In this new study, 24 healthy women (aged 18 to 65) were randomly assigned to two groups. One group drank a high-flavanol Cocoapro� cocoa beverage (329 mg) once a day, while the other group consumed a matched cocoa beverage low in flavanols (27 mg). At three different periods during the 12-week study, various tests were conducted to evaluate skin properties: sensitivity to UV irradiation, skin blood flow, skin structure and texture, and skin hydration.

The women who regularly consumed the high-flavanol cocoa beverage showed significant improvements in these indicators of skin quality, while those who consumed the flavanol-poor cocoa did not have an improvement in any of the measures.

“We are excited by the extent of improvements to the skin,” said Catherine Kwik-Uribe, PhD, senior research scientist at Mars, Incorporated, which has supported and conducted much of the research on cocoa flavanol health, including this new study. “Much of the interest in skin health has focused on what you put on the skin. From our extensive research on cocoa flavanols over the last several years demonstrating their potential positive benefits on circulation, it is rewarding to see that these benefits may extend to skin quality as well.”

In addition to the improvements in skin quality in study participants, this study is the first to suggest that the regular consumption of cocoa flavanols may support human skin’s defense against UV light. Study participants exhibited a reduction in the redness of skin following exposure to artificial sunlight. The authors of the study believe the skin benefits of cocoa flavanols may be due in part to an improvement in blood flow to the skin. Consistent with previous studies that demonstrated significant improvements in vessel function, in this study, the regular consumption of flavanol-rich cocoa resulted in a significant increase in blood flow to the skin’s surface, effects that were sustained with the regular consumption of cocoa flavanols.

This is the latest study supported by Mars to demonstrate potential health benefits of cocoa flavanols. The Journal of the American College of Cardiology named another recent study of cocoa flavanols and blood vessel function by a collaborative group of researchers in Germany, the University of California, Davis and Mars to be one of the major advancements in cardiovascular research in 2005. (DeMaria AN et al. Highlights of the Year in JACC 2005. Journal of the American College of Cardiology. 2006; 47(1):184-202.)

Working in collaboration with top research institutions throughout the world, the company continues to lead the way in exploring the full nutritional and medical potential of cocoa’s naturally occurring flavanols. For more than 15 years, Mars’ commitment to research is evidenced by the 85 peer-reviewed research publications on cocoa and the more than 30 patents held by Mars scientists.

Scientists at Mars, Incorporated developed a patented process called Cocoapro� that helps retain consistent level of flavanols that occur naturally in cocoa beans. The flavanol-rich beverage in this study was prepared using the Cocoapro process to enable the elevated levels of cocoa flavanols. Mars products that are made with the Cocoapro process include Dove� Dark Chocolate and CocoaVia�, a new line of heart healthy snacks that are guaranteed to contain at least 100 mg of cocoa flavanols per serving.

For more information on the many research studies on cocoa flavanols, visit http://www.cocoapro.com.

Mars, Incorporated is one of the world’s top producers of chocolate, and has a strong commitment to health research. With well over 15 years of research into the health benefits of cocoa flavanols, and decades of research invested into improving the cocoa plant and farming techniques, Mars, Incorporated has become the global leader in cocoa science. Mars uses patented and proprietary methods of processing cocoa beans to retain much of the naturally occurring flavanols, marking these products with the Cocoapro� seal, a hand holding a cocoa bean to signify the careful handling.

Heinrich U, Neukam K, Tronnier H, Sies H, Wilhelm S. Long-term ingestion of high flavanol cocoa provides photoprotection against UV-induced erythema and improves skin condition in women. Journal of Nutrition. 2006;136:1-5.

Weber Shandwick Worldwide
http://www.webershandwick.com

via The Whole Story – Xocai ORAC Score top of the charts! « Healthy Chocolate.

Typically, Chocolate Companies have added caffeine to their chocolate, it does not occur naturally in chocolate. However, one of chocolate’s active ingredients is Theobromine, which occurs only in Cacao. The two stimulants are related and have similar structures, but are very different chemicals with different properties, effects and origins. Below is a table which compares and contrasts Theobromine and Caffeine.

Xocai does not add caffeine to their chocolate products.

It might not be much of a surprise when we read about how eating broccoli can lower the risk of certain cancers, or how loaded with antioxidants fruits and vegetables are. It seems that virtually every day we see a report of a newly-discovered health benefit of a fruit or vegetable. We can almost expect foods we know we “should be eating” to eventually produce some research that will show remarkable properties. What a pleasant surprise that we can add the often-forbidden-yet-highly-desired chocolate to that list of healthy plant-based foods. Now there is a way to enjoy chocolate without guilt–and know that it can have a favorable effect on your health!

I’ve long enjoyed dark chocolate as a treat; now it’s an extra bonus to eat a piece and know of its fascinating health-promoting properties. I especially enjoy helping to reduce the guilt-ridden looks on my patients’ faces when they confess giving into their chocolate cravings. I try to absolve them of their guilt by citing the latest research and sharing with them how chocolate can be part of a healthy eating plan.

Most of you probably don’t need an excuse to enjoy fine chocolate, but just in case you do, here are some healthy reasons to indulge yourself a little:

1. High in antioxidants: Chocolate is high in flavonoids, an antioxidant in the polyphenol category. Antioxidants can help to prevent cell damage and have been linked to prevention of cancer and other degenerative diseases.

2. Helps with cholesterol: Scientists at Penn State found that dark chocolate and flavonoid-rich cocoa powder reduced LDL (“bad” cholesterol) oxidation.

3. Reduces inflammation: An Italian study showed that when volunteers ingested small amounts of dark chocolate, their levels of C-reactive protein (an inflammatory marker) decreased.

4. Lowers blood pressure: A study published in the Journal of the American Medical Association showed that dark chocolate had an effect on lowering blood pressure.

5. Helps with mood: Chocolate contains tryptophan, a precursor of serotonin, which can help with depression. Research also shows chocolate can increase dopamine, a neurotransmitter associated with pleasure. Chocolate also contains phenylethylamine (PEA) known as the “love chemical.”

6. Improves blood flow: Research published in the American Journal of Clinical Nutrition has shown that cocoa has anti-clotting, blood-thinning properties that work in a similar way as aspirin. Nobody is suggesting to replace your aspirin with chocolate, but the research is compelling.

7. It’s delicious! Research shows that enjoying food and life is beneficial for your health.

So, does one enjoy the health benefits of chocolate with a steady diet of Snickers and Milky Way?

Hardly. It seems that the health benefits of chocolate come in packages that don’t include nougat, caramel, or high amounts of sugar.

Most studies were done using cocoa powder or dark chocolate. Experts suggest that adding small amounts (a one ounce piece a few times a week) of dark chocolate to a healthy diet that includes antioxidant-rich fruits and vegetables will give you a variety of phytochemicals (beneficial elements of plants) that have proven health benefits.

Thanks to all of those scientists and the volunteers who allowed themselves to be the subjects for chocolate research so we could learn to enjoy this guilty pleasure with a little less guilt. I hope you had all had fun doing it. I can’t think of a better research study to participate in!

The perfect alternative to tablet supplementation and candy chocolate…

MXI Corp are the producers of the world's first real Healthy Chocolate that you can eat 3 or more times a day.

Dark Chocolate: The New Health Food

It’s old news that sugar is no longer off-limits for people with diabetes. But now experts know that one sweet treat is actually smart for your heart: dark chocolate. Ounce for ounce, it contains more antioxidants than even the highest-antioxidant fruits and vegetables. The “brand” of antioxidants it contains, called flavonols, performs miracles on your blood vessels, guarding against the buildup of sticky plaque on artery walls and also keeping arteries elastic. The end result: a lower risk of heart disease, the number one killer of people with diabetes.

Stick with one ounce a day, and make sure it’s dark chocolate—milk chocolate doesn’t offer the same benefits and can raise cholesterol. Choose a dark chocolate with the highest cocoa content you can find, such as Dove Dark, Scharffen Berger Bittersweet, or El Rey Gran Saman Dark Chocolate. Or bake with pure cocoa powder, which contains even more antioxidants than a dark chocolate bar.

Socking It to Foot Sores
Feet can take a real beating when you have diabetes. Impaired circulation and nerve damage mean that even minor skin irritations can quickly turn into hard-to-heal foot ulcers, which are serious business.

Comfortable well-fitting shoes will help you sidestep these sores—but don’t just pair them with any old thin, scratchy, worn-out socks. Pamper your feet with so-called diabetes socks, which dramatically reduce pressure and friction. A padded outer layer cushions while a seamless inner layer reduces rubbing. Because these socks (available in well-stocked pharmacies) are a bit thicker than ordinary socks, make sure you wear them with a pair of your looser shoes so the shoes don’t pinch.

A Seedy Approach to Lower Blood Sugar

The little seeds are commonly used as a spice in Indian cuisine, but fenugreek is also powerful medicine. (In fact, it’s one of the oldest plant medicines.) In one study, 25 people newly diagnosed with diabetes either took a fenugreek seed extract or followed the standard diet and exercise advice. After two months, blood sugar levels in both groups dropped by about the same amount. Fenugreek actually belongs to the legume family (as do lentils) and the seeds are 50 percent fiber, which probably explains their blood sugar benefits. Studies also find they increase the release of insulin from the pancreas. An added bonus: They also reduce cholesterol.

You can munch on the seeds, mix 50 grams of powdered fenugreek with water to make a gruel, or take 1/2 to 1 tablespoon of a defatted fenugreek seed powder or two fenugreek pills before meals. Don’t worry if your urine smells like maple syrup while you’re taking it; that’s normal.

Multivitamins Offer Multiple Benefits

Here’s an incredibly simple thing you can do to get significant health protection: Take a high-potency multivitamin/mineral. These supplements provide a “cocktail” of antioxidants that counteract oxidative stress, a main culprit behind many diabetes-related complications, including heart disease and nerve damage. Particularly important vitamins/minerals, and the amounts you need, include vitamin E (400 IU a day), vitamin C (500-1,000 milligrams a day), magnesium (300 to 600 milligrams a day), and zinc (30 milligrams a day). If you can’t find these amounts in one supplement, take separate supplements.

Two studies found that taking a daily combination of these nutrients for three months significantly decreased blood sugar levels while increasing levels of “good” HDL cholesterol and reducing blood pressure. An added benefit of a daily multivitamin is that it seems to reduce your risk of infections, which is on the high side if you have diabetes.