POLYPHENOL

POLYPHENOL

About of POLYPHENOL

Polyphenol - Wikipedia, the free encyclopedia

Polyphenols are a group of chemical substances found in plants, characterized by the presence of more than one group per molecule.

. The polyphenols are responsible for the coloring of some plants—for example, the color of leaves in the autumn.

. Research indicates that a class of polyphenols has characteristics with potential health benefits.

. Hollman, Polyphenols and disease risk in epidemiologic studies.

. 317S-325S.) Sources of polyphenols include, , , , , , and, and other fruits and vegetables.

. Chocolate or Dark Chocolate that has been processed with alkali will not contain any polyphenols or antioxidants. See also References UNIVERSITY OF CALIFORNIA DAVIS   This article about an is a .



International Cocoa Organization_ICCO_Questions_and_Answers_polyphenols

Polyphenols Polyphenols are phytonutrients, or they are sometimes referred to as phytochemicals or nutraceuticals, and they are increasingly being used as dietary supplements or in fortified food.

. Polyphenols are common substances in the plant kingdom.

. Until recently they had been classed as anti-nutrients due to the adverse effect on protein and carbohydrate digestibility of tannin, a compound polyphenol.

. The levels of polyphenols vary with ripeness, variety, processing and storage.

. Polyphenols exhibit antioxidant activity.

. Polyphenols are thought to reduce the risk of cardiovascular diseases, inhibit LDL cholesterol and modulate the immune functions.

. Researchers at M&M/Mars determined that some Polyphenol components - quercetin and catechin - are better antioxidants than are other components.

. The pigment cells contain approximately 65%-70% polyphenols and 3% anthocyanins by weight.

. During fermentation the polyphenols undergo a variety of reactions, including self-condensation and reaction with proteins and peptides.



International Cocoa Organization_ICCO_Questions_and_Answers_health_benefits_japan

. One of the researchers looked at the antioxidant activity of the polyphenol CMP.

. The polyphenol CMP found in cocoa beans has been found to: suppress active oxygen to inhibit the actions of mutagenic compounds that initiate cancer by fragmenting cells, to inhibit the oxidation of LDL and so possibly reduce the risk of arteriosclerosis have a strong inhibitory effect on rheumatoid factors and the production of inflammatory cells to inhibit the production of IgE - an immuno globulin that exacerbates atopic dermatitis and asthma.

. Early research has also found the polyphenol from cocoa mass to be effective in suppressing the excess activity of the T-cells in the immune system, indicating the possibility of providing a means of treating many of the diseases associated with immuno disorders.

. Experiments also indicated that the polyphenol CMP in cocoa mass inhibited the adverse effects of stress.



Barry Callebaut chocolate could be good for the brain

. It follows positive findings in animal tests and is thought to be one of the first human studies looking at polyphenols' action on the brain.

. The trial is the latest in a series of studies by Callebaut, first on rats and then on human cells in vitro , to verify the benefits previously seen in a range of different polyphenols.

. In a longer study on rats, those animals given polyphenols did not develop prostate cancer when injected with cancerous cells, compared with a control group that did.

. When tested in human cells, the polyphenols had a rapid effect on cancer cells but did not harm healthy ones.

. After 18 months, rats given polyphenols had a better activity level and cognitive response in a Morris water maze test than the control group, according to the group, which expects to publish the results in a peer-reviewed journal in coming weeks.

. Cocoa polyphenols had not however been tested for their benefits on cognition prior to the new research.

. If the new trial on 34 human subjects confirms these benefits on the brain, Callebaut will have strong support for its, a premium-priced chocolate with higher levels of polyphenols developed as part of the R&D focus on health.

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Clinical Trial: Effects of Dark Chocolate on Insulin Sensitivity in People with High Blood Pressure

. After a 7 day cocoa-free run-in period, subjects will be randomized to receive 15 consecutive daily doses of either cocoa drink (150 ml twice a day with a total of 900 mg of polyphenols and 237 kcal) or polyphenol poor placebo drink (150 ml twice a day with a total of 36 mg of polyphenols and 234 kcal).


A Square of Chocolate a Day May Keep the Doctor Away! - For Your Health Newsletter - Vitacost

. Cocoa is a nutrient known as a polyphenol.

. Another powerful polyphenol is tea.

. Quality, dark (70 to 90%) unsweetened chocolate will provide the highest percentage of cocoa polyphenol.

. has recently introduced a, with two capsules containing 900 mg of cocoa bean extract standardized to 15% polyphenol and 10% theobromine.

. We also offer a stand-alone with each capsule containing 500 mg of green tea extract standardized to 98% polyphenols and 45% EGCG.


Food Safety Issues: What are the positive effects of eating chocolate?

. Polyphenol antioxidants — beneficial compounds similar to those found in fruits, vegetables and red wine- have been found recently in chocolate.


China Tea Polyphenol Products, Catalog, Samples - Alibaba Search for Tea Polyphenol products

| > > > Search: Tea Polyphenol Search Gold Suppliers within results Refine Search: Select and click Green tea polyphenols are natural compounds extracted from tea leaves, which catechin is the most active component with several monomers, including EGC, DL-C, EC, EGCG, GCG and ECG.

. It is good ideal edible oil from [China] Features: 1) Specifications: a) Tea polyphenols: >=98%, 90%, 80%, 50%, 40% b) Tea from [China] The extract is from oolong tea leaf in powder form.

. iced green tea, fruit tea, pure green tea) as basic raw material or food additive for cake, candy, and chocolate from [China] Aseptic packaging tea concentrates: Produced from top quality tea leaf (Camellia sinensis) through from [China] Specifications: 1) Green tea extract: a) Tea polyphenols>=98%; Tea catechins>=80%; from [China] This product is extracted from black tea leaf in powder form.

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Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States

. 10.1021/jf060290o S0021-8561(06)00290-1 Web Release Date: May 4, 2006 Copyright © 2006 American Chemical Society Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States Kenneth B.

. Abstract: In the United States, commercially available foods, including cocoa and chocolate, are being marketed with statements referring to the level of antioxidant activity and polyphenols.

. A survey of cocoa and chocolate-containing products marketed in the United States was conducted to determine antioxidant activity and polyphenol and procyanidin contents.

. Composite samples were characterized using four different methods: oxygen radical absorbance capacity (ORAC), vitamin C equivalence antioxidant capacity (VCEAC), total polyphenols, and procyanidins.

. Natural cocoas had the highest levels of antioxidant activities, total polyphenols, and procyanidins followed by baking chocolates, dark chocolates and baking chips, and finally milk chocolate and syrups.


Chemical & Engineering News: WHAT'S THAT STUFF? - CHOCOLATE

. They include a group of polyphenolic compounds known as flavanols or catechins.

. A 40-g (about 1 oz.) milk chocolate bar contains around 300 mg of these compounds, a relatively high amount compared with most other polyphenol-containing foods.

. Polyphenols exhibit antioxidant activity.


Chocolate

. Oligomeric polyphenols in cocoa are stronger antioxidants than monomeric polyphenols in tea.

. Oligomeric polyphenols inhibit reactive oxygen species which can damage cell membranes leading to diseases such as arteriosclerosis, cancer and the ageing process.

. Cocoa beans contain a type of phytochemical (anti-oxidant) called polyphenols, which may have a role in the prevention of certain diseases.

. Polyphenols help guard the body's cells from damage by free radicals.

. The particular substances arousing so much interest are catechins which are a type of polyphenol.

. One study demonstrated that chocolate polyphenols affected platelet activation proteins.

. When platelets which were exposed to chocolate polyphenols were stimulated with epinephrine (known to cause platelet aggregation) aggregation decreased, thus reducing the risk of blood clot formation.


Chocolate

. "Dark chocolate and cocoa powder contain the most polyphenols that may have the protective effect against cancer and heart disease, " says Carol Knight, Ph.D., vice president of Scientific Affairs for the Association.

. Dark chocolate contains four times the level of polyphenol antioxidants compared to kidney beans, for example, and is also comparable to other foods, such as black and green tea, red wine, apples, raisins, pinto beans and other vegetables.

POLYPHENOL ?

Health Benefits of Chocolate - written by Registered Dietitians

. last updated: December 2005 Benefits of Chocolate? Quite a few studies have found that chocolate contains flavonoids, a type of polyphenol antioxidant.

. According to the Chocolate Manufacturers Association, dark chocolate contains about 8 times the polyphenol antioxidants found in strawberries.


Chocolate is a powerful in vitro and in vivo antioxidant, and a significant contributor to antioxidants in the US diet

. Chocolate has been shown to provide an in increase in plasma antioxidants due to its polyphenol content and their subsequent absorption.

. We show that chocolate and its major polyphenol component, epicatechin, are powerful inhibitors of plasma lipid oxidation due to its ability to bind to lower density lipoproteins.


Food Product Design: Nutrition Notes - May 2001 - Chocolate’s Potential for Health Benefits

. Polyphenols (AKA antioxidants).

. Antioxidants in foods come in many forms — from nutrients, such as vitamins C and E, to non-nutrient substances, such as polyphenols.

. Several foods and beverages, including apples, red wine, tea, blueberries, cranberries, chocolate and cocoa, contain a sub-class of polyphenols called flavonoids.

. The cacao bean and its bran have the highest polyphenol levels.

. Processing the beans destroys some polyphenols; temperature, chemical changes and duration of exposure to these contribute to the loss.

. Thus, the level of polyphenols in the final product can vary.

. In fact, Mars Incorporated, Hackettstown, NJ, aims to preserve polyphenols through its branded, proprietary method for processing cocoa beans (Cocoapro™).

. Healthy findings Proceedings of the American Association for the Advancement of Science’s symposium “Chocolate: Modern Science Investigates an Ancient Medicine” (published in an August 2000 supplement to The Journal of Nutrition ), reviews current knowledge of polyphenol dietary intake and bioavailability, and potential role(s) of specific flavonoids in cardiac health.


Swiss chocolate maker melts gluttony with health

. The company’s secret is polyphenols, a natural ingredient in vegetables and fruit that are plentiful in cocoa beans but are partly destroyed in the process of making chocolate.

. Polyphenols could prevent cancers and cardiovascular diseases, and tests in rats have already shown they can help improve memory and the ability to learn.

. "People in the south of France live longer although they drink a lot of red wine and eat fatty cheese." Red wine also contains polyphenols but Poelman said the levels in dark chocolate were double those in red wine, and four times higher than in green tea.

. Barry Callebaut, whose own retail brands include Sarotti and Gubor, has developed a way of preserving the polyphenols in the process of making chocolate from the cocoa bean, to be sold under its Acticoa trademark.

. The polyphenol-rich "good-for-you" chocolate as well as sugar-free "guilt-free" chocolate were launched in April in Belgium.

. Because most of the polyphenols -- antioxidants that are said to be good for cholesterol levels, blood pressure and long-term memory -- are lost in fermentation, a proportion of beans in Acticoa chocolate are just washed but not fermented.

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