In 1502, Christopher Columbus was the first European to encounter cocoa. He captured a canoe that contained cocoa beans, which were considered “mysterious-looking almonds” and identified as a form of currency in Mesoamerica [ 2, 3]. Cocoa and chocolate act as functional foods, since both carry a number of substances contributing to beneficial health effects. Chocolate combines some organoleptic characteristics with aphrodisiac and antidepressant properties, extending its effects beyond the cardiovascular system, metabolic diseases, CNS diseases, and psychological profiles. Therefore, the daily consumption of small quantities of flavonols from cocoa or chocolate, associated with a dietary intake of flavonoids, would constitute a natural and economic approach to prevent or potentially contribute to the treatment of T2D with minimal toxicity and negative side effects [ 47]. However, most commercially available soluble cocoa products or chocolates contain low amount of flavonols and are rich in sugar and calories. Therefore, high consumption of chocolate will induce paradoxical consequences, i.e., weight gain and impaired glucose homeostasis, especially in T2D patients and obese individuals [ 48]. Polyphenols, abundant in cocoa and dark chocolate, activate endothelial NO synthase; that leads to generation of NO [ 27], which lowers blood pressure by promoting vasodilation [ 28, 29, 30, 31, 32, 33]. Indeed, following the consumption of dark chocolate, effects include improvement of the pulse wave speed and of the atherosclerotic score index, with parietal relaxation of large arteries and dilation of small and medium-sized peripheral arteries. Higher concentrations of plasma epicatechins help release endothelium-derived vasodilators and increase the concentration of plasma procyanidins, which leads to greater NO production and bioavailability [ 32]. Once released, NO also activates the prostacyclin synthesis pathway, which acts as a vasodilator in synergy with NO, thereby contributing to thrombosis protection [ 17]. Further, the anti-inflammatory and vasoprotective properties of prostacyclin are enhanced by its ability to reduce plasma leukotrienes [ 17, 34, 35]. Sensitivity and recovery of epicatechin, procyanidins, and phenolic microbial metabolites after cocoa intake in human and rat urine

The company was originally called The Chocolate Library and the first product range was a set of chocolate bars aimed at Scottish tourists. Today The Chocolate Library has over 1000 unique designs and now has its own separate online shop specifically for all things chocolate - www.chocolatelibrary.co.uk Moreover, because in chocolate processing, cocoa loses some of the polyphenol compounds (the main constituents responsible for the beneficial effects on health), we think that the role of chocolate on human health cannot be completely compared to that of cocoa. Despite the availability of a number of in vitro and experimental reports, epidemiological studies assessing possible beneficial effects of chocolate (in particular dark chocolate) are still scarce. One should keep in mind the presence of a number of confounders (i.e., other diet components, lifestyle, environmental exposures, exact consumption of chocolate, chocolate composition, duration of observation, and other risk factors). Such conditions strongly limit the strength of evidences. For the world of ‘real chocolate’ (as opposed to chocolate confectionary) to continue to grow and develop, consumers need to understand more about artisan chocolate, so that they can appreciate the work and skills which go into making fine chocolate and the flavour possibilities of cacao. They also need access to high-quality chocolate so they can taste the differences for themselves. chocolatey_central_management_url: https://chocolatey-central-management:24020/ChocolateyManagementService

Cocoa intake affected the growth of certain species of gut microbiota in rats and changes in the toll-like receptor pattern and in the intestinal immune system Cocoa appeared in Europe in 1528, when the Spanish conquistador Hernán Cortés brought samples of cocoa to King Charles of Spain, spreading the great effects of the beverage prepared from this “brown gold” [ 3, 4]. It was in 1753 that the Swedish scientist Carl Linnaeus named the cocoa plant Theobroma cacao, from the Latin name Theobroma [literally ‘food of the Gods’], and the Aztec word xocolatl [i.e., xococ (bitter) and atl (water)] [ 5].

Cocoa liquor proanthocyanidins inhibited mutagenicity of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and rat pancreatic carcinogenesis in the initiation stage, but not mammary carcinogenesis induced by PhIP Cocoa-rich chocolate improved vascular function by reducing central brachial artery pressures and promoting vascular relaxation in young, healthy adults We are a creative force, coming up with fun, quirky gifts for any occasion. To make the cut at the Quirky Gift Library, our products have to be as good on the inside, as they are on the outside. They must be something we would genuinely be happy to receive ourselves (or give a loved one) -And above all- be Quirky!Palmitic acid-enriched diet (using palm oil) increased serum lipids, lipoproteins and plasma cholesteryl ester transfer protein activity compared with the stearic acid-enriched diet (using cocoa butter) The chocolate Brussels Sprout is somewhat of an icon. It reminds us to stay Quirky with our ideas and product development. We always push boundaries, remembering that the silliest ideas are often the best!

Procyanidin-rich extract of natural cocoa powder caused ROS-mediated caspase-3 dependent apoptosis and reduction of pro-MMP-2 in epithelial ovarian carcinoma cell lines Write-Warning "Not installing 'chocolatey.extension', as Chocolatey-License has not been installed."Cocoa and flavonols improve glucose homeostasis by slowing carbohydrate digestion and absorption in the gut [ 47, 48]. Indeed, cocoa extracts and procyanidins dose-dependently inhibit pancreatic α-amylase, pancreatic lipase, and secreted phospholipase A2 [ 48, 49]. Cocoa and its flavonols improve insulin sensitivity by regulating glucose transport and insulin signaling proteins in insulin-sensitive tissues (liver, adipose tissue, and skeletal muscle) preventing in these tissues oxidative and inflammatory damage associated with the disease [ 47]. In younger and normal body-weight men, the results from the Physicians’ Health Study reported an inverse relation of chocolate consumption with incident diabetes [ 50]. In a multiethnic United States cohort, authors found a lower risk of developing T2D in subjects with the highest intake of chocolate products and cocoa-derived flavonoids [ 51]. A dose-response meta-analysis, however, suggested a nonlinear association between chocolate consumption and the risk of T2D, with a peak protective effect at 2 servings/week and no benefit recorded when increasing consumption was above 6 servings/week [ 52]. Results regarding the effects of cocoa/chocolate consumption on cancer are rather controversial. Early studies suggested that excess chocolate intake could be a predisposing factor to tumor development (as colorectal and breast cancer) [ 55, 56]. Cocoa induced vasodilation via activation of the nitric oxide system, providing a plausible mechanism for the protection that flavanol-rich foods induce against coronary events Theobromine in cocoa was responsible for systemic and intestinal antibody concentrations and for modifying lymphocyte composition in young healthy rats