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Kommentit (16)

BCK
Seuraa 
Viestejä6960
Liittynyt9.7.2010

Jännittävä uutinen.

"Tutkimuksessa käytetty kaakaojuoma oli varta vasten valmistettu koetta varten siten, että kaakaopavun luontaiset flavonoidit säilyivät. Useimmissa valmistusmenetelmissä nämä hyötyaineet katoavat. "

Minkähänlainen tuo valmistusmenetelmä on? Yritin urkkia lähdeartikkelista, mutta se oli maksullinen.

SamBody
Seuraa 
Viestejä6071
Liittynyt3.5.2008
BCK

Jännittävä uutinen.

"Tutkimuksessa käytetty kaakaojuoma oli varta vasten valmistettu koetta varten siten, että kaakaopavun luontaiset flavonoidit säilyivät. Useimmissa valmistusmenetelmissä nämä hyötyaineet katoavat. "

Minkähänlainen tuo valmistusmenetelmä on? Yritin urkkia lähdeartikkelista, mutta se oli maksullinen.

 

Valistunut arvaukseni on, että vältetään liiallisen korkeita lämpötiloja. Tuskinpa normaalistikaan mitään kemikaaleja valmistusprosessiin kuuluu.

Kyllähän myös sen "tavallisen" kaakaon/tumman suklaan terveysvaikutukset kohtuullisesti nautittuina on moneen kertaan todettu positiiviseksi. Ohessa usein tuleva rasva & sokeri on sitten toinen juttu.

http://www.vapaakielivalinta.fi/
http://www.sananvapaudenpuolesta.fi/
Tunnustan poikkeavuuteni: perustan näkemykseni enemmän omaan ajatteluun kuin auktoriteetteihin.

käyttäjä-3779
Seuraa 
Viestejä1634
Liittynyt12.5.2014

Veikkaan, että tavallisellakin kaakaojauheella on jonkin verran hyviä vaikutuksia. Erikoishyvää saa varmaan luontaistuoteliikkeistä tai netistä tilaamalla.

Vakaa uskomukseni on kuitenkin, että maitosuklaassa ja maitokaakaossa edut menetetään. Tämä ajatus perustuu siihen, että maidolla on kyky estää ainakin mustikan flavonoidien hyvät vaikutukset täysin. Ja miten mustikkamaito maistuikaan ennen..

BCK
Seuraa 
Viestejä6960
Liittynyt9.7.2010

Liian korkeiden lämpötilojen välttäminen on hyvä veikkaus, niin olisin itsekin veikannut. Näköjään kuitenkin valmistaja Mars uuttaa jollain tavalla flavanoideja kaakaopavuista:

MedicalXpress: Dietary cocoa flavanols reverse age-related memory decline, study shows

A cocoa flavanol-containing test drink prepared specifically for research purposes was produced by the food company Mars, Incorporated, which also partly supported the research, using a proprietary process to extract flavanols from cocoa beans. Most methods of processing cocoa remove many of the flavanols found in the raw plant.

In the CUMC study, 37 healthy volunteers, ages 50 to 69, were randomized to receive either a high-flavanol diet (900 mg of flavanols a day) or a low-flavanol diet (10 mg of flavanols a day) for three months. Brain imaging and memory tests were administered to each participant before and after the study. The brain imaging measured blood volume in the dentate gyrus, a measure of metabolism, and the memory test involved a 20-minute pattern-recognition exercise designed to evaluate a type of memory controlled by the dentate gyrus.

...

The researchers point out that the product used in the study is not the same as chocolate, and they caution against an increase in chocolate consumption in an attempt to gain this effect.

...

Flavanols are also found naturally in tea leaves and in certain fruits and vegetables, but the overall amounts, as well as the specific forms and mixtures, vary widely.

...

Besides flavanols, exercise has been shown in previous studies, including those of Dr. Small, to improve memory and dentate gyrus function in younger people. In the current study, the researchers were unable to assess whether exercise had an effect on memory or on dentate gyrus activity. "Since we didn't reach the intended VO2max (maximal oxygen uptake) target," said Dr. Small, "we couldn't evaluate whether exercise was beneficial in this context. This is not to saythat exercise is not beneficial for cognition. It may be that older people need more intense exercise to reach VO2max levels that have therapeutic effects."

Opettaja
Seuraa 
Viestejä1983
Liittynyt22.7.2011

Kaakaopavut paahdetaan ja alkalisoidaan (mikä lie lipeäkäsittely?), kun tehdään tavallisia kaakaojauheita. Tällöin flavonoidit taitavat hävitä aika vähiin. Syynä tuohon on se, että raakakaakao on erinomaisen kitkerän makuista. Yhden pussillisen olen kaakaopapuja joskus syönyt, kun alkuperäinen ostaja ei niitä millään saanut käytettyä.

Eli tuo tulos on kyllä käytännössä aika merkityksetön, jos flavonoidikaakao on syömäkelvotonta tai sitten luksuskallista. Paljon kivempi olisi tietää, millainen vaikutus on tavallisella kaupasta saatavalla kaakaojauheella tai tummalla suklaalla.

jussipussi
Seuraa 
Viestejä40638
Liittynyt6.12.2009
Impact of Alkalization on the Antioxidant and

Flavanol Content of Commercial Cocoa Powders

Natural cocoa powders have an extractable pH of 5.3-5.8. Alkalized cocoa powders were grouped into lightly treated (pH 6.50-7.20), medium-treated (pH 7.21-7.60), and heavily treated (pH 7.61 and higher). The natural, nonalkalized powders had the highest ORAC and total polyphenols and flavanols (including procyanidins). These chemical measurements showed a linear decrease as the extractable pH of the cocoa powder increased. Likewise, the flavanol monomers, oligomers, and polymers all showed a linear decrease with increasing pH of the final cocoa powder. When brown/black cocoa powders were compared to red cocoa powders, similar decreases in flavanols were observed with increased alkalization. The average total flavanol contents were 34.6 ( 6.8 mg/g for the natural cocoas, 13.8 ( 7.3 mg/g for the lightly processed cocoas, 7.8 ( 4.0 mg/g for the medium processed cocoas, and 3.9 ( 1.8 mg/g for the heavily processed cocoa powders. The observed linear and predictable impact of alkalization on flavanol content is discussed with respect to other reports in the literature as well as what implications it may have on diet and food manufacturing.

http://worldcocoafoundation.org/wp-content/files_mf/miller2008.pdf

jussipussi
Seuraa 
Viestejä40638
Liittynyt6.12.2009
Raw cacao vs cocoa

The ORAC score for raw cacao powder is 95 500 μ mol TE/100g, compared with 26 000 μ mol TE/100g for roasted cocoa powder (I cannot find a source clarifying whether this is for natural or dutch-processed cocoa powder). So raw cacao powder has 3.67 times the antioxidant activity of roasted cocoa powder.

http://nourishmylife.wordpress.com/2013/04/24/raw-cacao-vs-cocoa/

Generally foods contain complex mixtures of polyphenols.[51] According to a 2005 review on polyphenols: "The most important food sources are commodities widely consumed in large quantities such as fruit and vegetables, green tea, black tea, red wine, coffee, chocolate, olives, and extra virgin olive oil. Herbs and spices, nuts and algae are also potentially significant for supplying certain polyphenols. Some polyphenols are specific to particular food (flavanones in citrus fruit, isoflavones in soya, phloridzin in apples); whereas others, such as quercetin, are found in all plant products such as fruit, vegetables, cereals, leguminous plants, tea, and wine."[51]

http://en.wikipedia.org/wiki/Polyphenol

jussipussi
Seuraa 
Viestejä40638
Liittynyt6.12.2009
Blueberry supplementation improves memory in older adults.

 

Blueberries contain polyphenolic compounds, most prominently anthocyanins, which have antioxidant and anti-inflammatory effects. In addition, anthocyanins have been associated with increased neuronal signaling in brain centers, mediating memory function as well as improved glucose disposal, benefits that would be expected to mitigate neurodegeneration. 

 The findings of this preliminary study suggest that moderate-term blueberry supplementation can confer neurocognitive benefit and establish a basis for more comprehensive human trials to study preventive potential and neuronal mechanisms.

http://www.ncbi.nlm.nih.gov/pubmed/20047325

jussipussi
Seuraa 
Viestejä40638
Liittynyt6.12.2009

Ehkä myös alapää kiittää?

It is said that Montezuma would drink a cup before entering his harem and Casanova considered chocolate the “elixir of love” and drank it instead of champagne. It’s cheaper than Viagra and you don’t need a prescription. That ought to be enough to send guys out to their local sweet shops.
http://www.chocolate.org/articles/sweet-news-for-sweet-lovers.html

jussipussi
Seuraa 
Viestejä40638
Liittynyt6.12.2009
Tea and citrus fruits and juices are associated with a lower risk of developing ovarian cancer, according to new research. The research reveals that women who consume foods containing flavonols and flavanones (both subclasses of dietary flavonoids) significantly decrease their risk of developing epithelial ovarian cancer, the fifth-leading cause of cancer death among women.

"We found that women who consume foods high in two sub-groups of powerful substances called flavonoids -- flavonols and flavanones -- had a significantly lower risk of developing epithelial ovarian cancer.

"The main sources of these compounds include tea and citrus fruits and juices, which are readily incorporated into the diet, suggesting that simple changes in food intake could have an impact on reducing ovarian cancer risk.

"In particular, just a couple of cups of black tea every day was associated with a 31 per cent reduction in risk."

The research was the first to comprehensively examine the six major flavonoid subclasses present in the normal diet with ovarian cancer risk, and the first to investigate the impact of polymers and anthocyanins. 

http://www.sciencedaily.com/releases/2014/10/141028082502.htm

Muistan elävästi keskustelut yli 10v sitten fenolisten yhdisteiden mahdollisista terveysvaikutuksista ja niiden mekanismeista.  

jussipussi
Seuraa 
Viestejä40638
Liittynyt6.12.2009
jussipussi

Mistä suomalaiset saavat eniten polyfenoleja ravinnossaan tällä hetkellä?

Kun nyt kukaan ei vaivautunut etsimään tietoa niin kerrtotaan se tässä: Kahvista.

Kahvipapu, kaakaopapu.

jussipussi
Seuraa 
Viestejä40638
Liittynyt6.12.2009
jussipussi
jussipussi

Mistä suomalaiset saavat eniten polyfenoleja ravinnossaan tällä hetkellä?

Kun nyt kukaan ei vaivautunut etsimään tietoa niin kerrtotaan se tässä: Kahvista.

Kahvipapu, kaakaopapu.

Ja aihetta sivuten:

Coffee Consumption and Mortality From All Causes, Cardiovascular Disease, and Cancer: A Dose-Response Meta-analysis

Abstract

Several studies have analyzed the relationship between coffee consumption and mortality, but the shape of the association remains unclear. We conducted a dose-response meta-analysis of prospective studies to examine the dose-response associations between coffee consumption and mortality from all causes, cardiovascular disease (CVD), and all cancers. Pertinent studies, published between 1966 and 2013, were identified by searching PubMed and by reviewing the reference lists of the selected articles. Prospective studies in which investigators reported relative risks of mortality from all causes, CVD, and all cancers for 3 or more categories of coffee consumption were eligible. Results from individual studies were pooled using a random-effects model. Twenty-one prospective studies, with 121,915 deaths and 997,464 participants, met the inclusion criteria. There was strong evidence of nonlinear associations between coffee consumption and mortality for all causes and CVD (P for nonlinearity < 0.001). The largest risk reductions were observed for 4 cups/day for all-cause mortality (16%, 95% confidence interval: 13, 18) and 3 cups/day for CVD mortality (21%, 95% confidence interval: 16, 26). Coffee consumption was not associated with cancer mortality. Findings from this meta-analysis indicate that coffee consumption is inversely associated with all-cause and CVD mortality.

http://www.medscape.com/viewarticle/833321

BCK
Seuraa 
Viestejä6960
Liittynyt9.7.2010

^^ Kiinnostavaa. Muistan, että jossain vaiheessa kohistiin kahvin ja virtsarakon syövän yhteydestä, mutta yhteys kyllä saattoi riippua tupakasta (ja alkoholista), mutta näköjään virtsarakon syöpä korreloi käänteisesti vitsarakon syövän kanssa ainakin miehillä: http://www.coffeeandhealth.org/research-centre/cancer/coffee-consumption-and-bladder-kidney-and-prostate-cancers/ 

Opettaja
Seuraa 
Viestejä1983
Liittynyt22.7.2011
BCK

Näköjään virtsarakon syöpä korreloi käänteisesti vitsarakon syövän kanssa.

Tuossa on aika ytimekkäästi kiteytetty tämän palstan lääketieteellisen keskustelun taso.

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