Acta Med Indones. 2011 Oct;43(4):224-8.
Effect of dark chocolate on nitric oxide serum levels and blood pressure in prehypertension subjects.
Sudarma V1, Sukmaniah S, Siregar P.
Author information
Abstract
AIM:
to investigate the effect of consumption of dark chocolate 30 g/day for fifteen days on Nitric oxide (NO) serum levels and blood pressure in male and female employees with prehypertension.
METHODS:
the study was a parallel randomized clinical trial. A total of thirty-two subjects was divided into two groups using block randomization. Sixteen subjects received 30 g/day dark chocolate and dietary counseling (treatment group) and the other 16 subjects received white chocolate 25 g/day and dietary counseling (control group) for fifteen days. Data collected in this study consisted of age, physical activity, body massa index, intake of energy, intake of sodium, and intake of polyphenol, NO serum levels and blood pressure. The measurement of NO serum levels was done in pre- and after- treatment, while blood pressure was assessed in pre- , during- and after- treatment. Statistical analysis was performed using independent t-test for normal distribution data and Mann-Whitney test for not normal distribution data, with the level of significancy of 5%.
RESULTS:
after 15 days treatment, NO serum level between treatment and control groups were significantly different 7.70 ± 3.84 vs 1.92(-0.79 ± 17.78) (p=0.001). Both groups had decreased systolic and diastolic blood pressure. Systolic blood pressure was different significantly between groups after treatment 120.64 ± 8.47 vs 131.19 ± 7.45 (p=0.001), while diastolic blood pressure was not significant 74.14 ± 6.30 vs 77.44 ± 10.29 (p=0.308).
CONCLUSION:
in prehypertension subjects, dark chocolate 30 g/day increased NOx serum levels and decreased systolic blood pressure after 15 days of treatment.
Effect of dark chocolate on nitric oxide serum levels and blood pressure in prehypertension subjects. - PubMed - NCBI
Oxalate content in commercially produced cocoa and dark chocolate
TheresaSchroderaLeoVanhanenbGeoffrey P.Savageb
Abstract
Cocoa and dark chocolate have been promoted as health foods due to the high levels of antioxidants found in cocoa beans (Theobroma cacao L.) and their products but they also contain moderate to high levels of oxalates which can cause some health concerns. Fifteen samples of commercially available cocoa powder were collected from four different countries and the total and soluble oxalate content was analysed by HPLC chromatography. The total oxalate contents ranged from 650 to 783 mg/100 g dry matter (DM), mean 729 ± 8.4 mg/100 g DM, while the soluble oxalate contents ranged from 360 to 567 mg/100 g DM, mean 469 ± 15 mg/100 g DM. The total oxalate contents of 34 samples of dark chocolate collected from 13 different countries ranged from 155 to 485 mg/100 g DM, mean 254 ± 12 mg/100 g DM while the soluble oxalate contents ranged from 157 to 351 mg/100 g DM, mean 216 ± 10 mg/100 g DM. Oxalate bioavailability was determined by feeding 68.0 ± 0.7 g of dark chocolate containing 232.0 ± 2.3 mg total oxalate as a test meal to 14 volunteers. The mean availability of total oxalate in the chocolate measured from the increase in urinary oxalate output over the following 6 h was 1.82 ± 0.27%.
https://www.sciencedirect.com/science/article/pii/S0889157511000822
Monatsschr Kinderheilkd. 1985 Oct;133(10):754-9.
[Effect of cocoa on excretion of oxalate, citrate, magnesium and calcium in the urine of children].
[Article in German]
Lagemann M, Anders D, Graef V, Bödeker RH.
Abstract
Cocoa is a strong carrier of oxalic acid (average: 400 mg per 100 g). In three calcium oxalate stone formers clinical observation had been suggestive of excessive intake of cocoa products contributing to calculus formation. We studied the effect on renal oxalate excretion of an oral cocoa load (30 g per m2 body surface given on 2 consecutive days) in 12 former stone formers (group 1), 14 children with isolated microscopic haematuria (group 2), 13 healthy boys (group 3), and 12 healthy girls (group 4). A new enzymatic method was used to measure oxalic acid in cocoa products as well as in urine samples by a two step reaction: 1. Oxalate decarboxylase, 2. formiate dehydrogenase with photometry of NADH. In addition, the daily excretion of the following substances was measured: Citrate, magnesium, and calcium. There was a significant increase of urinary oxalate excretion from an average of 14.5 mg/24 hours before to an average of 22.2 mg/24 hours after the load in healthy children, and a similar increase in stone formers, but not in children with microscopic haematuria. The excretion of citrate and magnesium did not change following cocoa intake. The calcium excretion was higher in stone formers than in the other groups, but the difference was significant only compared to group 2. It is concluded that the risk of calculus formation may increase following continuous and excessive intake of cocoa products in children with a tendency toward hypercalciuria. Counselling of the stone formers resulted in a marked drop of the daily oxalate excretion, and there was no recurrence of calculus formation over a period of 6 years.(ABSTRACT TRUNCATED AT 250 WORDS).
[Effect of cocoa on excretion of oxalate, citrate, magnesium and calcium in the urine of children]. - PubMed - NCBI
Effect of dark chocolate on nitric oxide serum levels and blood pressure in prehypertension subjects.
Sudarma V1, Sukmaniah S, Siregar P.
Author information
Abstract
AIM:
to investigate the effect of consumption of dark chocolate 30 g/day for fifteen days on Nitric oxide (NO) serum levels and blood pressure in male and female employees with prehypertension.
METHODS:
the study was a parallel randomized clinical trial. A total of thirty-two subjects was divided into two groups using block randomization. Sixteen subjects received 30 g/day dark chocolate and dietary counseling (treatment group) and the other 16 subjects received white chocolate 25 g/day and dietary counseling (control group) for fifteen days. Data collected in this study consisted of age, physical activity, body massa index, intake of energy, intake of sodium, and intake of polyphenol, NO serum levels and blood pressure. The measurement of NO serum levels was done in pre- and after- treatment, while blood pressure was assessed in pre- , during- and after- treatment. Statistical analysis was performed using independent t-test for normal distribution data and Mann-Whitney test for not normal distribution data, with the level of significancy of 5%.
RESULTS:
after 15 days treatment, NO serum level between treatment and control groups were significantly different 7.70 ± 3.84 vs 1.92(-0.79 ± 17.78) (p=0.001). Both groups had decreased systolic and diastolic blood pressure. Systolic blood pressure was different significantly between groups after treatment 120.64 ± 8.47 vs 131.19 ± 7.45 (p=0.001), while diastolic blood pressure was not significant 74.14 ± 6.30 vs 77.44 ± 10.29 (p=0.308).
CONCLUSION:
in prehypertension subjects, dark chocolate 30 g/day increased NOx serum levels and decreased systolic blood pressure after 15 days of treatment.
Effect of dark chocolate on nitric oxide serum levels and blood pressure in prehypertension subjects. - PubMed - NCBI
Oxalate content in commercially produced cocoa and dark chocolate
TheresaSchroderaLeoVanhanenbGeoffrey P.Savageb
Abstract
Cocoa and dark chocolate have been promoted as health foods due to the high levels of antioxidants found in cocoa beans (Theobroma cacao L.) and their products but they also contain moderate to high levels of oxalates which can cause some health concerns. Fifteen samples of commercially available cocoa powder were collected from four different countries and the total and soluble oxalate content was analysed by HPLC chromatography. The total oxalate contents ranged from 650 to 783 mg/100 g dry matter (DM), mean 729 ± 8.4 mg/100 g DM, while the soluble oxalate contents ranged from 360 to 567 mg/100 g DM, mean 469 ± 15 mg/100 g DM. The total oxalate contents of 34 samples of dark chocolate collected from 13 different countries ranged from 155 to 485 mg/100 g DM, mean 254 ± 12 mg/100 g DM while the soluble oxalate contents ranged from 157 to 351 mg/100 g DM, mean 216 ± 10 mg/100 g DM. Oxalate bioavailability was determined by feeding 68.0 ± 0.7 g of dark chocolate containing 232.0 ± 2.3 mg total oxalate as a test meal to 14 volunteers. The mean availability of total oxalate in the chocolate measured from the increase in urinary oxalate output over the following 6 h was 1.82 ± 0.27%.
https://www.sciencedirect.com/science/article/pii/S0889157511000822
Monatsschr Kinderheilkd. 1985 Oct;133(10):754-9.
[Effect of cocoa on excretion of oxalate, citrate, magnesium and calcium in the urine of children].
[Article in German]
Lagemann M, Anders D, Graef V, Bödeker RH.
Abstract
Cocoa is a strong carrier of oxalic acid (average: 400 mg per 100 g). In three calcium oxalate stone formers clinical observation had been suggestive of excessive intake of cocoa products contributing to calculus formation. We studied the effect on renal oxalate excretion of an oral cocoa load (30 g per m2 body surface given on 2 consecutive days) in 12 former stone formers (group 1), 14 children with isolated microscopic haematuria (group 2), 13 healthy boys (group 3), and 12 healthy girls (group 4). A new enzymatic method was used to measure oxalic acid in cocoa products as well as in urine samples by a two step reaction: 1. Oxalate decarboxylase, 2. formiate dehydrogenase with photometry of NADH. In addition, the daily excretion of the following substances was measured: Citrate, magnesium, and calcium. There was a significant increase of urinary oxalate excretion from an average of 14.5 mg/24 hours before to an average of 22.2 mg/24 hours after the load in healthy children, and a similar increase in stone formers, but not in children with microscopic haematuria. The excretion of citrate and magnesium did not change following cocoa intake. The calcium excretion was higher in stone formers than in the other groups, but the difference was significant only compared to group 2. It is concluded that the risk of calculus formation may increase following continuous and excessive intake of cocoa products in children with a tendency toward hypercalciuria. Counselling of the stone formers resulted in a marked drop of the daily oxalate excretion, and there was no recurrence of calculus formation over a period of 6 years.(ABSTRACT TRUNCATED AT 250 WORDS).
[Effect of cocoa on excretion of oxalate, citrate, magnesium and calcium in the urine of children]. - PubMed - NCBI
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