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The Effect of Dark Chocolate Consumption on Arterial Function in Endurance Male Runners: Prospective Cohort Study.
Sports (Basel)
December 2024
Laboratory of Sports Medicine, Department of Physical Education and Sports Science, Aristotle University of Thessaloniki, 57001 Thermi, Greece.
Foods rich in polyphenols have beneficial effects on health. This study aimed to examine the impact of dark chocolate on endurance runners' arterial function. Forty-six male amateur runners, aged 25-55, participated.
View Article and Find Full Text PDFNear-infrared spectroscopy for comprehensive analysis of dark chocolate composition.
Food Chem
December 2024
Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Food and Analytical Chemistry. Electronic address:
Fat, sugar, theobromine, and caffeine are important compounds in chocolates that influence the physico-chemical and sensory characteristics of the products. These parameters commonly are determined with conventional, time-consuming, environmentally pollutant methods. In this study, near infrared spectroscopy (NIRS) coupled with partial least square regression (PLSR) was used to predict the quantity of these compounds.
View Article and Find Full Text PDFDark chocolate's impact on low-grade endotoxemia in metabolic dysfunction-associated steatohepatitis.
Nutrition
November 2024
Department of Clinical, Internal, Anesthesiologic and Cardiovascular Sciences, Sapienza University of Rome, Rome, Italy. Electronic address:
Background And Aims: Cocoa may have prebiotic effects and improve gut barrier function. However, it remains unclear whether dark chocolate can reduce lipopolysaccharide (LPS) levels in patients with metabolic dysfunction-associated steatohepatitis (MASH). This study aims to evaluate the effect of dark chocolate compared to milk chocolate on endotoxemia in patients with MASH.
View Article and Find Full Text PDFInsight into how fermentation might contribute to the distinctiveness of Australian coffee.
Food Chem
December 2024
School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia. Electronic address:
Article Synopsis
- The study focused on three coffee estates in New South Wales, aiming to enhance the flavor profiles of Australian coffee through different processing methods (wet fermented and non-fermented).
- Researchers analyzed 33 volatile compounds in both green and roasted coffee beans, identifying various esters, alcohols, acids, and more, while also assessing sensory characteristics like appearance and flavor.
- Findings indicated that wet fermentation improved certain desirable aromas and flavors in coffee, particularly enhancing notes associated with premium coffees, such as "black tea leaves" and "dark chocolate."
Encapsulation of Chasteberry ( L.) Extract by Spray-Drying Followed by Spray-Chilling for Its Application in Dark Chocolate.
Foods
November 2024
Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil.
Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these issues by encapsulating concentrated chasteberry extract using spray-drying with Arabic gum, followed by spray-chilling with vegetable fat as carriers.
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