ISCHOM II:Cocoa & Cardiovascular Disease. ESTRUCH

2.2. Cocoa, Polyphenols and Cardiovascular Disease 

Estruch, R. 

Evidence based on epidemiological studies suggests that dietary flavonoids may play a critical role in the prevention of coronary heart disease (CHD). 

Cocoa (Theobroma cacao) and its derived products, such as chocolate, represent a very rich source of dietary flavonoids, containing a higher content per serving than tea, red wine, legumes or fruits. The health benefits associated with cocoa consumption have been related to their protective effect mainly against cardiovascular diseases, but also in other diseases such as age-related cognitive decline. 

Observational studies have shown that the Kuna Indian population from the San Blas Islands of Panama have very low rates of hypertension and cardiovascular disease, effects that have been related to their high intake of cocoa. Clinical trials have also evaluated the effects of cocoa intake on different cardiovascular risk factors. 

ISCHOM II: Barcelona 2015. Nutrients

Several studies have confirmed that cocoa intake reduces blood pressure in normotensive and hypertensive subjects. In fact, dark chocolate intake increases nitric oxide (NO) generation, which leads to vasodilatation, and reduces systolic and diastolic blood pressure by 2.77 mmHg and 2.20 mmHg, respectively, whereas white chocolate does not reduce blood pressure. 

Another mechanism by which flavanols may lower blood pressure is by the inhibition of angiotensin-converting enzyme (ACE). In addition, cocoa intake improves lipid profile and insulin sensibility, reduces platelet activity and function, and ameliorates endothelial dysfunction. At least some of these other beneficial effects have also been attributed to anti-inflammatory and antioxidant activities of polyphenols contained in cocoa. Therefore, the addition of dark chocolate to a well-balanced healthy diet such as a Mediterranean diet, offers a palatable option to preventing cardiovascular disease.

ISCHOM: Hesitations of an Extraterrestrial Scientist: What is Chocolate?

2.1. Hesitations of an Extraterrestrial Scientist: What is Chocolate?

Mans, C.

An alien visiting Earth discovers a strange object on the ground. To identify it he proceeds to carry out various tests and analyses. In his ship, the object undergoes mechanical, thermal and electrical tests, as well as some chemical analyses. The alien notes that it breaks easily, softens at low temperatures, melting completely, while at higher temperatures it decomposes and carbonizes.

It is not electrically conductive, not soluble in water or polar solvents, and has not the ordered structure that at first glance it seems to have. Further microscopic analysis allows the identification of an amorphous mixture of at least three different types of substances, one of which is pure and crystalline while the others are complex mixtures. Elemental analysis determines the presence of C, H, O, N, and other elements in trace amounts. The alien gives a small amount of the substance to a dog who subsequently suffers from severe intestinal problems.

Therefore, in the absence of further analysis, the alien tentatively  concludes that the substance is a kind of toxic hydrocarbon bitumen of unknown origin and of no industrial interest because of its low melting point. However, more research must take place once the product is transported to his planet.

Chocolate lovers were lucky that no more than a sample was transferred to the alien planet, and not the Earth’s entire production.

Source: ISCHOM2015

ISCHOM: International Society on Chocolate and Cocoa in Medicine.

Margarida Castell <margaridacastell@ub.edu>		8:52 (hace 19 horas)
para mí

Buenas tardes Santiago,

Hace tiempo que recibo vuestros mensajes y tenía pendiente enviaros el resumen del congreso que realizamos en Barcelona el pasado mes de setiembre. Está publicado en la revista Nutrients en acceso abierto (http://www.mdpi.com/search?q=&journal=nutrients&volume=&page=&authors=castell&section=&issue=&number=&article_type=&special_issue=&search=Search)

El congreso fue el Second International Congress on Chocolate and Cocoa in Medicine, y se llevó a cabo por encargo de la International Society on Chocolate and Cocoa in Medicine (ISCHOM). Actualmente se está organizando el tercer congreso que tendrá lugar en Ecuador. De momento, aun no hay ninguna web que lo anuncie.

Estaría bien que pudierais dar difusión de este resumen.

Seguiremos en contacto. Muchas gracias por su atención,

Margarida Castell
Dept. Fisiologia
Facultat de Farmàcia
Universitat de Barcelona
Av. Joan XXIII s/n
08028 Barcelona

Telf: 93 402 45 05 / 06
Fax: 93 403 59 01

Resúmenes del Segundo Congreso Internacional de Cacao y Chocolate en Medicina.

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