The Effect Of Cocoa Powder, White Chocolate And Dark Chocolate On Oxidative Stress And Lipid Profile On Hypercholesterolemic Rats

Chocolate was previously considered a “delectable symbol of luxury, wealth, and power” (Klein) in the 1500s. Using modern technology, it is now easily produced. While

Dairy should not be a primary food group on the dietary guidelines set by the government because of its many negative effects on human health (given that people care about their health and the health of those around them). Dairy and other animal products are the only food sources which contain cholesterol. Arguments have been made saying that humans need to consume cholesterol in order to have a healthy balance of fats; these arguments fail to acknowledge that our bodies naturally produce all the cholesterol that it needs. And many studies have been conducted to support the theory that consumption of dietary cholesterol overloads arteries and can cause heart disease, artery disease, as well as sudden heart attacks. The Department of Community Health and Preventative Medicine at Northwestern University Medical School worked to interpret an international study based on data from the Food and Agriculture Organization and the World Health Organization. The overall conclusion was that “…dietary cholesterol levels are consistently related to CHD (coronary heart disease) mortality rates” (Stamler). A study conducted by Lena Ohlsson at the Laboratory of Gastroenterology and Nutrition within the prestigious Lund University in Sweden also linked dietary cholesterol and milk fat with artery disease and other metabolic disorders. In short, the abstract of her lab report said that low-density lipoprotein (LDL)—“bad” cholesterol—was found to be directly associated with coronary artery

While Europe and the United States account for most chocolate consumption, the confection is growing in popularity in Asia and market forecasts are optimistic about the prospects in China and India (Nieburg, 2013, para 9). According to the CNN Freedom Project, the chocolate industry rakes in $83 billion a year, surpassing the Gross Domestic Product of over a hundred nations (“Who consumes the most chocolate,” 2012, para 3).

We all encounter chocolate in our daily life, and whether we want to admit it or not, chocolate has been a major part of history, and it is still seen today.

Research has proved that humans have been consuming cocoa for over 2600 years from once upon a time being used as currency to becoming serious pirate loot to being the key ingredient along with sugar in producing chocolate today.

In this study, one group of male rats were given water sweetened with HFCS in addition to their standard diet and another group of male rats received water sweetened with table sugar with their standard diet for a period of 6 months. The proportion of HFCS used in the study was half the amount of the sugar used. The study “monitored weight gain, body fat and triglyceride levels in rats”. The male rats that had HFCS in their diet gained about 48 percent more weight (characteristic of obesity). They also had substantial increases in abdominal fat and circulating triglycerides (i.e. a “fatty liver”). "In humans, these same characteristics are known risk factors for high blood pressure, coronary artery disease, cancer and

For centuries, chocolate has been one of the favorite sweet- tasting treats in the world. Today, chocolate has become so common in our culture that it is nearly impossible to go through your day without encountering chocolate in your house, office, cafeterias, stores, and schools. Chocolate has many purposes including: improving mood, lowering blood pressure, improving a person’s ability to clot, and it helps the body repair from free radicals. Alberto Villodo summed it up best when he said, “We are spirits in a body.  The reason we came here to this World and to this Earth from the Spirit World is so we could experience chocolate, among other things – good coffee, the senses.” (“Heart Health Benefits of Chocolate”)

Al Rabey et al., (2013) analyzed that twenty male Albino rats were divided into four groups each consisted of five rats and fed the specified test diets for eight weeks. The first group (G1) is the negative group which was fed basal diet, the second group (G2) was fed 1.0% cholesterol, was the third group (G3) fed 1.0% cholesterol and 10% oats bran, and the fourth group (G4) was fed 1.0% cholesterol and 10% barley bran. Feeding rats on 1% cholesterol significantly increased serum total cholesterol, low density lipoprotein, and very low density lipoprotein and triglyceride and decreased serum high density lipoprotein. Hypercholesterolemic rats supplemented with oat bran and barley bran showed significant decrease in lipid parameters, significant increase in high density lipoprotein-cholesterol, improved antioxidant enzyme, and improved histopathology of kidney, liver, heart, and testes. Oat bran appeared more efficient than barley bran in lowering the lipid profile levels in hypercholesterolemic rats [55].

“The Dark Side of Chocolate” is a documentary that explores the underlying issues prevalent in the cocoa trade. For most first world countries chocolate is seen as an accessible treat, however in third world countries, the production of cocoa creates social issues that must be eliminated. Cocoa trade is one of the largest industries in West African countries, but the issues that arise from such trade do more harm than good. The cocoa plantations are trafficking humans to work on their plantations. Furthermore, most instances suggest that these workers do not receive any compensation for their work and most importantly some of these slave laborers are children. Thus, the three issues that the cocoa companies routinely commit in exchange for lower costs are human trafficking, slave labor, and child labor. These companies are aware of such issues but refuse to actively combat them because they are better off financially. It can be argued that these issues can be mitigated through various social, governmental and political policies aimed at combating these problems. The three main issues will be addressed and the various stakeholders affected by these issues will be analyzed. Then this paper will look at the possible solutions to these issues, whereby through government, social or political means.

Chocolate became “a respected scholarly subject” only in recent decades suffering from “puritanical prohibitions” of discussing food or writing about it that were recognized standards of behavior in the Western world. The reviewed book The True History of Chocolate is a valuable addition to what the public knows or, rather, does not know about chocolate, with an interesting historical background that makes an entertaining and useful reading and extends one’s knowledge of things we use daily, sometimes without realizing their long history of evolution and multiple meanings.

According to cnn.com (2000), in addition to antioxidants, one of the fats found in chocolate, called stearic acid, may increase healthy cholesterol (HDL), and make bad cholesterol levels (LDL) less susceptible for oxidation, which leads to clogged arteries. This is the opposite effect one

Fiona Balloch requested the report to be generated to provide information on the structure of Joy of Chocolate and CG Chocolates. The purpose of the

Kraft Foods is one of the leading producers of chocolate bars in a number of different countries around the world, especially the UK. With inclining rates of obesity in countries like France, South Korea, USA, England, Greece and Italy, a decision to produce low-calorie versions of their chocolate bars could be a healthier alternative to the country. There are a number of advantages and disadvantages to Kraft Foods while producing these.

Hypertension or chronic pressure plays devastation all in all body and can prompt cardiovascular ailment, stroke, and dementia. The magnesium and the flavanols in dark chocolate are the ones to enhance vascular capacity and enable lower blood pressure.

Everyone seems to love chocolate, and it is one of the most purchased treats on Valentine’s Day for friends, family, husbands and wives. When people are stressed, or feel like they need a comfort food, chocolate is one of the first things that comes to mind, and is reached to soothe a troubled emotional heart. In the past, chocolate has been considered to be a ‘sweet junk food’ that is high in sugar and calories with no nutritional value. But due to recent nutritional and scientific research people should be eating a bit of dark chocolate for the antioxidants and heart healthy benefits. Chocolate has recently been researched in the science world for its high levels of antioxidants,