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Why chocolate and cuppas are good for you
Now the clocks have gone back and winter is on its way, it makes some of us feel like sitting in front of the fire or TV, drinking tea and eating chocolate. But is that so bad?
Depending on what type of tea and chocolate you consume, it can actually be good for you and your heart. Research has shown both these foods contain flavonoids, plant chemicals thought to offer some protection against heart disease.
Tea was first brought to England in the mid-17th century from China and Assam. It is an infusion of the leaves of camellia sinensis, but different processing methods produce different types of the drink.
The type of flavonoids in fresh tea leaves are mainly catechins. Tea leaves also contain polyphenol oxidase, in separate compartments to catechins.
Polyphenol oxidase is an enzyme that makes bananas and apples go brown when they are cut. When tea leaves are broken or rolled during processing, the polyphenol oxidase causes the catechins to join together, forming dimers and polymers.
Different processing methods of the tea leaves means varying amounts of the catechins are left behind as monomers.
White tea is made from buds and young leaves, which are steamed or fired to inactivate polyphenol oxidase and then dried. White tea keeps the highest amounts of catechins.
Green tea is made from more mature leaves and these may be withered before steaming or firing. Green teas are rich in catechins.
Ool-ong tea is made from bruised leaves, allowed to oxidise for longer than white or green tea, then heated and dried.
Black tea is fully rolled or broken to maximise the interaction between catechins and polyphenol oxidase. They are allowed to oxidise completely before drying. Most black teas have lower levels of catechins but higher levels of the dimers and polymers called theaflavins and thearubigins.
A recent study at the University of L'Aquila in Italy showed that consumption of black tea lowered blood pressure and reduced arterial stiffness in 19 healthy men over one week. Other observational studies suggest drinking at least three cups of black tea a day may be associated with an 11 per cent decrease in the risk of heart attacks. Daily consumption of five or more small cups of green tea by Japanese adults was associated with a 26 per cent reduction in death from cardiovascular diseases, especially in women.
Cocoa was first brought to Spain from Mexico by Hernando Cortez, a gift from the Aztec King Montezuma in 1519. Cocoa beans from the plant theobroma cacao were used as money by the Aztecs, but drunk as a beverage of cocoa, vanilla and chilli. By the end of the 18th century, cocoa was sold and eaten in the form of chocolate we know today.
The type of flavonoids in chocolate are also catechins and processing methods also affect the amount of flavonoids in the final product.
Fermentation of the cocoa beans is necessary to kill the beans so germination does not spoil the cocoa and also to produce flavour-precursor chemicals. However fermentation reduces the amount of flavonoids in the chocolate.
Roasting converts the flavour precursors, so giving chocolate its taste and also killing any bacteria.
Winnowing separates the beans from their shells.
Dark chocolate contains cocoa butter, cocoa nibs (cotyledons) and sugar blended together, usually with about 70 per cent cocoa solids. A study in 2008 at the same Italian university showed that consumption of 100g per day of flavonoid-rich dark chocolate reduced blood pressure, total cholesterol and LDL cholesterol in 19 people with high blood pressure after two weeks, compared with a similar consumption of flavonoid- free white chocolate.
Other studies suggest that eating just 50g of dark chocolate a day may reduce the risk of cardio-vascular disease by approximately 10 per cent.
Volunteers are still needed for the final phase of a Diabetes UK-funded study to see whether flavonoids in chocolate can protect older women with Type 2 diabetes from heart disease.
Participants will need to eat a small amount of specially formulated chocolate every day for a year and have their risk of heart disease tested to see if changes occur.
This will involve giving blood and urine, having an ultrasound scan of the arteries and filling in questionnaires about lifestyle.
These tests will take place in Norwich and are being conducted by researchers at the University of East Anglia.
Diabetes UK warns though that people should not eat vast quantities of chocolate as it is high in sugar and fat. People with diabetes should eat a diet low in fat, salt and sugar with plenty of fruit and veg.
So if you are thinking of spending an afternoon in front of the fire or TV, then choose a cup of green tea and a small amount of dark chocolate – which is even better after a brisk morning's walk in the fresh air.
Comment
l Roasting converts the flavour precursors, so giving chocolate its taste and also killing any bacteria.
l Winnowing separates the beans from their shells.
Dark chocolate contains cocoa butter, cocoa nibs (cotyledons) and sugar blended together, usually with about 70 per cent cocoa solids. A study in 2008 at the same Italian university showed that consumption of 100g per day of flavonoid-rich dark chocolate reduced blood pressure, total cholesterol and LDL cholesterol in 19 people with high blood pressure after two weeks, compared with a similar consumption of flavonoid- free white chocolate.
Other studies suggest that eating just 50g of dark chocolate a day may reduce the risk of cardio-vascular disease by approximately 10 per cent.
Volunteers are still needed for the final phase of a Diabetes UK-funded study to see whether flavonoids in chocolate can protect older women with Type 2 diabetes from heart disease.
Participants will need to eat a small amount of specially formulated chocolate every day for a year and have their risk of heart disease tested to see if changes occur.
This will involve giving blood and urine, having an ultrasound scan of the arteries and filling in questionnaires about lifestyle.
These tests will take place in Norwich and are being conducted by researchers at the University of East Anglia.
Diabetes UK warns though that people should not eat vast quantities of chocolate as it is high in sugar and fat. People with diabetes should eat a diet low in fat, salt and sugar with plenty of fruit and veg.
So if you are thinking of spending an afternoon in front of the fire or TV, then choose a cup of green tea and a small amount of dark chocolate – which is even better after a brisk morning’s walk in the fresh air.
l Comment:Page 12
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Weather for Halifax
Thursday 09 February 2012
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Light sleet showers
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