User:Gracellawson/sandbox

Grace Lawson.
Potential Articles:

https://en.wikipedia.org/wiki/Raw_foodism

- This article has multiple issues. The neutrality of this article is disputed and some of this article's listed sources may not be reliable.

https://en.wikipedia.org/wiki/Health_effects_of_chocolate

- better imagery, more elaboration on the health benefits and concerns.

https://en.wikipedia.org/wiki/Juice_fasting

- Very sparse page, could use more details on the variations of juices, more credible information.

Assigned article: https://en.wikipedia.org/wiki/Health_effects_of_chocolate

Article Draft Notes:
Definitely needs to edit some subheadings by using other words in order to properly organize the different impacts of chocolate on health. E.g. instead of sex, perhaps Sexual Drive?

Possible sources:
Andújar, M. C. Recio, R. M. Giner, and J. L. Ríos, “Cocoa Polyphenols and Their Potential Benefits for Human Health,” Oxidative Medicine and Cellular Longevity, vol. 2012, Article ID 906252, 23 pages, 2012. doi:10.1155/2012/906252

Bruinsma, K., & Taren, D. L. (1999). Chocolate: Food or drug? American Dietetic Association.Journal of the American Dietetic Association, 99(10), 1249-56. Retrieved from https://search-proquest-com.proxy.library.cornell.edu/docview/218393486?accountid=10267

Franco, R., Oñatibia-Astibia, A., & Martínez-Pinilla, E. (2013). Health Benefits of Methylxanthines in Cacao and Chocolate. Nutrients, 5(10), 4159–4173. http://doi.org/10.3390/nu5104159

Wickramasuriya, A. M., & Dunwell, J. M. (2018). Cacao biotechnology: current status and future prospects. Plant Biotechnology Journal, 16(1), 4-17. doi:10.1111/pbi.12848

http://www.cochrane.org/CD008893/HTN_effect-cocoa-blood-pressure

http://cochranelibrary-wiley.com/doi/10.1002/14651858.CD008893.pub3/full

http://heart.bmj.com/content/101/16/1279

Annotated Bibliography:
Cocoa Polyphenols and Their Potential Benefits for Human Health

(Andújar, Recio, Giner, & Ríos, 2012)

This review article discusses many of the beneficial effects of cocoa polyphenols on human health, specifically the effects on cardiovascular and inflammatory diseases, metabolic disorders, and cancer prevention. The paper touches on the antioxidant and phenolic properties of cocoa which give cause for belief that consumption may protect against diseases.

This review supports the side of the controversy that chocolate consumption is beneficial.

Key point:

Since the seventeenth century, cocoa and chocolate have been described as potential medicines. In Europe, varies historical documents refer to chocolate’s medicinal values and how it was eaten to treat a number of disorders, including angina and heart pain.

In their natural state, cocoa beans are virtually inedible because of their high concentration of polyphenols, which gives them an extremely bitter flavour.

Cocoa has more phenolics and higher antioxidant capacity than green tea, black tea, or red wine. On a per serving basis, cocoa has higher flavonoid content and antioxidant capacity than red wine (2 times), green tea (2-3 times) and black tea (4-5 times).

No conclusive findings are made that show direct proof. The conclusion begins with “dark chocolate and cocoa enriched-polyphenol extracts may be beneficial for human health in different ways.”

Health Benefits of Methylxanthines in Cacao and Chocolate

(Franco, Oñatibia-Astibia, & Martínez-Pinilla, 2013)

This review discuses the methylxanthines caffeine and theobromine in caocao and the physiological effects of chocolate consumption.

The article seems to support the side of the controversy that chocolate consumption is beneficial but also does a good job at acknowledging the other side of the controversy.

Key point:

It should be noted that the benefits of the natural products in cacao may be offset by the heavy caloric intake due to chocolate consumption. Unless sugar in cacao drinks or chocolate is totally or partially substituted by low caloric ingredients, the benefits of cacao on endocrine matters related to glucose and lipid handling can be contrasted or even reversed by increases in bodyweight.

Chocolate/cocoa and human health: a review

(Latif, 2013)

The purpose of this review was to compile and analysis the research done over the past few years on both the benefits and risks of chocolate consumption. The review began with a short history of chocolate then went on to note all of the chemical compounds in chocolate that could affect health along with potential health benefits. The health risks of consumption are only briefly touched upon. For this reason, it seems that the article supports the side of the controversy that chocolate consumption is beneficial however does note that the studies it reviews should be taken with a grain of salt. Since many of the smaller studies claiming these benefits were carried out or sponsored by chocolate manufactures there may be potential for research bias.

Key point:

Antioxidants

Cocoa contains large concentrations of flavonoids, epicatechin, catechin, and procyanidins. Cocoa has the maximum levels of flavonoids, greater than even tea and wine. Dark chocolate contains considerably higher amounts of flavonoids than milk chocolate. Chocolate is also rich in procyanidin flavonoids, comparable with levels in procyanidin-rich apples.

Chocolate is the third highest daily source of antioxidants for Americans.

Nitrogenous compounds

The nitrogenous compounds of cacao include both proteins and the methylxanthines theobromine and caffeine. They are central nervous system stimulants, diuretics, and smooth muscle relaxants.

Minerals and other properties

Cocoa mass also contains minerals such as potassium, phosphorus, copper, iron, zinc, and magnesium. Chocolate also contains valeric acid which acts as a stress reducer despite the presence of stimulants of caffeine and theobromine.

A study in Switzerland also confirmed that chocolate alleviates stress by prompting serotonin production which is a calming neurotransmitter.

Epidemiological evidence about beneficial effects of chocolate came from the Kuna Indian Population of the islands of Panama. The populations is characterised by a low prevalence of atherosclerosis, type 2 diabetes, and hyper tension. This was because of the daily intake of homemade cocoa drink. When members of the population migrated away and lowered their cocoa consumption levels, the characteristics disappeared suggesting that it was indeed the effect of cocoa and not a part of their genetics.

Cocoa Consumption, Cocoa Flavonoids, and Effects on Cardiovascular Risk Factors: An Evidence-Based Review

(Bauer, Ding, & Smit, 2011)

This evidence-based review focuses on the effect of cocoa flavanoids associated with cardiovascular disease. They conclude there is strong evidence that high cocoa intake lowers plod pressure, improves vascular endothelial function and potentially increases inulin sensitivity. Evidence does not support effects on blood lipids and body weight.

It seems that the article supports the side of the controversy that chocolate consumption is beneficial however does note that recommendations of other researchers for daily chocolate consumption should be questioned given that it was published during the holiday season.

Key point:

Strong evidence that high-flavonoid cocoa supplementation lowers blood pressure and endothelial function.

Evidence does not support the effects of cocoa flavonoids on blood lipids.

Consumption of chocolate products particularly dense in energy may be a concern.

On average, a typical chocolate bar contains 500 kcal per 100g of product and might tip the energy balance toward excessive calorie consumption, increasing the risk of obesity followed by hypertension, dyslipidaemia and diabetes.

Added sugar in chocolate is also a concern. Approximately half the content of an average dark chocolate bar is sugar.

Andújar, I., Recio, M. C., Giner, R. M., & Ríos, J. L. (2012). Cocoa Polyphenols and Their Potential Benefits for Human Health. Oxidative Medicine and Cellular Longevity, 2012, 1–23. https://doi.org/10.1155/2012/906252

Bauer, S. R., Ding, E. L., & Smit, L. A. (2011). Cocoa Consumption, Cocoa Flavonoids, and Effects on Cardiovascular Risk Factors: An Evidence-Based Review. Current Cardiovascular Risk Reports, 5(2), 120–127. https://doi.org/10.1007/s12170-011-0157-5

Franco, R., Oñatibia-Astibia, A., & Martínez-Pinilla, E. (2013). Health Benefits of Methylxanthines in Cacao and Chocolate. Nutrients, 5(10), 4159–4173. https://doi.org/10.3390/nu5104159

Latif, R. (2013). Chocolate/cocoa and human health: a review, 71(2), 6.

History (add to existed subheading)
Historical documents from Europe discuss chocolate’s positive affect on heath with medicinal values and show records of how it was eaten to treat a number of disorders, including angina and heart pain. (Andújar, Recio, Giner, & Ríos, 2012)

Epidemiological Evidence
The Guna  population from the islands of Panama are living examples of epidemiological evidence. Members of the population have been observed for having low prevalence of atherosclerosis, type 2 diabetes, and hyper tension due to their daily consumption of a native cocoa drink. The direct causation was confirmed when Kuna Indians would move away from the island, and no longer consumed the cocoa drink, they no longer exhibited the health characteristics of the population thus proving it was indeed the effect of cocoa and not a part of genetics. (Latif, 2013)

Concerns of High Caloric Intake and Weight gain
Although research on the effect of cocoa on weight gain is unclear. Excessive consumption of chocolate with high calories will lead to weight gain. This is a cause for concern not because of cocoa but due to the other ingredients that turn cocoa into cacao and then into chocolate: fat, milk and added sugar (Bauer, Ding, & Smit, 2011).

The average chocolate bar contains 500 kcal per 100g of product. Added sugar in chocolate is also a concern. Approximately half the content of an average dark chocolate bar is sugar (Bauer, Ding, & Smit, 2011). Excessive sugar and calorie consumption will increase the risk of obesity followed by hypertension, dyslipidaemia and diabetes.

Any possible benefits of cacao consumption may be countered by the calories in the finished chocolate product (Franco, Oñatibia-Astibia, & Martínez-Pinilla, 2013).

Psychoactive Stimulants
The nitrogenous compounds of cacao include both proteins and the methylxanthines theobromine and caffeine. Theobromine and caffeine are central nervous system stimulants, diuretics, and smooth muscle relaxants. (Latif, 2013)

Stress Relief
Chocolate also contains valeric acid which acts as a stress reducing agent even though cacao also has the stimulants of caffeine and theobromine. A study in Switzerland also claimed chocolate consumption alleviates stress by prompting the serotonin product which is a calming neurotransmitter (Latif, 2013).

Polyphenols: Flavonoids as Antioxidants
In their natural state, cocoa beans are very bitter because of their high concentration of polyphenols. Cocoa has more phenolics and a higher antioxidant capacity than red wine (2 times), green tea (2-3 times) and black tea (4-5 times). (Andújar, Recio, Giner, & Ríos, 2012)

There is strong evidence that high-flavonoid cocoa supplementation lowers blood pressure and endothelial function. (Bauer, Ding, & Smit, 2011)

Cocoa contains large concentrations of flavonoids, a type of polyphenols. Specifically, epicatechin, catechin, and procyanidins which act as antioxidants. Chocolate is the third highest daily source of antioxidants for Americans (Latif, 2013).