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Chocolate & Confectionery
Jan 25,2012
The results of the study showed that the rats fed a cocoa-rich diet had a significantly reduced number of aberrant crypts in the colon induced by the carcinogen.
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Chocolate & Confectionery
Sep 13,2011
The ADA recommends that clinicians determine a patient's risk for developing cavities by conducting a caries risk assessment, which includes completing a caries risk assessment form that can be used as a communications tool with their patients.
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Chocolate & Confectionery
Aug 29,2011
The World Health Organisation predicts that by 2030, nearly 23.6 million people will die from heart disease. However, lifestyle and diet are key factors in preventing heart disease, says the paper.
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Chocolate & Confectionery
Aug 02,2011
The Almond Board of California participated in the 11th Asian Congress of Nutrition held in Singapore from July 13–16 to showcase how California Almonds can be a significant partner in current and future progress of nutrition practices and policies in this dynamic and growing region.
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Chocolate & Confectionery
Jun 29,2011
This is potentially important news given the current state of the childhood obesity epidemic. But lead researcher Carol O'Neil, PhD, MPH, LDN, RD, Louisiana State University Agricultural Center, wants to ensure the study is put into perspective.
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Chocolate & Confectionery
Jun 13,2011
Non-alcoholic Erdinger wheat beer was selected as the test beverage, chosen for its rich and varied polyphenol content and its popularity with marathoners and tri-athletes.
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Chocolate & Confectionery
Mar 31,2011
Results of the study showed that while candy contributed modestly to caloric intake on days it was consumed, there was no association of total candy intake to increased weight/BMI -- suggesting that over time, consumers were able to balance longer-term caloric intake.
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Chocolate & Confectionery
Mar 11,2011
"This study is meant to address the impact of processing on the level of beneficial flavanol antioxidants found in cocoa beans" said Dr. Mark Payne, lead author of the paper.
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Chocolate & Confectionery
Feb 15,2011
In other research published in the Journal Association of Official Analytical Chemists, scientists from The Hershey Company and Brunswick Laboratories (Newton, MA) reported on the development of a new method for determining total procyanidins.
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Chocolate & Confectionery
Feb 07,2011
When researchers at the Hershey Center for Health & Nutrition compared the antioxidant activity in cocoa powder and fruit powders they found that, gram per gram, there was more antioxidant capacity, and a greater total flavanol content, in the cocoa powder.
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Chocolate & Confectionery
Dec 28,2010
This peripheral mechanism of action differentiates theobromine from codeine and other centrally acting agents, and lessens its lower central nervous system side effects.
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Chocolate & Confectionery
Nov 11,2010
The recent green light given by EFSA to chewing gums with no added sugars containing polyols (used as bulk sweeteners) backs up research carried out by Roquette. Furthermore, recent studies conducted by Roquette can give further support to the opinions expressed by EFSA.
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Chocolate & Confectionery
Aug 18,2010
The nine-year study, conducted among 31,823 middle-aged and elderly Swedish women, looked at the relationship of the amount of high-quality chocolate the women ate, compared to their risk for heart failure.
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Chocolate & Confectionery
Jul 07,2010
The research on cocoa and cocoa flavanols is substantial, and Mars, Incorporated has led in this effort, holding more than 80 patents and publishing or supporting more than 100 scientific publications resulting from work with institutions around the world.
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Chocolate & Confectionery
Jun 29,2010
Flavanols have been shown to increase the formation of endothelial nitric oxide, which promotes vasodilation and consequently may lower blood pressure.
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Chocolate & Confectionery
May 06,2010
Sylvain Doré, Ph.D., associate professor at the Johns Hopkins University School of Medicine, says his study suggests that epicatechin stimulates two previously well-established pathways known to shield nerve cells in the brain from damage.
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Chocolate & Confectionery
Apr 16,2010
According to the Spanish research, eating dark chocolate reduces damage to the blood vessels of cirrhotic patients and also lowers blood pressure in the liver.
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Chocolate & Confectionery
Feb 15,2010
"Though more research is needed to determine whether chocolate is the contributing factor to lowering stroke risk, it is rich in anti-oxidants and that may have a protective effect against stroke," explains Dr. Gustavo Saposnik, a neurologist at St. Michael's Hospital.
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Chocolate & Confectionery
Nov 18,2009
Recent study provides evidence of the ACTICOA chocolate’s anti-aging properties. Just two 10g serves of ACTICOA dark chocolate per day is enough to achieve positive improvements in skin elasticity.
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Chocolate & Confectionery
Nov 12,2009
Sunil Kochhar and colleagues note growing scientific evidence that antioxidants and other beneficial substances in dark chocolate may reduce risk factors for heart disease and other physical conditions.
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Chocolate & Confectionery
Nov 04,2009
“Chewing BLIS K12 gum increases the probiotic bacteria activity time in the mouth, as compared to a chewable tablet for example, and provides more opportunity for colonization of the K12 bacteria.”
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Chocolate & Confectionery
Oct 28,2009
Overall, this study demonstrates the effects of chewing sugar-free gum on meal intake and energy expenditure, such that over a half-day about 62 kilocalories could be 'saved' by a total of one hour of relaxed gum chewing compared to not chewing gum.
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Chocolate & Confectionery
Oct 07,2009
This autumn, Mars Botanical, a scientific division of Mars, Incorporated, introduced Cirku, a cocoa extract ingredient guaranteeing a concentrated source of cocoa flavanols.
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Chocolate & Confectionery
Oct 07,2009
Expectant mothers who eat excessive quantities of liquorice during pregnancy could adversely affect their child's intelligence and behavior, a study has shown.
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Chocolate & Confectionery
Sep 24,2009
Developing healthy chocolate means going back to the beginning of the process: the cocoa bean itself. The main goal is to preserve what is naturally present in the cocoa bean.
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