Pucciarelli, Deanna L. (Author)
The thought of using chocolate, or more specifically flavanols an inherent nutrient of cocao, to decrease risk of certain chronic diseases in the 21 st century has gained credibility among nutritionists. The contemporary discovery of the physiology and health implications of this phytochemical has renewed interest in using chocolate as a medicine. The medicinal use of chocolate has a long history, however. It was determined that chocolate was used medicinally in early North America. The overarching question was: when, why, who and what factors influenced its decline as a medicine, and given the rise of functional foods during contemporary times have consumers in North America resumed medical consumption of chocolate based on current scientific findings? There is a rich history of chocolate usage to combat some of North America's most horrific epidemics. Less clear, however, is why chocolate fell from "favor" as a medicine of choice. There is scientific support that suggests a positive relationship between polyphenols consumption natural in cocoa and positive heart health. It is still questionable whether these data are relevant for human disease outcomes where polyphenols are readily consumed at low concentrations and bioavailability is unclear. Researchers who have studied cocoa flavanols mechanistic pathways, mostly agreed that cocoa flavanoids show great promise as a vasodilator of the coronary arteries. The message that cocoa high in polyphenols may attenuate CVD had not been heard by the majority of our study participants. Bias against chocolate as a health promoting food--due to its high caloric content--needs to be addressed so that consumers can appreciate that chocolate can be part of a healthy dietary pattern. When it comes to the term "functional foods" most consumers surveyed believed that candy (chocolate) is "not good for you." Such findings place cocoa products in a unique position. Flavonoids, a functional nutrient natural to cocoa products, is advertised by some manufacturers as "functional," yet convincing the public that chocolate, perceived as candy, can have medicinal properties may be problematic in the United States. Consumer stereotyping of this food product based on social constructs will limit acceptance of cocoa/ chocolate as medicinal. Keywords. Chocolate, Cocoa, Flavonoids, Food History, Functional Foods
...MoreDescription Cited in Diss. Abstr. Int. B 68/09 (2008). Pub. no. AAT 3283027.
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