Abstract
We performed a comprehensive study encompassing chemical characterization and sensory evaluation of two types of dark chocolate, i.e., artisanal (Choco-A) and industrial (Choco-I), as well as an evaluation of onset of gastrointestinal symptoms and gastrointestinal motility in healthy subjects fed with dark chocolate. Proteomic, lipid and metabolite analysis were performed by LC-MS/MS analysis and the total phenol content and antioxidant activity were estimated in both types of chocolate. Fifty healthy volunteers joined the study of the sensory characteristics of both types of chocolate; another 16 subjects underwent the study of gallbladder and gastric emptying by functional ultrasonography and orocecal transit time by lactulose H2-breath test after ingestion of dark chocolate. Identification of polyphenols, amino acids and fatty acids was carried out in both types of chocolate analysed, and results confirmed their richness in polyphenols, amino acid derivatives and fatty acids (FAs) either saturated (stearic, myristic, palmitic, ecosanoic) or unsaturated (oleic and linolenic). For agreeability, Choco-A scored higher than Choco-I for smell, texture, and taste and they did not show significant differences in the gastrointestinal motility. In conclusion as for gastrointestinal motility studies, we report that the ingestion of a small amount of chocolate induced a mild gallbladder, gastric contraction and a fast transit time compared to the test meal in healthy subjects.
Highlights
In recent decades, nutrition research has focused on the investigation of bioactive dietary compounds widely found in many plant-based foods and beverages, with the aim of elucidating their beneficial properties to human health
Our findings show that both point chocolates do not differ by for comparing metabolite peaks composition both from a qualitative and semi-quantitative of view, as found areas of both from a qualitative and semi-quantitative point of view, as found by comparing peaks areas of the the precursor ions falling into each individual group by untargeted mass spectrometry experiments
According to the literature [4,32,33], we confirm the high levels of polyphenol contained in both chocolates analysed, with particular regard to theobromine, procyanidin and epicatechin
Summary
Nutrition research has focused on the investigation of bioactive dietary compounds widely found in many plant-based foods and beverages, with the aim of elucidating their beneficial properties to human health. Cocoa and chocolate have a pleasant taste and beneficial effects have been described on health, mediated by lipid and antioxidant components. Chocolate is a renowned source of flavanols such as epicatechin, catechin, and procyanidins that may offer cardiometabolic protection through several mechanisms, including antihypertensive, antiplatelet, antioxidant, and anti-inflammatory effects [4,5]. Dark chocolate ingestion and cocoa polyphenol content was reported to modulate intestinal microbiota, leading to the growth of bacteria that triggered a tolerogenic anti-inflammatory pathway in the host. In a human trial conducted on healthy volunteers, consumption of a high-cocoa flavanol beverage for four weeks proved to significantly increase the growth of Lactobacillus spp. and Bifidobacterium spp., bacteria capable of maintaining an anti-inflammatory status in the bowel, in comparison to a low cocoa flavanol drink [8]
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