Category Archives: Chocolate

Cocoa Improves Insulin Resistance

Posted on February 1, 2016 by Robert Barrington

The phytochemicals in cocoa have been characterised and investigated. A number of these phytochemicals appear to have antioxidant effects and are bioavailable in humans. In particular cocoa is rich in a group of flavonoids called proanthocyanidins. Proanthocyanidins belong to the … Continue reading →

Posted in Antioxidant, Blood Pressure, Chocolate, Cocoa (Theobroma cacao), Flavan-3-ols, Insulin Resistance, Proanthocyanidins | Comments Off on Cocoa Improves Insulin Resistance

Cocoa Improves Insulin Resistance

Posted on November 27, 2015 by Robert Barrington

The oxidative stress theory of insulin resistance suggests that excessive free radical production is a causative agent in the development of insulin resistance. Such free radicals are generated by nutrient overload, possibly through fructose feeding, which increases the de novo … Continue reading →

Posted in Antioxidant, Blood Pressure, Chocolate, Cocoa (Theobroma cacao), Endothelial Dysfunction, Flavonoids, Flavonols, Insulin Resistance, Nitric Oxide, Oxidative Stress, Proanthocyanidins | Comments Off on Cocoa Improves Insulin Resistance

Is Chocolate A Weight Loss Food?

Posted on September 27, 2015 by Robert Barrington
Posted in Catechin, Chocolate, Cocoa (Theobroma cacao), Flavan-3-ols, Flavonoids, Proanthocyanidins | Comments Off on Is Chocolate A Weight Loss Food?

Good Chocolate, Bad Chocolate

Posted on May 30, 2015 by Robert Barrington

Theobroma cocoa is the plant with produces the cocoa bean. From this bean cocoa butter and cocoa powder are produced through fermentation. Cocoa powder and cocoa butter are primary ingredient in chocolate, contributing to the distinctive taste and texture, respectively. … Continue reading →

Posted in Catechin, Chocolate, Cocoa (Theobroma cacao), Flavan-3-ols, Flavonoids, Proanthocyanidins | Comments Off on Good Chocolate, Bad Chocolate

The Benefits of Chocolate Without the Sugar

Posted on September 27, 2014 by Robert Barrington

Chocolate is manufactured from the cocoa bean through a process of cleaning, roasting and deshelling. Chocolate has been revered by humans as a medicinal food since early civilisation, and modern science attests to its healing properties. The healing properties of … Continue reading →

Posted in Cardiovascular Disease, Catechin, Chocolate, Cocoa (Theobroma cacao), Proanthocyanidins | Comments Off on The Benefits of Chocolate Without the Sugar