Cocoa and chocolate for prevention of cardiovascular diseases?

[Matti Nark]

The article

Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
Healthier Choice
http://www.sciencedaily.com/releases/2003/11/031106051159.htm

comments a study which found that antioxidant concentration of
hot cocoa was 2 times stronger than red wine, 2-3 times
stronger than green tea, and 4-5 times stronger than that of
black tea. The are a number of other studies which have found
the cocoa and chocolate polyphenols are powerful antioxidants
and inhibit LDL oxidation. Other studies have shown that cocoa
and chocolate polyphenols have aspirin-like effects: they
inhibit platelet activation and function.

References

General, antioxidants, etc...
_____________________________

Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis S,
Crozier A. Plasma antioxidants from chocolate. Nature. 2003
Aug 28;424(6952):1013. <http://www.nature.com/cgi-taf/DynaPag-
e.taf?file=/nature/journal/v424/n6952/abs/4241013a_fs.html&dy-
noptions=doi1068987498>

"There is some speculation that dietary flavonoids from
chocolate, in particular (-)epicatechin, may promote
cardiovascular health as a result of direct antioxidant
effects or through antithrombotic mechanisms. Here we show
that consumption of plain, dark chocolate (Fig. 1) results
in an increase in both the total antioxidant capacity and
the (-)epicatechin content of blood plasma, but that these
effects are markedly reduced when the chocolate is
consumed with milk or if milk is incorporated as milk
chocolate. Our findings indicate that milk may interfere
with the absorption of antioxidants from chocolate in vivo
and may therefore negate the potential health benefits
that can be derived from eating moderate amounts of dark
chocolate."

Schewe T, Kuhn H, Sies H. Flavonoids of cocoa inhibit
recombinant human 5-lipoxygenase. J Nutr. 2002
Jul;132(7):1825-9. PMID: 12097654 [PubMed - indexed for
MEDLINE]
<http://www.nutrition.org/cgi/content/full/132/7/1825>

Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T, Ito
H, Yoshida T. Proanthocyanidin glycosides and related
polyphenols from cacao liquor and their antioxidant effects.
Phytochemistry. 2002 Apr;59(7):749-58. PMID: 11909632
[PubMed - indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov-
/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=1190963-
2&dopt=Abstract>

Keen CL. Chocolate: food as medicine/medicine as food. J Am
Coll Nutr. 2001 Oct;20(5 Suppl):436S-439S; discussion
440S-442S. Review. PMID: 11603654 [PubMed - indexed for
MEDLINE]
<http://www.jacn.org/cgi/content/full/20/suppl_5/436S>

Nestel PJ. How good is chocolate? Am J Clin Nutr. 2001
Nov;74(5):563-4.
<http://www.ajcn.org/cgi/content/full/74/5/563>

Weisburger JH. Chemopreventive effects of cocoa polyphenols on
chronic diseases. Exp Biol Med (Maywood). 2001
Nov;226(10):891-7. Review. PMID: 11682694 [PubMed - indexed
for MEDLINE]
<http://www.ebmonline.org/cgi/content/full/226/10/891>

Richelle M, Tavazzi I, Offord E. Comparison of the antioxidant
activity of commonly consumed polyphenolic beverages (coffee,
cocoa, and tea) prepared per cup serving. J Agric Food Chem.
2001 Jul;49(7):3438-42. PMID: 11453788 [PubMed - indexed for
MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=R-
etrieve&db=PubMed&list_uids=11453788&dopt=Abstract>

Lamuela-Raventos RM, Andres-Lacueva C, Permanyer J,
Izquierdo-Pulido M. More antioxidants in cocoa. J Nutr. 2001
Mar;131(3):834-5.
<http://www.nutrition.org/cgi/content/full/131/3/834>

Yamagishi M, Osakab N, Takizawa T, Osawa T. Cacao liquor
polyphenols reduce oxidative stress without maintaining
alpha-tocopherol levels in rats fed a vitamin E-deficient
diet. Lipids. 2001 Jan;36(1):67-71. PMID: 11214731 [PubMed
- indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez-
/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11214731&dopt-
=Abstract>

Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T,
Miyatake H, Hatano T, Yoshida T. Analyses of polyphenols in
cacao liquor, cocoa, and chocolate by normal-phase and
reversed-phase HPLC. Biosci Biotechnol Biochem. 2000
Dec;64(12):2581-7. PMID: 11210120 [PubMed - indexed for
MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=R-
etrieve&db=PubMed&list_uids=11210120&dopt=Abstract>

Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG, Schmitz
HH, Keen CL. A dose-response effect from chocolate consumption
on plasma epicatechin and oxidative damage. J Nutr. 2000
Aug;130(8S Suppl):2115S-9S. PMID: 10917932 [PubMed - indexed
for MEDLINE]
<http://www.nutrition.org/cgi/content/full/130/8/2115S>

Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG.
Epicatechin in human plasma: in vivo determination and effect
of chocolate consumption on plasma oxidation status. J Nutr.
2000 Aug;130(8S Suppl):2109S-14S. PMID: 10917931 [PubMed -
indexed for MEDLINE]
<http://www.nutrition.org/cgi/content/full/130/8/2109S>

Baba S, Osakabe N, Natsume M, Yasuda A, Takizawa T, Nakamura
T, Terao J. Cocoa powder enhances the level of antioxidative
activity in rat plasma. Br J Nutr. 2000 Nov;84(5):673-80.
PMID: 11177180 [PubMed - indexed for MEDLINE] <http://www.ncb-
i.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_u-
ids=11177180&dopt=Abstract>

Arts IC, Hollman PC, Kromhout D. Chocolate as a source of
tea flavonoids. Lancet. 1999 Aug 7;354(9177):488. PMID:
10465183 [PubMed - indexed for MEDLINE] <http://www.thelanc-
et.com/journal/vol354/iss9177/full/llan.354.9177.original_r-
esearch.3499.1>

"... Dark chocolate had the highest total catechin
content (53·5 mg per 100 g), milk chocolate contained
15·9 mg per 100 g, and the black tea infusion contained
only 13·9 mg per 100
mL. The types of catechins differed between chocolate and
tea. Chocolate contained only (+)-catechin and (-)-
epicatechin; tea contained mainly (-)-epicatechin
gallate and (-)-epigallocatechin gallate with low
concentrations of (+)- catechin, (-)-epicatechin,
(-)-epigallocatechin, and (+)- gallocatechin. ..."

Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T,
Osawa T. The antioxidative substances in cacao liquor. J Nutr
Sci Vitaminol (Tokyo). 1998 Apr;44(2):313-21. PMID: 9675711
[PubMed - indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov/e-
ntrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9675711&dop-
t=Abstract>

Waterhouse AL, Shirley JR, Donovan JL. Antioxidants in
chocolate. Lancet. 1996 Sep 21;348(9030):834 <http://www.thel-
ancet.com/journal/vol348/iss9030/full/llan.348.9030.correspon-
dence.9133.1>

Cardiovascular Effects
______________________

Steinberg FM, Bearden MM, Keen CL. Cocoa and chocolate
flavonoids: implications for cardiovascular health. J Am
Diet Assoc. 2003 Feb;103(2):215-23. Review. PMID: 12589329
[PubMed - indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov-
/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=1258932-
9&dopt=Abstract>

"... Applications of this knowledge include
recommendations by health professionals to encourage
individuals to consume a wide range of
phytochemical-rich foods, which can include dark
chocolate in moderate amounts."

Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H,
Pike MJ, Turner AH, Mann NJ, Sinclair AJ. Dietary flavanols
and procyanidin oligomers from cocoa (Theobroma cacao) inhibit
platelet function. Am J Clin Nutr. 2003 Jun;77(6):1466-73.
PMID: 12791625 [PubMed - indexed for MEDLINE] <http://www.ncb-
i.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_u-
ids=12791625&dopt=Abstract>

"... CONCLUSIONS: Cocoa flavanol and procyanidin
supplementation for 28 d significantly increased plasma
epicatechin and catechin concentrations and significantly
decreased platelet function. These data support the
results of acute studies that used higher doses of cocoa
flavanols and procyanidins."

Kris-Etherton PM, Keen CL. Evidence that the antioxidant
flavonoids in tea and cocoa are beneficial for cardiovascular
health. Curr Opin Lipidol. 2002 Feb;13(1):41-9. Review. PMID:
11790962 [PubMed - indexed for MEDLINE] <http://www.ncbi.nlm.-
nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11-
790962&dopt=Abstract>

Mathur S, Devaraj S, Grundy SM, Jialal I. Cocoa products
decrease low density lipoprotein oxidative susceptibility but
do not affect biomarkers of inflammation in humans. J Nutr.
2002 Dec;132(12):3663-7. PMID: 12468604 [PubMed - indexed for
MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=R-
etrieve&db=PubMed&list_uids=12468604&dopt=Abstract>

Holt RR, Schramm DD, Keen CL, Lazarus SA, Schmitz HH.
Chocolate consumption and platelet function. JAMA. 2002 May
1;287(17):2212-3.
<http://jama.ama-assn.org/cgi/content/full/287/17/2212>

Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA,
Kris-Etherton PM. Effects of cocoa powder and dark chocolate
on LDL oxidative susceptibility and prostaglandin
concentrations in humans. Am J Clin Nutr. 2001
Nov;74(5):596-602.
<http://www.ajcn.org/cgi/content/full/74/5/596>

Osakabe N, Baba S, Yasuda A, Iwamoto T, Kamiyama M, Takizawa
T, Itakura H, Kondo K. Daily cocoa intake reduces the
susceptibility of low-density lipoprotein to oxidation as
demonstrated in healthy human volunteers. Free Radic Res. 2001
Jan;34(1):93-9. PMID: 11235000 [PubMed - indexed for MEDLINE]
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_uids=11235000&dopt=Abstract>

"... In conclusion, the antioxidants in cocoa powder might
be absorbed and increase the resistance of human LDL to
oxidation."

Schramm DD, Wang JF, Holt RR, Ensunsa JL, Gonsalves JL,
Lazarus SA, Schmitz HH, German JB, Keen CL. Chocolate
procyanidins decrease the leukotriene-prostacyclin ratio in
humans and human aortic endothelial cells. Am J Clin Nutr.
2001 Jan;73(1):36-40. PMID: 11124747 [PubMed - indexed for
MEDLINE] <http://www.ajcn.org/cgi/content/full/73/1/36>

"CONCLUSION: Data from this short-term investigation
support the concept that certain food-derived flavonoids
can favorably alter eicosanoid synthesis in humans,
providing a plausible hypothesis for a mechanismby which
they can decrease platelet activation in humans."

Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M,
Takizawa T, Igarashi O, Itakura H, Kondo K. Antioxidant
effects of polyphenols in chocolate on low-density lipoprotein
both in vitro and ex vivo. J Nutr Sci Vitaminol (Tokyo). 2000
Aug;46(4):199-204. PMID: 11185658 [PubMed - indexed for
MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=R-
etrieve&db=PubMed&list_uids=11185658&dopt=Abstract>

"... Thus we have shown that cocoa inhibited LDL oxidation
both in vitro and ex vivo."

Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH, Gosselin
R, Keen CL. Cocoa inhibits platelet activation and function.
Am J Clin Nutr. 2000 Jul;72(1):30-5. PMID: 10871557 [PubMed -
indexed for MEDLINE]
<http://www.ajcn.org/cgi/content/full/72/1/30>

"CONCLUSIONS: Cocoa consumption suppressed ADP- or
epinephrine-stimulated platelet activation and platelet
microparticle formation. Cocoa consumption had an
aspirin-like effect on primary hemostasis."

Karim M, McCormick K, Kappagoda CT. Effects of cocoa extracts
on endothelium-dependent relaxation. J Nutr. 2000 Aug;130(8S
Suppl):2105S-8S. PMID: 10917930 [PubMed - indexed for MEDLINE]
<http://www.nutrition.org/cgi/content/full/130/8/2105S>

--
Matti Narkia

[Zee]

Matti Narkia <mnng@despammed.com> wrote in message
news:<u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com>...
> The article
>
> Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> Healthier Choice http://www.sciencedaily.com/releases/2003/-
> 11/031106051159.htm
>
> comments a study which found that antioxidant concentration
> of hot cocoa was 2 times stronger than red wine, 2-3 times
> stronger than green tea, and 4-5 times stronger than that of
> black tea. The are a number of other studies which have
> found the cocoa and chocolate polyphenols are powerful
> antioxidants and inhibit LDL oxidation. Other studies have
> shown that cocoa and chocolate polyphenols have aspirin-like
> effects: they inhibit platelet activation and function.

This isn't going to be a scientific response, so I apologize.
But it is not flippant: One of the things I remember about my
father was that he drank bitter cocoa, made from powder,
without milk or sugar (which we could not afford) every
morning. He also ate only country meat and fish he caught or
shot himself or with his friends on hunting trips that were
not recreational, but provided our food. He died at 46, slim
muscular, of one single heart attack. So did his brother (49)
and his grandfather (35). Thanks for your excellent posts. I
always learn something, Mr. Narkia.

Zwalanga

[Matti Nark]

16 Nov 2003 10:36:13 -0800 in article
<e5f4a9c2.0311161036.61ed9cc7@posting.google.com>
zwalanga@yahoo.com (Zee) wrote:

>Matti Narkia <mnng@despammed.com> wrote in message
>news:<u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com>...
>> The article
>>
>> Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
>> Healthier Choice http://www.sciencedaily.com/releases/2003-
>> /11/031106051159.htm
>>
>> comments a study which found that antioxidant concentration
>> of hot cocoa was 2 times stronger than red wine, 2-3 times
>> stronger than green tea, and 4-5 times stronger than that
>> of black tea. The are a number of other studies which have
>> found the cocoa and chocolate polyphenols are powerful
>> antioxidants and inhibit LDL oxidation. Other studies have
>> shown that cocoa and chocolate polyphenols have
>> aspirin-like effects: they inhibit platelet activation and
>> function.
>
>
>This isn't going to be a scientific response, so I apologize.
>But it is not flippant: One of the things I remember about my
>father was that he drank bitter cocoa, made from powder,
>without milk or sugar (which we could not afford) every
>morning. He also ate only country meat and fish he caught or
>shot himself or with his friends on hunting trips that were
>not recreational, but provided our food. He died at 46, slim
>muscular, of one single heart attack. So did his brother (49)
>and his grandfather (35). Thanks for your excellent posts. I
>always learn something, Mr. Narkia.
>
I'm sorry about your father. Did he have any known risk
factors?

[Galya]

Matti Narkia <mnng@despammed.com> wrote in message
news:<7ulfrvkpjt7lusnd3qtgoinrjcts2lom1s@4ax.com>...
> 16 Nov 2003 10:36:13 -0800 in article
> <e5f4a9c2.0311161036.61ed9cc7@posting.google.com>
> zwalanga@yahoo.com (Zee) wrote:
>
> >Matti Narkia <mnng@despammed.com> wrote in message
> >news:<u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com>...
> >> The article
> >>
> >> Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> >> Healthier Choice http://www.sciencedaily.com/releases/20-
> >> 03/11/031106051159.htm
> >>
> >> comments a study which found that antioxidant
> >> concentration of hot cocoa was 2 times stronger than red
> >> wine, 2-3 times stronger than green tea, and 4-5 times
> >> stronger than that of black tea. The are a number of
> >> other studies which have found the cocoa and chocolate
> >> polyphenols are powerful antioxidants and inhibit LDL
> >> oxidation. Other studies have shown that cocoa and
> >> chocolate polyphenols have aspirin-like effects: they
> >> inhibit platelet activation and function.
> >
> >
> >This isn't going to be a scientific response, so I
> >apologize. But it is not flippant: One of the things I
> >remember about my father was that he drank bitter cocoa,
> >made from powder, without milk or sugar (which we could not
> >afford) every morning. He also ate only country meat and
> >fish he caught or shot himself or with his friends on
> >hunting trips that were not recreational, but provided our
> >food. He died at 46, slim muscular, of one single heart
> >attack. So did his brother (49) and his grandfather (35).
> >Thanks for your excellent posts. I always learn something,
> >Mr. Narkia.
> >
> I'm sorry about your father. Did he have any known risk
> factors?

Dear Zee,

My questions:
1. Do you know for sure that his father and brother drank the
same cocoa drink for many years, as did your father?

2. Why don't you blame the meat he ate? Dying so young from a
single heart attack and having his father and brother also
died from the same cause around the same age is pretty much
evidence that it's genetic.

If I were you, I would be under the supervision of a good
internist and probably get on a statin medication if the doc
recommends it in addition to a healthy diet and exercise.

You and others might be interested in reading this article:
http://cbsnewyork.com/investigates/local_story_318161525.html

galya

[Zee]

Matti Narkia <mnng@despammed.com> wrote in message
news:<7ulfrvkpjt7lusnd3qtgoinrjcts2lom1s@4ax.com>...
> >> Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> >> Healthier Choice http://www.sciencedaily.com/releases/20-
> >> 03/11/031106051159.htm
> >
: One of the things I remember about my father was that
> >he drank bitter cocoa, made from powder, without milk or
> >sugar (which we could not afford) every morning. He also
> >ate only country meat and fish.

Did he have any known risk factors?

Possibly familial hypercholesterolemia. Of interest is that
all three ate what we would call the Atkins diet today.
Just an observation that we really can't escape our genes.
I have FH, and eat dark chocolate every day but only for
pleasure. ZEE

[Brad Shepp]

Interesting. I drink 8 cups of green tea daily, there is some
evidence it may prevent CHD. I'll add some cocoa to my
oatmeal mix now.

Matti Narkia <mnng@despammed.com> wrote in message
news:<u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com>...
> The article
>
> Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> Healthier Choice http://www.sciencedaily.com/releases/2003/-
> 11/031106051159.htm
>
> comments a study which found that antioxidant concentration
> of hot cocoa was 2 times stronger than red wine, 2-3 times
> stronger than green tea, and 4-5 times stronger than that of
> black tea. The are a number of other studies which have
> found the cocoa and chocolate polyphenols are powerful
> antioxidants and inhibit LDL oxidation. Other studies have
> shown that cocoa and chocolate polyphenols have aspirin-like
> effects: they inhibit platelet activation and function.
>
>
> References
>
> General, antioxidants, etc...
> _____________________________
>
> Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis S,
> Crozier A. Plasma antioxidants from chocolate. Nature. 2003
> Aug 28;424(6952):1013. <http://www.nature.com/cgi-taf/DynaP-
> age.taf?file=/nature/journal/v424/n6952/abs/4241013a_fs.htm-
> l&dynoptions=doi1068987498>
>
> "There is some speculation that dietary flavonoids from
> chocolate, in particular (-)epicatechin, may promote
> cardiovascular health as a result of direct antioxidant
> effects or through antithrombotic mechanisms. Here we
> show that consumption of plain, dark chocolate (Fig. 1)
> results in an increase in both the total antioxidant
> capacity and the (-)epicatechin content of blood plasma,
> but that these effects are markedly reduced when the
> chocolate is consumed with milk or if milk is
> incorporated as milk chocolate. Our findings indicate
> that milk may interfere with the absorption of
> antioxidants from chocolate in vivo and may therefore
> negate the potential health benefits that can be derived
> from eating moderate amounts of dark chocolate."
>
> Schewe T, Kuhn H, Sies H. Flavonoids of cocoa inhibit
> recombinant human 5-lipoxygenase. J Nutr. 2002
> Jul;132(7):1825-9. PMID: 12097654 [PubMed - indexed for
> MEDLINE]
> <http://www.nutrition.org/cgi/content/full/132/7/1825>
>
> Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T, Ito
> H, Yoshida T. Proanthocyanidin glycosides and related
> polyphenols from cacao liquor and their antioxidant effects.
> Phytochemistry. 2002 Apr;59(7):749-58. PMID: 11909632
> [PubMed - indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov-
> /entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=1190963-
> 2&dopt=Abstract>
>
> Keen CL. Chocolate: food as medicine/medicine as food. J Am
> Coll Nutr. 2001 Oct;20(5 Suppl):436S-439S; discussion
> 440S-442S. Review. PMID: 11603654 [PubMed - indexed for
> MEDLINE]
> <http://www.jacn.org/cgi/content/full/20/suppl_5/436S>
>
> Nestel PJ. How good is chocolate? Am J Clin Nutr. 2001
> Nov;74(5):563-4.
> <http://www.ajcn.org/cgi/content/full/74/5/563>
>
> Weisburger JH. Chemopreventive effects of cocoa polyphenols
> on chronic diseases. Exp Biol Med (Maywood). 2001
> Nov;226(10):891-7. Review. PMID: 11682694 [PubMed - indexed
> for MEDLINE]
> <http://www.ebmonline.org/cgi/content/full/226/10/891>
>
> Richelle M, Tavazzi I, Offord E. Comparison of the
> antioxidant activity of commonly consumed polyphenolic
> beverages (coffee, cocoa, and tea) prepared per cup serving.
> J Agric Food Chem. 2001 Jul;49(7):3438-42. PMID: 11453788
> [PubMed - indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov-
> /entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=1145378-
> 8&dopt=Abstract>
>
> Lamuela-Raventos RM, Andres-Lacueva C, Permanyer J,
> Izquierdo-Pulido M. More antioxidants in cocoa. J Nutr. 2001
> Mar;131(3):834-5.
> <http://www.nutrition.org/cgi/content/full/131/3/834>
>
> Yamagishi M, Osakab N, Takizawa T, Osawa T. Cacao liquor
> polyphenols reduce oxidative stress without maintaining
> alpha-tocopherol levels in rats fed a vitamin E-deficient
> diet. Lipids. 2001 Jan;36(1):67-71. PMID: 11214731 [PubMed
> - indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez-
> /query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11214731&dopt-
> =Abstract>
>
> Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T,
> Miyatake H, Hatano T, Yoshida T. Analyses of polyphenols in
> cacao liquor, cocoa, and chocolate by normal-phase and
> reversed-phase HPLC. Biosci Biotechnol Biochem. 2000
> Dec;64(12):2581-7. PMID: 11210120 [PubMed - indexed for
> MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd-
> =Retrieve&db=PubMed&list_uids=11210120&dopt=Abstract>
>
> Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG, Schmitz
> HH, Keen CL. A dose-response effect from chocolate
> consumption on plasma epicatechin and oxidative damage. J
> Nutr. 2000 Aug;130(8S Suppl):2115S-9S. PMID: 10917932
> [PubMed - indexed for MEDLINE]
> <http://www.nutrition.org/cgi/content/full/130/8/2115S>
>
> Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG.
> Epicatechin in human plasma: in vivo determination and
> effect of chocolate consumption on plasma oxidation status.
> J Nutr. 2000 Aug;130(8S Suppl):2109S-14S. PMID: 10917931
> [PubMed - indexed for MEDLINE]
> <http://www.nutrition.org/cgi/content/full/130/8/2109S>
>
> Baba S, Osakabe N, Natsume M, Yasuda A, Takizawa T, Nakamura
> T, Terao J. Cocoa powder enhances the level of antioxidative
> activity in rat plasma. Br J Nutr. 2000 Nov;84(5):673-80.
> PMID: 11177180 [PubMed - indexed for MEDLINE] <http://www.n-
> cbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&li-
> st_uids=11177180&dopt=Abstract>
>
> Arts IC, Hollman PC, Kromhout D. Chocolate as a source of
> tea flavonoids. Lancet. 1999 Aug 7;354(9177):488. PMID:
> 10465183 [PubMed - indexed for MEDLINE] <http://www.thelanc-
> et.com/journal/vol354/iss9177/full/llan.354.9177.original_r-
> esearch.3499.1>
>
> "... Dark chocolate had the highest total catechin
> content (53·5 mg per 100 g), milk chocolate contained
> 15·9 mg per 100 g, and the black tea infusion contained
> only 13·9 mg per 100
> mL. The types of catechins differed between chocolate
> and tea. Chocolate contained only (+)-catechin and
> (-)- epicatechin; tea contained mainly
> (-)-epicatechin gallate and (-)-epigallocatechin
> gallate with low concentrations of (+)- catechin,
> (-)-epicatechin, (-)-epigallocatechin, and (+)-
> gallocatechin. ..."
>
> Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T,
> Osawa T. The antioxidative substances in cacao liquor. J
> Nutr Sci Vitaminol (Tokyo). 1998 Apr;44(2):313-21. PMID:
> 9675711 [PubMed - indexed for MEDLINE] <http://www.ncbi.nlm-
> .nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids-
> =9675711&dopt=Abstract>
>
> Waterhouse AL, Shirley JR, Donovan JL. Antioxidants in
> chocolate. Lancet. 1996 Sep 21;348(9030):834 <http://www.th-
> elancet.com/journal/vol348/iss9030/full/llan.348.9030.corre-
> spondence.9133.1>
>
>
> Cardiovascular Effects
> ______________________
>
> Steinberg FM, Bearden MM, Keen CL. Cocoa and chocolate
> flavonoids: implications for cardiovascular health. J Am
> Diet Assoc. 2003 Feb;103(2):215-23. Review. PMID: 12589329
> [PubMed - indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov-
> /entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=1258932-
> 9&dopt=Abstract>
>
> "... Applications of this knowledge include
> recommendations by health professionals to encourage
> individuals to consume a wide range of
> phytochemical-rich foods, which can include dark
> chocolate in moderate amounts."
>
> Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H,
> Pike MJ, Turner AH, Mann NJ, Sinclair AJ. Dietary flavanols
> and procyanidin oligomers from cocoa (Theobroma cacao)
> inhibit platelet function. Am J Clin Nutr. 2003
> Jun;77(6):1466-73. PMID: 12791625 [PubMed - indexed for
> MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd-
> =Retrieve&db=PubMed&list_uids=12791625&dopt=Abstract>
>
> "... CONCLUSIONS: Cocoa flavanol and procyanidin
> supplementation for 28 d significantly increased plasma
> epicatechin and catechin concentrations and
> significantly decreased platelet function. These data
> support the results of acute studies that used higher
> doses of cocoa flavanols and procyanidins."
>
> Kris-Etherton PM, Keen CL. Evidence that the antioxidant
> flavonoids in tea and cocoa are beneficial for
> cardiovascular health. Curr Opin Lipidol. 2002
> Feb;13(1):41-9. Review. PMID: 11790962 [PubMed - indexed for
> MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd-
> =Retrieve&db=PubMed&list_uids=11790962&dopt=Abstract>
>
> Mathur S, Devaraj S, Grundy SM, Jialal I. Cocoa products
> decrease low density lipoprotein oxidative susceptibility
> but do not affect biomarkers of inflammation in humans. J
> Nutr. 2002 Dec;132(12):3663-7. PMID: 12468604 [PubMed -
> indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/q-
> uery.fcgi?cmd=Retrieve&db=PubMed&list_uids=12468604&dopt=A-
> bstract>
>
> Holt RR, Schramm DD, Keen CL, Lazarus SA, Schmitz HH.
> Chocolate consumption and platelet function. JAMA. 2002 May
> 1;287(17):2212-3.
> <http://jama.ama-assn.org/cgi/content/full/287/17/2212>
>
> Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA,
> Kris-Etherton PM. Effects of cocoa powder and dark chocolate
> on LDL oxidative susceptibility and prostaglandin
> concentrations in humans. Am J Clin Nutr. 2001
> Nov;74(5):596-602.
> <http://www.ajcn.org/cgi/content/full/74/5/596>
>
> Osakabe N, Baba S, Yasuda A, Iwamoto T, Kamiyama M, Takizawa
> T, Itakura H, Kondo K. Daily cocoa intake reduces the
> susceptibility of low-density lipoprotein to oxidation as
> demonstrated in healthy human volunteers. Free Radic Res.
> 2001 Jan;34(1):93-9. PMID: 11235000 [PubMed - indexed for
> MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd-
> =Retrieve&db=PubMed&list_uids=11235000&dopt=Abstract>
>
> "... In conclusion, the antioxidants in cocoa powder
> might be absorbed and increase the resistance of human
> LDL to oxidation."
>
> Schramm DD, Wang JF, Holt RR, Ensunsa JL, Gonsalves JL,
> Lazarus SA, Schmitz HH, German JB, Keen CL. Chocolate
> procyanidins decrease the leukotriene-prostacyclin ratio in
> humans and human aortic endothelial cells. Am J Clin Nutr.
> 2001 Jan;73(1):36-40. PMID: 11124747 [PubMed - indexed for
> MEDLINE] <http://www.ajcn.org/cgi/content/full/73/1/36>
>
> "CONCLUSION: Data from this short-term investigation
> support the concept that certain food-derived flavonoids
> can favorably alter eicosanoid synthesis in humans,
> providing a plausible hypothesis for a mechanismby which
> they can decrease platelet activation in humans."
>
> Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M,
> Takizawa T, Igarashi O, Itakura H, Kondo K. Antioxidant
> effects of polyphenols in chocolate on low-density
> lipoprotein both in vitro and ex vivo. J Nutr Sci Vitaminol
> (Tokyo). 2000 Aug;46(4):199-204. PMID: 11185658 [PubMed -
> indexed for MEDLINE] <http://www.ncbi.nlm.nih.gov/entrez/q-
> uery.fcgi?cmd=Retrieve&db=PubMed&list_uids=11185658&dopt=A-
> bstract>
>
> "... Thus we have shown that cocoa inhibited LDL
> oxidation both in vitro and ex vivo."
>
> Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH,
> Gosselin R, Keen CL. Cocoa inhibits platelet activation and
> function. Am J Clin Nutr. 2000 Jul;72(1):30-5. PMID:
> 10871557 [PubMed - indexed for MEDLINE]
> <http://www.ajcn.org/cgi/content/full/72/1/30>
>
> "CONCLUSIONS: Cocoa consumption suppressed ADP- or
> epinephrine-stimulated platelet activation and platelet
> microparticle formation. Cocoa consumption had an
> aspirin-like effect on primary hemostasis."
>
> Karim M, McCormick K, Kappagoda CT. Effects of cocoa
> extracts on endothelium-dependent relaxation. J Nutr. 2000
> Aug;130(8S Suppl):2105S-8S. PMID: 10917930 [PubMed - indexed
> for MEDLINE]
> <http://www.nutrition.org/cgi/content/full/130/8/2105S

[Jmk]

On 11/16/2003 8:47 AM, Matti Narkia wrote:
> The article
>
> Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> Healthier Choice http://www.sciencedaily.com/releases/2003/-
> 11/031106051159.htm

I'm curious, did they use a 4 oz glass of wine or an 8 oz
glass? Isn't a typical "serving" of wine 4 oz?

"The beverages tested included a cup of hot water containing
two tablespoons of pure cocoa powder, roughly equivalent to
the amount of cocoa in a normal-size packet of instant hot
chocolate; a cup of water containing a standard size bag of
green tea; a cup of black tea; and one glass of red wine
(California Merlot)."

--
jmk in NC

[Derek F]

The University of Wisconsin did a report at the American Heart
Association that Guinness is even better for you than
chocolate and red wine. Life is getting better:-) Derek.
"Matti Narkia" <mnng@despammed.com> wrote in message
news:u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com...
> The article
>
> Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> Healthier Choice http://www.sciencedaily.com/releases/2003/-
> 11/031106051159.htm
>
> comments a study which found that antioxidant concentration
> of hot cocoa
was
> 2 times stronger than red wine, 2-3 times stronger than
> green tea, and 4-5 times stronger than that of black tea.
> The are a number of other studies which have found the cocoa
> and chocolate polyphenols are powerful antioxidants and
> inhibit LDL oxidation. Other studies have shown that
cocoa
> and chocolate polyphenols have aspirin-like effects: they
> inhibit platelet activation and function.
>
>
> References
>
> General, antioxidants, etc...
> _____________________________
>
> Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis S,
> Crozier A. Plasma antioxidants from chocolate. Nature. 2003
> Aug 28;424(6952):1013.
>
<http://www.nature.com/cgi-taf/DynaPage.taf?file=/nature/jour-
nal/v424/n6952/ abs/4241013a_fs.html&dynoptions=doi1068987498>
>
> "There is some speculation that dietary flavonoids from
> chocolate, in particular (-)epicatechin, may promote
> cardiovascular health as a result of direct antioxidant
> effects or through antithrombotic mechanisms. Here we
> show that consumption of plain, dark chocolate (Fig. 1)
> results in an increase in both the total antioxidant
> capacity and the (-)epicatechin content of blood plasma,
> but that these effects are markedly reduced when the
> chocolate is consumed with milk or if milk is
> incorporated as milk chocolate. Our findings indicate
> that milk may interfere with the absorption of
> antioxidants from chocolate in vivo and may therefore
> negate the potential health benefits that can be derived
> from eating moderate amounts of dark chocolate."
>
> Schewe T, Kuhn H, Sies H. Flavonoids of cocoa inhibit
> recombinant human 5-lipoxygenase. J Nutr. 2002
> Jul;132(7):1825-9. PMID: 12097654 [PubMed - indexed for
> MEDLINE]
> <http://www.nutrition.org/cgi/content/full/132/7/1825>
>
> Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T, Ito
> H, Yoshida T. Proanthocyanidin glycosides and related
> polyphenols from cacao liquor and their antioxidant effects.
> Phytochemistry. 2002 Apr;59(7):749-58. PMID: 11909632
> [PubMed - indexed for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11909632&dopt=Abstract>
>
> Keen CL. Chocolate: food as medicine/medicine as food. J Am
> Coll Nutr. 2001 Oct;20(5 Suppl):436S-439S; discussion
> 440S-442S. Review. PMID: 11603654 [PubMed - indexed for
> MEDLINE]
> <http://www.jacn.org/cgi/content/full/20/suppl_5/436S>
>
> Nestel PJ. How good is chocolate? Am J Clin Nutr. 2001
> Nov;74(5):563-4.
> <http://www.ajcn.org/cgi/content/full/74/5/563>
>
> Weisburger JH. Chemopreventive effects of cocoa polyphenols
> on chronic diseases. Exp Biol Med (Maywood). 2001
> Nov;226(10):891-7. Review. PMID: 11682694 [PubMed - indexed
> for MEDLINE]
> <http://www.ebmonline.org/cgi/content/full/226/10/891>
>
> Richelle M, Tavazzi I, Offord E. Comparison of the
> antioxidant activity of commonly consumed polyphenolic
> beverages (coffee, cocoa, and tea) prepared per cup serving.
> J Agric Food Chem. 2001 Jul;49(7):3438-42. PMID: 11453788
> [PubMed - indexed for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11453788&dopt=Abstract>
>
> Lamuela-Raventos RM, Andres-Lacueva C, Permanyer J,
> Izquierdo-Pulido M. More antioxidants in cocoa. J Nutr. 2001
> Mar;131(3):834-5.
> <http://www.nutrition.org/cgi/content/full/131/3/834>
>
> Yamagishi M, Osakab N, Takizawa T, Osawa T. Cacao liquor
> polyphenols
reduce
> oxidative stress without maintaining alpha-tocopherol levels
> in rats fed a vitamin E-deficient diet. Lipids. 2001
> Jan;36(1):67-71. PMID: 11214731 [PubMed - indexed for
> MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11214731&dopt=Abstract>
>
> Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T,
> Miyatake H, Hatano T, Yoshida T. Analyses of polyphenols in
> cacao liquor, cocoa, and chocolate by normal-phase and
> reversed-phase HPLC. Biosci Biotechnol Biochem. 2000
> Dec;64(12):2581-7. PMID: 11210120 [PubMed - indexed for
> MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11210120&dopt=Abstract>
>
> Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG, Schmitz
> HH, Keen CL. A dose-response effect from chocolate
> consumption on plasma epicatechin
and
> oxidative damage. J Nutr. 2000 Aug;130(8S Suppl):2115S-9S.
> PMID: 10917932 [PubMed - indexed for MEDLINE]
> <http://www.nutrition.org/cgi/content/full/130/8/2115S>
>
> Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG.
> Epicatechin in human plasma: in vivo determination and
> effect of chocolate consumption on plasma oxidation status.
> J Nutr. 2000 Aug;130(8S Suppl):2109S-14S. PMID: 10917931
> [PubMed - indexed for MEDLINE]
> <http://www.nutrition.org/cgi/content/full/130/8/2109S>
>
> Baba S, Osakabe N, Natsume M, Yasuda A, Takizawa T, Nakamura
> T, Terao J. Cocoa powder enhances the level of antioxidative
> activity in rat plasma. Br J Nutr. 2000 Nov;84(5):673-80.
> PMID: 11177180 [PubMed - indexed for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11177180&dopt=Abstract>
>
> Arts IC, Hollman PC, Kromhout D. Chocolate as a source of
> tea flavonoids. Lancet. 1999 Aug 7;354(9177):488. PMID:
> 10465183 [PubMed - indexed for MEDLINE]
>
<http://www.thelancet.com/journal/vol354/iss9177/full/llan.35-
4.9177.original _research.3499.1>
>
> "... Dark chocolate had the highest total catechin
> content (53·5 mg per 100 g), milk chocolate contained
> 15·9 mg per 100 g, and the black tea infusion contained
> only 13·9 mg per 100
> mL. The types of catechins differed between chocolate
> and tea. Chocolate contained only (+)-catechin and
> (-)- epicatechin; tea contained mainly
> (-)-epicatechin gallate and (-)-epigallocatechin
> gallate with low concentrations of (+)- catechin,
> (-)-epicatechin, (-)-epigallocatechin, and (+)-
> gallocatechin. ..."
>
> Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T,
> Osawa T. The antioxidative substances in cacao liquor. J
> Nutr Sci Vitaminol (Tokyo). 1998 Apr;44(2):313-21. PMID:
> 9675711 [PubMed - indexed for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=9675711&dopt=Abstract>
>
> Waterhouse AL, Shirley JR, Donovan JL. Antioxidants in
> chocolate. Lancet. 1996 Sep 21;348(9030):834
>
<http://www.thelancet.com/journal/vol348/iss9030/full/llan.34-
8.9030.correspo ndence.9133.1>
>
>
> Cardiovascular Effects
> ______________________
>
> Steinberg FM, Bearden MM, Keen CL. Cocoa and chocolate
> flavonoids: implications for cardiovascular health. J Am
> Diet Assoc. 2003 Feb;103(2):215-23. Review. PMID: 12589329
> [PubMed - indexed for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=12589329&dopt=Abstract>
>
> "... Applications of this knowledge include
> recommendations by health professionals to encourage
> individuals to consume a wide range of
> phytochemical-rich foods, which can include dark
> chocolate in
moderate
> amounts."
>
> Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H,
> Pike MJ,
Turner
> AH, Mann NJ, Sinclair AJ. Dietary flavanols and procyanidin
> oligomers from cocoa (Theobroma cacao) inhibit platelet
> function. Am J Clin Nutr. 2003 Jun;77(6):1466-73. PMID:
> 12791625 [PubMed - indexed for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=12791625&dopt=Abstract>
>
> "... CONCLUSIONS: Cocoa flavanol and procyanidin
> supplementation for 28 d significantly increased plasma
> epicatechin and catechin concentrations and
> significantly decreased platelet function. These data
> support the results of acute studies that used higher
> doses of cocoa flavanols and procyanidins."
>
> Kris-Etherton PM, Keen CL. Evidence that the antioxidant
> flavonoids in tea and cocoa are beneficial
for
> cardiovascular health. Curr Opin Lipidol. 2002
> Feb;13(1):41-9. Review. PMID: 11790962 [PubMed - indexed for
> MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11790962&dopt=Abstract>
>
> Mathur S, Devaraj S, Grundy SM, Jialal I. Cocoa products
> decrease low density lipoprotein oxidative susceptibility
but
> do not affect biomarkers of inflammation in humans. J Nutr.
> 2002 Dec;132(12):3663-7. PMID: 12468604 [PubMed - indexed
> for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=12468604&dopt=Abstract>
>
> Holt RR, Schramm DD, Keen CL, Lazarus SA, Schmitz HH.
> Chocolate consumption and platelet function. JAMA. 2002 May
> 1;287(17):2212-3.
> <http://jama.ama-assn.org/cgi/content/full/287/17/2212>
>
> Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA,
> Kris-Etherton PM. Effects of cocoa powder and dark chocolate
> on LDL oxidative susceptibility and prostaglandin
> concentrations in humans. Am J Clin Nutr. 2001
> Nov;74(5):596-602.
> <http://www.ajcn.org/cgi/content/full/74/5/596>
>
> Osakabe N, Baba S, Yasuda A, Iwamoto T, Kamiyama M, Takizawa
> T, Itakura H, Kondo K. Daily cocoa intake reduces the
> susceptibility of low-density lipoprotein
to
> oxidation as demonstrated in healthy human volunteers. Free
> Radic Res. 2001 Jan;34(1):93-9. PMID: 11235000 [PubMed -
> indexed for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11235000&dopt=Abstract>
>
> "... In conclusion, the antioxidants in cocoa powder
> might be absorbed and increase the resistance of human
> LDL to oxidation."
>
> Schramm DD, Wang JF, Holt RR, Ensunsa JL, Gonsalves JL,
> Lazarus SA,
Schmitz
> HH, German JB, Keen CL. Chocolate procyanidins decrease the
> leukotriene-prostacyclin ratio in humans and human aortic
> endothelial cells. Am J Clin Nutr. 2001 Jan;73(1):36-40.
> PMID: 11124747 [PubMed - indexed for MEDLINE]
> <http://www.ajcn.org/cgi/content/full/73/1/36>
>
> "CONCLUSION: Data from this short-term investigation
> support the
concept
> that certain food-derived flavonoids can favorably
> alter eicosanoid synthesis in humans, providing a
> plausible hypothesis for a
mechanismby
> which they can decrease platelet activation in humans."
>
> Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M,
> Takizawa T,
Igarashi
> O, Itakura H, Kondo K. Antioxidant effects of polyphenols in
> chocolate on low-density lipoprotein both in vitro and ex
> vivo. J Nutr Sci Vitaminol (Tokyo). 2000 Aug;46(4):199-204.
> PMID: 11185658 [PubMed - indexed for MEDLINE]
>
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11185658&dopt=Abstract>
>
> "... Thus we have shown that cocoa inhibited LDL
> oxidation both in
vitro
> and ex vivo."
>
> Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH,
> Gosselin R, Keen CL. Cocoa inhibits platelet activation and
> function. Am J Clin Nutr. 2000 Jul;72(1):30-5. PMID:
> 10871557 [PubMed - indexed for MEDLINE]
> <http://www.ajcn.org/cgi/content/full/72/1/30>
>
> "CONCLUSIONS: Cocoa consumption suppressed ADP- or
> epinephrine-stimulated platelet activation and platelet
> microparticle formation. Cocoa consumption had an
> aspirin-like effect on primary hemostasis."
>
> Karim M, McCormick K, Kappagoda CT. Effects of cocoa
> extracts on endothelium-dependent relaxation. J Nutr. 2000
> Aug;130(8S Suppl):2105S-8S. PMID: 10917930 [PubMed - indexed
> for MEDLINE]
> <http://www.nutrition.org/cgi/content/full/130/8/2105S>
>
> --
> Matti Narkia

[Matti Nark]

Sun, 16 Nov 2003 15:47:03 +0200 in article
<u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com> Matti Narkia
<mnng@despammed.com> wrote:

>The article
>
>Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
>Healthier Choice http://www.sciencedaily.com/releases/2003/1-
>1/031106051159.htm
>
>comments a study which found that antioxidant concentration
>of hot cocoa was 2 times stronger than red wine, 2-3 times
>stronger than green tea, and 4-5 times stronger than that of
>black tea. The are a number of other studies which have found
>the cocoa and chocolate polyphenols are powerful antioxidants
>and inhibit LDL oxidation. Other studies have shown that
>cocoa and chocolate polyphenols have aspirin-like effects:
>they inhibit platelet activation and function.
>
Check out also this article:

Beneficial Effect of Dark Chocolate in Older Hypertensive
Patients http://www.medscape.com/viewarticle/461364_6

Reference:

Taubert D, Berkels R, Roesen R, Klaus W. Chocolate and blood
pressure in elderly individuals with isolated systolic
hypertension. JAMA. 2003 Aug 27;290(8):1029-30

[Derek F]

As I live in the land of porridge and oatmeal and kilts, I can
only say that chocolate on your oatmeal sounds disgusting.
Even worse than people who have orange juice in their Whisky.
Derek. "Brad Sheppard" <Brad@sheppardsoftware.com> wrote in
message
news:b06e736a.0311170734.7e1dcf40@posting.google.com...
> Interesting. I drink 8 cups of green tea daily, there is
> some evidence it may prevent CHD. I'll add some cocoa to my
> oatmeal mix now.
>
> Matti Narkia <mnng@despammed.com> wrote in message
news:<u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com>...
> > The article
> >
> > Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> > Healthier Choice http://www.sciencedaily.com/releases/200-
> > 3/11/031106051159.htm
> >
> > comments a study which found that antioxidant
> > concentration of hot cocoa
was
> > 2 times stronger than red wine, 2-3 times stronger than
> > green tea, and
4-5
> > times stronger than that of black tea. The are a number of
> > other studies which have found the cocoa and chocolate
> > polyphenols are powerful antioxidants and inhibit LDL
> > oxidation. Other studies have shown that
cocoa
> > and chocolate polyphenols have aspirin-like effects: they
> > inhibit
platelet
> > activation and function.
> >
> >
> > References
> >
> > General, antioxidants, etc...
> > _____________________________
> >
> > Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis
> > S, Crozier A. Plasma antioxidants from chocolate. Nature.
> > 2003 Aug 28;424(6952):1013.
> >
<http://www.nature.com/cgi-taf/DynaPage.taf?file=/nature/jour-
nal/v424/n6952/ abs/4241013a_fs.html&dynoptions=doi1068987498>
> >
> > "There is some speculation that dietary flavonoids
> > from chocolate, in particular (-)epicatechin, may
> > promote cardiovascular health as a result of direct
> > antioxidant effects or through antithrombotic
> > mechanisms. Here we show that consumption of plain,
> > dark chocolate (Fig. 1) results in an increase in both
> > the total antioxidant capacity and the (-)epicatechin
> > content of blood plasma, but that these effects are
> > markedly reduced when the chocolate is consumed with
> > milk or if milk is incorporated as milk chocolate. Our
> > findings indicate that milk may interfere with the
> > absorption of antioxidants from chocolate in vivo and
> > may therefore negate the potential health benefits
> > that can be derived from eating moderate amounts of
> > dark chocolate."
> >
> > Schewe T, Kuhn H, Sies H. Flavonoids of cocoa inhibit
> > recombinant human 5-lipoxygenase. J Nutr. 2002
> > Jul;132(7):1825-9. PMID: 12097654 [PubMed - indexed for
> > MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/132/7/1825>
> >
> > Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T,
> > Ito H, Yoshida
T.
> > Proanthocyanidin glycosides and related polyphenols from
> > cacao liquor
and
> > their antioxidant effects. Phytochemistry. 2002
> > Apr;59(7):749-58. PMID: 11909632 [PubMed - indexed for
> > MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11909632&dopt=Abstract>
> >
> > Keen CL. Chocolate: food as medicine/medicine as food. J
> > Am Coll Nutr. 2001 Oct;20(5 Suppl):436S-439S; discussion
> > 440S-442S. Review. PMID: 11603654 [PubMed - indexed for
> > MEDLINE]
> > <http://www.jacn.org/cgi/content/full/20/suppl_5/436S>
> >
> > Nestel PJ. How good is chocolate? Am J Clin Nutr. 2001
> > Nov;74(5):563-4.
> > <http://www.ajcn.org/cgi/content/full/74/5/563>
> >
> > Weisburger JH. Chemopreventive effects of cocoa
> > polyphenols on chronic diseases. Exp Biol Med (Maywood).
> > 2001 Nov;226(10):891-7. Review. PMID: 11682694 [PubMed -
> > indexed for MEDLINE]
> > <http://www.ebmonline.org/cgi/content/full/226/10/891>
> >
> > Richelle M, Tavazzi I, Offord E. Comparison of the
> > antioxidant activity of commonly consumed polyphenolic
> > beverages (coffee, cocoa, and tea) prepared per cup
> > serving. J Agric Food Chem. 2001 Jul;49(7):3438-42. PMID:
> > 11453788 [PubMed - indexed for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11453788&dopt=Abstract>
> >
> > Lamuela-Raventos RM, Andres-Lacueva C, Permanyer J,
> > Izquierdo-Pulido M. More antioxidants in cocoa. J Nutr.
> > 2001 Mar;131(3):834-5.
> > <http://www.nutrition.org/cgi/content/full/131/3/834>
> >
> > Yamagishi M, Osakab N, Takizawa T, Osawa T. Cacao liquor
> > polyphenols
reduce
> > oxidative stress without maintaining alpha-tocopherol
> > levels in rats fed
a
> > vitamin E-deficient diet. Lipids. 2001 Jan;36(1):67-71.
> > PMID: 11214731 [PubMed - indexed for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11214731&dopt=Abstract>
> >
> > Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T,
> > Miyatake H, Hatano T, Yoshida T. Analyses of polyphenols
> > in cacao liquor, cocoa, and chocolate by normal-phase and
> > reversed-phase HPLC. Biosci Biotechnol Biochem. 2000
> > Dec;64(12):2581-7. PMID: 11210120 [PubMed - indexed for
> > MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11210120&dopt=Abstract>
> >
> > Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG,
> > Schmitz HH, Keen CL. A dose-response effect from chocolate
> > consumption on plasma epicatechin
and
> > oxidative damage. J Nutr. 2000 Aug;130(8S Suppl):2115S-9S.
> > PMID: 10917932 [PubMed - indexed for MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/130/8/2115S>
> >
> > Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG.
> > Epicatechin in human plasma: in vivo determination and
> > effect of
chocolate
> > consumption on plasma oxidation status. J Nutr. 2000
> > Aug;130(8S Suppl):2109S-14S. PMID: 10917931 [PubMed -
> > indexed for MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/130/8/2109S>
> >
> > Baba S, Osakabe N, Natsume M, Yasuda A, Takizawa T,
> > Nakamura T, Terao J. Cocoa powder enhances the level of
> > antioxidative activity in rat plasma. Br J Nutr. 2000
> > Nov;84(5):673-80. PMID: 11177180 [PubMed - indexed for
> > MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11177180&dopt=Abstract>
> >
> > Arts IC, Hollman PC, Kromhout D. Chocolate as a source of
> > tea flavonoids. Lancet. 1999 Aug 7;354(9177):488. PMID:
> > 10465183 [PubMed - indexed for MEDLINE]
> >
<http://www.thelancet.com/journal/vol354/iss9177/full/llan.35-
4.9177.original _research.3499.1>
> >
> > "... Dark chocolate had the highest total catechin
> > content (53·5 mg per 100 g), milk chocolate contained
> > 15·9 mg per 100 g, and the black tea infusion
> > contained only 13·9 mg per 100
> > mL. The types of catechins differed between chocolate
> > and tea. Chocolate contained only (+)-catechin and
> > (-)- epicatechin; tea contained mainly
> > (-)-epicatechin gallate and (-)-epigallocatechin
> > gallate with low concentrations of (+)- catechin,
> > (-)-epicatechin, (-)-epigallocatechin, and (+)-
> > gallocatechin. ..."
> >
> > Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T,
> > Osawa T. The antioxidative substances in cacao liquor. J
> > Nutr Sci Vitaminol (Tokyo). 1998 Apr;44(2):313-21. PMID:
> > 9675711 [PubMed - indexed for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=9675711&dopt=Abstract>
> >
> > Waterhouse AL, Shirley JR, Donovan JL. Antioxidants in
> > chocolate. Lancet. 1996 Sep 21;348(9030):834
> >
<http://www.thelancet.com/journal/vol348/iss9030/full/llan.34-
8.9030.correspo ndence.9133.1>
> >
> >
> > Cardiovascular Effects
> > ______________________
> >
> > Steinberg FM, Bearden MM, Keen CL. Cocoa and chocolate
> > flavonoids: implications for cardiovascular health. J Am
> > Diet Assoc. 2003 Feb;103(2):215-23. Review. PMID: 12589329
> > [PubMed - indexed for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=12589329&dopt=Abstract>
> >
> > "... Applications of this knowledge include
> > recommendations by
health
> > professionals to encourage individuals to consume a
> > wide range of phytochemical-rich foods, which can
> > include dark chocolate in
moderate
> > amounts."
> >
> > Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty
> > H, Pike MJ,
Turner
> > AH, Mann NJ, Sinclair AJ. Dietary flavanols and
> > procyanidin oligomers from cocoa (Theobroma cacao) inhibit
> > platelet function. Am J Clin Nutr. 2003 Jun;77(6):1466-73.
> > PMID: 12791625 [PubMed - indexed for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=12791625&dopt=Abstract>
> >
> > "... CONCLUSIONS: Cocoa flavanol and procyanidin
> > supplementation for 28 d significantly increased
> > plasma epicatechin and catechin concentrations and
> > significantly decreased platelet function. These data
> > support the results of acute studies that used higher
> > doses of cocoa flavanols and procyanidins."
> >
> > Kris-Etherton PM, Keen CL. Evidence that the antioxidant
> > flavonoids in tea and cocoa are beneficial
for
> > cardiovascular health. Curr Opin Lipidol. 2002
> > Feb;13(1):41-9. Review. PMID: 11790962 [PubMed - indexed
> > for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11790962&dopt=Abstract>
> >
> > Mathur S, Devaraj S, Grundy SM, Jialal I. Cocoa products
> > decrease low density lipoprotein oxidative susceptibility
but
> > do not affect biomarkers of inflammation in humans. J
> > Nutr. 2002 Dec;132(12):3663-7. PMID: 12468604 [PubMed -
> > indexed for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=12468604&dopt=Abstract>
> >
> > Holt RR, Schramm DD, Keen CL, Lazarus SA, Schmitz HH.
> > Chocolate consumption and platelet function. JAMA. 2002
> > May 1;287(17):2212-3.
> > <http://jama.ama-assn.org/cgi/content/full/287/17/2212>
> >
> > Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA,
> > Kris-Etherton PM. Effects of cocoa powder and dark
> > chocolate on LDL oxidative
susceptibility
> > and prostaglandin concentrations in humans. Am J Clin
> > Nutr. 2001 Nov;74(5):596-602.
> > <http://www.ajcn.org/cgi/content/full/74/5/596>
> >
> > Osakabe N, Baba S, Yasuda A, Iwamoto T, Kamiyama M,
> > Takizawa T, Itakura
H,
> > Kondo K. Daily cocoa intake reduces the susceptibility of
> > low-density lipoprotein
to
> > oxidation as demonstrated in healthy human volunteers.
> > Free Radic Res. 2001 Jan;34(1):93-9. PMID: 11235000
> > [PubMed - indexed for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11235000&dopt=Abstract>
> >
> > "... In conclusion, the antioxidants in cocoa powder
> > might be
absorbed
> > and increase the resistance of human LDL to
> > oxidation."
> >
> > Schramm DD, Wang JF, Holt RR, Ensunsa JL, Gonsalves JL,
> > Lazarus SA,
Schmitz
> > HH, German JB, Keen CL. Chocolate procyanidins decrease
> > the leukotriene-prostacyclin ratio in humans and human
> > aortic endothelial cells. Am J Clin Nutr. 2001
> > Jan;73(1):36-40. PMID: 11124747 [PubMed - indexed for
> > MEDLINE] <http://www.ajcn.org/cgi/content/full/73/1/36>
> >
> > "CONCLUSION: Data from this short-term investigation
> > support the
concept
> > that certain food-derived flavonoids can favorably
> > alter eicosanoid synthesis in humans, providing a
> > plausible hypothesis for a
mechanismby
> > which they can decrease platelet activation in
> > humans."
> >
> > Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M,
> > Takizawa T,
Igarashi
> > O, Itakura H, Kondo K. Antioxidant effects of polyphenols
> > in chocolate on low-density
lipoprotein
> > both in vitro and ex vivo. J Nutr Sci Vitaminol (Tokyo).
> > 2000 Aug;46(4):199-204. PMID: 11185658 [PubMed - indexed
> > for MEDLINE]
> >
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&d-
b=PubMed&list_u ids=11185658&dopt=Abstract>
> >
> > "... Thus we have shown that cocoa inhibited LDL
> > oxidation both in
vitro
> > and ex vivo."
> >
> > Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH,
> > Gosselin R, Keen
U.
> > Cocoa inhibits platelet activation and function. Am J Clin
> > Nutr. 2000 Jul;72(1):30-5. PMID: 10871557 [PubMed -
> > indexed for MEDLINE]
> > <http://www.ajcn.org/cgi/content/full/72/1/30>
> >
> > "CONCLUSIONS: Cocoa consumption suppressed ADP- or
> > epinephrine-stimulated platelet activation and
> > platelet
microparticle
> > formation. Cocoa consumption had an aspirin-like
> > effect on primary hemostasis."
> >
> > Karim M, McCormick K, Kappagoda CT. Effects of cocoa
> > extracts on endothelium-dependent relaxation. J Nutr. 2000
> > Aug;130(8S Suppl):2105S-8S. PMID: 10917930 [PubMed -
> > indexed for MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/130/8/2105S

[Kramer]

In article <b06e736a.0311170734.7e1dcf40@posting.google.com>,
Brad@sheppardsoftware.com says...
> Interesting. I drink 8 cups of green tea daily, there is
> some evidence it may prevent CHD. I'll add some cocoa to my
> oatmeal mix now.
>
> Matti Narkia <mnng@despammed.com> wrote in message
> news:<u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com>...
> > The article
> >
> > Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> > Healthier Choice http://www.sciencedaily.com/releases/200-
> > 3/11/031106051159.htm
> >
> > comments a study which found that antioxidant
> > concentration of hot cocoa was 2 times stronger than red
> > wine, 2-3 times stronger than green tea, and 4-5 times
> > stronger than that of black tea. The are a number of other
> > studies which have found the cocoa and chocolate
> > polyphenols are powerful antioxidants and inhibit LDL
> > oxidation. Other studies have shown that cocoa and
> > chocolate polyphenols have aspirin-like effects: they
> > inhibit platelet activation and function.
> >
> >
> > References
> >
> > General, antioxidants, etc...
> > _____________________________
> >
> > Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis
> > S, Crozier A. Plasma antioxidants from chocolate. Nature.
> > 2003 Aug 28;424(6952):1013. <http://www.nature.com/cgi-ta-
> > f/DynaPage.taf?file=/nature/journal/v424/n6952/abs/424101-
> > 3a_fs.html&dynoptions=doi1068987498>
> >
> > "There is some speculation that dietary flavonoids
> > from chocolate, in particular (-)epicatechin, may
> > promote cardiovascular health as a result of direct
> > antioxidant effects or through antithrombotic
> > mechanisms. Here we show that consumption of plain,
> > dark chocolate (Fig. 1) results in an increase in both
> > the total antioxidant capacity and the (-)epicatechin
> > content of blood plasma, but that these effects are
> > markedly reduced when the chocolate is consumed with
> > milk or if milk is incorporated as milk chocolate. Our
> > findings indicate that milk may interfere with the
> > absorption of antioxidants from chocolate in vivo and
> > may therefore negate the potential health benefits
> > that can be derived from eating moderate amounts of
> > dark chocolate."
> >
> > Schewe T, Kuhn H, Sies H. Flavonoids of cocoa inhibit
> > recombinant human 5-lipoxygenase. J Nutr. 2002
> > Jul;132(7):1825-9. PMID: 12097654 [PubMed - indexed for
> > MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/132/7/1825>
> >
> > Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T,
> > Ito H, Yoshida T.

I hope all that tea doesn't do what soy apparently does to the
sex drive. I wish I could find a number of foods that would
both enhance sex drive and reduce risk for heart disease...

[Brad Shepp]

Re: cocoa in oatmeal - don't knock it till you try it. I also
regularly eat oatmeal mixed with peanut butter. Oatmeal and
yogurt is good, too. Oatmeal is an amazing food bargain, and
may be the best grain nutritionally. Re: Guinness - that's my
new favorite lunch eating out - 2 crackers with olive oil
(before arriving), and a 12 oz Guinness. Cost - about $3.00.

"Derek F" <lordpilrig@NOX.btinternet.com> wrote in message
news:<bpb78p$105$1@hercules.btinternet.com>...
> The University of Wisconsin did a report at the American
> Heart Association that Guinness is even better for you than
> chocolate and red wine. Life is getting better:-) Derek.
> "Matti Narkia" <mnng@despammed.com> wrote in message
> news:u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com...
> > The article
> >
> > Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> > Healthier Choice http://www.sciencedaily.com/releases/200-
> > 3/11/031106051159.htm
> >
> > comments a study which found that antioxidant
> > concentration of hot cocoa
> was
> > 2 times stronger than red wine, 2-3 times stronger than
> > green tea, and 4-5 times stronger than that of black tea.
> > The are a number of other studies which have found the
> > cocoa and chocolate polyphenols are powerful antioxidants
> > and inhibit LDL oxidation. Other studies have shown that
> cocoa
> > and chocolate polyphenols have aspirin-like effects: they
> > inhibit platelet activation and function.
> >
> >
> > References
> >
> > General, antioxidants, etc...
> > _____________________________
> >
> > Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis
> > S, Crozier A. Plasma antioxidants from chocolate. Nature.
> > 2003 Aug 28;424(6952):1013.
> >
> <http://www.nature.com/cgi-taf/DynaPage.taf?file=/nature/jo-
> urnal/v424/n6952/
> abs/4241013a_fs.html&dynoptions=doi1068987498>
> >
> > "There is some speculation that dietary flavonoids
> > from chocolate, in particular (-)epicatechin, may
> > promote cardiovascular health as a result of direct
> > antioxidant effects or through antithrombotic
> > mechanisms. Here we show that consumption of plain,
> > dark chocolate (Fig. 1) results in an increase in both
> > the total antioxidant capacity and the (-)epicatechin
> > content of blood plasma, but that these effects are
> > markedly reduced when the chocolate is consumed with
> > milk or if milk is incorporated as milk chocolate. Our
> > findings indicate that milk may interfere with the
> > absorption of antioxidants from chocolate in vivo and
> > may therefore negate the potential health benefits
> > that can be derived from eating moderate amounts of
> > dark chocolate."
> >
> > Schewe T, Kuhn H, Sies H. Flavonoids of cocoa inhibit
> > recombinant human 5-lipoxygenase. J Nutr. 2002
> > Jul;132(7):1825-9. PMID: 12097654 [PubMed - indexed for
> > MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/132/7/1825>
> >
> > Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T,
> > Ito H, Yoshida T. Proanthocyanidin glycosides and related
> > polyphenols from cacao liquor and their antioxidant
> > effects. Phytochemistry. 2002 Apr;59(7):749-58. PMID:
> > 11909632 [PubMed - indexed for MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=11909632&dopt=Abstract>
> >
> > Keen CL. Chocolate: food as medicine/medicine as food. J
> > Am Coll Nutr. 2001 Oct;20(5 Suppl):436S-439S; discussion
> > 440S-442S. Review. PMID: 11603654 [PubMed - indexed for
> > MEDLINE]
> > <http://www.jacn.org/cgi/content/full/20/suppl_5/436S>
> >
> > Nestel PJ. How good is chocolate? Am J Clin Nutr. 2001
> > Nov;74(5):563-4.
> > <http://www.ajcn.org/cgi/content/full/74/5/563>
> >
> > Weisburger JH. Chemopreventive effects of cocoa
> > polyphenols on chronic diseases. Exp Biol Med (Maywood).
> > 2001 Nov;226(10):891-7. Review. PMID: 11682694 [PubMed -
> > indexed for MEDLINE]
> > <http://www.ebmonline.org/cgi/content/full/226/10/891>
> >
> > Richelle M, Tavazzi I, Offord E. Comparison of the
> > antioxidant activity of commonly consumed polyphenolic
> > beverages (coffee, cocoa, and tea) prepared per cup
> > serving. J Agric Food Chem. 2001 Jul;49(7):3438-42. PMID:
> > 11453788 [PubMed - indexed for MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=11453788&dopt=Abstract>
> >
> > Lamuela-Raventos RM, Andres-Lacueva C, Permanyer J,
> > Izquierdo-Pulido M. More antioxidants in cocoa. J Nutr.
> > 2001 Mar;131(3):834-5.
> > <http://www.nutrition.org/cgi/content/full/131/3/834>
> >
> > Yamagishi M, Osakab N, Takizawa T, Osawa T. Cacao liquor
> > polyphenols
> reduce
> > oxidative stress without maintaining alpha-tocopherol
> > levels in rats fed a vitamin E-deficient diet. Lipids.
> > 2001 Jan;36(1):67-71. PMID: 11214731 [PubMed - indexed for
> > MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=11214731&dopt=Abstract>
> >
> > Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T,
> > Miyatake H, Hatano T, Yoshida T. Analyses of polyphenols
> > in cacao liquor, cocoa, and chocolate by normal-phase and
> > reversed-phase HPLC. Biosci Biotechnol Biochem. 2000
> > Dec;64(12):2581-7. PMID: 11210120 [PubMed - indexed for
> > MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=11210120&dopt=Abstract>
> >
> > Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG,
> > Schmitz HH, Keen CL. A dose-response effect from chocolate
> > consumption on plasma epicatechin
> and
> > oxidative damage. J Nutr. 2000 Aug;130(8S Suppl):2115S-9S.
> > PMID: 10917932 [PubMed - indexed for MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/130/8/2115S>
> >
> > Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG.
> > Epicatechin in human plasma: in vivo determination and
> > effect of chocolate consumption on plasma oxidation
> > status. J Nutr. 2000 Aug;130(8S Suppl):2109S-14S. PMID:
> > 10917931 [PubMed - indexed for MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/130/8/2109S>
> >
> > Baba S, Osakabe N, Natsume M, Yasuda A, Takizawa T,
> > Nakamura T, Terao J. Cocoa powder enhances the level of
> > antioxidative activity in rat plasma. Br J Nutr. 2000
> > Nov;84(5):673-80. PMID: 11177180 [PubMed - indexed for
> > MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=11177180&dopt=Abstract>
> >
> > Arts IC, Hollman PC, Kromhout D. Chocolate as a source of
> > tea flavonoids. Lancet. 1999 Aug 7;354(9177):488. PMID:
> > 10465183 [PubMed - indexed for MEDLINE]
> >
> <http://www.thelancet.com/journal/vol354/iss9177/full/llan.-
> 354.9177.original _research.3499.1>
> >
> > "... Dark chocolate had the highest total catechin
> > content (53·5 mg per 100 g), milk chocolate contained
> > 15·9 mg per 100 g, and the black tea infusion
> > contained only 13·9 mg per 100
> > mL. The types of catechins differed between chocolate
> > and tea. Chocolate contained only (+)-catechin and
> > (-)- epicatechin; tea contained mainly
> > (-)-epicatechin gallate and (-)-epigallocatechin
> > gallate with low concentrations of (+)- catechin,
> > (-)-epicatechin, (-)-epigallocatechin, and (+)-
> > gallocatechin. ..."
> >
> > Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T,
> > Osawa T. The antioxidative substances in cacao liquor. J
> > Nutr Sci Vitaminol (Tokyo). 1998 Apr;44(2):313-21. PMID:
> > 9675711 [PubMed - indexed for MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=9675711&dopt=Abstract>
> >
> > Waterhouse AL, Shirley JR, Donovan JL. Antioxidants in
> > chocolate. Lancet. 1996 Sep 21;348(9030):834
> >
> <http://www.thelancet.com/journal/vol348/iss9030/full/llan.-
> 348.9030.correspo ndence.9133.1>
> >
> >
> > Cardiovascular Effects
> > ______________________
> >
> > Steinberg FM, Bearden MM, Keen CL. Cocoa and chocolate
> > flavonoids: implications for cardiovascular health. J Am
> > Diet Assoc. 2003 Feb;103(2):215-23. Review. PMID: 12589329
> > [PubMed - indexed for MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=12589329&dopt=Abstract>
> >
> > "... Applications of this knowledge include
> > recommendations by health professionals to encourage
> > individuals to consume a wide range of
> > phytochemical-rich foods, which can include dark
> > chocolate in
> moderate
> > amounts."
> >
> > Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty
> > H, Pike MJ,
> Turner
> > AH, Mann NJ, Sinclair AJ. Dietary flavanols and
> > procyanidin oligomers from cocoa (Theobroma cacao) inhibit
> > platelet function. Am J Clin Nutr. 2003 Jun;77(6):1466-73.
> > PMID: 12791625 [PubMed - indexed for MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=12791625&dopt=Abstract>
> >
> > "... CONCLUSIONS: Cocoa flavanol and procyanidin
> > supplementation for 28 d significantly increased
> > plasma epicatechin and catechin concentrations and
> > significantly decreased platelet function. These data
> > support the results of acute studies that used higher
> > doses of cocoa flavanols and procyanidins."
> >
> > Kris-Etherton PM, Keen CL. Evidence that the antioxidant
> > flavonoids in tea and cocoa are beneficial
> for
> > cardiovascular health. Curr Opin Lipidol. 2002
> > Feb;13(1):41-9. Review. PMID: 11790962 [PubMed - indexed
> > for MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=11790962&dopt=Abstract>
> >
> > Mathur S, Devaraj S, Grundy SM, Jialal I. Cocoa products
> > decrease low density lipoprotein oxidative susceptibility
> but
> > do not affect biomarkers of inflammation in humans. J
> > Nutr. 2002 Dec;132(12):3663-7. PMID: 12468604 [PubMed -
> > indexed for MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=12468604&dopt=Abstract>
> >
> > Holt RR, Schramm DD, Keen CL, Lazarus SA, Schmitz HH.
> > Chocolate consumption and platelet function. JAMA. 2002
> > May 1;287(17):2212-3.
> > <http://jama.ama-assn.org/cgi/content/full/287/17/2212>
> >
> > Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA,
> > Kris-Etherton PM. Effects of cocoa powder and dark
> > chocolate on LDL oxidative susceptibility and
> > prostaglandin concentrations in humans. Am J Clin Nutr.
> > 2001 Nov;74(5):596-602.
> > <http://www.ajcn.org/cgi/content/full/74/5/596>
> >
> > Osakabe N, Baba S, Yasuda A, Iwamoto T, Kamiyama M,
> > Takizawa T, Itakura H, Kondo K. Daily cocoa intake reduces
> > the susceptibility of low-density lipoprotein
> to
> > oxidation as demonstrated in healthy human volunteers.
> > Free Radic Res. 2001 Jan;34(1):93-9. PMID: 11235000
> > [PubMed - indexed for MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=11235000&dopt=Abstract>
> >
> > "... In conclusion, the antioxidants in cocoa powder
> > might be absorbed and increase the resistance of human
> > LDL to oxidation."
> >
> > Schramm DD, Wang JF, Holt RR, Ensunsa JL, Gonsalves JL,
> > Lazarus SA,
> Schmitz
> > HH, German JB, Keen CL. Chocolate procyanidins decrease
> > the leukotriene-prostacyclin ratio in humans and human
> > aortic endothelial cells. Am J Clin Nutr. 2001
> > Jan;73(1):36-40. PMID: 11124747 [PubMed - indexed for
> > MEDLINE] <http://www.ajcn.org/cgi/content/full/73/1/36>
> >
> > "CONCLUSION: Data from this short-term investigation
> > support the
> concept
> > that certain food-derived flavonoids can favorably
> > alter eicosanoid synthesis in humans, providing a
> > plausible hypothesis for a
> mechanismby
> > which they can decrease platelet activation in
> > humans."
> >
> > Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M,
> > Takizawa T,
> Igarashi
> > O, Itakura H, Kondo K. Antioxidant effects of polyphenols
> > in chocolate on low-density lipoprotein both in vitro and
> > ex vivo. J Nutr Sci Vitaminol (Tokyo). 2000
> > Aug;46(4):199-204. PMID: 11185658 [PubMed - indexed for
> > MEDLINE]
> >
> <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve-
> &db=PubMed&list_u ids=11185658&dopt=Abstract>
> >
> > "... Thus we have shown that cocoa inhibited LDL
> > oxidation both in
> vitro
> > and ex vivo."
> >
> > Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH,
> > Gosselin R, Keen CL. Cocoa inhibits platelet activation
> > and function. Am J Clin Nutr. 2000 Jul;72(1):30-5. PMID:
> > 10871557 [PubMed - indexed for MEDLINE]
> > <http://www.ajcn.org/cgi/content/full/72/1/30>
> >
> > "CONCLUSIONS: Cocoa consumption suppressed ADP- or
> > epinephrine-stimulated platelet activation and
> > platelet microparticle formation. Cocoa consumption
> > had an aspirin-like effect on primary hemostasis."
> >
> > Karim M, McCormick K, Kappagoda CT. Effects of cocoa
> > extracts on endothelium-dependent relaxation. J Nutr. 2000
> > Aug;130(8S Suppl):2105S-8S. PMID: 10917930 [PubMed -
> > indexed for MEDLINE]
> > <http://www.nutrition.org/cgi/content/full/130/8/2105S>
> >
> > --
> > Matti Narkia

[Mxsmanic]

Derek F writes:

> As I live in the land of porridge and oatmeal and kilts, I
> can only say that chocolate on your oatmeal sounds
> disgusting.

Maybe, but chocolate cheese is delicious.

--
Transpose hotmail and mxsmanic in my e-mail address to reach
me directly.

[Derek F]

"Mxsmanic" <mxsmanic@hotmail.com> wrote in message
news:9sgirvgmg7aqctq1tq0ldaedfb2a2t240o@4ax.com...
> Derek F writes:
>
> > As I live in the land of porridge and oatmeal and kilts, I
> > can only say
that
> > chocolate on your oatmeal sounds disgusting.
>
> Maybe, but chocolate cheese is delicious.
>
> --
> Transpose hotmail and mxsmanic in my e-mail address to reach
> me directly.
How about chocolate soup?
http://www.list.co.uk/ead/info.htm?id=190 Derek.

[Mxsmanic]

Derek F writes:

> How about chocolate soup?

Rather like hot cocoa, I imagine, although I haven't tried it.

--
Transpose hotmail and mxsmanic in my e-mail address to reach
me directly.

[Derek F]

"Mxsmanic" <mxsmanic@hotmail.com> wrote in message
news:voqirv4sfub27ifm53lf5qvhm40g1jhiup@4ax.com...
> Derek F writes:
>
> > How about chocolate soup?
>
> Rather like hot cocoa, I imagine, although I haven't
> tried it.
>
> --
> Transpose hotmail and mxsmanic in my e-mail address to reach
> me directly.
No this is very thick and sticky, we went in to have look but
did not buy. Now I will have to try it for medicinal
purposes. Derek.

[Zee]

jmk <jmknospam@bellsouth.net> wrote in message
news:<bpatvp$fvb$1@uni00nw.unity.ncsu.edu>...
> On 11/16/2003 8:47 AM, Matti Narkia wrote:

> > Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
> > Healthier Choice http://www.sciencedaily.com/releases/200-
> > 3/11/031106051159.htm

> "The beverages tested included a cup of hot water containing
> two tablespoons of pure cocoa powder, roughly equivalent to
> the amount of cocoa in a normal-size packet of instant hot
> chocolate;

Just a word about drinking cocoa for those not familiar with
drinking cocoa made from cocoa powder. This does not refer to
those sweetend "hot chocolate mixes" which are mostly brown
food colouring. Two tablespoons of cocoa powder (Cadbury's,
Nestle's or Droste, for example) has a lot of caffeine. You
might not want to drink it in the evening. Also, raw cocoa
tastes chalky. You have to not only use boiling water, you
must cook the cocoa for a minute or two on a slow simmer, in a
pot on the stove preferably. (Will the microwave kill
antioxidants in cocoa as it does in broccoli?). If you find
the cocoa taste too harsh, try a drop of vanilla after you
remove it from the stove. Skol. Zee

[Matti Nark]

Mon, 17 Nov 2003 22:39:21 +0200 in article
<r4cirv0mm1r7brdk38q88osdvqjc3mlkrh@4ax.com> Matti Narkia
<mnng@despammed.com> wrote:

>Sun, 16 Nov 2003 15:47:03 +0200 in article
><u7vervg7bh2dc0nhobgodp2p0i311gkujp@4ax.com> Matti Narkia
><mnng@despammed.com> wrote:
>
>>The article
>>
>>Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
>>Healthier Choice http://www.sciencedaily.com/releases/2003/-
>>11/031106051159.htm
>>
>>comments a study which found that antioxidant concentration
>>of hot cocoa was 2 times stronger than red wine, 2-3 times
>>stronger than green tea, and 4-5 times stronger than that of
>>black tea. The are a number of other studies which have
>>found the cocoa and chocolate polyphenols are powerful
>>antioxidants and inhibit LDL oxidation. Other studies have
>>shown that cocoa and chocolate polyphenols have aspirin-like
>>effects: they inhibit platelet activation and function.
>>
>Check out also this article:
>
>Beneficial Effect of Dark Chocolate in Older Hypertensive
>Patients http://www.medscape.com/viewarticle/461364_6
>
>Reference:
>
>Taubert D, Berkels R, Roesen R, Klaus W. Chocolate and blood
>pressure in elderly individuals with isolated systolic
>hypertension. JAMA. 2003 Aug 27;290(8):1029-30

Mayo Clinic seems to like chocolate, too:

Chocolate: To your health! http://www.mayoclinic.com/invoke.c-
fm?objectid=35C96937-CF93-41A8-B19867BC25018895

[Matti Nark]

17 Nov 2003 19:32:22 -0800 in article
<e5f4a9c2.0311171932.71aa1d22@posting.google.com>
zwalanga@yahoo.com (Zee) wrote:

>jmk <jmknospam@bellsouth.net> wrote in message
>news:<bpatvp$fvb$1@uni00nw.unity.ncsu.edu>...
>> On 11/16/2003 8:47 AM, Matti Narkia wrote:
>
>> > Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be
>> > Healthier Choice http://www.sciencedaily.com/releases/20-
>> > 03/11/031106051159.htm
>
>> "The beverages tested included a cup of hot water
>> containing two tablespoons of pure cocoa powder, roughly
>> equivalent to the amount of cocoa in a normal-size packet
>> of instant hot chocolate;
>
>Just a word about drinking cocoa for those not familiar with
>drinking cocoa made from cocoa powder. This does not refer to
>those sweetend "hot chocolate mixes" which are mostly brown
>food colouring. Two tablespoons of cocoa powder (Cadbury's,
>Nestle's or Droste, for example) has a lot of caffeine.

Cocoa's and chocolate's caffeine contents are very low,
roughly comparable to decaffeinated coffee. Instead they have
a fair amount of theobromine, a substance related to caffeine
with similar, but a lot milder effects than caffeine. See

Timely Topic: Caffeine in Beverages and Chocolate
http://www.oznet.ksu.edu/dp_fnut/_timely/CAFFEINE.htm

How much caffeine is there in chocolate? http://family.go.c-
om/recipes/kids/feature/dony199612_ffasknut/dony199612_ffas-
knut5.html

Chemistry of Theobromine Chocolate's Caffeine Relative
http://chemistry.about.com/library/weekly/aa090301a.htm

What is theine, theobromine, etc?
http://coffeefaq.com/caffaq.html#IsItTrueTea

Caffeine
http://www.esb.utexas.edu/palmer/bio303/group14/CAFFEINE.HTM

[Matti Nark]

Tue, 18 Nov 2003 11:29:10 +0200 in article
<n1pjrv83hlk4mrfq6umdt7168dv9pai86o@4ax.com> Matti Narkia
<mnng@despammed.com> wrote:

>17 Nov 2003 19:32:22 -0800 in article
><e5f4a9c2.0311171932.71aa1d22@posting.google.com>
> zwalanga@yahoo.com (Zee) wrote:
>
>>Just a word about drinking cocoa for those not familiar with
>>drinking cocoa made from cocoa powder. This does not refer
>>to those sweetend "hot chocolate mixes" which are mostly
>>brown food colouring. Two tablespoons of cocoa powder
>>(Cadbury's, Nestle's or Droste, for example) has a lot of
>>caffeine.
>
>Cocoa's and chocolate's caffeine contents are very low,
>roughly comparable to decaffeinated coffee. Instead they have
>a fair amount of theobromine, a substance related to caffeine
>with similar, but a lot milder effects than caffeine. See
>
>Timely Topic: Caffeine in Beverages and Chocolate
>http://www.oznet.ksu.edu/dp_fnut/_timely/CAFFEINE.htm
>
Here's another similar page from Mayo Clinic:

Caffeine content in beverages <http://www.mayoclinic.com/invo-
ke.cfm?objectid=FCE68FA4-6B35-4734-BC9C8353BD344421

[Zee]

Matti Narkia <mnng@despammed.com> wrote in message
news:<n1pjrv83hlk4mrfq6umdt7168dv9pai86o@4ax.com>...
> 17 Nov 2003 19:32:22 -0800 in article
> <e5f4a9c2.0311171932.71aa1d22@posting.google.com>
> zwalanga@yahoo.com (Zee) wrote:
> >
> >Just a word about drinking cocoa for those not familiar
> >with drinking cocoa made from cocoa powder. This does not
> >refer to those sweetend "hot chocolate mixes" which are
> >mostly brown food colouring. Two tablespoons of cocoa
> >powder (Cadbury's, Nestle's or Droste, for example) has a
> >lot of caffeine.
>
> Cocoa's and chocolate's caffeine contents are very low,
> roughly comparable to decaffeinated coffee. Instead they
> have a fair amount of theobromine, a substance related to
> caffeine with similar, but a lot milder effects than
> caffeine. See
>
> Timely Topic: Caffeine in Beverages and Chocolate
> http://www.oznet.ksu.edu/dp_fnut/_timely/CAFFEINE.htm
>
> How much caffeine is there in chocolate? http://family.go.c-
> om/recipes/kids/feature/dony199612_ffasknut/dony199612_ffas-
> knut5.html
----------------snip--------------

Very interesting Matti, thank you. I got varying answers when
I checked with the above sites, and some other sources. From
my lipid clinic's nutritionist, checking with a "Pennington
source": one tablespoon cocoa powder has 10 mg caffeine.
Therefore two tablespoons will have 20 mg caffeine. One fluid
ounce espresso has five (5) mg caffeine, drip coffee 6 ounces,
105 mg caffeine. Cocoa keeps me awake, and I would never give
it to children in the evening. Again I'm not referring to hot
chocolate drinks. And if we use rounded tablespoons, well so
much more caffeine and theobromine to deal with. I'd be
interested to hear what those drinking cocoa have to say
regarding how it affects them. Cheers, ZEE

[Alf Christ]

On 17 Nov 2003 19:32:22 -0800, zwalanga@yahoo.com (Zee) wrote:

>antioxidants in cocoa as it does in broccoli?). If you find
>the cocoa taste too harsh, try a drop of vanilla after you
>remove it from the stove. Skol. Zee

as a child, we hade milk with cocoa powder and a little butter
to sweeten it. No sugar.