Confectionery companies say not all chocolate is created equal, and research has shown sipping cocoa and eating dark chocolate in moderation can be beneficial to cardiovascular functions.
Cocoa and dark chocolate are among the most concentrated sources of flavanol antioxidants, said Dr. David Katz, associate professor of public health at Yale University in New Haven, Conn., and director of the Prevention Research Center, in Derby, Conn.
Hershey funded a study at Yale University's Prevention Research Center measuring human subjects blood pressure before and two hours after eating two servings (74 grams) of the company's extra dark chocolate.
Yale University used ultrasound technology and sophisticated measurements to assess the effects of eating high-cacao content dark chocolate, Hershey's Extra Dark, on the arterial function of 45 moderately overweight adults.
The findings in the study that came out in July 2008 demonstrated improvements in blood pressure, as well as the ability of blood vessels to dilate and increase flow, a key indicator of cardiovascular health, after eating dark chocolate, according to Hershey research. The research showed Hershey's Extra Dark chocolate had a positive impact on blood pressure and blood vessel function.
"The dark chocolate tested in this trial improved blood pressure and arterial function. This clearly suggests that dark chocolate isn't just good -- it's good for you!" Katz said in a news release.
Most cocoa-containing products contain natural flavanol. Generally, the higher the
concentration of cocoa, the more flavanol in a product, according to the Hershey Web site. Dark and baking chocolates tend to be much higher in flavanol content than milk chocolate, due to higher cocoa content in the product.
"Our dark chocolate is formulated with 60 percent cacao," said Jody Cook, spokeswoman at Hershey Company.
"There are a lot of studies out there and a lot more coming out that show there are
health benefits to especially dark chocolate," Cook said.
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Mars, Incorporated, conducted a two-part study on the effects of cocoa flavanol in adults with type-2 diabetes, said Whitney Williams, spokeswoman for Mars.
The company found that drinking a cocoa flavanol-rich beverage, made with the company's cocoapro cocoa, can have a positive impact on blood vessel dysfunction in adults with type-2 diabetes, she said.
The study was conducted on men and women between the ages of 50 and 80 years old with established and stably-treated type-2 diabetes, according to research provided by Mars.
"What research is showing us is that cocoa flavanol plays an interesting role in the body," said Emily Korns, communications manager and registered dietitian for Mars Health and Nutrition.
"It actually helps to improve blood vessel function. It helps the blood vessel walls
expand and lets blood flow through more freely," Korns said.
Cocoa flavanol has a lot of health benefits in terms of heart disease and high blood pressure, and even in diabetes, Korns said.
"So whenever you include cocoa flavanol in your diet, it can have an improvement in blood vessel functions," she said.
Dove uses a patented process called Cocoapro on its dark chocolate, Korns said. The company starts the process by choosing beans that initially have a high cocoa flavanol content, she added.
"We treat them (cocoa beans) very, very gently throughout the whole chocolate production process," she said. "We know the end product of our Dove dark chocolate retains those cocoa flavanols that are naturally occurring anyway."
Williams at Mars recommends trying the company's new Dove Promises Blackberry Caramel Silky Smooth Dark Chocolate, Dove Silky Smooth Dark Chocolate Almond Hearts or Silky Smooth Milk Chocolate Hearts. Visit www.dovechocolate.com for more information.
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"In 2008 dark chocolate probably gained a lot more popularity," Boyadjian said. "It has been on the uprise for awhile."
Criterion's dark chocolate sales have risen 35 to 40 percent in recent years, gaining most of its popularity in 2008, Boyadjian said. However, milk chocolate is still a favorite for customers buying Valentine's Day chocolates.
"Years ago, people found dark chocolate to be more on the bitter side. Now it's more of the mainstream since people's taste have changed," he said.
http://www.app.com/article/20090211/LIFE/90209070/1006
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Answere's For Dove Chocolate Discoveries
Thanks to the
media's recent focus on the
health benefits of chocolate,
that's a question more
and more Chocolatiers are
hearing at their Tasting
Parties. So how should you
answer it? Our resident
product knowledge expert,
R&D Director Mike Webster,
has worked with a leading
scientist within the Mars®
company and they suggest
a three-pronged approach.
Here's how it might
sound at a party:
"Can you tell me the
cocoa content of your
dark chocolate?"
First,
to provide good
customer service,
answer the question.
"That's a great
question, Nancy! Dove®
dark chocolate is 50%-60%
cacao. Our milk chocolate
is 30%-40% cacao. Cacao
includes all ingredients
derived from the cocoa
bean. Cocoa is the powder
remaining after removing
part of the cocoa butter from
the cocoa bean."
"However, Nancy,
I want to make sure you
understand that the media
is not really giving you
the full story about cacao
content when it focuses only
on the percentage of cacao.
Here's why: The healthful
benefits of chocolate
come from
cocoa flavanols
which are plant
compounds
found naturally
in the cocoa
bean. "When
you process a
cocoa bean, as all
chocolate companies do, the
flavanol content is reduced.
Mars Inc.,
parent company,
has developed a patented
process called Cocoapro®
that helps to retain more
of the naturally occurring
cocoa flavanols in its
dark chocolate. Using the
Cocoapro® process results
in Dove® Dark chocolates
having a higher cocoa
flavanol content than some
competitor brands that
contain 70% or more cacao.
So, you can't always judge
a chocolate by its cacao
content label!"
"Nancy, that's
why I'm proud to represent
Dove® Chocolates. Only the
best quality cocoa beans
are selected for use in our
products and for dark
chocolates, they are carefully
handled and processed to
retain more of the natural
cocoa flavanols. We also
use a proprietary process
in the production of our
dark chocolates that gives
them a rich, dark flavor
instead of the bitterness
often associated with
dark chocolate. I hope I've
answered the question to
your satisfaction, Nancy!"
While it takes a little time
and practice to become
comfortable educating
customers about cacao
content vs. flavanols, DCAH
customers deserve to know
the facts so that they can
make an educated choice
about their chocolate
indulgence!
N
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