Cocoa, cocoa powder, dark chocolate and cholesterol

Cocoa, cocoa powder, dark chocolate and cholesterol

Cocoa is one of the nutritional elements which can be richest in polyphenols, mainly the ones from the flavonoid category, especially the flavanols category (catechins, epicatechins as well as their oligomers the procanidines), although flavonols such as quercetin along with its glucosides and antocians can be found.

Recently experts have revealed that cocoa flavonoids as well as their derivatives offer an awesome quantity of benefits for the protection against cardiovascular and degenerative health.

Cocoa better for blood circulation.

Protective antioxidant action versus free-radicals and other degenerative types, therefore blocking LDL oxidation. Modulation of vascular homeostasis, inhibiting the platelet aggregation.

A common way of consuming cocoa is often as chocolate or as other types of similar products that incorporate cocoa. Nevertheless, in numerous nations around the world one of the main options for cocoa is the so-called cocoa drink mix, a cocoa product that dissolves in dairy products or water and is used for a breakfast beverage. The Spanish population is the largest buyer of cocao solubles in the world, 1.7 kg per person, per year. Various other countries including Norway, Sweden, France, Brazil, Austria and Australia generally have a high cocoa consumption index.

Cocoa is Packed Full

Cacao powder is generously full of polyphenols, like catechins and procyanidins, plus the latest research is showing that it can prevent low-density lipoprotein (LDL) oxidation and atherogenesis in the lab. Scientific tests on men and women also indicated that daily intake of high antioxidant cocoa heightens plasma high-density lipoprotein and decreases LDL levels. But they are still considering how cocoa or high antioxidant chocolate is in fact helping to reduce cholesterol. Look for a high ORAC value.

A recent study examined the final results of cacao polyphenols on producing apolipoproteins A1 and B in human hepatoma HepG2 and intestinal Caco2 cell lines. Apolipoproteins is the fancy scientific way to say: proteins that attach themselves to lipids (oils like cholesterol) and using a detergent-like attribute carry them out through our water based systems. Ordinarily cholesterols or lipids aren’t water soluble. They do not dissolve in water. Perhaps why they stick inside our arteries? But apolipoproteins make them water soluble. Therefore the idea was, that high antioxidant chocolate or cocoa powder filled with polyphenols such as the catechins and  procyanidins might attach themselves to fats like  cholesterol and carry them out. So they discovered it appears like that may actually be the case.

Complicated Cocoa Research Words Here

Below are a few of the expensive terms they used in the research:
The cultured HepG2 cells or Caco2 cells were incubated for 20-four h in the presence of cacao polyphenols as an example (epicatechin, catechin, procyanidin B2, procyanidin C1, and cinnamtannin A2.) The energy of apolipoproteins inside the cell culture media was quantified having an enzyme-linked immunoassay, in addition to the mRNA expression was quantified by RT-PCR. Cocoa polyphenols elevated apolipoprotein A1 protein levels and mRNA expression, although apolipoprotein B protein along with the mRNA expression were slightly decreased in HepG2 cells and Caco2 cells. Additionally, cacao polyphenols elevated sterol controlling element binding proteins (SREBPs) and triggered LDL receptors in HepG2 cells. These results declare that cacao polyphenols could boost the output of mature form SREBPs and LDL receptor activity, therefore growing ApoA1 and lowering ApoB levels. These results elucidate a novel mechanism where High-density lipoprotein cholesterol become elevated with everyday high antioxidant cocoa consumption.

What the F?

I love the “elucidate a novel mechanism…” part. Which in my experience means: they found a new way to get better cholesterol by eating regular daily doses of high antioxidant chocolate.
The health benefits of cocoa polyphenols depends on the quantity of use, bioavailability and the natural activity of the conjugates formed during the metabolism and excretion. This is why on this venture they studied the sorts of metabolites produced as well as their content level in the blood stream and urine in healthy volunteers after the consumption of a blend of cocoa containing 40 g of cocoa solubles. Concurrently, they researched whether or not dairy impacted the absorption and/or excretion of these metabolites, and also the antioxidant capacity from the various excreted metabolites.

In essence, more cocoa studies of high antioxidant dark chocolate health benefits.

 

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