Comparative effects of regular, bloomed or white chocolate on cardiovascular and antioxidant markers in healthy adults.

The paediatric population has a low adherence and acceptance rate of unpalatable medicines. This study aimed to determine whether eating chocolate immediately prior to drug administration would help to mask the bitter taste of a drug. The difference in taste masking efficacy between white, milk and dark chocolate was a secondary measure outcome. A controlled repeated measures crossover taste trial was conducted using a taste panel of 29 young healthy adults who met the criteria to differentiate intensity in bitterness taste. Participants separately tasted solutions of quinine, flucloxacillin and clindamycin using the swill and spit method, singularly and following blinded prior administration of white, milk or dark chocolate. Drug solutions administered without prior chocolate served as controls. Bitterness score for each tasting was recorded using a 5-point scale. Regardless of chocolate type, mean taste scores with prior chocolate for quinine (range 2.00-2.34), clindamycin (3.72-3.83) and flucloxacillin (3.38-3.45) were all lower than mean scores for respective drugs without chocolate (3.24, 4.75 and 4.28, respectively; P < 0.0001 for all comparisons). Dark chocolate was most efficacious for masking the bitter taste of quinine, but the differences in taste masking efficacy between dark, milk and white chocolates were not statistically significant for flucloxacillin and clindamycin. Prior administration of chocolate results in lower perceived bitterness compared to control tastings of quinine, flucloxacillin and clindamycin solutions; however, there is no clear difference in this effect between the dark, milk and white chocolates used in this study.

To investigate the effect of flavonoid-rich dark chocolate and non-flavonoid-rich white chocolate on retinal vessel diameter in glaucoma patients and age-matched controls. Thirty glaucoma patients and 30 age-matched subjects were assigned to dark or white chocolate by randomization with forced equal distribution. The number in each of the four groups was 15. Measured parameters included systemic blood pressure (BP), blood glucose levels, static retinal vessel analysis, as measured by central retinal artery equivalent (CRAE) (which relates to the diameter of the central retinal artery), central retinal vein equivalent (CRVE) (which relates to the diameter of central retinal vein) and the arterio-venous ratio (AVR), which represents the CRAE/CRVE ratio, dynamic retinal vessel analysis as measured by the change in vessel diameter in response to flicker light stimulation. Three recording cycles from each were averaged. Blood pressure parameters (systolic BP, diastolic BP and pulse), IOP and blood glucose levels did not differ significantly between both groups before and after consumption of white or dark chocolate. Static vessel analysis did not show any significant changes in CRAE, CRVE or AVR before and after dark or white chocolate in both groups (p > 0.05). Mean dilatation of the venules in the control group was 3.2 ± 0.9 % before dark chocolate and 4.2 ± 1.4 % after dark chocolate intake, which was statistically significantly different (p = 0.01). Mean dilatation of the arterioles in the control group was 2.8 ± 1.8 % before dark chocolate and 3.5 ± 1.8 % after dark chocolate intake with a trend to statistical significance (p = 0.14), but not reaching the significance level. Mean diameter changes in the glaucoma group did not show any significant differences after dark chocolate consumption. The present study showed a significant improvement of venous vasodilatation 2 hr after dark chocolate intake in the control group, but not in the glaucoma group. This effect might be indicative of an increased bioavailability of nitric oxide (NO) after dark chocolate consumption. The lack of finding a significant venous response after dark chocolate in the glaucoma group might be related to the already impaired endothelial function in these patients.

Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polymeric phenolics and methylxanthines. The objective of this study was to determine phenolic and theobromine contents in dark (DC), milk (MC), and white (WC) chocolates commonly found in the Malaysian marketplace. Total phenolic and flavonoids were determined by means of a spectrometric assay, while catechin, epicatechin and theobromine were quantified using a reverse-phase HPLC method. Dark chocolates exhibited the highest phenolics and flavonoids contents, followed by milk and white chocolates. Catechin and epicatechin were major flavonoids detected in dark chocolates. Theobromine was detected in dark and milk chocolates, but not in white chocolates. A high correlation (r = 0.93) between total phenolic and flavonoid contents, indicating that the major phenolic compounds in dark chocolates belong to the flavonoid class. When nutrition and health promotion are of concern, dark chocolates would be recommended over milk and white chocolates owing to their higher contents of antioxidant phenolic compounds.

Survival and thermal resistance of Salmonella in chocolate products with different water activities

Consumption of dark chocolate attenuates subsequent food intake compared with milk and white chocolate in postmenopausal women

This review article will examine the nutritional and health disparities between dark and white chocolate. After examining the ingredients involved, dark chocolate appears as a nutritionally beneficial food, rich in cocoa solids, antioxidants, and minimal amounts of additives, in stark contrast to the sugar-laden content of white chocolate. Antioxidants (such as procyanidins), abundant in dark chocolate significantly contribute to cellular protection and overall health. Regarding cardiovascular health, studies indicate a notable correlation between dark chocolate consumption and improved cardiovascular function. This feature is typically attributed to the abundant presence of flavonoids, therefore white chocolate, which lacks these compounds, may not offer similar cardiovascular benefits. Dark chocolate is also preferred over white chocolate in terms of cognitive health. It has been shown that there is a potential relationship between dark chocolate consumption, increased cognitive performance, and improved mood. In terms of blood glucose regulation, dark chocolate displays a favorable profile, potentially contributing to improving glycemic control. However, white chocolate may not have such benefits due to its high sugar content. In summary, this literature review highlights the multifaceted health benefits of dark chocolate compared to white chocolate. From its superior nutritional profile, antioxidant richness, potential cardiovascular benefit, and possible role in cognitive enhancement, dark chocolate emerges as a scientifically supported choice for individuals seeking a confectionery option with potential health benefits. Keywords: Dark Chocolate; White Chocolate; Antioxidants; Polyphenols

We examined whether flavan-3-ol-enriched dark chocolate, compared with standard dark and white chocolate, beneficially affects platelet function in healthy subjects, and whether this relates to flavan-3-ol bioavailability. A total of 42 healthy subjects received an acute dose of flavan-3-ol-enriched dark, standard dark or white chocolate, in random order. Blood and urine samples were obtained just before and 2 and 6 h after consumption for measurements of platelet function, and bioavailability and excretion of flavan-3-ols. Flavan-3-ol-enriched dark chocolate significantly decreased adenosine diphosphate-induced platelet aggregation and P-selectin expression in men (all p ≤ 0.020), decreased thrombin receptor-activating peptide-induced platelet aggregation and increased thrombin receptor-activating peptide-induced fibrinogen binding in women (both p ≤ 0.041), and increased collagen/epinephrine-induced ex vivo bleeding time in men and women (p ≤ 0.042). White chocolate significantly decreased adenosine diphosphate-induced platelet P-selectin expression (p = 0.002) and increased collagen/epinephrine-induced ex vivo bleeding time (p = 0.042) in men only. Differences in efficacy by which flavan-3-ols affect platelet function were only partially explained by concentrations of flavan-3-ols and their metabolites in plasma or urine. Flavan-3-ols in dark chocolate, but also compounds in white chocolate, can improve platelet function, dependent on gender, and may thus beneficially affect atherogenesis.

Postprandial effects of dark chocolate on portal hypertension in patients with cirrhosis: results of a phase 2, double-blind, randomized controlled trial

Chocolate is often used in 3D food printing, however in 3D food printing cold extrusion systems, chocolate often faces the issue of temperature-induced clumping. To address this texture alteration, the method of adding oleogels is employed. This study examines the impact of monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC) oleogels on the thermal and textural properties of 3D printed white and dark chocolates. It compares the effects of adding MAG, SE, and HPMC to dark and white chocolate for 3D printing. Thermal analysis shows distinct melting points: white chocolate with MAG peaks at 29.53°C, 32.46°C and 37.08°C, while dark chocolate with SE peaks at 29.79°C and 31.78°C. Texture analysis indicates that white chocolate with 2% SE is harder than with 2% MAG, correlating with their respective melting points. AI image recognition effectively identifies shape variations and defects, achieving recognition rates over 90% for ideal shapes and flagging incomplete extrusions and structural issues. These findings highlight 3D printing's potential in chocolate manufacturing for precise customization and quality control, supported by AI inspection systems. Besides, the method offers a simpler approach for future applications for non-thermal extrusion. Future research could optimize oleogel formulations and expand AI applications to enhance production efficiency and product consistency.

Background&lt;br /&gt;Flavonoids have positive effects on health, including the nervous system. High flavonoid content can be found in chocolate, especially dark chocolate. Verbal working memory is important for reasoning, language comprehension, planning, and spatial processing. The purpose of this study was to evaluate the effect of a single dose of dark and white chocolate administration on verbal working memory in medical students. &lt;br /&gt;&lt;br /&gt;Methods&lt;br /&gt;A study of experimental pre-post test design with controls was conducted on 60 students. These were simply randomized into two groups: the first group was supplemented with white chocolate as control, and the second group received dark chocolate, at an identical single dose of 100 g. Working memory was measured with the digit span forwards (DSF) and the digit span backwards (DSB) tests, before, at 1 hour, and at 3 hours after intervention. Independent t and Mann-Whitney tests were used for data analysis. &lt;br /&gt;&lt;br /&gt;Results&lt;br /&gt;Scores for DSF and DSB in control and treatment groups were similar at baseline. At 1 hour after dark and white chocolate administration, DSF and DSB scores were not significantly different between the two groups (p=0.832; p=0.683). Supplementation of dark chocolate at 3 hours after intervention significantly increased DSB scores compared to white chocolate (p=0.041), but DSF scores were not significantly different between the two groups (p=0.204). &lt;br /&gt;&lt;br /&gt;Conclusions&lt;br /&gt;Dark chocolate as a single dose is capable of improving verbal working memory in students, 3 hours after its consumption. Since cocoa contains multiple bioactive compounds, one approach might be to examine the neurocognitive effects of combinations of potential functional ingredients.

The effects of pilates and flavanol-rich dark chocolate consumption on the total antioxidant capacity, glycemic control and BMI in diabetic females with neuropathy complications

Acute effect of oral flavonoid-rich dark chocolate intake on coronary circulation, as compared with non-flavonoid white chocolate, by transthoracic Doppler echocardiography in healthy adults

A comparative study of thermal and textural properties of milk, white and dark chocolates

Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate

Several recent reports have indicated positive health benefits of consuming (-)-epicatechin-rich cocoa products. Postmenopausal women are predisposed to reduced metabolism due to decreased levels and activity of the sex hormones estrogen, progesterone, and estradiol. The purpose of this study was to investigate the influence of dark chocolate consumption on resting and exercise metabolism in postmenopausal women. Using a randomized, double-blind design, 26 postmenopausal participants were assigned to a 30-day supplementation with 20-g per day of 72% dark chocolate (DC) or calorically matched white chocolate (WC). Before supplementation, participants underwent two control trials for assessments (PRE1, PRE2) of resting energy expenditure (REE) and exercise energy expenditure (EEE). Following the PRE2 assessment, participants were randomized and supplemented for 30 days, after which they repeated the assessments for REE and EEE. PRE1 and PRE2 REE and EEE were not significantly different within or between groups (REE: PRE1 DC 1215± 170, WC 1127 ± 174, p=0.662; PRE2 DC 1211 ± 174, WC 1145 ± 165 kcal/d, p=0.720; EEE: PRE1 DC 3.67 ± 0.72, WC 3.40 ± 0.81, p=0.665; PRE2 DC 3.41 ± 0.88, WC 3.39 ± 0.73kcal/min, p=0.373). Post-supplementation REE was significantly increased by 3.2% in the DC group (Pre-Post change: DC 38.6 ± 49, WC -15 ± 31.2 kcal per day, p =0.039, Cohen's d= 0.724 [95% CI: 0.078, 1.513]). These results indicate that DC supplementation in postmenopausal women was associated with a significant 3.2% increase in REE with no significant influence on EEE.