![]() ![]() Cocoa bean is one of best known sources of dietary polyphenols, which comprise on average 12-18% of total weight on a dry basis. Ĭocoa contains a wide range of antioxidants, which includes soluble phenolic compounds and insoluble polymeric phenolics. Recently, an on-going cohort study of the Moli-sani Project revealed that regular consumption of small amounts dark chocolate may have helped reduce serum C-reactive protein levels in healthy Italian subjects. A meta-analysis of randomized controlled trials showed that the intake of cocoa-rich foods may reduce blood pressure. Previous in-vivo studies revealed that cocoa products may have the potential to decrease the risk of degenerative diseases. Epidemiological studies have shown that polyphenols may help to reduce the risk of cardiovascular diseases. ![]() The antioxidant properties of cocoa polyphenols have generated great interest in their potential health benefits. When nutrition and health promotion are of concern, dark chocolates would be recommended over milk and white chocolates owing to their higher contents of antioxidant phenolic compounds. A high correlation (r = 0.93) between total phenolic and flavonoid contents, indicating that the major phenolic compounds in dark chocolates belong to the flavonoid class. Theobromine was detected in dark and milk chocolates, but not in white chocolates. Catechin and epicatechin were major flavonoids detected in dark chocolates. Dark chocolates exhibited the highest phenolics and flavonoids contents, followed by milk and white chocolates. Total phenolic and flavonoids were determined by means of a spectrometric assay, while catechin, epicatechin and theobromine were quantified using a reverse-phase HPLC method. The objective of this study was to determine phenolic and theobromine contents in dark (DC), milk (MC), and white (WC) chocolates commonly found in the Malaysian marketplace. And as evidence of the temporal nature of all records, Bannister’s record has since been reduced by a further 17 seconds, but the four-minute mile remains a landmark in sporting history.Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polymeric phenolics and methylxanthines. For both men, running was an aside to the real matters of life and they received no monetary reward. Part of the appeal of athletes such as Bannister and Landy is linked to the amateur environment in which they competed. That was 30 consecutive laps in less than 30 seconds, which had once been regarded as impossible. A very similar achievement is that of the less well-known Russian swimmer Vladimir Salnikov, who in 1980 became the first man to break 15 minutes for 1500 metres. Public fascination partly reflected the seeming symmetry of the event – four laps in four minutes. Then in May 1954, in a run that was to go down in history, Roger Bannister stopped the clock at 3 minutes 59.4 seconds.įew records have so captured the public’s attention and provided such an enduring benchmark. The press regularly stated at that time that man reached his athletic limits that room for improvement was minimal. But despite efforts around the globe, by 1952 the record remained intact. ![]() At the turn of the twentieth century, the world record had stood at about four minutes ten seconds. The race to break the four-minute mile reached a crescendo in the 1950s and became a major sporting challenge of the day. ![]()
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