Is Chocolate good for you & does it really prevent heart disease? Shalonda Macon

Brief History About Chocolate. Chocolate originates from the seeds of the Theobroma Tree. Chocolate originates from the seeds of the Theobroma Tree. Mesoamericans ( Myans, Aztecs) considered chocolate to be Food of the gods. Theobroma actually means Food Of the Gods. Mesoamericans ( Myans, Aztecs) considered chocolate to be Food of the gods. Theobroma actually means Food Of the Gods. Theobroma originated in South America (Orinoco River) & it belongs to the Sterculiaceae family Theobroma originated in South America (Orinoco River) & it belongs to the Sterculiaceae family Cacao came about from the Orinoco basin. The seeds & plants were spreaded by humans through trade. Cacao came about from the Orinoco basin. The seeds & plants were spreaded by humans through trade.

Botanical Charasterstics Theobroma is a evergreen, under story shade tree. Theobroma is a evergreen, under story shade tree. It grows best in warm tropical areas. If its below 60 degrees F. then it will not produce any fruit or blossom. It grows best in warm tropical areas. If its below 60 degrees F. then it will not produce any fruit or blossom. In the wild= trees grow to a length of 40 to 60’ In the wild= trees grow to a length of 40 to 60’ On a plantation= grows to about 20’ for purposes of making grabbing easy. On a plantation= grows to about 20’ for purposes of making grabbing easy.

How its made. The cacao pod is sliced. Seeds are removed along with the pulp & allowed to ferment The cacao pod is sliced. Seeds are removed along with the pulp & allowed to ferment Fermentation process is very important because it generates chemical changes in the seed that lead to the delicious chocolate flavor. If this process is overlooked or skipped, the beans wont develop the chocolaty flavor. Fermentation process is very important because it generates chemical changes in the seed that lead to the delicious chocolate flavor. If this process is overlooked or skipped, the beans wont develop the chocolaty flavor. Sun dry beans ( 1- 2 weeks) Sun dry beans ( 1- 2 weeks) The roasting process takes place and then they're shipped off to various locations. The roasting process takes place and then they're shipped off to various locations.

GOOD NEWS!! 1 oz of Chocolate can possibly have medicinal benefits. WHY ITS GOOD FOR YOU!! 1 st Remember : Not All Chocolate Is Created Equal!! 1 st Remember : Not All Chocolate Is Created Equal!! Chocolate as a cancer preventative? Chocolate as a cancer preventative? Chocolate preventing Heart Disease? Chocolate preventing Heart Disease? Chocolate may have beneficial effects on Heart Disease by Chocolate may have beneficial effects on Heart Disease by Lowering blood pressure Lowering blood pressure Anti-inflammatory Anti-inflammatory Anti-platelet function Anti-platelet function Higher HDL Higher HDL Decreased LDL Decreased LDL Chocolate as a mood enhancer.? Chocolate as a mood enhancer.?

Short Video Clip The Truth About Chocolate The Truth About Chocolate The Truth About Chocolate The Truth About Chocolate chocolate chocolate

Can Chocolate be used as a cancer preventative? Chocolate is rich with antioxidants (polyphenols), which is the same thing that’s found in a ½ cup of brewed black tea. Chocolate is rich with antioxidants (polyphenols), which is the same thing that’s found in a ½ cup of brewed black tea. The antioxidants decrease cells from becoming oxidated. Oxidation makes free radicals which can damage your cells & lead to heart disease and cancer. The antioxidants decrease cells from becoming oxidated. Oxidation makes free radicals which can damage your cells & lead to heart disease and cancer. Due to chocolate being rich in these antioxidants, researchers believe that they could possibly contribute to preventing cancer BUT its not definitive that it does and needs more investigating. Due to chocolate being rich in these antioxidants, researchers believe that they could possibly contribute to preventing cancer BUT its not definitive that it does and needs more investigating.

How Chocolate possibly prevents Heart Disease? Chocolate reduces the efficiency of Platelets therefore, reducing clotting That leads to heart disease and Heart attacks Another study reveals that Cocoa Possibly lessens LDL (bad cholesterol) & raises HDL (good cholesterol) Which in return decreases your Chance of developing heart disease. This is only ground work evidence That having antioxidants from Chocolate will truthfully decrease the development of Heart disease. Its electrifying news but it still Needs more research & studying. According to a study that was published in The peer journal of: Cardiovascular Research & Biological Chemistry, scientist Leeki-Won & other researchers from Konkuk Discovered a substance in Cacao plants that May help suppress Heart Disease & cancer.

The substance they found & How they think it works. The substance they found in chocolate = Procyanidin The substance they found in chocolate = Procyanidin How it works! How it works! Procyanidin inhibits MEK & MT-1 which are proteins associated with arteriosclerosis. Procyanidin inhibits MEK & MT-1 which are proteins associated with arteriosclerosis. Its also thought to suppress VEGF =which is a protein associated with forming new blood vessels that feed tumors, therefore preventing cell from turning into cancer cells. Its also thought to suppress VEGF =which is a protein associated with forming new blood vessels that feed tumors, therefore preventing cell from turning into cancer cells.

Chocolate as a mood enhancer? Chocolate increases the level of serotonin which is a brain chemical that’s responsible for elevating a persons mood. Chocolate increases the level of serotonin which is a brain chemical that’s responsible for elevating a persons mood. It also has small quantities of caffeine which stimulates the brain as well. It also has small quantities of caffeine which stimulates the brain as well. Chocolate has the same mood-enhancing chemicals that’s found in marijuana but in much smaller amounts Chocolate has the same mood-enhancing chemicals that’s found in marijuana but in much smaller amounts

Chocolate Componets Stearic Acid Stearic Acid Flavonoids Flavonoids Are protective against HD by Are protective against HD by ↑ HDL ↑ HDL ↓ Blood pressure ↓ Blood pressure Anti-oxidant Anti-oxidant Anti-platelet Anti-platelet Anti-inflammatory effects Anti-inflammatory effects Improving endothelial function by ↑ brachial artery circulation & dilation Improving endothelial function by ↑ brachial artery circulation & dilation Stearic acid is a important contributing factor in preventing heart disease because it reduces blood pressure and the mean platelet volume. Stearic acid is a important contributing factor in preventing heart disease because it reduces blood pressure and the mean platelet volume. However, there has been no study that appropriately proves the association of the stearic acid intake stopping heart disease. But it does suggest that the stearic acid components in chocolate could be beneficial for cardiovascular health. However, there has been no study that appropriately proves the association of the stearic acid intake stopping heart disease. But it does suggest that the stearic acid components in chocolate could be beneficial for cardiovascular health.

Other Mechanisms Chocolate affects the level of prostacylins & leukotrines. Chocolate affects the level of prostacylins & leukotrines. Leukotrines = (bad guys) are powerful vasoconstrictors, proinflammatory agents that encourage platelet aggregation. However Leukotrines = (bad guys) are powerful vasoconstrictors, proinflammatory agents that encourage platelet aggregation. However Prostacylins= (good guys) is a vasodilator and it inhibits platelet aggregation. By consuming chocolate high in procyanidin it actually lowers the levels of the Leukotrines (bad guys) and increases the level of prostacylin. Prostacylins= (good guys) is a vasodilator and it inhibits platelet aggregation. By consuming chocolate high in procyanidin it actually lowers the levels of the Leukotrines (bad guys) and increases the level of prostacylin. Due to the procyanidin flavonoid in chocolate and its effects (inhibiting platelet aggregations, ↑HDL,↓ Blood Pressure, etc.) thereby protective against risk of CVD Due to the procyanidin flavonoid in chocolate and its effects (inhibiting platelet aggregations, ↑HDL,↓ Blood Pressure, etc.) thereby protective against risk of CVD

Platelet Function Effects. The anti-platelet effects of chocolate is due to the amplified production of nitric oxide. The anti-platelet effects of chocolate is due to the amplified production of nitric oxide. Nitric oxide promotes vasodilatation as well as inhibit platelet aggregation. Nitric oxide promotes vasodilatation as well as inhibit platelet aggregation.

CONCLUSION YES Chocolate Can be good For you It Does Contain Flavonoids that have many Beneficial purposes for the Functioning of your Heart It Can Improve You mood and has The potentials of preventing cancer However, in order to Definitively examine the Impact of chocolates consumption on CVD there needs to be More detailed studies & Investigations.

REFRENCES. Engler, M., & Engler, M. (2006). The Emerging Role of Flavonoid-Rich Cocoa and Chocolate in Cardiovascular Health and Disease. Nutrition Reviews, 64(3), doi: /nr.2006.mar Engler, M., & Engler, M. (2006). The Emerging Role of Flavonoid-Rich Cocoa and Chocolate in Cardiovascular Health and Disease. Nutrition Reviews, 64(3), doi: /nr.2006.mar /123_30521.html /123_30521.html /123_30521.html /123_30521.html chocolate-prevent-cancer html chocolate-prevent-cancer html chocolate-prevent-cancer html chocolate-prevent-cancer html