WHAT IS A BIOACTIVE COMPOUND?

A bioactive compound is a substance in food that has an effect on living tissue. It is not a nutrient, vitamin or mineral; it is everything else!

TOO MUCH OF A GOOD THING

Commercial chocolate is high in calories due to the added sugars and can cause weight gain if eaten in excess. Weight gain is a risk factor for hypertension, diabetes and dyslipidemia, which cocoa itself can help prevent! Commercial dark chocolate labels indicate a percentage of how much cocoa is in the product. Generally, the higher the percentage of cocoa/cacao, the more catechin and bioactive compounds may be present. The remaining percentage is usually made of sugars and other additives to make the product taste less bitter. Cocoa and chocolate products are widely available most places food can be purchased. Food allergies also need to be taken into consideration. If you experience any adverse effects after consuming chocolate or cocoa products, please speak with your primary care physician.
Corti R, Flammer AJ, Hollenberg NK, et al. Cocoa and Cardiovascular Health. AHA Journals. 2009;(119):1433-1441.

CATECHIN
The bioactive compound present in cocoa is part of the polyphenol family called catechin. Catechin can be found in many foods such as wine, tea, berries, rosemary and some nuts. They are in the highest concentration in cocoa powder and dark chocolate. Catechins are helpful in many health benefits if consumed as part of a regular diet! Variety: As with many bioactive compounds, the amount of catechins are highly variable due to the growing conditions, soil quality, and processing. Cocoa beans come from an Evergreen tree called Theobroma Cocoa
For more information on the catechin content in specific foods, please visit this website:
http://www.phenolexplorer.eu/contents/total?compound_id=124
http://www.sfu.ca/geog351fall03/groupswebpages/gp8/consu m/consum.html

C
COCOA

chocolate really is the worlds perfect food. Michael Levine

Katie Baker Bioactive Compounds June 13, 2013

CACAO
A brief history
Cocoa beans were a common currency throughout Mesoamerica before the Spanish Conquest and is thought to be consumed since around 1500 BC. Cocoa is the dried and fully fermented fatty bean of the cacao tree, which grow within approximately 20 of the equator in warm, humid, moist areas. Pods are split open, and the beans fermented in a 5-8 day process. After fermentation, the seeds are dried and shipped. They are then roasted, de-shelled, and ground. The heat from grinding melts the beans into liquid due to the high fat content. Sugar is added, or in the case of milk chocolate, varying types of milks can be added. After the mixing process, vanilla and lecithin are added for shelf stability and flavor. The liquid chocolate is then molded, distributed and ready for sale and consumption. . 1 kg of chocolate usually uses around 500 beans. Dark chocolate is well stored for a few years, whereas milk chocolate should only be stored for a few months due to the milk content.
Dragicevic, S. Simon Fraser University. The Production of Chocolate. September 2003. http://www.sfu.ca/geog351fall03/groups-webpages/gp8/prod/prod.html, Accessed 6/2/13.

HEALTH BENEFITS

Anti-hypertensive
Daily doses of dark chocolate can significantly reduce blood pressure

Chocolate-Covered Raisins
Variety of cooking methods include baking into desserts, dipping fruit into melted chocolate or making hot chocolate with cocoa powder. Another delicious example is chocolate covered raisins. They are a simple and easy way to consume the bioactive catechin for their many health benefits! Delicious on their own or add them to trail mix or yogurt.

Anti-thrombotic
Cocoa or dark chocolate (not milk or white chocolate) can reduce platelet aggregation/blood clotting

Recipe

Reduce peripheral vascular resistance

Cocoa can significantly increase blood flow and relaxation of heart valves

Ingredients
2 cups water cup dark chocolate, chopped tablespoon coconut oil 1 cup raisins 1 tablespoon cocoa powder Directions Line 17x14 baking sheet with parchment paper Place double boiler with water onto stovetop on medium heat. Bring water to a soft-boil Add dark chocolate and oil to double boiling pan. Continuously stir until melted. Remove from heat. Dip raisins into chocolate, coating completely and place on cookie sheet. Dust with cocoa powder Let cool completely. Store in refrigerator or freezer. Enjoy!

May inhibit LDL oxidation

Cocoa may prevent the formation of plaques from LDL cholesterol in arteries

Decrease platelet reactivity

Cocoa may reduce blood clotting which can reduce the risk of heart attack or stroke
Corti R, Flammer AJ, Hollenberg NK, et al. Cocoa and Cardiovascular Health. AHA Journals. 2009;(119):14331441.

a little chocolate now and then doesnt hurt. -Charles M. Schulz