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The effect of heat on dark chocolate and its biological function in serum lipid profiles of rats
Author(s) -
Shadwell Naomi,
Reese Sarah,
Olson Dana,
Zabel Elizabeth,
Johnson Charity,
Villalobos Fatima,
Hong Mee Young
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.2_supplement.796
Subject(s) - dark chocolate , food science , taste , triglyceride , flavor , cholesterol , chemistry , biochemistry
Cardiovascular disease (CVD) is the number one cause of death in the United States. An increasing body of epidemiologic evidence supports the concept that diets rich in antioxidants, such as dark chocolate, may delay the onset of CVD. However, it is unknown if exposure to heat alters the beneficial effects of dark chocolate. Serum lipid profiles in three groups (control‐no chocolate, regular chocolate and heated chocolate) of Sprague‐Dawley rats were studied. Body weight gain, food intake, and food efficiency rate (FER) were measured continuously. Semi‐trained human panelists evaluated if heat‐manipulated chocolate changed flavor, texture, taste and overall preference. Regular chocolate was preferred overall (p<0.05). Organ weights, including epididymal fat pads, weight gain, and FER were not significantly different between groups. Overall, dark chocolate significantly decreased triglyceride, total cholesterol and low density lipoprotein cholesterol (LDL) compared to the control group (p<0.05). Untreated chocolate appeared to have a greater effect on decreasing serum lipid levels, suggesting that untreated chocolate may contribute qualities that are more favorable than heat‐treated dark chocolate in decreasing one's risk for developing CVD. Supported in SDSU NUTR302L class.