Search results for cocoa:
New study shows that cocoa flavanols can be preserved during cooking and baking
Aug 13, 2009 |
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In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocol ...
Chocolate lovers fight proposed FDA change
Apr 28, 2007 |
3.7 / 5 (3) |
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Chocolate lovers are fighting a proposed change to U.S. chocolate standards that would allow other fats to replace cocoa butter.
Study shows flavanol antioxidant content of US chocolate and cocoa-containing products
Nov 25, 2009 |
1 / 5 (3) |
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A recent study confirms that the antioxidants and other plant-based nutrients in chocolate and cocoa products are highly associated with the amount of non-fat cocoa-derived ingredients in the product. The study expands on ...
Researchers link cocoa flavanols to improved brain blood flow
Aug 18, 2008 |
4.7 / 5 (15) |
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Cocoa flavanols, the unique compounds found naturally in cocoa, may increase blood flow to the brain, according to new research published in the Neuropsychiatric Disease and Treatment journal. The researchers suggest that l ...
Boosting brain power -- with chocolate
Feb 21, 2007 |
4.4 / 5 (38) |
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Eating chocolate could help to sharpen up the mind and give a short-term boost to cognitive skills, a University of Nottingham expert has found.
Cocoa 'vitamin' health benefits could outshine penicillin
Mar 12, 2007 |
4.4 / 5 (30) |
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The health benefits of epicatechin, a compound found in cocoa, are so striking that it may rival penicillin and anaesthesia in terms of importance to public health, reports Marina Murphy in Chemistry & Industry, the magazi ...
Consumption of small amounts of dark chocolate associated with reduction in blood pressure
Jul 03, 2007 |
4.6 / 5 (15) |
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Eating about 30 calories a day of dark chocolate was associated with a lowering of blood pressure, without weight gain or other adverse effects, according to a study in the July 4 issue of JAMA.
Cocoa could be a healthy treat for diabetic patients
May 26, 2008 |
4.8 / 5 (22) |
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For people with diabetes, sipping a mug of steaming, flavorful cocoa may seem a guilty pleasure. But new research suggests that indulging a craving for cocoa can actually help blood vessels to function better and might soon ...
Flavanols in cocoa may offer benefits to the brain
Feb 18, 2007 |
4.4 / 5 (14) |
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A special cocoa made to retain naturally occurring compounds called flavanols may have the potential to help maintain healthy brain function and chart the course for future research that could lead to new solutions for preventing ...
Synthetic cocoa chemical slows growth of tumors in human cell lines
Jun 13, 2008 |
4.8 / 5 (5) |
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A synthetic chemical based on a compound found in cocoa beans slowed growth and accelerated destruction of human tumors in laboratory studies, and should be tested further for cancer chemoprevention or even treatment, say ...
Chocolate cuts death rate in heart attack survivors: study
Aug 13, 2009 |
4.4 / 5 (9) |
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Heart attack survivors who eat chocolate two or more times per week cut their risk of dying from heart disease about threefold compared to those who never touch the stuff, scientists have reported.
Facebook, Twitter and other social media are more used than e-mail, surveys suggest
Mar 16, 2009 |
2 / 5 (1) |
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Here's today's big news in fewer than 140 characters: Social networking is now more popular than e-mail.
Saving Valentine’s Day
Feb 11, 2005 |
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University of Florida researchers are on a disease-fighting mission to ensure that the world’s favorite confection -- chocolate -- will continue to be a Valentine’s Day mainstay. The enemy is witches’ broom, an evil-sound ...
Fighting 'fat bloom' can mean a prettier look for Valentine’s Day chocolates
Feb 18, 2008 |
4.3 / 5 (4) |
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Chemists in England and the Netherlands have discovered a substance that could keep those boxes of Valentine’s Day chocolates, and other goodies, looking fresher and tastier. Their finding, which prevents ...
Structure of chocolate unravelled by synchrotron radiation
Physics /
Sep 17, 2004 |
5 / 5 (1) |
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Think about a piece of chocolate. Imagine it melting in your mouth. The sensation is delicious. Now think of the same image, but this time the chocolate is covered by a white film on its surface. This white ...
