cocoa Archives - Life Science Review

22 April 202022 April 2020

Herbs and spices appear to have antioxidant, anti-microbial, and anti-inflammatory properties and they may in addition reduce the risk of developing chronic diseases, eg cardiovascular disease, neurodegenerative conditions, chronic inflammation, arthritis, cancer, obesity and diabetes type 2

In May 2019 researchers from Canada published their review of the medical scientific literature to identify and assess specific biomarkers in 25 herbs and spices, namely anise, basil, black pepper, … Read more

2 February 20202 February 2020

Plant foods rich in polyphenols, anti-inflammatory dietary patterns, and plant-based dietary patterns may reduce the risk of age-related cognitive decline and/or improve cognitive function

In November 2019 researchers from the USA published their review on the role of plant-based dietary patterns and polyphenol-rich plant foods in reducing the risk of age-related cognitive decline and/or … Read more

6 August 201917 June 2020

Consumption of ultra-processed foods is strongly associated with in increase in risk of frailty in older adults

In May 2019 researchers from Spain, the USA and Sweden published the results of their study to assess the association between ultra-processed food intake and frailty in community-dwelling older adults. … Read more

6 February 201910 January 2020

Regular cocoa consumption appears to reduce arterial stiffness in postmenopausal women

In November 2016 researchers from Japan published the results of their study to assess the effect of cocoa consumption on arterial stiffness in postmenopausal women. A total of 26 postmenopausal … Read more

5 February 201910 January 2020

A regular intake of high-cocoa chocolate appears to reduce arterial stiffness

In October 2018 researchers from Japan published the results of their study to assess the effect of high-cocoa chocolate intake on arterial stiffness and fat oxidation during a 4-week period … Read more

3 February 20194 January 2020

High flavonol dark chocolate appears to reduce blood pressure, dyslipidaemia and glycaemia thereby decreasing risk of cardiovascular disease

In January 2019 researchers from Poland reviewed the medical scientific literature to assess the effect of cocoa on cardiovascular risk factors. Results of their review showed that cocoa consumption, especially … Read more

29 September 20184 January 2020

Hazelnut and cocoa spread appears to improve flow-mediated dilatation in smokers

In July 2018 researchers from Italy published the results of their study to assess the effect of hazelnut and cocoa spread on the cardiovascular system in smokers. Twenty smokers were … Read more

29 September 20184 January 2020

Flavanol-rich chocolate and cocoa products may produce a small reduction in blood pressure levels

In April 2017 researchers from Australia published their review of the scientific literature to assess the effect of chocolate and cocoa products on blood pressure levels. A total of 35 … Read more