Nutrition
Volume 25, Issue 11 , Pages 1104-1105 , November 2009

The essence of chocolate: A rich, dark, and well-kept secret

References 

  1. Henderson JS, Joyce RA, Hall GR, Hurst WJ, McGovern PE. Chemical and archaeological evidence for the earliest cacao beverages. Proc Natl Acad Sci U S A. 2007;104:18937–18940
  2. Coe SD, Coe MD. The true history of chocolate. 2nd ed. London: Thames & Hudson; 2007;
  3. McShea A, Ramiro-Puig E, Munro SB, Casadesus G, Castell M, Smith MA. Clinical benefit and preservation of flavonols in dark chocolate manufacturing. Nutr Rev. 2008;66:630–641
  4. Schroeter H, Heiss C, Balzer J, Kleinbongard P, Keen CL, Hollenberg NK, et al. Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans. Proc Natl Acad Sci U S A. 2006;103:1024–1029
  5. Taubert D, Roesen R, Lehmann C, Jung N, Schömig E. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial. JAMA. 2007;298:49–60
  6. Corti R, Flammer AJ, Hollenberg NK, Lüscher TF. Cocoa and cardiovascular health. Circulation. 2009;119:1433–1441
  7. Ito K, Nakamura Y, Tokunaga T, Iijima D, Fukushima K. Anti-cariogenic properties of a water-soluble extract from cacao. Biosci Biotechnol Biochem. 2003;67:2567–2573
  8. Francis ST, Head K, Morris PG, Macdonald IA. The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people. J Cardiovasc Pharmacol. 2006;47(suppl 2):S215–S220
  9. di Tomaso E, Beltramo M, Piomelli D. Brain cannabinoids in chocolate. Nature. 1996;382(6593):677–678

PII: S0899-9007(09)00234-2

doi: 10.1016/j.nut.2009.05.012

Nutrition
Volume 25, Issue 11 , Pages 1104-1105 , November 2009

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