Effects of High Flavanol Dark Chocolate on Cardiovascular Function and Platelet Aggregation.

Regular consumption of chocolate and cocoa products has been linked to reduced cardiovascular mortality. This study compared the effects of high flavanol dark chocolate (HFDC; 1064mg flavanols/day for 6 weeks) and low flavanol dark chocolate (LFDC; 88mg flavanols/day for 6 weeks) on blood pressure, heart rate, vascular function and platelet aggregation in men with pre-hypertension or mild hypertension. Vascular function was assessed by pulse wave analysis using radial artery applanation tonometry in combination with inhaled salbutamol (0.4 mg) to assess changes due to endothelium-dependent vasodilatation. HFDC did not significantly reduce blood pressure compared to baseline or LFDC. Heart rate was increased by LFDC compared to baseline, but not by HFDC. Vascular responses to salbutamol tended to be greater after HFDC. Platelet aggregation induced by collagen or the thromboxane analogue U46619 was unchanged after LFDC or HFDC, whereas both chocolates reduced responses to ADP and the thrombin receptor activator peptide, SFLLRNamide (TRAP6), relative to baseline. Pre-incubation of platelets with theobromine also attenuated platelet aggregation induced by ADP or TRAP6. We conclude that consumption of HFDC confers modest improvements in cardiovascular function. Platelet aggregation is modulated by a flavanol-independent mechanism that is likely due to theobromine.This study was supported by a grant (to R. Corder) from Barry Callebaut Belgium N

Flavanol monomer-induced changes to the human faecal microflora

We have investigated the bacterial-dependent metabolism of ( − )-epicatechin and (+)-catechin using a pH-controlled, stirred, batch-culture fermentation system reflective of the distal region of the human large intestine. Incubation of ( − )-epicatechin or (+)-catechin (150 mg/l or 1000 mg/l) with faecal bacteria, led to the generation of 5-(3′,4′-dihydroxyphenyl)-γ-valerolactone, 5-phenyl-γ-valerolactone and phenylpropionic acid. However, the formation of these metabolites from (+)-catechin required its initial conversion to (+)-epicatechin. The metabolism of both flavanols occurred in the presence of favourable carbon sources, notably sucrose and the prebiotic fructo-oligosaccharides, indicating that bacterial utilisation of flavanols also occurs when preferential energy sources are available. (+)-Catechin incubation affected the growth of select microflora, resulting in a statistically significant increase in the growth of the Clostridium coccoides–Eubacterium rectale group, Bifidobacterium spp. and Escherichia coli, as well as a significant inhibitory effect on the growth of the C. histolyticum group. In contrast, the effect of ( − )-epicatechin was less profound, only significantly increasing the growth of the C. coccoides–Eubacterium rectale group. These potential prebiotic effects for both (+)-catechin and ( − )-epicatechin were most notable at the lower concentration of 150 mg/l. As both ( − )-epicatechin and (+)-catechin were converted to the same metabolites, the more dramatic change in the growth of distinct microfloral populations produced by (+)-catechin incubation may be linked to the bacterial conversion of (+)-catechin to (+)-epicatechin. Together these data suggest that the consumption of flavanol-rich foods may support gut health through their ability to exert prebiotic actions

Enhancing human cognition with cocoa flavonoids

Enhancing cognitive abilities has become a fascinating scientific challenge, recently driven by the interest in preventing age-related cognitive decline and sustaining normal cogni-tive performance in response to cognitively demanding environments. In recent years, cocoa and cocoa-derived products, as a rich source of flavonoids, mainly the flavanols sub-class, have been clearly shown to exert cardiovascular benefits. More recently, neuromodulation and neuroprotective actions have been also suggested. Here, we dis-cuss human studies specifically aimed at investigating the effects of acute and chronic administration of cocoa flavanols on different cognitive domains, such as executive func-tions, attention and memory. Through a variety of direct and indirect biological actions, in part still speculative, cocoa and cocoa-derived food have been suggested to possess the potential to counteract cognitive decline and sustain cognitive abilities, particularly among patients at risk. Although still at a preliminary stage, research investigating the relations between cocoa and cognition shows dose-dependent improvements in general cognition, attention, processing speed, and working memory. Moreover, cocoa flavanols administration could also enhance normal cognitive functioning and exert a protective role on cognitive performance and cardiovascular function specifically impaired by sleep loss, in healthy subjects. Together, these findings converge at pointing to cocoa as a new interesting nutraceutical tool to protect human cognition and counteract different types of cognitive decline, thus encouraging further investigations. Future research should include complex experimental designs combining neuroimaging techniques with physiological and behavioral measures to better elucidate cocoa neuromodulatory properties and directly compare immediate versus long-lasting cognitive effects

Genotypic variation of dormancy in wheat (Triticum aestivum L.) : a thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Science, Department of Plant Science, Massey University, Palmerston North, New Zealand

Embryo dormancy and α - amylase dormancy are desirable in wheat to minimise pre-harvest sprouting damage. The current work focuses on the embryo and graincoat colour. A loose association between grain redness and dormancy in wheat is common knowledge. But the causal relationships between colour and dormancy are not clear and need to account for dormancy variability in the gene - pool. The study's working hypothesis was that colour formation triggers hypo - oxia synthesis of ABA (vs. gibberellins) which triggers dormancy if the timing with embryo development is optimal. Development profiles for eight attributes (including dormancy) of grain were investigated from five white and five red wheat cultivars representing a wide genetic base. Tagged ears were sampled from pollination to harvest ripeness (days after pollination to 12.5% moisture). All the white - grained cultivars did not have dormancy at harvest ripeness, and there was considerable variation of dormancy levels in the red - grained cultivars. The total-grain abscisic acid was not associated with redness nor dormancy, and no evidence of ABA sensitivity could be found in cv. Brevor. The failure to detect the putative dormancy of cvs. Brevor and Kenya 321 was probably due to fine detail employed in the present work, but may also have been due to the single ripening environment used. Base α amylase and flavanol levels did not contribute to the variation in embryo dormancy. Gibberellic acid insensitivity in the Rht/Gai genotypes was not expressed in terms of embryo dormancy. Examination of the profiles suggested that redness was necessary to permit dormancy, but that dormancy timing was independent of colour. This led to varying levels of dormancy at harvest ripeness. No association with ABA was evident, nor with colour precursor. However timing and duration of polymerisation (flavanol) development (hypo-oxia) did show a weak association with dormancy delay and level. The new hypothesis suggests that colour formation hypo-oxia permits dormancy, but that its timing is flexible with respect to harvest ripeness. Broader genetic control (other than the Redness gene) is indicated. Heritability estimates indicated that timings, rather than levels, are more useful selection criteria. This included embryo dormancy attributes, colour, and harvest ripeness. For plant breeders it suggested that grain sampled at harvest ripeness could be selected for dormancy as measured in this study

Fortification and health: challenges and opportunities.

Fortification is the process of adding nutrients or non-nutrient bioactive components to edible products (e.g., food, food constituents, or supplements). Fortification can be used to correct or prevent widespread nutrient intake shortfalls and associated deficiencies, to balance the total nutrient profile of a diet, to restore nutrients lost in processing, or to appeal to consumers looking to supplement their diet. Food fortification could be considered as a public health strategy to enhance nutrient intakes of a population. Over the past century, fortification has been effective at reducing the risk of nutrient deficiency diseases such as beriberi, goiter, pellagra, and rickets. However, the world today is very different from when fortification emerged in the 1920s. Although early fortification programs were designed to eliminate deficiency diseases, current fortification programs are based on low dietary intakes rather than a diagnosable condition. Moving forward, we must be diligent in our approach to achieving effective and responsible fortification practices and policies, including responsible marketing of fortified products. Fortification must be applied prudently, its effects monitored diligently, and the public informed effectively about its benefits through consumer education efforts. Clear lines of authority for establishing fortification guidelines should be developed and should take into account changing population demographics, changes in the food supply, and advances in technology. This article is a summary of a symposium presented at the ASN Scientific Sessions and Annual Meeting at Experimental Biology 2014 on current issues involving fortification focusing primarily on the United States and Canada and recommendations for the development of responsible fortification practices to ensure their safety and effectiveness

Beyond antioxidants: the cellular and molecular interactions of flavonoids and how these underpin their actions on the brain

The consumption of flavonoid-rich foods and beverages has been suggested to limit the neurodegeneration associated with a variety of neurological disorders and to prevent or reverse normal or abnormal deteriorations in cognitive performance. Flavonoids mediate these effects via a number of routes, including a potential to protect neurons against injury induced by neurotoxins, an ability to suppress neuroinflammation and a potential to promote memory, learning and cognitive function. Originally, it was thought that such actions were mediated by the antioxidant capacity of flavonoids. However, their limited absorption and their low bioavailability in the brain suggest that this explanation is unlikely. Instead, this multiplicity of effects appears to be underpinned by three separate processes: first, through their interactions with important neuronal and glial signalling cascades in the brain, most notably the phosphatidylinositol 3-kinase/Akt and mitogen-activated protein kinase pathways that regulate pro-survival transcription factors and gene expression; second, through an ability to improve peripheral and cerebral blood flow and to trigger angiogenesis and neurogenesis in the hippocampus; third, by their capacity to directly react with and scavenge neurotoxic species and pro-inflammatory agents produced in the brain as a result of both normal and abnormal brain ageing. The present review explores the potential inhibitory or stimulatory actions of flavonoids within these three systems and describes how such interactions are likely to underlie neurological effects

The impact of fruit flavonoids on memory and cognition

There is intense interest in the studies related to the potential of phytochemical-rich foods to prevent age-related neurodegeneration and cognitive decline. Recent evidence has indicated that a group of plant-derived compounds known as flavonoids may exert particularly powerful actions on mammalian cognition and may reverse age-related declines in memory and learning. In particular, evidence suggests that foods rich in three specific flavonoid sub-groups, the flavanols, anthocyanins and/or flavanones, possess the greatest potential to act on the cognitive processes. This review will highlight the evidence for the actions of such flavonoids, found most commonly in fruits, such as apples, berries and citrus, on cognitive behaviour and the underlying cellular architecture. Although the precise mechanisms by which these flavonoids act within the brain remain unresolved, the present review focuses on their ability to protect vulnerable neurons and enhance the function of existing neuronal structures, two processes known to be influenced by flavonoids and also known to underpin neuro-cognitive function. Most notably, we discuss their selective interactions with protein kinase and lipid kinase signalling cascades (i.e. phosphoinositide-3 kinase/Akt and mitogen-activated protein kinase pathways), which regulate transcription factors and gene expression involved in both synaptic plasticity and cerebrovascular blood flow. Overall, the review attempts to provide an initial insight into the potential impact of regular flavonoid-rich fruit consumption on normal or abnormal deteriorations in cognitive performance

Beneficial effects of dark chocolate for episodic memory in healthy young adults: a parallel-groups acute intervention with a white chocolate control

There is good evidence that cocoa flavonoids can acutely improve cognitive function in humans, possibly via mechanisms such as increased cerebral blood flow. To date, much of the evidence is based on measures of executive function with extracts and cocoa-based interventions with a high flavonoid content. The aim of the present study was to explore whether benefits to episodic verbal memory and mood are observed two hours post consumption of a commercially available dark chocolate (DC) bar relative to a 35 g white chocolate bar (WC). Ninety-eight healthy young adults (n = 57 females) aged 18−24 years consumed either a 35 g DC bar or a calorie-matched low flavonoid WC bar. Verbal episodic memory and mood were assessed pre consumption and 2 h post consumption. An ANOVA analysis showed that the DC was associated with better verbal memory performance for several outcome measures of the Rey Auditory Verbal Learning Test relative to the WC, however, there were no effects on mood. These findings lend support to the notion that everyday available portions of dark chocolate can confer benefits to the brain in healthy consumers

The effect of acute consumption of a flavonol-rich cocoa drink on cerebral vasomotor reactivity in African Americans

textAfrican Americans (AA) are at great risk of cardiovascular diseases (CVD) which can lead to brain damage, dementia, and endothelial dysfunction. Decreased nitric oxide (NO) bioavailability contributes cardiovascular disease in AA population. Flavonols of the subclass known as flavonoids that have several beneficial effects on cerebral blood flow and cerebral vasomotor reactivity (CVMR). This study investigated the effects of the acute consumption of a flavanol-rich cocoa drink on CVMR. Ten non-smoking African American (6 males and 3 females) participants were randomly recruited. The subjects participated in two experimental sessions which were separated before and after the consumption of cocoa drink. For the pre-session, baseline CVMR was measured by the hypercapnia rebreathing (CVMR test) prior to the consumption of the cocoa drink and the again at 2h after consumption of one serving of the cocoa drink (45g of cocoa mixed with 8oz of cold water). Cerebral vascular conductance (CVC) was significantly increased in the post-study during hypercapnia rebreathing compared with the pre-study(post-study: 3.649 ± 1.833 CVC % of baseline/mmHg, pre-study: 2.483 ± 1.418 CVC % of baseline/mmHg vs. P < 0.05) Thus, CVMR was significantly increased in the post-study after the acute consumption of a flavonol-rich cocoa drink compared to the pre-study in AA.Kinesiology and Health Educatio