Archive for cocoa
You are browsing the archives of cocoa.
Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial
CONTEXT: Regular intake of cocoa-containing foods is linked to lower cardiovascular mortality in observational studies. Short-term interventions of at most 2 weeks indicate that high doses of cocoa can improve endothelial function and reduce blood pressure (BP) due to the action of the cocoa polyphenols, but the clinical effect of low habitual cocoa intake on [...]
Tannins may reduce the cariogenic potential of foods
Polyphenols such as tannins in cocoa, coffee, tea, and many fruit juices may reduce the cariogenic potential of foods. In vitro experiments have shown that these polyphenolic compounds may interfere with glucosyltransferase activity of mutans streptococci, which may reduce plaque formation. In rat experiments, tea polyphenols reduced caries.
in “Sugars and dental caries”, Riva Touger-Decker and [...]
Effect of Cocoa and Tea Intake on Blood Pressure: A Meta-analysis
Background Epidemiological evidence suggests blood pressure–lowering effects of cocoa and tea. We undertook a meta-analysis of randomized controlled trials to determine changes in systolic and diastolic blood pressure due to the intake of cocoa products or black and green tea.
Methods MEDLINE, EMBASE, SCOPUS, Science Citation Index, and the Cochrane [...]
