RE: Kakao - 3

Hier mal das Neueste über Schokolade, sie schmeckt nicht nur lecker, sondern ist auch ein Heilmittel

https://www.heilpraxisnet.de/naturheilpr...-20190129438707

Besonderer Inhaltsstoff
Dies war jedoch nicht die erste Studie, die zeigte, dass Schokolade Husten beruhigen kann.
So fanden Forscher des Imperial College in London heraus, dass Theobromin, ein Alkaloid im Kakao, den Hustendrang besser unterdrücken kann als Codein – ein etablierter Bestandteil von Hustenmedikamenten.

Ich bezweifel schwer das Kakao besser den Husten unterdrückt als Codein. Einem Versuch bei trockenen unproduktiv en Husten könnte ich Mal machen. Unterdrücken ist auch nicht heilen zumindest auf den Husten bezogen.
Irgendwas habe ich auch gelesen, hm, dich Chili provozierten Husten...wäre interessant bei Demos.

https://www.fasebj.org/doi/10.1096/fj.04-1990fje

OK, wenn die Dosis von Theobromin hoch genug ist, scheint es doch gut zu wirken, ohne Codein Fog.

Es gibt eine ganze Reihe von neueren Papers, die eine postitive Wirkung von Kakao bestätigen!

Daily Consumption of Chocolate Rich in Flavonoids Decreases Cellular Genotoxicity and Improves Biochemical Parameters of Lipid and Glucose Metabolism.
Abstract: In recent years, the incidence of atherosclerotic cardiovascular disease, obesity, and diabetes has increased largely worldwide. In the present work, we evaluated the genoprotective effect of the consumption of flavonoids-rich chocolate on 84 young volunteers. Biochemical indicators related to the prevention and treatment of cardiovascular risk and metabolic syndrome were also determined. A randomized, placebo-controlled, double-blind study was performed in the Autonomous University of Baja California. The treatments comprised the daily consumption of either 2 g of dark chocolate containing 70% cocoa, or 2 g of milk chocolate, for 6 months. The total amount of phenolic compounds and flavonoids was determined in both types of chocolate. Anthropometrical and Biochemical parameters were recorded prior to and after the study. The evaluation of the genotoxicity in buccal epithelial cells was performed throughout the duration of the study. Flavonoids from cocoa in dark chocolate significantly prevented DNA damage, and improved the nucleus integrity of cells. This effect could be related to the antioxidant capacity of the dark chocolate that decreased cellular stress. Biochemical parameters (total cholesterol, triglycerides, and LDL-cholesterol level in blood) and anthropometrical parameters (waist circumference) were improved after six months of daily intake of 2 g of dark chocolate with a 70% of cocoa.
https://www.ncbi.nlm.nih.gov/pubmed/30200398



Cardioprotective Mechanisms of Cocoa.
Abstract: Cardiovascular diseases are the main cause of deaths in highly developed countries. Dietetic interventions that involve recommendations for consumption of products with a confirmed health-improving action are an important aspect of prevention of cardiovascular diseases. Cocoa is an alimentary product with significant cardioprotective potential due to its high content of bioactive compounds. The aim of the present study was to review the most recent literature concerning the effectiveness and mechanisms of action of compounds contained in cocoa with regard to selected cardiovascular risk factors and cardiometabolic markers. Study results indicate that cocoa consumption, especially in the form of dark chocolate with high flavonoid content, may be a good strategy to diminish cardiovascular risk due to its beneficial effect on platelet aggregation, decreasing blood pressure, diminishing dyslipidemia, and decreasing blood plasma glucose concentration. Many studies have shown that cocoa-derived flavonoids have antioxidant and anti-inflammatory activity and also play a significant role in preventing insulin resistance. However, in order to completely confirm the potential cardiovascular benefits, it is necessary to conduct larger and longer studies, also with regard to potential dangers associated with long-term consumption of large amounts of flavonoids and determination of a safe and effective dose. Key teaching points Cocoa consumption may be a good strategy in diminishing cardiovascular risk. Beneficial effects on platelet aggregation, blood pressure, dyslipidemia, glycemia, as well as antioxidant and anti-inflammatory activity are observed. There is a need to conduct larger and longer studies to determine a safe and effective dose of cocoa flavonoids.
https://www.ncbi.nlm.nih.gov/pubmed/30620683



Dark chocolate modulates platelet function with a mechanism mediated by flavan-3-ol metabolites.
Abstract: Cocoa is a rich source bioactive compounds, i.e., flavan-3-ols, and its consumption has been associated with several beneficial effects, such as the positive modulation of the hemostasis targeted by the platelet function. However, these phenolic compounds have a very low bioavailability and extensively undergo phase I and II metabolism, with the appearing into the bloodstream of (epi)catechin conjugates and phenyl-γ-valerolactones and their conjugates, at different times.The aims of this study were to explore the effect of dark chocolate on platelet function and to investigate the relationship between this interplay and flavan-3-ol derived metabolites.Eighteen healthy male volunteers ingested 50 g of 90% cocoa chocolate within 5 minutes. Blood samples were collected immediately before chocolate ingestion (T0) and 4 hours afterwards (T1). Platelet function analyzer (PFA)-100 closure time was assessed using collagen/adenosine-5'-diphosphate (COL/ADP) and collagen/epinephrine (COL/EPI) cartridges. Plasma flavan-3-ol metabolites were identified and quantified by means of liquid chromatography coupled to a triple quadrupole mass spectrometer (UHPLC-ESI-MS/MS).Results evidenced a significant increase of COL/ADP-induced PFA-100 closure time, but not COL/EPI, 4 hours after ingestion of dark chocolate. Total plasma structurally-related (epi)catechin metabolite (SREM) concentration significantly increased at T1, together with 4 out of the 6 detected metabolites. Total phenyl-γ-valerolactone concentrations remained unchanged. Spearman correlations evidenced a strong correlation between COL/ADP closure time and SREMs, mainly led by (epi)catechin-sulfate isomers.These data confirm that the potential beneficial effect of dark chocolate on primary hemostasis may be mediated by flavan-3-ol circulating metabolites.
https://www.ncbi.nlm.nih.gov/pubmed/30544424



Chocolate and chocolate constituents influence bone health and osteoporosis risk.
Abstract: Bone loss resulting in increased risk for osteoporosis is a major health issue worldwide. Chocolate is a rich source of antioxidant and antiinflammatory flavonoids and dietary minerals with the potential to benefit bone health. However, other chocolate constituents such as cocoa butter, sugar, and methylxanthines may be detrimental to bone. Human studies investigating the role of chocolate consumption on serum bone markers and bone mineral density (BMD) have been inconsistent. A contributing factor is likely the different composition and thereby the nutrient and bioactive content among chocolate types. White and milk chocolate are high in sugar and low in flavonoids and most minerals. Dark chocolate (45-85% cocoa solids) is high in flavonoids, most minerals, and low in sugar with ≥70% cocoa solids resulting in higher fat and methylxanthine content. The aim of this review was to examine the relationship between chocolate consumption and its constiuents, including flavonoid content, on bone health and osteoporosis risk. Studies showed postmenopausal women had no bone effects at moderate chocolate intakes, whereas adolescents consuming chocolate had greater longitudinal bone growth. Based on flavonoid and mineral content, unsweetened cocoa powder appeared to be the best option followed by dark chocolate with higher cocoa content in terms of supporting and preserving bone health. Determining dietary recommendations for chocolate consumption relative to bone health is important because of the growing popularity of chocolate, particularly dark chocolate, and an expected increase in consumption owing to suggestions of health benefits against various degenerative diseases.
https://www.ncbi.nlm.nih.gov/pubmed/31029926



High flavonoid cocoa supplement ameliorates plasma oxidative stress and inflammation levels while improving mobility and quality of life in older subjects: a double blind randomized clinical trial.
BACKGROUND: The age-related decline in mass, strength and performance of skeletal muscle is associated with loss of independence, falls risk, disability, institutionalization and death.
METHODS: To determine whether a cocoa supplement enriched in flavonoids can improve plasma markers of oxidative stress and inflammation, physical performance and frailty in middle and older age subjects, we conducted a two-phase, randomized, double blind, clinical trial. The initial study included 60 subjects (55-70 year-old) allocated into placebo (P), highly alkalinized (no-flavonoid; NF) or flavonoid rich natural cocoa (F) beverage groups. The follow-up study included 74 older subjects (65-90 year-old) randomly distributed into NF or F groups. Subjects were instructed to consume the beverages once/day for up to 12-weeks. A comprehensive (aging relevant) set of endpoints were assessed which included mean change in blood plasma metabolic and oxidative stress indicators, in physical performance tests and quality of life (QoL).
RESULTS: In the initial study, the F group showed improved glycemia, triglyceridemia (TG), c-HDL, c-LDL, the TG/HDL index, and oxidative markers. Performance on the Up & Go test, skeletal muscle index, and QoL also improved. In the follow-up study, F treatment was associated with significant improvements in metabolic, oxidative stress and inflammatory endpoints and positive effects on physical performance, frailty indicators and QoL (F vs. NF group).
CONCLUSIONS: Regular flavonoids consumption positively impact blood oxidative stress and inflammation endpoints, cardiometabolic risk markers, physical performance and QoL. The sum of such effects may help to mitigate the extent of frailty development in the elderly.
https://www.ncbi.nlm.nih.gov/pubmed/31056655



Effect of Polyphenol-Rich Dark Chocolate on Salivary Cortisol and Mood in Adults.
Abstract: The aim of the present study was to investigate whether ingestion of polyphenol-rich dark chocolate improved salivary cortisol levels and subjective mood states in adults recruited from a health and social care setting. Twenty-six participants ingested 25 g/day of a high polyphenol dark chocolate (containing 500 mg of total flavonoids) or a similar amount of a control dark chocolate containing negligible flavonoids for four weeks. Twenty-four-hour salivary glucocorticoid levels (cortisol and cortisone) were measured by an enzyme-linked immunosorbent assay, and subjective mood was assessed using a validated Positive Affect and Negative Affect Schedule. Total daily cortisol, morning cortisol, and the cortisol/cortisone ratio were significantly reduced (p < 0.001) after ingestion of only the high polyphenol dark chocolate. There were no significant differences between groups for overall scores for positive affect and negative affect. No changes were observed after the control dark chocolate, or any other parameter measured. In conclusion, the findings from this small-scale study indicate lowering of salivary cortisol levels following polyphenol-rich dark chocolate in adults recruited from a health and social care setting. Such changes may be attributable to their ability to inhibit 11β-hydroxysteroid dehydrogenase type 1 activity and warrant further investigation.
https://www.ncbi.nlm.nih.gov/pubmed/31146395



The Efficacy of Cocoa Polyphenols in the Treatment of Mild Cognitive Impairment: A Retrospective Study.
Abstract: Background: Mild cognitive impairment (MCI) is characterized by cognition impairment that does not interfere with the usual activities of daily living. It is considered to be a transitional stage between normal aging and dementia. No treatment is available for MCI. Methods: This retrospective cohort study included 55 patients (29 males and 26 females, aged 56-75 years) with a diagnosis of amnestic MCI who attended the Center for Cognitive Disorder and Dementia of the IRCCS Centro Neurolesi Bonino Pulejo (Messina, Italy) between January and December of 2017. As we aimed to evaluate the effect of cocoa polyphenols on cognition, the study population was separated into two groups depending on the change in their Mini-Mental State Examination (MMSE) score at a one-year follow-up. Results: Compared to G2 (i.e., patients with a worsening in cognitive functions), the rate of polyphenol intake was significantly higher in patients without a worsening in cognition (i.e., G1) (χ2 = 13.79, df = 1, p-value < 0.001). By subdividing G1 patients based on whether they improved or were stable at follow-up, we found that 46.2% of those who had improved were treated with polyphenols. Conclusions: Dietary supplementation of cocoa flavonoids seems to reduce the progression of MCI to dementia. Further prospective studies with larger sample volumes are required to confirm these promising findings.
https://www.ncbi.nlm.nih.gov/pubmed/31108983



Cocoa procyanidins modulate transcriptional pathways linked to inflammation and metabolism in human dendritic cells.
Abstract: Foods rich in polyphenols such as procyanidins (PC) have been proposed to have anti-inflammatory properties, and we have previously reported inhibition of lipopolysaccharide (LPS)-induced inflammatory cytokine secretion in human dendritic cells (DCs) by PC derived from cocoa. To explore the mechanistic basis of this inhibition, here we conducted transcriptomic analysis on DCs cultured with either LPS or LPS combined with oligomeric cocoa PC. Procyanidins suppressed a number of genes encoding cytokines and chemokines such as CXCL1, but also genes involved in the cGMP pathway such as GUCY1A3 (encoding guanylate cyclase soluble subunit alpha-3). Upregulated genes were involved in diverse metabolic pathways, but notably two of the four most upregulated genes (NMB, encoding neuromedin B and ADCY3, encoding adenyl cyclase type 3) were involved in the cAMP signalling pathway. Gene-set enrichment analysis demonstrated that upregulated gene pathways were primarily involved in nutrient transport, carbohydrate metabolism and lysosome function, whereas down-regulated gene pathways involved cell cycle, signal transduction and gene transcription, as well as immune function. qPCR analysis verified differential expression of GUCY1A3, ADCY3, NMB as well as a number of other genes, and marked suppression of LPS-induced CXCL1 and IL-23 protein secretion was also observed. Thus, our results confirm a marked anti-inflammatory effect of PC in human DCs, which may be related mechanistically to second-messenger function and metabolic activity. Our results provide a foundation to further investigate metabolic pathways altered by PC during intestinal inflammation, and further encourage investigation of the health-promoting potential of PC-rich functional foods.
https://www.ncbi.nlm.nih.gov/pubmed/29714395




Experten warnen Geht uns bald die Schokolade aus?
Eine US-Behörde schlägt Alarm. Nach den Berechnungen der US-Wissenschaftler könnte die Kakaopflanze bis 2050 von den bisherigen Anbaugebieten verschwunden sein. Und mit ihr die Schokolade. Denn ohne die Kakaopflanze gibt es keine Schokolade: Sie ist der wichtigste Rohstoff im Herstellungsprozess.

Empfindliche Kakaopflanzen leiden unter Klimawandel
Schuld am Schoko-Schock soll der Klimawandel sein. Steigende Temperaturen könnten wichtige Anbaugebiete – die sowieso schon rar gesät sind, denn die Pflanzen sind sehr anspruchsvoll und benötigen konstante klimatische Bedingungen – in einigen Jahren unbenutzbar machen, so das Szenario der Forscher.

Die empfindlichen Kakaopflanzen könnten dann nicht mehr in den bisherigen Anbaugebieten angebaut werden, andere, höher gelegene Gebiete könnten durch Artenschutz der dort lebenden Tiere nicht genutzt werden.

Nur zwei Länder produzieren Großteil der Schokolade
Geeignete Anbauflächen sind deshalb rar, weil die anspruchsvolle Pflanze nur in einem schmalen Streifen des Regenwaldes wachsen kann, rund um den Äquator. Der Regenwald gilt seit Jahren als bedroht. Mehr als die Hälfte der Schokolade, die auf der Welt gegessen wird, kommt aus nur zwei Ländern: Ghana und der Elfenbeinküste. Wenn nichts gegen den Klimawandel unternommen wird und die durchschnittliche Jahrestemperatur weltweit um zwei Grad ansteigt, dann wird es in den flachen Großanbaugebieten Westafrikas also schlicht zu heiß für die hitzeempfindlichen Kakao-Pflanzen.
https://www.rundschau-online.de/ratgeber...e-aus--29462666




Schokolade ist in Gefahr
Kakaobäume durch Klimawandel bedroht
Die Kakaobäume sind bedroht: Diese Erkenntnis trifft alle, die Schokolade lieben, wie einen Schlag. Doch Forscher wollen die Bäume nicht einfach kampflos aufgeben und setzen auf neue Technologien.

Schokolade kann Schmerzen lindern, die Stimmung aufhellen und trösten. Kein Wunder, dass so viele Menschen sie mögen. Doch mit der süßen Versuchung könnte es bald vorbei sein, prophezeien zumindest Forscher der University of California at Berkeley. Schuld daran sind die Veränderungen, die der Klimawandel für die Kakaobäume mit sich bringen wird.

Bereits im Jahr 2050 könnten die Kakaobäume wegen der Erwärmung der Erde und zu wenigen Niederschlägen ausgestorben sein, schreiben die Forscher. Da Kakaobäume sehr spezifische Bedingungen zum Wachsen und Gedeihen benötigen, wachsen sie in einem schmalen Streifen in Regenwäldern rund 20 Breitengrade nördlich und südlich des Äquators. Nur hier bekommen die Pflanzen genug Regen ab, nur hier ist die Luftfeuchtigkeit hoch genug und nur hier sind auch die Temperaturen ganzjährig ausreichend hoch, damit der Baum auch Früchte trägt, aus denen wiederum Kakao gewonnen werden kann, der als Grundlage für leckere Schokolade gebraucht wird. Mehr als die Hälfte aller gehandelten Kakaobohnen stammen aus zwei Ländern in Westafrika: Der Elfenbeinküste und Ghana.

Gefahr durch Wärme und Dürre
Bereits ein Anstieg der Temperaturen um 2,1 Grad Celsius auf der Erde würde den Kakaobäumen arg zusetzen. Die mit dem Temperaturanstieg in Verbindung stehende Trockenheit gäbe ihnen jedoch den Rest, rechnen die Forscher vor. Eine Möglichkeit wäre, die Anbaugebiete weiter in Richtung Bergland zu verlegen. Doch die dafür passenden Gebiete in Ghana und in der Elfenbeinküste kämen dafür nicht infrage, da sie selbst bereits als gefährdete Ökosysteme eingestuft worden sind und deshalb Flora und Fauna in der Region besonderen Schutz nötig haben, begründen die Wissenschaftler.
https://www.n-tv.de/wissen/Kakaobaeume-d...le20210246.html




Klimawandel macht Schokolade nicht besser: Wie Forscher falsch verstanden wurden
Eine Studie mit Schweizer Beteiligung erregte jüngst Aufsehen – aber nicht so, wie es die Forscher erwartet hatten. Medien schrieben, der Klimawandel könnte die Qualität des Kakaos steigern. Das ist falsch.
https://www.aargauerzeitung.ch/leben/leb...urden-132310355

Neue Forschungen
Schokolade soll Blutgefäße schützen und gut fürs Herz sein
Frohe Botschaft für Schokolade-Fans: US-Forscher kamen zu einem unerwarteten Ergebnis rund um den Schokogenuss.

Zitat

---

Schokolade soll die Blutgefäße des Herzens nicht beschädigen, sondern sogar schützen. Zu dem Schluss kamen Forscher vom Baylor College of Medicine in Houston im US-Bundesstaat Texas, nachdem sie die Daten von mehr als 335.000 Personen eingesehen hatten. Das Kardiologen-Team erstellte eine Übersichtsstudie, die im “European Journal of Preventive Cardiology“ veröffentlicht wurde. Rund 28.000 Personen litten im Untersuchungszeitraum von durchschnittlich neun Jahren an einer Herz-Kreislauf-Erkrankung - die Hälfte von ihnen an einer koronaren Herzkrankheit, etwa 5000 hatten einen Herzinfarkt.

Jene von ihnen, die mehr als einmal in der Woche Schokolade futterten, hatten laut Forscherteam ein um acht Prozent geringeres Risiko einer koronaren Herzkrankheit als jene, die seltener zur Schoki griffen. Das sei vor allem den Pflanzenfarbstoffen im Rohstoff Kakao, den Flavonoiden, geschuldet, heißt es.

Gegen Entzündungen
Auch Polyphenole (aromatische Verbindungen) oder Stearinsäure, eine Fettsäure, würden mit vereinter Kraft gegen Entzündungen im Körper helfen und die Produktion von "gutem" Cholesterin fördern. Dadurch würden sich weniger Schadstoffe in den Blutgefäßen ablagern und die Gefahr verstopfter Arterien sei geringer. Je dunkler die Schokolade, desto mehr Kakaoanteil hat sie in sich.

---

https://www.kleinezeitung.at/lebensart/l...huetzen-und-gut

Originalstudie:

Association between chocolate consumption and risk of coronary artery disease: a systematic review and meta-analysis

Zitat

---

Clinical trials have shown that the consumption of chocolate has favorable effects on blood pressure and endothelial function.1 The previous meta-analysis showed that many dietary components, including chocolate, appear to be beneficial for cardiovascular disease.2 However, the potential benefit of increased chocolate consumption, reducing coronary artery disease (CAD) risk is not known. We aimed to explore the association between chocolate consumption and CAD.

An experienced librarian (AMF) developed search strategies for Ovid MEDLINE, Ovid Embase, Ovid Cochrane Database of Systematic Reviews, Scopus and Web of Science. The search strategies were peer-reviewed by another experienced librarian. The strategies included MeSH and Embase terms as well as keywords including chocolate, cocoa, chocolate consumption, cocoa consumption, cardiovascular disease, cardiovascular events, CAD, acute myocardial infarct, acute coronary syndrome. Studies were extracted from database inception from 1966 to January 2020 and the inclusion criteria include the study design being either prospective or cross-sectional, the exposure of interest was chocolate consumption, the outcome was combined CAD, acute myocardial infarct and acute coronary syndrome, and the investigators reported either odds ratios, relative risks (RRs) or hazard ratios with 95% confidence intervals (CIs). Reviews, editorials and letters without sufficient data were excluded. Two reviewers (CK and BN) extracted data from each study (e.g. authors, year of publication, location, sample size, characteristics, endpoints) using a standard extraction form, which was then reviewed by other reviewers (HUHV and HJZ). We used the Newcastle–Ottawa quality assessment scale for the quality assessment. Conflicts were resolved through consensus. In this meta-analysis, the RRs, odds ratios or hazard ratios and 95% CIs were considered as the effect size for all studies. Any results stratified by sex were separated as two cohorts. We defined substantial heterogeneity between the studies if I2 was greater than 50%. Stata version 11 (Stata Corp.) was used for analyses.

We identified six prospective studies with a median follow-up of 8.78 years. The study population was composed of 336,289 individuals with 21,777 diseases. This was composed of 14,043 cases of CAD, 4,667 myocardial infarctions, 2735 cerebrovascular accidents and 332 cases of heart failure. Study subjects included 266,264 individuals from the United States, 68,809 from Sweden and 1216 from Australia. Compared with the consumption of no or less than one time per week, higher chocolate consumption (>1 time per week or >3.5 times per month) was associated with a decreased risk of CAD (pooled RR 0.92; 95% CI 0.86–0.99; P<0.001; I2=48.6%). Compared with the consumption of no or less than one time per week, after excluding Greenberg et al.,3 higher chocolate consumption (>1 time per week) was associated with a decreased risk of CAD (pooled RR 0.90; 95% CI 0.84–0.97; P<0.001; I2=46.6%). However, during sensitivity analysis excluding Ho et al.,4 compared with the consumption of no or less than one time per week, higher chocolate consumption (>1 time per week or >3.5 times per month) may be associated with a decreased risk of CAD (pooled RR 0.94; 95% CI 0.85–1.03; P<0.001; I2=52.2%)

---

https://journals.sagepub.com/doi/10.1177/2047487320936787

BodyFokus bietet tolles? Schokopulver für 49 /Monat. Ich hab nichts damit zu tun. Die Webseite hierzu ist
vll. interessant, wenn das alles so stimmt. Afrika ist als Herkunftsland aber wohl besser als Südamerika,
obwohl ich bisher immer die GEPA-85%-Schokolade gegessen habe (2 Karos/d). Den Preis finde ich allerdings zu hoch, oder?

https://www.gesundergenuss.com

@Dr.Faust

ich finde das viel zu teuer und Kakaoist bei mir sowieso gestrichen..ich hab keine Lust Aluminium in hohen Konzentrationen zu trinken.

afrikanischer Kakao dürfte(!?) weniger Schwer-Metall-Probleme haben als der süd-amerikanische ...

(ich hatte eine Weile fair-trade-bio-labor-geprüften zu einem ganz guten Preis ...
die beste Quelle für meine Pflanzen ist leider versiegt ... :(
die wichtigsten bekomme ich jetzt anders-wo ...
Kakao muss bei mir nicht sein ...)

Ich verzehre des öfteren rein weil ich sie liebe eine ganze Tafel Edel-Bitter Schokolade mit 90% Kakaoanteil einer sehr bekannten Marke. Ohne an Gewicht zuzulegen übrigens. Doch eigentlich ein perfektes Anti-Aging Food. NAD+ wird gesteigert (durch Theobromin), SIRT1 aktiviert und zahlreiche weitere positive Effekte. Ersetzt im Grunde zahlreiche NEMs. Idealerweise dann einige Zeit später noch ein wenig gefriergetrocknete Petersilie (wegen Apigenin als CD38 Inhibitor).

Zitat von Speedy im Beitrag #60

---

Ich verzehre des öfteren rein weil ich sie liebe eine ganze Tafel Edel-Bitter Schokolade mit 90% Kakaoanteil

---

Diese Mengen könnt ich nicht essen. Schon psychisch, abgesehen vom Verdauungstrakt.
Ich nehme tgl. 2 Stücke der Marke GEPA Sao Tome 95% (1 Tafel = 10 Stücke = 10x8g). Bio.
2 Stücke sind 16g reichen.
Ja Cadmium auf Sao Tome? Müsste man mal nachsehen. Die Verpackung ist nicht in Alu.
Es gibt auch faire Schokolade aus Afrika. Lindt nehm ich eher nicht.

Zitat von wmuees im Beitrag #61

---

Cadmium und Aluminium

---

Zitat

---

Chocolate consumption and all-cause and cause-specific mortality in a US population: a post hoc analysis of the PLCO cancer screening trial

Few studies with mixed results have examined the association between chocolate consumption and mortality. We aimed to examine this association in a US population. A population-based cohort of 91891 participants aged 55 to 74 years was identified. Chocolate consumption was assessed via a food frequency questionnaire. Cox regression was used to estimate risk estimates. After an average follow-up of 13.5 years, 19586 all-cause deaths were documented. Compared with no regular chocolate consumption, the maximally adjusted hazard ratios of all-cause mortality were 0.89 [95% confidence interval (CI) 0.84-0.94], 0.84 (95% CI 0.79-0.90), 0.86 (95% CI 0.81-0.93), and 0.87 (95% CI 0.82-0.93) for >0-0.5 servings/week, >0.5-1 serving/week, >1-2 servings/week, and >2 servings/week, respectively (Ptrend = 0.009). A somewhat stronger inverse association was observed for mortality from cardiovascular disease and Alzheimer's disease. A nonlinear dose-response pattern was found for all-cause and cardiovascular mortality (all Pnonlinearity < 0.01), with the lowest risk observed at chocolate consumption of 0.7 servings/week and 0.6 servings/week, respectively. The favorable associations with all-cause and cardiovascular mortality were found to be more pronounced in never smokers than in current or former smokers (all Pinteraction < 0.05). In conclusion, chocolate consumption confers reduced risks of mortality from all causes, cardiovascular disease, and Alzheimer's disease in this US population.

---

https://pubmed.ncbi.nlm.nih.gov/34329196/

Dietary Cocoa Flavanols Enhance Mitochondrial Function in Skeletal Muscle and Modify Whole-Body Metabolism in Healthy Mice
https://www.mdpi.com/2072-6643/13/10/3466

Zitat

---

Seit 2019 gibt es deshalb innerhalb der EU einen verbindlichen Grenzwert für Cadmium in Schokolade.

---

https://www.br.de/nachrichten/wissen/sch...gedacht,RA2x1be

Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes
https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC8832613/

Zitat von Speedy im Beitrag #67

---

Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes
https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC8832613/

---

Hallo Speedy,

im Handel ist Schokolade mit 99 Prozent Kakao verfügbar (z.B. in den Supermärkten).

Viele Grüße

Roger

Die bessere Alternative könnten Rohkakaobohnen oder Nibs sein.

Gibt es inzwischen problemlos bei Amazon und co., auch in Bio.

Schmeckt insbesondere im Müsli hervorragend.

Gruß Ununheilig

Zitat von Speedy im Beitrag #68

---

Zitat von Speedy im Beitrag #67

---

Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes
https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC8832613/

---

Kennt jemand so eine Schokolade im Handel?

---

Zitat von Speedy im Beitrag #67

---

Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes
https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC8832613/

---

Zitat von Ununheilig im Beitrag #70

---

Die bessere Alternative könnten Rohkakaobohnen oder Nibs sein.

Gibt es inzwischen problemlos bei Amazon und co., auch in Bio.

Schmeckt insbesondere im Müsli hervorragend.

Gruß Ununheilig

---

Die Lindt 90% liegt mit 7.0 g Zucker eigentlich im Rahmen.

Stearic Acid Prevent Alcohol-induced Liver Damage by Regulating the Gut Microbiota
https://www.sciencedirect.com/science/ar...963996922001521