocolate- it could be anti inflammatory!
The article was very interesting and the part in your blog that questioned flavonoids' effects for inflammation and as an antioxidant caused me to do some research! I found that in a study done in 2004 at UCSF, flavonoid-rich dark chocolate improved endothelial function and increased plasma epicatechin in healthy adults. The increase in epicatechin, which is an antioxidant, validates flavonoid-rich chocolate as an antioxidant-inducing component. (1)
ReplyDelete(1)http://www.ncbi.nlm.nih.gov/pubmed/15190043
For flavonoids' anti-inflammatory effects, I found a paper that posed a potential anti-inflammatory cellular pathway for flavonoids found in plants (such as cocoa). A potential anti-inflammatory effect mechanism the authors suggested was an inhibition of eicosanoid generating enzymes that include A2, cyclooxygenases, and lipoxygenases. The signaling molecules eicosanoids are made when essential fatty acids are oxidized and they control functions in inflammation mechanisms as well as the central nervous system. This reduces the concentrations of both prostanoids and leukotrienes. This a sign of decreased of overall circulating free fatty acids since prostanoids are the product of cyclooxygenase catalyzed breakdown of free essential fatty acids. Leukotrienes are also a family in the eicosanoid inflammatory mediators grouping. (2)
(2)http://www.ncbi.nlm.nih.gov/pubmed/15539763
Wow! This is great news, but sad at the same time. I thought I was doing good job by eating heresy’s bars but it seems that I was wrong since the majority of it is processed.
ReplyDeleteAnyways, I was reading a similar article and it talked about how you must eat the right amount of chocolate to receive the health benefits. However, they did mention that the portion size didn’t matter as long as the intake was still the same. Let me explain further, this study claimed that eating a bit larger portion of dark chocolate every three days rather than small amount daily was just as successful in producing anti-inflammatory responses. In the case of the amount eaten throughout ones life however researchers claimed that eating too much chocolate, even if it contained a high amount of cocoa, tended to make heart disease protection disappear.
I thought this was very interesting because you would think that eating more of something that was supposed to be “good” for your body would end up hurting you in the end. I guess the key point here is everything should be taken in moderation.
P.S. I don’t know how valid this website is, but either way I find this good food for thought.
http://www.insidershealth.com/article/dark_chocolate_lowers_inflammation_cholesterol_blood_pressure/2541
This article is interesting especially in pointing out the information regarding the different methods to processing cocoa and how it is specifically done by Kuna Indians. According to this article, the levels of flavanoids play a great role in lowering the risk of cardiovascular diseases by decreasing the levels of blood pressure. The article also pointed out the difference in how the cocoa is being processed today in regular grocery stores. However, I believe more research needs to explain how it works and also for it to be included as part of the regular diet. Like mentioned in the formulation part of the article, I think it is important to consume it in moderation as it can have a high risk for causing weight gain.
ReplyDelete