Wellness Foods - April 2008 - (Page 19)

antioxidants, chocolate, cocoa, epicatechins, flavonoids, gallic acid Nutrition Beyond the Trends A chocolate treat By Mark Anthony, Ph.D., Technical Editor early everybody loves chocolate, but it’s beginning to look less like an indulgence and more like health food. How did that happen? The simple answer is phytochemicals. Chocolate is a rich source of polyphenols (including flavonoids such as epicatechin and gallic acid), a class of compounds that act as potent antioxidants. The latest news in chocolate, however, may be its potential to lower blood pressure – at least according to a July 2007 study in the Journal of the American Medical Association. In this study, 44 adults ages 56 through 73 years with untreated, upperrange prehypertension ate either 6.3g (30 kcal) of dark chocolate containing 30mg of polyphenols or polyphenol-free white chocolate. The polyphenol-rich dark chocolate reduced blood pressure and improved formation of vasodilative nitric oxide. These results were consistent with analyses of compiled data from five similar studies. CocoaVia, from Mars Inc. (www.cocoavia.com), Hackettstown, N.J., was perhaps the first major “functional” chocolate, the first chocolate product to specifically target heart health. The products are portion/calorie-controlled, with added plant sterols and 100mg of cocoa flavanols, plus natural calcium, folic acid and vitamins C, E, B6 and B12. Building on the CocoVia model is Lynden, Wash.based Flora Inc.’s (www.florahealth.com) Bija Omega chocolates. The organic, non-GMO truffles contain 13g per serving of a blend of omega-3, -6 and -9 oils. Barry Callebaut (www.barry-callebaut.com), Wieze, Belgium, recently released a chocolate line combining two proprietary strains of microencapsulated probiotic microorganisms to help restore the balance of the intestinal flora. The product is capable of resisting the normal chocolate production process and allows for a long shelf life. “Initial studies confirm chocolate is a superior carrier for the intestinal delivery of probiotics, ensuring the survival of up to four times as many beneficial probiotic bacteria as those contained in milk-based substrates,” says Hans Vriens, chief innovation officer. Recent studies are giving chocolate a further boost in popularity. N Cyvex Nutrition Inc. (www.cyvex.com), Irvine, Calif., released its Cocoanol cocoa polyphenol hearthealth ingredient for the functional foods industry. Cocoanol is a polyphenol extract derived from non-GMO cocoa beans containing a minimum of 20 percent polyphenols. Joanie’s Smiles (www.joaniessmiles.com), Malibu, Calif., merges the tea extract trend with the chocolate trend for a high-quality, kosher-certified, Belgian white, dark and milk chocolate bar line. Organic teas are infused into chocolate to enhance both flavor and the nutraceutical profile. Thompson Brand Inc., Meriden, Conn., has enjoyed success marketing its Adora chocolates (www.adoracalcium.com) as “calcium supplements,” targeting bone health. They also contain vitamins D and K, which play an important role in the body’s ability to absorb and utilize calcium. The Beautiful Bones Bar from Ecco Bella (www.eccobella.com), Montclair, N.J., has added calcium and vitamins D and K. Consumers also can enhance beverages such as coffee, tea or cocoa with Pure Inventions LLC’s (www.pureinventions.com) extract supplements. The Little Silver, N.J., company introduced its “Antioxidant Cocoa Collection,” a trio of antioxidantrich liquid chocolate concentrates. We can expect the trend toward “superchocolates” to continue for as long as people crave chocolate – which ought to be a long, long time. Mark Anthony, Ph.D., contributing editor, is an adjunct associate professor of science at St. Edwards University, Georgetown, Texas, and the director of Leap Forward Nutrition Communications, Austin, Texas (www. dietsmissinglink.com). According to Callebaut, just 13.5g of its probiotic chocolate per day is sufficient to ensure the balance of the intestinal microflora. Food Processing’s Wellness Foods™ www.wellnessfoodsonline.com April 2008 | 19 http://www.cyvex.com http://www.joaniessmiles.com http://www.adoracalcium.com http://www.adoracalcium.com http://www.cocoavia.com http://www.eccobella.com http://www.florahealth.com http://www.pureinventions.com http://www.barry-callebaut.com http://www.dietsmissinglink.com http://www.dietsmissinglink.com http://www.wellnessfoodsonline.com

Table of Contents Feed for the Digital Edition of Wellness Foods - April 2008

Wellness Foods - April 2008 Healthbites New Ingredient Profiles Feed Your Head Enhanced Water: Hydration and Health Your Choices for Top Ingredient Suppliers A Chocolate Treat

Wellness Foods - April 2008

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