Dark Chocolate and Intestinal Motility
Atslēgvārdi
Abstrakts
Apraksts
Chocolate, the main product deriving from cocoa beans (Theobroma cacao, from the Greek "food of the gods") has its origin in Mexico, where Maya, Inca and Aztecs practiced its cultivation, has for centuries been appreciated for its pleasant taste and its beneficial health effects.
Chocolate is the most sought-after food worldwide, and currently its consumption has increased considerably with a wide availability of products on the market.
Dietary choices are strongly influenced by the taste and consistency of foods. Fat is largely responsible for the sensory properties of many foods and, therefore, contribute greatly to the pleasure of eating. Dark chocolate consists of ≈43% of lipids, mainly represented by cocoa butter. Cocoa butter is composed of an average of 33% of oleic acid, 25% of palmitic acid and 33% of stearic acid. Another component of chocolate is polyphenols, in particular flavonoids, substances with numerous beneficial effects for health, including antihypertensive, anti-inflammatory, antithrombotic, metabolic and prebiotic activity playing a role in the change of human intestinal microbiota. Recent scientific studies show an inverse correlation between the intake of flavonoids in the diet and the incidence of diabetes, such as to hypothesize the use of foods rich in flavonoids as potential food supplements in the management of diabetes. The cocoa flavonoids can bring benefits to the insulin-resistance condition by improving endothelial function, modifying glucose metabolism and reducing oxidative stress, which is considered the main cause of insulin resistance. In healthy individuals and even in patients with moderate cardiovascular risk, regular intake of flavonoids improves levels of cardiovascular biomarkers, reducing serum LDL cholesterol concentrations and triglycerides and increasing HDL cholesterol concentrations. The flavonoids present in cocoa may also inhibit platelet aggregation by down-regulation of the cellular synthesis of eicosanoids. Chocolate is an effective alternative for increasing fiber intake at recommended levels; in addition, it reduces intestinal transit time by increasing peristaltic movements.
Datumi
| Pēdējoreiz pārbaudīts: | 01/31/2019 |
| Pirmais iesniegtais: | 02/10/2019 |
| Paredzētā reģistrācija iesniegta: | 02/12/2019 |
| Pirmais izlikts: | 02/14/2019 |
| Pēdējais atjauninājums iesniegts: | 02/12/2019 |
| Pēdējā atjaunināšana ievietota: | 02/14/2019 |
| Faktiskais studiju sākuma datums: | 02/28/2019 |
| Paredzamais primārās pabeigšanas datums: | 04/30/2019 |
| Paredzamais pētījuma pabeigšanas datums: | 02/29/2020 |
Stāvoklis vai slimība
Iejaukšanās / ārstēšana
Dietary Supplement: Healthy
Fāze
Roku grupas
| Roka | Iejaukšanās / ārstēšana |
|---|---|
| Experimental: Healthy 10 participants (matched per gender), aged 25-35 years old who accepts the consumption of dark chocolate plus a 'NutriDrink' previous to signing an informed consent and providing authorization to the handling of their personal data | Dietary Supplement: Healthy 25g of dark chocolate (70%) will be provided to participants on Phase 1 (organoleptic assessment). On Phase 2 (gastrointestinal motility assessment), they will ingest a standard liquid meal (NutriDrink, 200ml), consisting of 10g of lactulose and 12g of fat |
Atbilstības kritēriji
| Vecums, kas piemērots studijām | 25 Years Uz 25 Years |
| Dzimumi, kas ir piemēroti studijām | All |
| Pieņem veselīgus brīvprātīgos | Jā |
| Kritēriji | Inclusion Criteria: - Aged 25-35 years old - Able to sign an informed consent Exclusion Criteria: - Refuse to sign an informed consent - Diagnosis of organic diseases, including neoplastic inflammatory or cardiovascular diseases - Drugs able to influence the gastrointestinal tract or interfering with symptoms - Pregnancy - Presence of diseases with a prognosis inferior to a year - Hypersensitivity to chocolate or its components |
Rezultāts
Primārie rezultāti
1. Organoleptic assessment [1 day]
2. Gastrointestinal motility [1 day]
