Chocolate University Online Blog
Good news to every chocophile out there. Pretty soon, your favorite guilty pleasure will be way more pleasurable! Students of the University of Applied Sciences in Wels, Austria are currently working to develop a certain type of chocolate that does not only taste good but also packs a lot of nutritional benefits.
I know where you’re getting at, and you may be right. Yes, it’s no surprise that chocolate has a lot of health advantages to offer, specifically because of the high antioxidant properties it contains. But this one is of different level, a higher one.
The students were able to come up with the special chocolate through a project in their course of organic and environmental technology. They were looking to bring the healthy apple back into the diet of Upper Austrians. The bitter-tasting and filled chocolate is made out of old, native apple varieties that are purified using apple brandy in oak barrels.
Certain varieties of apples contain high levels of polyphenols which are proven to prevent vascular deposits in humans, according to project leader Othmar Höglinger from the faculty for technology and environmental sciences at the University in Upper Austria. The main problem encountered, however, is the trouble in separating the healthy ingredients in the apple in order for them not to be harmed by oxygen so they are still able to seep through to the intestine when eaten in the chocolate, according to Höglinger.
The team, which is composed of biotechnologists with ages between 20 and 25 years old, is aiming to overcome this obstacle hopefully in two years’ time. The students of University of Applied Sciences are collaborating with chocolatiers, Martin Mayer Schokoladen in the development of this nutritious treat.
Sorry to pop your bubble, but you should still go easy on this particular chocolate as it still packs as many calories as a regular bar.
Categories: chocolate in the news
Tags: chocolate science, health benefits, healthy chocolate, nutrition, nutritional benefits, super fruits
Recent research has shown that a daily cocoa fix cuts down your risk of having bowel cancer. This is one of the newest findings with regard to the nutritional benefits of cocoa beans.
Previous studies have shown that, indeed, chocolate packs a lot of health benefits. Of particular interest is all the potent antioxidants it contains which are known to combat those detrimental molecules called free radicals. Consumption of cocoa has also been associated with diabetes control, as well as keeping blood pressure and heart disease under control.
Dr. Maria Arribas of the Science and Technology Institute of Food and Nutrition in Spain led the most recent research along with her team. They conducted an experiment aiming to find out if the food could prevent rats from developing bowel cancer as they are exposed to tumor-inducing chemicals. Arribas said: “Foods like cocoa, which is rich in polyphenols, seem to play an important role in protecting against disease.”
Bowel cancer, by the way, is a general term that refers to cancer that originates in the large bowel. At times, it is referred to as colon or rectal cancer depending on the location it originated from.
One group of rats used in the experiment was given daily supply of food that contains 12 percent of cocoa for eight weeks, while another group didn’t have any cocoa in their diet.
After some time, the lab rats were exposed to a carcinogen known as azoxymethane which is known to cause colon cancer. After four weeks of being exposed, these rats started having intestinal cancer. Turns out, the group of rats that received cocoa had a relatively lower number of pre-cancerous lesions as compared to the other group.
The study is supposedly the first to link cocoa to the prevention of bowel cancer. However, it is still premature and requires deeper exploration to know how humans could take advantage of the raw materials.
Nevertheless, Sarah Williams, a spokesperson from Cancer Research UK advised that high amounts of chocolate can have a negative effect. She commented this because the rats were given rather humongous quantities of cocoa. She also pointed out how sticking to a healthy diet like intake of plenty of fruits and veggies and cutting back on processed and red meat are of the essence. Staying physically active and avoiding nicotine and alcohol altogether are also among your best shots at decreasing your chance of having cancer.
Categories: chocolate in the news
Tags: antioxidants, azoxymethane, cancer, chocolate science, chocolate studies, polyphenols
If you have gone through the previous blog posts, you’ve probably read about the astonishing nutritional benefits that chocolate has to offer. Recent studies found out that chocolate, because of the flavonoids it contains, are helpful to diabetic women.
But a lot of chocoholics are still not aware about the goodness of these flavonoids. As a matter of fact, according to the experts from the University of East Anglia, females who are suffering from type 2 diabetes can actually avoid certain heart diseases when they adhere to a flavonoid-rich diet.
These useful substances called flavonoids are usually found in berries, tea, and yes, chocolate. In a recent experiment conducted, 93 post-menopausal women who were diagnosed with type 2 diabetes took part. Half of the group was asked to consume 2 bars of chocolate loaded with flavonoids everyday, while the other half was given chocolate that only contained placebo.
Results showed that those women who ate flavonoid-rich chocolate were 3.4% less likely to have cardiovascular problems till the successive decade. This outcome was found to be very essential when it comes to dietary intervention for diabetic women. Additionally, those who consumed extra flavonoids had considerable lower insulin and cholesterol levels.
Lead researcher, Professor Aedin Cassidy of the Department of Nutrition, Norwich Medical School at UEA, said: “These results are significant from a public health perspective because they provide further concrete evidence that diet has a beneficial clinical effect over and above conventional drug treatment.”
The flavonoids that were utilized in this particular study consisted of two subtypes. First one is flavan-3-ols which was a usual component of tea or cocoa, while the other one is called isoflavones and usually found in soy.
Nevertheless, you apparently can’t devour all the chocolates stocked in your fridge in one sitting just because of this. Keep in mind that the chocolates used in this study are way too different from those that you can buy in the market today.
“Chronic ingestion of flavon-3-ols and isoflavones improves insulin sensitivity and lipoprotein status and attenuates estimated 10-year CVD risk in medicated postmenopausal women with type 2 diabetes: a one year double-blind randomized controlled trial” is published in the journal entitled Diabetes Care.
Categories: chocolate in the news
Tags: chocolate novelties, chocolate science, chocolate studies, flavonoids
How would you feel if you created something which you originally intended just for fun, and it turned out to be your shot at being a millionaire?
A British engineer from Belfast, Stephen Lennie, aged 43, created the flexible chocolate at home together with his wife, Karen, 42. It was initially just a surprise treat for his daughters Rebecca, Natalie and Aimee just to keep them entertained on rainy days.
People were all the rage about it as more than a million pounds worth of this particular product which they called ‘Magic Choc’. The product was purportedly sold mainly as stocking fillers for children last Christmas. They were bombarded with others from countries like Russia, Greece, and South Africa.
The recipe contains a special ingredient that allows for it to be molded into any shape but remains bendy even after being set.
Now, this Belgian-style chocolate that doesn’t melt is produced in the UK and costs £4.99. Additional workers were hired just so they could keep up with all the orders.
“Magic Choc has amazed us all. Sales have literally gone through the roof.” said a toy expert, Paul Jackson.
The product stays flexible from 20°C, and can be molded in temperatures reaching 37°C. It will last for 18 months.
Stephen said: “I created it on a paper plate at the kitchen table but the kids loved it. They wanted to play with it every day so we knew it was going to be a big success.”
Could chocolate get any more interesting than this? The only downside to this magical product is that you can’t eat it! What!?
Categories: chocolate in the news
Tags: chocolate novelties, chocolate science, invent
In a recent lab experiment done to rats by the researchers from the University of Chicago, these creatures displayed human-like empathy and looked out for fellow rodents in times of distress such as helping each other to get away from restraint. And they sure as heck can resist even the alluring temptations of chocolate!
A cage which had a restraint was set up by the researchers. The restraint was composed of a blocked tube with a door that could be opened from the outside.
They placed one rat inside the restraint and the other was allowed to roam freely around the cage. At first, the free rat showed “emotional contagion” which is normally seen in humans and even animals. It is when one feels the distress undergone and felt by another. This becomes apparent by freezing or helplessly running about.
The free rat eventually calmed down and then tried manipulating the door, soon learning how to open it to free its partner. From that point on, the rat instantly worked on freeing its fellow rat. The researchers described this as “empathy-driven helping behavior.”
Stated in the researchers’ conclusions is the fact that a rat would liberate its cage mate even if they were not permitted to mingle afterwards, something the rats would normally consider as a reward.
And, the rat did this act of compassion in spite of being persuaded with loads of chocolate! It would liberate its partner first before sharing the chocolates, even when it could have devoured the treats all by himself.
Inbal Ben-Ami Bartal, the lead author, said “There was no other reason to take this action except to terminate the distress of the trapped rats.”
Since the rats repeated the act, it “basically means that this action is rewarding to the rat.” The research also revealed that female rodents were more likely to have this behavior in comparison to male rats.
Isn’t it just astonishing that rats can refuse chocolate for the love of fellow rodents? Now, it got me questioning my morals! Ha Ha
Categories: chocolate in the news
Tags: chocolate science, chocolate studies, Chocolates
New research has shown that a 15-minute walk can cut down your consumption of chocolate by half during working hours.
The study was conducted by the University of Exeter. Turns out, workers eat only half as much chocolate as they normally would after this brief exercise, even when they’re in a rather stressful situation.
The study utilized a simulated work environment. 78 regular chocolate-eaters, who hadn’t had any chocolate in the past two days, participated.
Two groups were asked to walk on a treadmill for 15 minutes and were then given work to complete at a desk. One group’s tasks were easier and less stressful in comparison to the other group.
The other two groups were asked to rest before finishing the same tasks as the first batch. Like the first two groups, one group’s tasks were less challenging and less demanding. Chocolate was put in a bowl the whole time they were working so they could easily snack.
Those who had a brief walk on the treadmill consumed approximately 15g, those who had a rest ate about 28g. 15g is equivalent to a ‘treat size’ or ‘fun size’ chocolate bar.
The difficulty of the task they had to do didn’t affect their consumption of chocolate. Thus, stress did not have anything to do with their sweet-tooth cravings.
Professor Adrian Taylor of the University of Exeter, lead researcher, said: “We know that snacking on high calorie foods, like chocolate, at work can become a mindless habit and can lead to weight gain over time.”
“We often feel that these snacks give us an energy boost, or help us deal with the stress of our jobs, including boredom. People often find it difficult to cut down on their daily treats but this study shows that by taking a short walk, they are able to regulate their intake by half,” he added.
Indeed, exercise can have such amazing effects on mood and energy levels that it is even considered as having the potential in managing addictions.
Categories: chocolate in the news
Tags: chocolate science, chocolate studies, research
Women are generally figure-conscious. We all root for that runway-ready body. Suffice it to say, we tend to watch almost everything we eat. Turns out, all the conscious efforts to keep and stay away from fattening food are upped when we see skinny chicks endorsing them.
A recent study done by the researchers at the University of Strathclyde in Glasgow showed that when a chocolate advertisement involves larger women, then viewers are less likely to worry about indulging themselves in these sweet treats.
The said researchers conducted a study wherein they asked 84 women aged 17-63 asked about their chocolate-eating patterns and if ever they felt any guilt after having consumed some.
They then sorted out those women into three groups. One group was asked to look at photos of skinny models endorsing chocolate, the other group was shown pictures of larger women eating chocolate, and the last group wasn’t shown any images.
Women in the first group who looked at the thin models felt guilty and less likely to crave chocolate, while those in the group who looked at the larger models felt less guilty about eating it.
The researchers wrote in the journal Appetite, “Chocolate advertisements often include models exemplifying an idealised female form. Presumably, advertisers seek to convey the implicit message that eating this sweet is somehow conducive to enhanced physical attractiveness.”
“Our findings indicate the use of thin models can increase craving but also increases avoidance and guilt,” they added.
The report said that the reason for this is because slim models only remind women that they will never be able to get that body if they indulge themselves in these sweet treats.
But like what I say time and again, totally curbing your chocolate cravings isn’t exactly ideal. Moderation is key. There is even a chocolate diet nowadays, so it’s really about discipline.
Categories: chocolate in the news
Tags: chocolate science, chocolate studies
Chocolate is downright mouth-watering, and most of us aren’t exactly aware of the reason why we just can’t resist it allure. But those who make chocolate pretty much know why people find it irresistible, and it all boils down to chemistry.
Chocolate may be sweet and all that but the main culprit for its unexplainable appeal is the fat, according to Professor Dolores O’Riordan of University College Dublin who is based in the Institute of Food and Health. In a lecture during the Science week named Smart Chemistry – Tasty Food!, she said “The melting of the fat is very important.”
According to Professor O’Riordan, cocoa butter is the key fat in chocolate, something the chocolate maker has to do some chemistry on. In the said presentation, the audience was comprised of students. Much to their delight, they were shown samples of chocolate and had the chance of a taste test.
The size of “fat crystal” created during production was of the essence. Every chocolate has different melting points, but what these chocolatiers are usually aiming for is one that melts in the mouth. A large fat crystal which melts in the mouth at 33.8C degrees is the best bet.
“Essentially the food we eat is made of chemicals. We process the chemicals within the food to make them safe, to give them texture, to make them look and taste nice,” Prof O’Riordan told her audience.
Chemistry is applied in altering aroma, color, texture, “and that all affects the food choices we make,” she added. And according to her, contrary to popular belief, additives, preservatives and artificial colors aren’t so bad. She claims that they are basically safe.
Interesting enough, the love of chocolate can be passed down to your offspring as Prof O’Riordan said “Genes can also influence our preferences for food.”
There certainly is an array of food that people are passionate about, and chocolate is almost always in our list. Blame Chemistry!
Categories: chocolate in the news
Tags: butter fat, chemistry, chocolate science, cocoa butter
According to a new study, those having a sweet tooth tend to be friendlier. Volunteers who preferred chocolate over a non-sweet food item were found to have a joyous character.
It was found that the most dominant trait these chocolate lovers have is the fondness for helping others in need. However, it is still arguable whether it was due to chocolate’s mood-enhancing effect or just a natural inclination of the recipient. So don’t get too frantic about having chocolates just yet.
“Our taste studies controlled for positive mood so the effects we found are not due to the happy or rewarding feeling one may have after eating a sweet food,” said Brian Meiers, a psychology professor at Gettysburg College in Pennsylvania.
The five studies of sweetness and agreeability was conducted by researchers at Gettysburg College, St. Xavier University in Chicago and North Dakota State University with a sample of over 500. “It is striking that helpful and friendly people are considered ‘sweet’ because taste would seem to have little in common with personality or behavior,” Meiers added.
In one of the five studies done, researchers learned that people stereotype those who love sweets as agreeable persons compared to those who don’t. “People rated those associated with sweet food higher in agreeableness,” Meiers said.
That verdict was made just by looking at photos of people, whom they have never even met, making neutral facial expressions. Given below the pictures are brief descriptions of them, like whether they enjoyed eating chocolate or not.
“There has been a push to find out how these traits are self-predicting of what we do with our daily life,” Sarah Moeller, a psychology professor at St. Xavier University. “We are showing that with these personality traits that you show subtle aspect of self,” she added. The research was published in the Journal of Personality Social Psychology.
There, now self proclaimed sweet-o-holics have more reasons to have their sweet treats. I, for one, would love to be deemed sweet. Like, who doesn’t?!
Categories: chocolate in the news, fun chocolate facts
Tags: chocolate science, chocolate studies, personality
New studies have revealed that a moderate amount of high quality dark chocolate can be as good as a session in the gym. Cocoa was found to contain a certain compound called epicatechin and this allegedly enhances muscle the same way exercising does.
Researchers at Wayne State University in Detroit, Michigan, conducted an experiment on three groups of 12-month-old mice, the equivalent of middle aged humans: one was given epicatechin twice a day for 15 days, the second one was given epicatechin as well and spent 30 minutes on a treadmill, while the third exercised without receiving the extract.
There was an observed increase in the number of energy-producing mitochondria, the ‘powerhouses’ of cells, in the mice that only took epicatechin and they had significantly better muscle performance and took longer to tire than those that only exercised. It was unusual as these mitochondria are normally a byproduct of getting aerobic exercise such as running or cycling.
More mitochondria equal more energy, enabling you to perform work longer. The research team is hoping that their studies could ultimately be of help in counteracting the dreaded age-related muscle wasting.
According to research leader Dr Moh Malek: “Those getting only epicatechin had a significantly better muscle performance and took longer to tire than those that only exercised. The group doing both showed even greater improvement, so it appears epicatechin combined with exercise may be a viable means to offset muscle ageing.”
They were fascinated to know how natural products can imitate and improve the effects of exercise. Unluckily, the study is too premature for them to conclude that humans could get the same benefits as the mice.
Dr Malek also added: ”At the moment it would be a leap of faith to say the same effects would be seen in humans. But it is something we hope to identify in future studies.”
Categories: chocolate in the news
Tags: chocolate facts, chocolate science, chocolate studies, epicatechin, research
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