Dark Chocolate Consumption Research Articles

Effects of cocoa consumption on cardiometabolic risk markers: Protocol for a systematic review and meta-analysis of randomized controlled trials.

Cardiometabolic diseases cover a spectrum of interrelated conditions linked to metabolic dysfunctions and/or cardiovascular disorders, including systemic arterial hypertension, diabetes mellitus, dyslipidemia, and obesity. Cocoa is a rich source of dietary polyphenols and has been associated with cardiovascular health benefits. However, beneficial effects of cocoa consumption and appropriate quantities in decreasing cardiometabolic risk factors have yet to be established. Therefore, we will conduct a systematic review and meta-analysis to examine the effects of cocoa consumption on cardiometabolic risk markers (total cholesterol, HDL, LDL, triglycerides, blood glucose, glycated hemoglobin, waist circumference, abdominal circumference, body mass index, systolic blood pressure and diastolic blood pressure) in adults with or without established cardiovascular risk factors. Our review will include all randomized controlled trials published in English, Portuguese and Spanish with no date of publication restrictions evaluating the effects of cocoa consumption on cardiometabolic risk markers selected from the databases MEDLINE (PubMed), LILACS, Cochrane, EMBASE, Web of Science and SciELO, and gray literature. Eligible studies must involve adults (age ≥18y), and the consumption of cocoa or dark chocolate (≥ 70% cocoa), include a control group and evaluate blood pressure, anthropometric measurements, and lipid or glycemic profiles. We will use risk-of-bias 2 (RoB2) tool to assess the risk of bias and the GRADE system to assess the strength of evidence. Statistical analyses will be performed using RStudio for Windows and R package meta. This meta-analysis will summarize existing evidence on the effects of cocoa consumption on cardiometabolic health in adults. Better understanding the effects of cocoa consumption on anthropometric measurements, blood pressure, and lipid and glycemic profiles can provide valuable insights for health professionals to improve dietary recommendations regarding appropriate quantities. Systematic Review Registration: PROSPERO CRD42023484490.

Beneficial Effects of Cocoa Flavanols on Microvascular Responses in Young Men May Be Dependent on Ethnicity and Lifestyle.

Cocoa flavan-3-ols affect endothelium-dependent responses in resistance vessels and microcirculation has received little attention. We tested the effects of dark chocolate consumption (396 mg total flavanols/day for 3 days) in two Groups of 10 men (18-25 years; non-smokers) each comprising equal numbers of White European (WE) and South Asian (SA) ethnicity. In Group 1, dark chocolate did not affect reactive hyperaemia in forearm muscle, but augmented muscle dilatation evoked by acute mental stress, and reactive hyperaemia and acetylcholine (ACh)-evoked dilatation in cutaneous microcirculation. Conversely, in Group 2, chocolate did not affect cutaneous reactive hyperaemia or ACh-evoked dilatation, but these responses were blunted in Group 1 relative to Group 2. Further, when Groups 1 and 2 were combined, responses were blunted in SAs relative to WEs, augmented by chocolate in SAs only. In Group 2 individuals whose ACh-evoked dilatation was attenuated by nitric oxide synthase (NOS) inhibition, ACh-evoked dilatation was not altered after chocolate, but the attenuating effect of NOS inhibition was lost. Conversely, in Group 2 individuals whose ACh-evoked dilatation was enhanced by NOS inhibition, ACh-evoked dilatation was also augmented by chocolate. We propose that in resistance and microvessels of young men, cocoa flavan-3-ols preferentially augment endothelium-dependent dilator responses whose responses are depressed by familial and lifestyle factors more prevalent in SAs than Wes. Flavan-3-ols may facilitate the NOS pathway but also influence other endothelium-dependent dilators.

Individual and Combined Effects of Almond, Dark Chocolate, and Cocoa Consumption on the Stool Microbiota of Individuals With Overweight or Obesity

Individual and Combined Effects of Almond, Dark Chocolate, and Cocoa Consumption on the Stool Microbiota of Individuals With Overweight or Obesity

Decoding the Delights: Unraveling the Health Benefits of Dark Chocolate in Comparison to White Chocolate

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

Effects of Dark Chocolate and Milk Chocolate consumption on Sub foveal Choroidal Thickness in healthy young subject: A Randomized double-blind Cross over Study

Abstract
 Introduction & Objectives : Dark Chocolate consumption was known to effect blood flow and to date there is little information about this effect to human eye. We aim to compare the effect of consuming dark chocolate (DC) and milk chocolate (MC) on sub foveal choroidal thickness (SFCT) and blood pressure (BP) in healthy young subject
 Methods : A randomized double blind cross over study was used. We randomly assigned subjects into two group. First group consumed DC and then MC at least 72 hours later and the second group consumed MC and then DC. BP and SFCT was measured at baseline, 30 minutes and 2 hours after consumption for each group
 Results : Data from two group (Group A; 40 eye/20 subject, age 26 -36 years and group B; 40 eye/20 subject, age 27 -34 years) were collected. There was an increase on SFCT at 30 minutes (DC 11.05 ± 13.720 μm, p>0.01; MC 4.40 ± 8.040 μm, p>0.01) and 2 hours (DC 23.45 ± 11.581 μm, p>0.01; MC 9.92 ± 11.288 μm, p>0.01) after consumption compare to baseline. There were no changes found on BP and there was no correlation found between BP and SFCT changes
 Conclusion : This study found that there was a significant increase in SFCT especially in DC consumption in 30 minute and 2 hours after consumption. There were no changes in BP and No correlation was found between BP and SFCT changes

Dietary patterns suggest that dark chocolate intake may have an inhibitory effect on oral cancer: a Mendelian randomization study.

Previous studies reported that variations in dietary intake patterns substantially impact human health, specifically tumorigenesis. However, confounding factors in previous cohort studies have obscured the relationship between dietary differences and the risk of oral cancer (OC). We developed an outcome dataset from genome-wide association studies (GWAS) data on three OCs within the GAME-ON project, using GWAS-META merging. We extracted 21 dietary exposures, including 10 dietary patterns, 6 vitamins, and 5 micronutrients, from the UK Biobank database, using the inverse variance weighting method as the primary statistical method. Sensitivity analysis was conducted to detect heterogeneity and pleiotropy. Serum metabolite concentrations were adjusted using multivariate Mendelian randomization. Of the 10 analyzed dietary patterns, 8 showed no significant association with the risk of developing OC. Consumption of dark chocolate (inverse variance weighted [IVW]: Odds ratio (OR) = 0.786, 95% confidence interval [CI]: 0.622-0.993, p = 0.044) and sweet pepper exhibited an inverse relationship with OC risk (IVW: OR = 0.757, 95% CI: 0.574-0.997, p = 0.048). Reverse MR analysis revealed no reverse causality. Furthermore, no significant correlation was observed between the intake of 6 vitamins and 5 micronutrients and the risk of developing OC. After using multivariable MR to adjust for serum caffeine, linoleate, theophylline, and theobromine metabolism levels, consuming dark chocolate was unrelated to a decreased risk of OC. After adjusting each serum metabolite individually, the observed p-values deviated from the original values to varying degrees, indicating that the components of dark chocolate could have different effects. Among these components, theophylline demonstrated the most significant inhibitory effect. This study demonstrated a causal relationship between the intake of dark chocolate and sweet peppers and a lower risk of OC. The components of dark chocolate could have different effects.

The effects of dark chocolate on cognitive performance during cognitively demanding tasks: A randomized, single-blinded, crossover, dose-comparison study

Dark chocolate, rich in polyphenols, increases cerebral blood flow and improves cognitive function. This study aimed to determine whether the consumption of chocolate with a high concentration of polyphenols helps to maintain cognitive performance during cognitively demanding tasks. In this randomized, single-blinded, crossover, dose-comparison study, 18 middle-aged adults consumed two types of chocolate (25 g each), one with a high concentration (635.0 mg) and the other with a low concentration (211.7 mg) of cacao polyphenols, and performed a cognitive task requiring response inhibition and selective attention over two time periods (15–30 min and 40–55 min after consumption, respectively). Autonomic nerve function and subjective feelings, such as fatigue and concentration, were measured before food intake and after the second task to assess the participant's state. The results showed that the average reaction time between the first and second sessions was not significantly different for either high- or low-concentration chocolate consumption. However, the percentage of correct responses was similar in the first (96.7 %) and second (96.8 %) sessions for high-concentration chocolate consumption and significantly lower for low-concentration chocolate consumption in the second (96.4 %) session than in the first session (97.3 %). Autonomic nerve function showed a significant increase in sympathetic nerve activity after the second task with high-concentration chocolate consumption, while subjective feelings showed an increase in mental fatigue for both chocolate types but a significant decrease in concentration only after the second task with low-concentration chocolate consumption. These findings suggest that dark chocolate consumption contributes to the maintenance of performance and concentration in continuous and demanding cognitive tasks.

The influence of dark chocolate consumption on the microbial population in the oral cavity

This study was initiated at the Faculty of Food Engineering within the Mihai I University of Life Sciences in Timișoara, with the aim of identifying the effect of dark chocolate with a high concentration of cocoa on the microbial population in the oral cavity, which facilitates the formation of dental plaque, tartar and implicitly the appearance of dental caries. The specialized literature directed us to this study and we wanted to highlight the presence of microorganisms that can be isolated from the oral cavity and the effectiveness of this treatment - the consumption of dark chocolate after meals, in small quantities. The methods for isolating microorganisms were the classic ones imposed by the standards. The results obtained confirmed the bactericidal effect of dark chocolate with a high cocoa content. In conclusion, the consumption of a quantity of 10 grams of dark chocolate, after the meal exerted a beneficial effect on oral hygiene, by reducing the number of acidogenic microorganisms.

Concomitant dual-site tDCS and dark chocolate improve cognitive and endurance performance following cognitive effort under hypoxia: a randomized controlled trial

Ten male cyclists were randomized into four experimental conditions in this randomized, cross-over, double-blind, and sham-controlled study to test the combined effect of acute dark chocolate (DC) ingestion and anodal concurrent dual-site transcranial direct current stimulation (a-tDCS) targeting M1 and left DLPFC on cognitive and whole-body endurance performance in hypoxia after performing a cognitive task. Two hours before the sessions, chocolate was consumed. After arriving at the lab, participants completed an incongruent Stroop task for 30 min in hypoxia (O2 = 13%) to induce mental fatigue, followed by 20 min of tDCS (2 mA) in hypoxia. Then, in hypoxia, they performed a time-to-exhaustion task (TTE) while measuring physiological and psychophysiological responses. Cognitive performance was measured at baseline, after the Stroop task, and during and after TTE. TTE in ‘DC + a-tDCS’ was significantly longer than in ‘white chocolate (WC) + a-tDCS’ and WC + sham-tDCS’. The vastus medialis muscle electromyography amplitude was significantly higher in ‘DC + a-tDCS’ and ‘DC + sham-tDCS’ than in ‘WC + sh-tDCS’. During and after the TTE, choice reaction time was significantly lower in ‘DC + a-tDCS’ compared to ‘WC + sh-tDCS’. Other physiological or psychophysiological variables showed no significant differences. The concurrent use of acute DC consumption and dual-site a-tDCS might improve cognitive and endurance performance in hypoxia.

Abstract P158: Intake of Chocolate by Subtypes and Risk of Type 2 Diabetes: Results From Three Prospective Cohort Studies

Backgrounds: Cocoa and cocoa flavonoids may exert health benefits including improving insulin sensitivity and lowering type 2 diabetes (T2D) risk. Previous studies have reported inverse associations between chocolate consumption and T2D risk, although it is largely unknown regarding whether the associations differ between dark chocolate and milk chocolate. The objective of this study is to prospectively examine the associations between the consumption of dark chocolate, milk chocolate, and total chocolate, and the risk of T2D, in three large cohort studies with repeat dietary measurements over 10 years of follow-up. Methods: Data from three prospective cohorts in the United States were used, including Nurses’ Health Study (2006-2020), Nurses’ Health Study II (2007-2019), and Health Professionals Follow-Up Study (2006-2020). Dark and milk chocolate consumption information was assessed at baseline and updated every 4 years through a validated food frequency questionnaire. Chocolate consumption was categorized into 4 groups: never or <1 serving/month, 1 serving/month to 1 serving/week, 1-4 servings/week, and ≥5 servings/week. Self-reported T2D cases were confirmed using a supplementary questionnaire. Cox proportional hazards models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for the associations between total, dark, and milk chocolate intake, and the risk of T2D. Results: After adjusting for lifestyle and dietary risk factors for diabetes, compared to participants who never or rarely eat chocolate, those who consumed any chocolate ≥5 servings/week had a 22% (95% CI: 10% to 32%; p for trend = 0.0003) lower rate of T2D. For dark chocolate, those who consumed ≥5 servings/week had a non-significant 16% (95% CI: -2% to 31%; p for trend = 0.005) lower rate of T2D than those who never or rarely eat dark chocolate. The associations between milk chocolate intake and T2D risk are largely null. Spline regression shows an L-shaped non-linear dose-response relationship between total chocolate intake and the risk of T2D (p=0.02 for curvature). The risk reduction plateaus when the total chocolate intake is higher than 5 servings/week. There is a linear dose-response association between dark chocolate intake with the risk of T2D (p=0.006 for linearity). Conclusion: Higher consumption of total chocolate and especially dark chocolate was significantly associated with a lower risk of type 2 diabetes. These findings support the potential cardiometabolic benefits of consuming chocolates that are rich in flavonoids.

Dark Chocolate Intake May Reduce Fatigue and Mediate Cognitive Function and Gray Matter Volume in Healthy Middle-Aged Adults.

Dark chocolate has attracted attention for its potential for cognitive improvement. Though some reports indicate that dark chocolate is good for cognitive function, others raise doubts. This inconsistency in past results reflecting the relationship between dark chocolate and cognitive function indicates the potential existence of factors that mediate between dark chocolate intake and cognitive function. With the hypothesis that fatigue may be one such mediating factor, we performed a four-week randomized control study to seek a link between dark chocolate consumption, cognitive function, fatigue, and the brain in middle-aged adults. We found that dark chocolate reduced mental and physical fatigue, and a path analysis revealed that it enhanced vitality, executive function, memory, and gray matter volume both directly and indirectly. Fatigue reduction was also associated with an improvement in physical function, which had a positive impact on emotional functioning, relief of bodily pain, and social functioning. Our results suggest that dark chocolate may help reduce fatigue in individuals, leading to improvements in brain health and various cognitive functions as well as in quality of life.

The Effect of Dark Chocolate on C-Reactive Protein Level: A Systematic Review and Meta-Analysis of Randomized Controlled Clinical Trials

Background: This systematic review and meta‐analysis of randomized controlled trials (RCTs) was conducted to determine the effect of dark chocolate on C-Reactive Protein (CRP) levels as one of the inflammatory factors.
 Methods: A literature search was conducted in PubMed, ISI Web of Science, Scopus, and Google Scholar up to April of 2020. The registration number of study in PROSPERO was CRD4202020072, which was conducted over 5 eligible RCTs containing a total of 330 participants. The weighted mean difference (WMD) with 95% confidence intervals was calculated for the pool effect size of CRP. The heterogeneity of studies was examined by Cochran's Q test and I-squared (I2) statistic.
 Results: Effect sizes from 330 participants based on random effect model showed no effect between consumption of dark chocolate on CRP levels compared to the control group (WMD: 0.01 mg/dl; 95% CI: −0.19, 0.22 mg/dl; P = 0.89; Cochran's Q test, Q statistic = 21.97; P < 0.001; I2 = 81.80%). The results of subgroup analysis based on intervention duration and dosage showed no significant effect on CRP levels (WMD = 0.05 mg/dl, 95% CI: −0.30, 0.42 mg/dl; P = 0.76). Meta-regression for the intervention duration (slope: −0.0033, 95% CI: −0.0089, 0.0022; P = 0.24) and dosage (slope: 0.00006, 95% CI: −0.0036, 0.0037; P = 0.97) indicated no significant relationship with the mean difference of CRP.
 Conclusion: The results of the present meta-analysis showed that consuming dark chocolate had no significant effect on the CRP level. More clinical trials are required with higher quality and bigger sample sizes to verify the positive impact of dark chocolate on the reduction CRP level.

Effect of cocoa (Theobroma cacao L.) on platelet function testing profiles in patients with coronary artery disease: ECLAIR pilot study

IntroductionThis prospective pharmacodynamic nutraceutical study assessed the effect of a 1-week trial of 30 g/day of 65% cocoa (dark chocolate) (Theobroma cacao L.) consumption intervention on platelet reactivity.MethodsPatients with stable...

The Relationships Between Chocolate Consumption and Endothelial Dysfunction in Patients with Heart Failure

Dietary recommendations, in addition to medications, have recently become important in the treatment of heart failure. Our study aimed to show the positive effects of both milk chocolate and dark chocolate on heart failure through endothelial functions. Twenty patients with heart failure and reduced ejection fraction were included in the study. In this randomized, crossover study, some of the patients consumed milk chocolate and some consumed dark chocolate. We recorded the patients' 6-minute walking tests, flow- mediated dilatation values, plasma catechin, epicatechin, and N-terminal pro-brain natri- uretic peptide values before and after chocolate consumption. After 2 weeks, their chocolate consumption was changed. The same parameters were measured again. A significant decrease was observed in N-terminal pro-brain natriuretic peptide values after consumption of both milk chocolate (356 ± 54.2 and 310 ± 72.1 pg/mL; P = .007) and dark chocolate (341 ± 57 and 301 ± 60.1 pg/mL;P=.028). Flow-mediated dilation values increased after dark chocolate consumption (8.9 ± 3% and 14 ± 4.5%; P = .019). Chocolate consumption acutely decreases N-terminal pro-brain natriuretic pep- tide values in heart failure. Dark chocolate consumption also seems to improve endothelial functions by increasing flow-mediated dilation values.

Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis.

Cocoa is a major dietary source of polyphenols, including flavanols, which have been associated with reduced blood pressure (BP). While earlier systematic reviews and meta-analyses have shown significant effects of cocoa consumption on systolic BP, limitations include small sample sizes and study heterogeneity. Questions regarding food matrix and dose of polyphenols, flavanols, or epicatechins remain. This systematic review and meta-analysis aimed to investigate the effects of ≥2 weeks of cocoa consumption as a beverage or dark chocolate in those with normal or elevated (< or ≥130 mmHg) systolic BP measured in the fasted state or over 24-h. A systematic search conducted on PubMed and Cochrane Library databases up to 26 February 2022 yielded 31 suitable articles. Independent of baseline BP, cocoa consumption for ≥2 weeks was associated with reductions in systolic and diastolic BP (p < 0.05, all). Compared with cocoa, chocolate lowered the weighted mean of resting systolic BP (−3.94 mmHg, 95% CI [−5.71, −2.18]) more than cocoa beverage (−1.54 mmHg, 95% CI [−3.08, 0.01]). When the daily dose of flavanols was ≥900 mg or of epicatechin ≥100 mg, the effect was greater. Future, adequately powered studies are required to determine the optimal dose for a clinically significant effect.

The impact of different dark chocolate dietary patterns on synaptic potency and plasticity in the hippocampal CA1 area of the rats under chronic isolation stress

ABSTRACT Introduction Although, stress causes brain dysfunction, consumption of dark chocolate (DC) has positive effects on brain functions. The current study investigated the impact of different DC dietary patterns on synaptic potency and plasticity in the hippocampal CA1 area, as well as food intake and body weight in rats under chronic isolation stress. Methods Thirty-five rats were allocated into five groups of control, stress, and stress accompanied by three DC dietary patterns (stress-compulsory, -optional, and -restricted DC). The stressed rats on a compulsory diet only received DC and the ones on an optional diet received unlimited chow and/or DC. Also, the stressed rats on a restricted diet each received chow freely and only 4 g DC daily. Subsequently, the slope and amplitude of field excitatory postsynaptic potentials (fEPSPs) were assessed based on the Input-Output (I/O) curves and after the longterm potentiation (LTP). Moreover, food intake and body weight were measured for all groups. Results The fEPSP slope and amplitude in the I/O curves and after LTP decreased significantly in the stress group compared to the control group. Although the slope and amplitude both enhanced non-significantly in the optional DC diet, these parameters changed significantly in both compulsory and restricted DC dietary patterns compared to the stress group. Also, food intake and body weight decreased significantly in all DC groups. Conclusion The compulsory and restricted DC dietary patterns reversed the harmful effects of chronic isolation stress on the hippocampal synaptic potency, plasticity, learning, and memory. All DC diets, especially compulsory and restricted ones, reduced food intake and body weight.

Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes.

Diabetes is characterized by an impaired ability to appropriately control blood glucose. Postprandial hyperglycemia, in particular, is associated with complications in people with type 1 diabetes (T1D) and type 2 diabetes (T2D). The objective of this study was to determine how sugar-free dark chocolate sweetened with stevia, erythritol, and inulin impacts postprandial blood glucose levels in individuals with diabetes compared to conventional dark chocolate. In a randomized crossover design, 13 participants consumed 1 bar (34 g) of sugar-free dark chocolate or 1 bar (34 g) of conventional dark chocolate with glucose levels measured before and throughout a 120-min postprandial period. The incremental area under the curve (iAUC) was lower after the consumption of sugar-free dark chocolate (−65%, P = .04) compared to conventional dark chocolate. No significant differences between chocolates were found for peak glucose value above baseline, the total area under the curve, or peak glucose values. Our results suggest that a sugar-free dark chocolate bar sweetened with stevia, erythritol and inulin led to a lower blood glucose iAUC compared to the conventional dark chocolate bar in people with diabetes, whilst longer-term effects on glucose control remain to be determined.

Knowledge and Attitude towards Label Claim and Health Benefits of Dark Chocolates among Customers of Oman—Cross-Sectional Survey

Dark chocolate is one of the most studied foods in the recent period due to its potential effects and health benefits. Admittedly, people's attitudes and acceptance of dark chocolate are still unknown. The cross-sectional study was aimed to determine the usage and effect of dark chocolate on health. It also aimed to study the attitude of young adults in Oman towards the consumption of dark chocolate and to discover the most preferred brands of DC in the Omani market. The study was conducted from spring 2020 to Fall 2021 in Oman. Two types of surveys were conducted. Firstly, a product survey was done to compare some brands according to the price, ingredient, expiry date, and country of origin. Secondly, across sectional-based survey was done focusing on the health benefits of consuming dark chocolate. Three hundred and forty-five (345) respondents participated in completing this survey. The results proved that many people are now aware of the health benefits of dark chocolate. The majority of the participants expressed their knowledge of the health aspect of dark chocolate and their interest in choosing the best product by examining the ingredients - especially the cocoa percentage- of the product before purchasing.

The Combined Effects of 6 Weeks of Jump Rope Interval Exercise and Dark Chocolate Consumption on Antioxidant Markers in Obese Adolescent Boys.

Research has shown that both dark chocolate and exercise training may have favorable effects on antioxidant function in obese cohorts. However, their combined effect has not been established. We assessed the influences of six weeks of dark chocolate consumption combined with jump rope exercise on antioxidant markers in adolescent boys with obesity. Fifty adolescent boys with obesity (age = 15 ± 1 years) were randomly assigned into one of four groups; jump rope exercise + white chocolate consumption (JW; n = 13), jump rope exercise + dark chocolate consumption (JD; n = 13), dark chocolate consumption (DC; n = 12), or control (C; n = 12). Two participants dropped out of the study. Participants in JW and JD groups performed jump rope exercise three times per week for six weeks. Participants in the DC and JD groups consumed 30 g of dark chocolate containing 83% of cocoa during the same period. Serum concentrations of superoxide dismutase (SOD), total antioxidant capacity (TAC), glutathione peroxidase (GPx), and thiobarbituric acid reactive substances (TBARS) were evaluated prior to and after the interventions. All 3 intervention groups noted significant (p < 0.01) increases in serum concentrations of TAC, SOD, and GPx from baseline to post-test. In contrast, all intervention groups showed significantly reduced serum concentrations of TBARS from pre- to post-test (p ≤ 0.01). Bonferroni post hoc analysis revealed that post-test serum concentrations of TAC in the JD group were significantly greater than C (p < 0.001), DC (p = 0.010), and JW (p < 0.001) groups. In addition, post-test serum concentrations of SOD in the JD group were significantly greater than C group (p = 0.001). Post-test serum concentrations of GPx in the JD group were significantly greater than C (p < 0.001), DC (p = 0.021), and JW (p = 0.032) groups. The post-test serum concentrations of TBARS in the JD group was significantly lower than C (p < 0.001). No other significant between-group differences were observed. The current study provides evidence that dark chocolate consumption in combination with jump rope exercise is more efficient in improving antioxidant capacity than dark chocolate consumption or jump rope exercise alone among obese adolescent boys.

The Possible Protective Role of Dark Chocolate Against Acrylamide Neurotoxicity in Weaning Rats Cerebellum.

Acrylamide (ACR) is selective neurotoxicity, could be found in foods processed by high temperature. This work aimed to evaluate the protective role of the dark chocolate (DC) against cerebellar neurotoxicity induced by subchronic ACR exposure in recently weaned rat pups and to propose it as protective supplement against dietary ACR hazards. Eighteen weaning pups were used in the current study and divided into three groups, six rats in each group; group 1 (control group), group 2 (ACR group), and group 3 (ACR + DC group). The pups were sacrificed after 21days and the cerebellums were removed for light microscope using H&E stain, ultrastructural study, morphometric analysis of the neurons count, biochemical analysis of oxidant and antioxidant markers and real-time quantitative PCR to evaluate the nuclear receptor subfamily 4, group A, member 2 (Nr4a2) gene expression. Pups with ACR consumption showed signs of neuronal degeneration and reduced Nr4a2 expression. On the other hand, pups with ACR + DC consumption showed relative signs of neuronal restoration and enhanced Nr4a2 expression. In conclusion, DC can be used as effective supplement to decrease the dietary ACR cerebellar neuronal risks.