Tag Archives: Dark Chocolate

The Last Piece Of Chocolate You Eat Is The Best, Says Study

17 Mar

Buy Bulk Hershey Kisses Online at Moo-Lolly-Bar AustraliaA new study published in the journal Psychological Science reveals that the last bite of chocolate you eat will probably taste the best.

The study, authored by Ed O’Brien and Phoebe C. Ellsworth of the University of Michigan, piggybacked off previous studies about salient endings. One forerunner had demonstrated that students felt greater affection for their school when reminded about graduation than students not reminded of graduation. The authors explain, in relation to food:

Imagine that your favorite restaurant is closing, and you final meal tastes especially delicious. Is it actually more tasty than normal, or is it just more enjoyable because you know it is the last one?

To test the hypothesis, 52 students were recruited for a supposed taste test of new Hershey’s Kisses. They were given five chocolates: milk, dark, creme, caramel and almond. Before they were given the fifth chocolate, some participants were told by the experimenter “Here is your next chocolate.” The other participants were told “Here is your last chocolate.”

Participants in the “last” condition rated the fifth chocolate more enjoyable, and liked that chocolate more than any other chocolate. Based on these results, it seems that if you think something is the last, you’ll tend to like it the best. But now this study begs the question — if you were to eat dessert first, would it taste less good?

Source: Laboratory Equipment

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Chocolate Can Improve Skeletal Muscle Function

15 Mar

Buy Quality Dark Chocolate Online at Moo-Lolly-Bar AustraliaA small clinical trial led by researchers at UC San Diego School of Medicine and VA San Diego Healthcare System (VASDHS) found that patients with advanced heart failure and type 2 diabetes showed improved mitochondrial structure after three months of treatment with epicatechin-enriched cocoa. Epicatechin is a flavonoid found in dark chocolate.

The results of this initial study has led to the implementation of larger, placebo-controlled clinical trial at UC San Diego School of Medicine and VASDHS to assess if patients with heart failure and diabetes show improvement in their exercise capacity when treated with epicatechin-rich cocoa.

The study published this week by the journal Clinical and Translational Science looked at five profoundly ill patients with major damage to skeletal muscle mitochondria. Mitochondria are structures responsible for most of the energy produced in cells. These “fuel cells” are dysfunctional as a result of both type 2 diabetes and heart failure, leading to abnormalities in skeletal muscle. In patients with heart failure and diabetes abnormalities in both the heart and skeletal muscle result in impaired functional capacity. These patients often complain of shortness of breath, lack of energy and have difficulty walking even short distances.

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The trial participants consumed dark chocolate bars and a beverage with a total epicatechin content of approximately 100 mg per day for three months. Biopsies of skeletal muscle were conducted before and after treatment. After the three-month treatment, the researchers looked at changes in mitochondria volume and the abundance of cristae, which are internal compartments of mitochondria that are necessary for efficient function of the mitochondria, and measurable by electron microscopy.

“The cristae had been severely damaged and decreased in quantity in these patients,” says one of the senior investigators, Francisco Villarreal, of UC San Diego’s Department of Medicine’s Division of Cardiology. “After three months, we saw recovery – cristae numbers back toward normal levels, and increases in several molecular indicators involved in new mitochondria production.”

The results, which mimicked earlier studies showing improvement in skeletal and heart muscle function in animal models after treatment with epicatechin, were promising enough to prompt the larger study.

The principal investigator of this trial was Pam Taub, assistant professor of medicine at UC San Diego and the VA San Diego Healthcare System. Taub will be leading the new clinical trial at UC San Diego that will enroll normal sedentary subjects as well as patients with heart failure/diabetes who will be treated with placebo, or epicatechin-rich chocolate.

The study was supported in part by grants from the National Institutes of Health, American College of Cardiology and The Hershey Company.

Source: Laboratory Equipment

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