Cocoa is the new red wineAugust 10, 2005Cocoa shows benefits for coronary heart disease Throughout history, cocoa has been described as a medicine for many ailments. New research suggests that cocoa may also have a beneficial effect on heart disease and stroke. A research team in Southampton in England, led by Dr Denise O'Shaugnessy, has shown that drinking a cup of cocoa can prevent potentially fatal blood clots. Dr O'Shaughnessy will present this data at the XXth Congress of the International Society on Thrombosis & Haemostasis in Sydney tomorrow. When blood clots lodge in our brain or heart there are potentially fatal consequences such as stroke or heart attack. Cells in our blood called platelets are necessary for clotting to occur and O'Shaughnessy's research team showed that cocoa inhibits platelet function. O'Shaughnessy said, "Cocoa contains a substance called flavinoids, which are also present in red wine. Flavinoids can be preventive for coronary heart disease; however our research has uncovered another ingredient in cocoa which may be responsible for the platelet inhibition. This finding may well lead to important new therapies to prevent heart disease and stroke. But it may also mean that a nice hot cup of cocoa may also take on new importance for people in high risk categories." BLOOD TYPES and DVT - DO THEY MATTER? Research out of the Netherlands has shown that your blood type can increase the risk of suffering deep vein thrombosis (DVT). Blood types in humans include A, B, AB or O. The study showed that people with blood type A, B or AB had an increased risk of DVT. Researcher, Dr Vania Morelli, from the Leiden University Medical Center in The Netherlands, said "A non-O blood type strongly increases the risk in people who carry a variant of a protein (called Factor V Leiden) involved in blood clotting. This variant protein is found in around 3% of people of European descent". "Our research suggests that information on blood type may have a role in the management of DVT, especially in carriers of this variant protein. It is obviously important to know what your blood group is!" said Morelli. Dr Morelli will present this research at the XXth Congress of the International Society on Thrombosis & Haemostasis in Sydney tomorrow. Research Australia |
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| Related Cocoa Current Events and Cocoa News Articles Model backs green tea and lemon claim, lessens need to test animals An animal study at Purdue University has shown that adding ascorbic acid and sugar to green tea can help the body absorb helpful compounds and also demonstrates the effectiveness of a model that could reduce the number of animals needed for these types of studies. New study shows that cocoa flavanols can be preserved during cooking and baking In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies. More 'Star Trek' than 'Snuggie': Student design to protect lunar outpost from dangerous radiation Alien creatures are the least of NASA's worries when it comes to moon travel. There are several potential threats to future missions - with space radiation at the top of the list. Red, red wine: How it fights Alzheimer's Scientists call it the "French paradox" - a society that, despite consuming food high in cholesterol and saturated fats, has long had low death rates from heart disease. Consuming small amounts of caffeine when pregnant may affect the growth of an unborn child Consuming caffeine at any time during pregnancy is associated with an increased risk of fetal growth restriction (low birth weight). Resveratrol, red wine compound linked to health, also found in dark chocolate and cocoa Hershey's Center for Health and Nutrition announced the publication of a study that shows resveratrol, the compound often associated with the health benefits of red wine, is also found in cocoa and dark chocolate products. New study re-emphasizes natural cocoa powder has high antioxidant content Over the past ten years, dark chocolate and cocoa have become recognized through numerous studies for flavanol antioxidant benefits. Shade trees can protect coffee crops Sustainable farming that employs shade trees may improve crops' resistance to temperature and precipitation extremes that climate changes are expected to trigger. Dark chocolate: Half a bar per week to keep at bay the risk of heart attack Maybe gourmands are not jumping for joy. Probably they would have preferred bigger amounts to sup-port their passion. Though the news is still good for them: 6.7 grams of chocolate per day represent the ideal amount for a protective effect against inflammation and subsequent cardiovascular disease. Researchers link cocoa flavanols to improved brain blood flow Cocoa flavanols, the unique compounds found naturally in cocoa, may increase blood flow to the brain, according to new research published in the Neuropsychiatric Disease and Treatment journal. The researchers suggest that long-term improvements in brain blood flow could impact cognitive behavior, offering future potential for debilitating brain conditions including dementia and stroke. More Cocoa Current Events and Cocoa News Articles |
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