Cocoa & Science: Your Healths Future Steven Warren MD DPA Presented by:

Cocoa & Science: Your Health’s Future

Steven Warren MD DPA

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Free-Radical Damage = Medical Conditions

Healthy Chocolate = Free Radical-Fighting

Cocoa is High in Antioxidants

Cocoa’s ORAC = 10x that of Spinach

ANTIOXIDANT/OXIDATIVE STRESS

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“Theobroma cacao L. is known to have potential cardiovascular and cancerchemopreventive activities because of its high content of phenolic phytochemicals and their antioxidant capacities.”

J Agric Food Chem. 2009 Nov 2. Protective Activity of Theobroma cacao L. Phenolic Extract on AML12 and MLP29 Liver Cells by Preventing Apoptosis and inducing Autophagy.

“Cocoa flavonoids have shown a powerful antioxidant activity providing protection against oxidation and helping prevent oxidative stress-related diseases.”

J Nutr Biochem. 2009 Feb 4. Cocoa flavonoids up-regulate antioxidant enzyme activityvia the ERK1/2 pathway to protect against oxidative stress-induced apoptosis in HepG2 cells.

SCIENTIFIC SUPPORT

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Key Benefits:

Cocoa Enhances Immune Cells Function

Cocoa Has Antimicrobial Properties

IMMUNE FUNCTION

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“Studies in this line suggest that high-dose cocoa intakein young rats favours the T helper 1 (Th1) response andincreases intestinal gammadelta T lymphocyte count.”

Br J Nutr. 2009 Apr;101(7):931-40. Cocoa: antioxidant and immunomodulator.

SCIENTIFIC SUPPORT

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Cocoa protects Heart and Vascular systems Neutralizes Free Radicals Relieves Inflammation Stimulates production of Nitric Oxide Improves platelet function Decreases blood clotting Controls blood sugar levels

CARDIOVASCULAR HEALTH

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“The acute ingestion of both solid dark chocolate and liquid cocoa improved endothelial function and lowered blood pressure in overweight adults.”Am J Clin Nutr. 2008 Jul;88(1):58-63. Acute dark chocolate and cocoa ingestion andendothelial function: a randomized controlled crossover trial.

“Diets rich in flavanols reverse vascular dysfunction in diabetes,Highlighting therapeutic potentials in cardiovascular disease.”J Am Coll Cardiol. 2008 Jun 3;51(22):2141-9. Sustained benefits in vascular functionthrough flavanol-containing cocoa in medicated diabetic patients in a double-masked, randomized, controlled trial.

“Dark chocolate induces coronary vasodilation, improves coronary vascular function, and decreases platelet adhesion 2 hours after consumption.”Circulation. 2007 Nov 20;116(21):2376-82. Dark chocolate improves coronary vasomotionand reduces platelet reactivity.

SCIENTIFIC SUPPORT

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Cocoa Aids Muscle Recovery

Enhances Energy Metabolism

Improves Cardio and Lung Function

SPORTS/ATHLETIC PERFORMANCE

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SCIENTIFIC SUPPORT

“The results of this study suggest that chocolate milk is aneffective recovery aid between two exhausting exercise bouts.”

Int J Sport Nutr Exerc Metab. 2006 Feb;16(1):78-91. Chocolate milk as a post-exercise recovery aid.

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Improves Blood Flow to Brain

Improves Mental Awareness

Improves Mood

Decreases Depression

MOOD

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“In this socioeconomically homogenous male cohort, chocolate preference in old age was associated with better health,optimism and better psychological well-being.”

Eur J Clin Nutr. 2008 Feb;62(2):247-53. Chocolate, well-being and health among elderly men.

SCIENTIFIC SUPPORT

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Positive Effect on Blood-Sugar Levels

Protects Blood Vessels from Scarring

Minimizes Symptoms of Neuropathy

Protects Against Cardiovascular Issues

DIABETES

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“Dietary supplementation with [cocoa] can dose-dependently preventthe development of hyperglycemia…The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.”

Nutrition. 2007 Apr;23(4):351-5. Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice.

SCIENTIFIC SUPPORT

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Cocoa Combats Cholesterol

Minimizes Cholesterol Absorption

CHOLESTEROL

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“Results indicate that regular consumption of chocolate as partOf a low-fat diet may support cardiovascular health by lowering Cholesterol and improving blood pressure.”

J Nutr. 2008 Apr;138(4):725-31. Daily consumption of a dark chocolateContaining flavanols and added sterol esters affects cardiovascular riskFactors in a normotensive population with elevated cholesterol.

SCIENTIFIC SUPPORT

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Cocoa Inhibits Inflammation

INFLAMMATION

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“Epicatechin or other flavonoids [in cocoa] were found tosuppress lipid peroxidation in LDL induced by[the pro-inflammatory enzyme] myeloperoxidase.”

Am J Clin Nutr. 2005 Jan;81(1 Suppl):304S-312S. Cocoa polyphenols and inflammatory mediators.

“In a combination of in vivo and in vitro studies, we and othershave observed that cocoa can be an anti-inflammatory modulator.”

J Med Food. 2009 Feb;12(1):1-7. Cocoa flavanols and procyanidins can modulate the lipopolysaccharide activation of polymorphonuclear cells in vitro.

“Our findings suggest that regular consumption of small dosesof dark chocolate may reduce inflammation.”

J Nutr. 2008 Oct;138(10):1939-45. Regular consumption of dark chocolate is associated with low serum concentrations of C-reactive protein in a healthy Italian population.

SCIENTIFIC SUPPORT

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Cocoa Protects Cells

Stimulates Detoxification Enzymes

Decreases Inflammation

CANCER/CELL PROTECTION

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“Due to their high concentration of catechins and procyanidins,Cocoa and chocolate products may have beneficial health effects against oxidative stress and chronic inflammation, risk factors for cancer.

Nutr Cancer. 2009;61(5):573-9. Cancer protective properties of cocoa:a review of the epidemiological evidence.

“A significant reduction in the incidence of prostate tumors was alsoobserved… In conclusion, [cocoa] protected from prostate carcinogenesis.”

Eur J Cancer Prev. 2008 Feb;17(1):54-61. Protective effect of Acticoa powder, a cocoapolyphenolic extract, on prostate carcinogenesis in Wistar Unilever rats.

SCIENTIFIC SUPPORT

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Slows Gum-Tissue Damage

Slows Tooth Decay

ORAL HEALTH

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“Consuming a cocoa-enriched diet could diminish periodontist-induced oxidative stress, which, in turn, might suppress the progression of periodontitis.”

J Periodontol. 2009 Nov;80(11):1799-808. Preventive effects of a cocoa-enriched diet on gingival oxidative stress in experimental periodontitis.

“CBHE is highly effective in reducing mutans streptococci counts and plaque deposition when used as a mouth rinse by children.”

J Indian Soc Pedod Prev Dent. 2008 Jun;26(2):67-70. ChocolateMouth rinse: Effect on plaque accumulation and mutans streptococciCounts when used by children.

SCIENTIFIC SUPPORT

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Cocoa’s antioxidant propertiesprotect the eye’s sensitive tissue and nerves.

VISUAL/EYE HEALTH

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“Our findings suggest that [cocoa procyanidins] inhibitsdiabetes-induced cataract formation possibly byvirtue of its antioxidative activity.”

Exp Biol Med (Maywood). 2004 Jan;229(1):33-9. Ingestion of proanthocyanidinsderived from cacao inhibits diabetes-induced cataract formation in rats.

SCIENTIFIC SUPPORT

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Cocoa Regulates Weight-Control Genes

Suppresses Appetite

Reduces Cravings

Stabilizes Blood-Sugar Levels

WEIGHT CONTROL

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“Ingested cocoa can prevent high-fat diet-induced obesity bymodulating lipid metabolism, especially by decreasing fatty acidsynthesis and transport systems, and enhancement of part of thethermogenesis mechanism in liver and white adipose tissue.”

Nutrition. 2005 May;21(5):594-601. Ingested cocoa can prevent high-fat diet-induced obesity by regulating the expression of genes for fatty acid metabolism.

“Satiety and fullness were significantly increased after[ingesting] chocolate milk.”

Br J Nutr. 2007 Mar;97(3):579-83. Increased satiety after intake of a chocolateMilk drink compared with a carbonated beverage, but no difference inSubsequent ad libitum lunch intake.

SCIENTIFIC SUPPORT

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Protects Skin from UV Radiation

Minimizes Inflammation in Skin Tissue

SKIN

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“Our study demonstrated that regular consumption of achocolate rich in flavanols confers significant photoprotectionand can thus be effective at protecting human skinfrom harmful UV effects.”

J Cosmet Dermatol. 2009 Sep;8(3):169-73. Eating chocolate cansignificantly protect the skin from UV light.

SCIENTIFIC SUPPORT

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Minimizes certain causes of stroke/dementia

Improves blood flow to the brain

Improves cognitive performance

DEMENTIA

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“The prospect of increasing cerebral perfusion [blood flow]With cocoa flavanols is extremely promising.”

J Cardiovasc Pharmacol. 2006;47 Suppl 2:S210-4. Cocoa flavanols and brain perfusion.

SCIENTIFIC SUPPORT

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BRAIN/STROKE

“Our data suggests a promising role for regular cocoaflavanol’s consumption in the treatment of cerebrovascularischemic syndromes, including dementias and stroke.”

Neuropsychiatr Dis Treat. 2008 Apr;4(2):433-40. Cerebral blood flowresponse to flavanol-rich cocoa in healthy elderly humans.

“Our results show that cocoa extract and epicatechinmay exert a [brain and nerve] protective action by reducing[free radical] production.”

Eur J Nutr. 2009 Feb;48(1):54-61. Neuroprotective effect of cocoaflavonoids on in vitro oxidative stress.

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COCOA’S BENEFITS AT A GLANCEMood

Eye/VisualHealth

Brain/MentalFunction

Oral HealthSkin Health

CardiovascularHealth

Weight Control

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Antioxidant Properties =Cardiovascular Health =Diabetes =Brain Health =Mood =Cancer/Cell Protective Properties =Inflammation =Skin Health =

200+ Studies170+ Studies

Approx. 30 Studies60+ Studies12+ Studies70+ Studies

Approx. 40 Studies30+ Studies

NUMBER OF STUDIES CONDUCTED

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WHAT KIND OF CHOCOLATE IS BEST?

Cocoa that is cold-pressed contains far more polyphenols (epicatechins and flavanols) than cocoa that has been roasted and heated.

How chocolate is sweetened is another important point. Obviously, avoid products high in refined sugars.

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WHAT KIND OF CHOCOLATE IS BEST?

Processing temperature for cacao beans should not exceed 110°F.

Choose dried, not roasted, cacao beans that have been washed and thoroughly cleaned.

Avoid chocolates that have undergone any alkalization or “dutching” processes.

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600-900 mg of Flavonoids Daily

High Flavonoid Chocolate 3x per day for Maximum Health Benefits

HOW MUCH CHOCOLATE SHOULD YOU EAT?