Food Chemistry, Journal Year: 2023, Volume and Issue: 431, P. 137123 - 137123
Published: Aug. 11, 2023
Language: Английский
Food Science and Biotechnology, Journal Year: 2025, Volume and Issue: unknown
Published: March 13, 2025
Language: Английский
Citations
0
CyTA - Journal of Food, Journal Year: 2025, Volume and Issue: 23(1)
Published: April 6, 2025
Language: Английский
Citations
0
Nutrients, Journal Year: 2025, Volume and Issue: 17(8), P. 1374 - 1374
Published: April 18, 2025
Background: Hormonal fluctuations across the menstrual cycle can significantly impair physical performance, neuromuscular function, and cognitive processing in female athletes, particularly during premenstrual phase. Emerging evidence suggests that dark chocolate (DC), rich flavonoids, polyphenols, magnesium, theobromine, may exert anti-inflammatory, analgesic, neuroprotective effects. This study investigated acute effects of 85% DC supplementation on as well delayed-onset muscle soreness (DOMS), CrossFit® athletes four distinct hormonal phases. Methods: In this randomized, double-blind, placebo-controlled, crossover study, fifteen trained eumenorrheic completed three intervention conditions: placebo (PLA), control (CON). Participants were evaluated phases—menstrual, follicular, luteal, syndrome (PMS)—over consecutive cycles. each phase, participants consumed 30 g/day either or PLA for days, followed by performance testing day four. Functional assessed via CINDY WOD, handgrip strength (HGS), Stroop tests (reaction time correct answer percentage, CAP). DOMS was measured using a 100 mm visual analog scale at baseline 0, 12, 24, 48, 72 h post-exercise. Results: improved functional (CINDY WOD) all phases, with greatest enhancement PMS (p < 0.01). Reaction = 0.010 vs. control; p 0.002 placebo). Additionally, notably reduced luteal phase 12 h, 24 post-exercise condition compared to 0.05). No significant differences observed HGS conditions phases > Conclusions: Short-term selectively enhance high-intensity accuracy hormonally sensitive such PMS. Its anti-inflammatory neuromodulatory properties make promising, non-pharmacological strategy support female-centric recovery similar sports. Future research should explore chronic intake, mechanistic biomarkers, individual variability
Language: Английский
Citations
0
Food Research International, Journal Year: 2025, Volume and Issue: 211, P. 116394 - 116394
Published: April 18, 2025
Language: Английский
Citations
0
Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1441 - 1441
Published: April 22, 2025
The content of phenolic compounds can affect the quality cacao beans (Theobroma L). variation in concentration these is influenced by factors such as variety, fermentation conditions, and temperature, which play a crucial role method bean drying. In this study, analytical ultra-performance liquid chromatography (UPLC-DAD-RI) was developed to identify, quantify, examine variations concentrations catechins (catechin, epicatechin, epigallocatechin) methylxanthines (theobromine caffeine) subjecting controlled temperature fermentation. Three temperature-controlled treatments were used during on three genotypes (CCN 51, ICS 95, TCS 01). average different T1: 41.14 ± 3.84 °C, T2: 42.43 4.39 T3: 43.86 4.74 °C. results demonstrate across evaluated (T1, T2, T3). Catechin levels rose from beginning up day 5, after they declined 6. Conversely, theobromine caffeine decreased until then increased A sensory analysis revealed basic flavor profile (bitter, astringent, acidic) that balanced enhancements specific attributes, highlighting fruity, citrus, notes. significant correlation (p < 0.05) found between bitterness epigallocatechin, caffeine, total phenols. contrast, low observed catechin. astringent directly correlated with epigallocatechin moderately catechin levels. Acidic flavors showed moderate concentration. phenols, while citrus linked phenol Notably, decrease compound suggested higher temperatures T3 may enhance development superior cacao.
Language: Английский
Citations
0
Experimental Physiology, Journal Year: 2025, Volume and Issue: unknown
Published: May 5, 2025
Abstract Hypertension is the leading risk factor for cardiovascular diseases and difficult to control, putting focus on foods nutraceuticals. Cocoa has beneficial effects but generates large amounts of residues, such as cocoa shells, which contain bioactive molecules. In a rat model hypertension (in males) induced by fetal–maternal undernutrition (MUN), supplementation with shell extract (CSE) at 250 mg/kg 3 weeks reduced blood pressure, improving mesenteric resistance artery (MRA) vasodilatation. We aimed investigate, in same rats, effect MRA remodelling stiffening, assessing modifications cellular extracellular matrix contractility. Structural mechanical parameters were studied pressure myography, vasoconstriction wire cells, collagen internal elastic lamina fenestrae confocal microscopy. comparison sex‐matched control animals, MUN males females showed reduction diameter. However, only exhibited media increased adventitial layer thickness, augmented content noradrenaline‐induced contractions. CSE outward hypertrophic remodelling, normal wall‐to‐lumen ratio all groups, smooth muscle cells. addition, improved elasticity. conclusion, induces possibly related flood flow. hypertensive diameter elasticity, associated modification cells matrix, might contribute pressure‐lowering CSE.
Language: Английский
Citations
0
Processes, Journal Year: 2025, Volume and Issue: 13(5), P. 1431 - 1431
Published: May 7, 2025
Expanding the range of healthy food products is one most promising areas in field science. In recent years, there has been an active development global trend functional nutrition aimed at strengthening general health, as well preventing common non-communicable diseases and metabolic disorders. Chocolate, occupying a leading position among confectionery products, continues to demonstrate steady growth consumption on scale, which due its unique taste sensory properties. Modern trends industry are further improving composition properties chocolate, makes it object for scientific research innovative developments. This review devoted systematization study modern developing types chocolate that meet principles nutrition. The paper considers potential bioactive components, such polyphenols, probiotics, prebiotic dietary fiber, polyunsaturated fatty acids, plant extracts, use functionalization chocolate. These compounds have pronounced antioxidant, anti-inflammatory, antimicrobial, cardioprotective Particular attention paid role components cocoa prevention chronic diseases, cardiovascular system, cognitive functions, normalizing intestinal microbiota. addition, production technologies solutions creating with improved consumer considered. relevance these developments growing demand combine high qualities functionality, opens up new opportunities health-oriented
Language: Английский
Citations
0
Pharmaceuticals, Journal Year: 2024, Volume and Issue: 17(2), P. 258 - 258
Published: Feb. 17, 2024
For this study, procyanidins generated through the autoxidation of (-)-epicatechin (Flavan-3-ol) under mildly acidic conditions (pH = 6.0) were characterized with ultra high-performance liquid chromatography (UHPLC) coupled tandem mass spectrometry (MS/MS). Two (types A and B) a mix oligomers (-)-epicatechin. The antiproliferative activity mixture on MDA-MB-231, MDA-MB-436, MCF-7 breast cancer cells was evaluated. results indicate that procyanidin inhibited proliferation cells, where stronger than Moreover, mechanism underlying investigated. resulting data demonstrate induced apoptotic cell death in manner selective to cancerous cells. In particular, they caused activation intrinsic extrinsic pathways findings obtained study generation vitro by has potential for development anti-breast agents.
Language: Английский
Citations
3
Microchemical Journal, Journal Year: 2024, Volume and Issue: 201, P. 110607 - 110607
Published: April 21, 2024
From cocoa harvest to chocolate, different physical and chemical transformation processes take place. In addition changes in the main components (lipids proteins), content nature of other compounds nutritional importance, such as bioactive compounds, which are mainly responsible for chocolate being considered a superfood, also modified. The objective this research was evaluate behavior during postharvest processing three varieties harvested Amazonas region Peru. A batch sampled five stages (fresh bean, fermented dry roasted bean paste), phenolic (catechin, epicatechin, gallic acid caffeic acid) alkaloids (theobromine, caffeine theophylline) quantified by ultra high performance liquid chromatography (U-HPLC). total antioxidant capacity were determined using spectrophotometric techniques; Folin-Ciocalteu 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical capture. Except roasting processing, increased. Theobromine is reduced with fermentation, drying roasting. Cocoa liquor had higher probably because it facilitates availability. Although slight increase evident, activity decreased same degree bean. conclusion, beans affects their composition.
Language: Английский
Citations
3
Brazilian journal of food technology/Brazilian Journal of Food Technology, Journal Year: 2024, Volume and Issue: 27
Published: Jan. 1, 2024
Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through process of roasting, grinding, and conching, chocolate known for its taste flavor. Although sugar content limiting reach to health-conscious population, endowed with immense medicinal benefits. The major ingredient chocolate, cocoa, Theobroma cacao L., plant as "Food Gods" due abundance polyphenols present in it. Processing conditions parameters affect polyphenol stability. Roasting especially epicatechin procyanidin. variety quality presence fat, sugar, emulsifiers, drying time, temperature are important influencing factors affecting chocolate. possesses antioxidant, antidiabetic, anticancer, anti–inflammatory, good mood food properties but it also shown be prebiotic helps alleviating symptoms Alzheimer's heart disease. functional can enhanced by addition certain foods/ ingredients. This paper reviews role food, effect processing on polyphenols, recent developments improving chocolates fortification.
Language: Английский
Citations
3