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Chocolate: Food of the Gods

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Chocolate: Food of the Gods “Life is like a box of chocolates. You never know what you’re going to get”t.” (Forres t Gump ) Roseanne Schnoll, PhD, RD, CDN Dept Health and Nutrition Sciences Objectives History The Maya of Central Origins and history of chocolate America in the rainforests Production of chocolate (250(250--900900 A.D.) collected Types of chocolate the cacao beans from Chemicals in chocolate cacao trees Health benefits of chocolate They ground the beans How chocolate can fit into a healthy into a paste and made a diet. frothy, bitter chocolate drink called “xocoatl“xocoatl”” (“bitter water”) History Chocolate played an important role in their social and religious life Used for medicinal purposes Favored drink of the wealthy (lt(royaltyy,, pritiests, et)tc.) Cocoa beans were also used as money and trading 1 The Aztecs conquered the Maya Spanish explorer, Cortez, brings (1400(1400--1521)1521) the cacao bean to the Spanish court (1528) Conquered the Maya and were then introduced to chocolate The Aztec emperor Montezuma offered the OlOnly rulers, wealthy merchan ts and cacao drink to priests could enjoy the drink Hernando Cortez who then brought it back to Spain in 1528. Spanish explorer, Cortez, brings the cacao bean to the Spanish court Chocolate in Europe --SomeSome Dates (1528) Europeans did not like the bitter 1528: Hernán Cortéz returned to Spain with taste, so they added spices and cocoa beans and the formula for the sugar to the mix. They also heated chocolate drink the drink. 1615: The Spppanish princess Anne of Austria married Luis XIII of France, so chocolate came to France 1657: A Frenchman opened the first “Chocolate House” in London became as popular as Coffee Houses MidMid--1700s1700s--ChocolateChocolate became Chocolate in Europe --SomeSome Dates more affordable and more than just the wealthy were able to 1674: The first solid chocolate in a stick form had enjoy it. been sold End of 17th century: chocolate came to Germany first pralines were made by a German cook 17921792:: A chocolate factory was opened in Berlin 2 1875: The first milk chocolate was put on the market 18931893-- Milton S. Hershey built a chocolate factory in Southern Pennsylvania Objectives Chocolate production video Origins and history of chocolate Production of chocolate Types of chocolate Chemicals in chocolate Health benefits of chocolate How chocolate can fit into a healthy diet. Theobroma cacao plant used to make Where Does Chocolate Come chocolate From? Inside the fruit are the Dried cocoa beans cocoa beans Cacao Tree with ripe fruit Cocoa powder Cocoa liquor Theobroma cacao, which translates to “cacao, food of the gods.” 3 Flow Diagram of The process Chocolate Production After harvesting the beans are sorted, fermented then dried (in the sun) for several days and then Step 1: cocoa beans roasted. Next they are opened, the shells are discarded and the nibs are ground and separated into cocoa butter and cocoa powder. Flow Diagram of Nibs, Shell and Liquor Chocolate Production Step 1: cocoa beans Step 2: shell and nibs Flow Diagram of Cocoa Powder Chocolate Production Step 1: cocoa beans Step 2: shell and nibs Step 3: cocoa powder 4 Flow Diagram of Chocolate Production Chocolate production video Step 1: cocoa beans Step 2: shell and nibs Step 3: cocoa powder Step 4: plain chocolate Dark Chocolate vs. Milk Chocolate Objectives What’s the Difference? Origins and history of chocolate ••DarkDark ChocolateChocolate——tastestastes Production of chocolate semisweet Types of chocolate Cocoa liqu eu r, co coa bu tter, suga r, Chemicals in chocolate sometimes vanilla, no milk Health benefits of chocolate ••MilkMilk ChocolateChocolate——tastestastes sweet How chocolate can fit into a healthy diet. Milk, sugar, less cocoa liqueur, cocoa butter, vanilla What About Other Types of Chocolate? • White ChocolateChocolate-- made from some of the same ingredients Sugar, cocoa butter, milk, sometimes lecithin, sometimes vanilla, no chocolate liqqpuor or cocoa powder With no cocoa liquor is it not technically considered chocolate • For Cooking Semisweet Chocolate Bittersweet Chocolate cheap mass-produced chocolate plain, dark chocolate 5 Objectives Origins and history of chocolate Production of chocolate Types of chocolate Chemicals in chocolate Health benefits of chocolate How chocolate can fit into a healthy diet. Isn’t Chocolate High in Fat? 1/3 of the fat is oleic acid, same monounsaturated fat found in olive oil 1/3 of the fat is stearicacid, it is a saturated fat, but does not raise cholesterol levels, the body can metabolize it into oleic acid. 1/3 of the fat is in the form of palmitic acid, another saturated fat, however careful studies found that eating chocolate does not increase cholesterol levels. Bioactive Compounds in Cocoa Bioactive Compounds in Cocoa Polyphenols Polyphenols Methylxanthine Methylxanthine ••TheobromineTheobromine • Theobromine • CffiCaffeine • CffiCaffeine Tryptophan, Arginine Tryptophan, Arginine Phenylethylamine Phenylethylamine Anandamide Anandamide 6 Methylxanthine Theobromine Theobromine is the predominant Diuretic agent methylxanthine found in cocoa beans. Theophylline is the predominant CNS stimulant methylxanthine in tea. Clinically, used as a bronchodilator. Caffeine is the predominant methylxanthine in coffee. Chocolate contains two members of this class of chemicals: Theobromine has a mild diuretic action • Theobromine (increases urine production) similar to caffeine, but does not stimulate the • Caffeine central nervous system like caffeine Caffeine Content Bioactive Compounds in Cocoa Double espresso (2oz) 45-100 mg Brewed coffee (8 oz) 60-120 mg Polyphenols Instant coffee (8 oz) 70 mg Decaf coffee (8 oz) 1-5 mg Methylxanthine Tea - black (8 oz) 45 mg • Theobromine Tea - green (8 oz) 20 mg • CffiCaffeine Tea - white (8 oz) 15 mg Tryptophan, Arginine Coca Cola (12 oz can) 34 mg Pepsi (12 oz can) 38 mg Phenylethylamine 7-up (12 oz) 0 mg Anandamide Chocolate milk (8 oz) 4 mg Dark chocolate (1 oz) 20 mg Milk chocolate (1 oz) 6 mg Tryptophan Bioactive Compounds in Cocoa Tryptophan is an essential amino acid. It Polyphenols is the precursor for the mood-modulating Methylxanthine neurotransmitter serotonin. • Theobromine Enhanced serotonin function typically diminishes anxiety. • CffiCaffeine Tryptophan, Arginine Phenylethylamine Anandamide 7 Phenylethylamine (PEA) Love Drug? This compound may be responsible for some of the pleasurable feelings you get Chemicals like tryptophan and after eating chocolate because it releases phenylethylamine, which are also natural feelfeel--goodgood chemicals called found in many other foodstuffs, are endorppyhins in your brain. present in chocolate only in very This effect led to labeling cocoa as an small quantities. aphrodisiac. PEA is released by the brain when people are falling in love. Perhaps this explains why chocolate and Valentine’s Day are so closely linked. Bioactive Compounds in Cocoa Chocolate Pot? Polyphenols The same is true of anandamide,anandamide, the Methylxanthine current favorite candidate for a ••TheobromineTheobromine psychoactive chocolate ingredient. • CffiCaffeine Tryptophan, Arginine Phenylethylamine Anandamide Chocolate Pot? Chocolate Pot? Anandamide is a neurotransmitter that It is estimated that a 130-130-poundpound person targets the same brain structures as THC, would have to eat 25 pounds of chocolate ((TetrahydrocannabinolTetrahydrocannabinol)) the active at one time to get any marijuana-marijuana-likelike ingredient in cannabis. effect. But to make a substantial impact on the As well as anandamide itself, chocolate brain's own natural anandamide levels, contains two chemicals known to slow the Scientists doubt if anandamide and other breakdown of anandamide.anandamide. chemicals in chocolate have much effect Chocolate might therefore work by because they are present only in small prolonging the action of this natural amounts. stimulant in the brain. 8 Objectives Polyphenols Origins and history of chocolate A large family of natural compounds Production of chocolate widely distributed in plant foods. Types of chocolate Polyphenols have specific health- Chemicals in chocolate promoting actions, and it is generally Health benefits of chocolate recognized that they can reduce the risk How chocolate can fit into a healthy factors for many types of chronic diseases. diet. What Are Flavonoids and Polyphenols Flavonols? The largest and best studied polyphenols are Flavonoids are a type of polyphenols the flavonoids, which include several thousand More than 4,000 different flavonoids compounds, among them the flavonols, flavones, catechins, flavanones, anthocyanidins, exist and isoflavonoids. NtNatura lly foun d in many different Important dietary sources of polyphenols in plant foods Western societies are onions (flavonols); cocoa, They provide certain health benefitsbenefits-- tea, apples, and red wine (flavonols and many act as antioxidants catechins); citrus fruit (flavanones); berries and cherries (anthocyanidins); and soy (isoflavones). Flavonols are one type of flavonoid. Results demonstrate that cocoa has a high flavonoid content and substantial antioxidant capacity: 4-5 X stronger than black tea; 2-3X stronger than green tea; Almost 2X stronger than red wine. 9 Chocolate Polyphenols Cocoa is rich in antioxidant flavonoids called flavanols, which include procyanidins, epicatechins, and catechins. Chocolate Polyphenols reduces Other
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