15 chocolate phytochemicals

Question 1

Chocolate flavonoid facts

• most abundant flavonoid
• forms?

Answer 1

flavANOLs
monomeric form
- epicatechin / catechin
oligomeric form
- procyanidins

Question 2

chocolate processing effect on flavanols

Answer 2

cocoa bean selection
fermentation
- more flavour but less
dutiching (alkalizing)
- more flavour but less
drying
-minimal losses
roasting
- high temp/ longer time

Question 3

flavANOL content highest in ..

Answer 3

dark chocolate

Question 4

past medical uses of chocolate

Answer 4

1600s and 1700s

• heart pain
• angina

Question 5

Attention for decreasing what disease?

method?

Answer 5

CVD

• antioxidant
• inhibits LDL oxidation

Question 6

Large oligomer cocoa isoflavones and CVD

Answer 6

relaxation of smooth muscle

• large called procyanidian
• inhibit platelet aggregation

Question 7

Cocoa flavANOLs shown to modulate “eicosanoids”

- what affects?

Answer 7

increases prostacyclin
- inhibits blood clotting
decreases leukotrienes
- vasocontriction and inflammation

decrease leukotriene/prostacyclin ratio

Question 8

Epicatechin levels peak at

Answer 8

1-3 hours after consumption

Question 9

Procyanidin bioavailabilty?

Answer 9

not well known

• less in plasma
• perhaps broken down in intestine

Question 10

unique saturated fatty acid present in chocolate

Answer 10

steric acid

- does not increase blood cholesterol like other SFA

Question 11

Major mechanism of how flavanols effect CVD

Answer 11

reduce blood pressure

• method not well known
• large area of study

Question 12

Chocolate consumption and memory

Answer 12

memory improvements when consuming cocoa drink for 3 months

- too early to suggest reasons

Question 13

industries studying flavanols

Answer 13

MARS botanical
Hershy center for health and nutrition
- maximize flavanol content and consistency