Chocolate

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Executive Summary

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Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Chocolate" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.

Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Chocolate" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.

Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Chocolate" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.

A Randomised Controlled Trial published in 2023 in the journal International Journal of Environmental Research and Public Health found that Dark chocolate, with its high cocoa content, may possess pain-relieving properties comparable to Ibuprofen. In this research, a randomized controlled trial with a quantitative design was conducted, involving 45 participants randomly assigned to receive 330 mL of green coconut water, 35 g of 70% dark chocolate, or 400 mg Ibuprofen. After the intervention, there was a noticeable change in the reported pain intensities. Among the women, 48.9% reported experiencing mild pain, indicating a reduction in pain intensity. Furthermore, 17.8% of the women still reported moderate pain, suggesting some improvement but not a complete alleviation of pain. It is noteworthy that none of the women reported severe pain after the intervention. Additionally, 33.3% of the women reported being pain-free, indicating a significant decrease in pain intensity. These findings demonstrate the effectiveness of the interventions in reducing pain intensity among women. The results suggest that the treatments, including Ibuprofen, coconut water, and dark chocolate, were successful in providing pain relief, with the majority of women experiencing either mild pain or no pain after the intervention.

A Randomised Controlled Trial published in 2023 in the journal Bioscientia Medicina : Journal of Biomedicine and Translational Research found that Dark chocolate decreases the severity of menstrual pain in female hospital employees. The researcher undertook an experimental study with 32 female employees of the Cabangbungin General Hospital, Bekasi Regency, as participants. After being selected, these subjects were systematically analyzed in both singular and joint approaches using SPSS version 25. The results supported the study's initial hypothesis that dark chocolate can alleviate menstrual pain. The statistical test results used confirm a significant effect of dark chocolate on dysmenorrhea, demonstrating a fundamental link between the consumption of dark chocolate and the easing of menstrual pain in subjects.

A Randomised Controlled Trial published in 2023 in the journal Journal of Food and Dairy Sciences found that Cinnamon, ginger, and mint enhanced chocolates effectively reduce menstrual pain and improve blood iron levels without increasing body weight or negatively affecting cholesterol. The methodology of the study involved a sample of 48 female student volunteers, aged 18-25, from Mansoura University who were experiencing dysmenorrhea. These volunteers were divided into eight groups of six and each group was given a different type of chocolate: regular chocolate, chocolate without herbal powder, chocolate with cinnamon powder, chocolate with cinnamon oil, chocolate with ginger powder, chocolate with ginger oil, chocolate with mint powder, and chocolate with mint oil. Discussion of the results demonstrated that the consumption of chocolates supplemented with cinnamon, ginger, and mint powders and their respective essential oils led to a significant improvement in participants' hemoglobin scores compared to a control group which consumed normal chocolate. Furthermore, it was found that these chocolates had a positive influence on serum total cholesterol, triglycerides, high-density lipoprotein, and low-density lipoprotein scores. Importantly, chocolate consumption did not lead to an increase in the participants' body mass index, proving that these chocolate variants could reduce menstrual pain and lift blood iron levels without instigating weight gain or having adverse effects on cholesterol levels.

A Randomised Controlled Trial published in 2023 in the journal Journal of Tropical Pharmacy and Chemistry found that The combination of dark chocolate with herbs could be one of the therapies for period pain. This test was conducted on 30 respondents who were divided into three groups, namely the positive control group (K), dark chocolate (C), and a combination of dark chocolate with herbs (C+H). Dark chocolate was combined with herbal ingredients consisting of turmeric, red ginger, moringa, sambiloto extract, and honey as a beverage 250 mL. The study is quantitative research with quasi-experimental method. Pain measurement using the Numeric Rating Scale (NRS) sheet was given before and 2 hours after treatment. The data was analyzed using paired t-test. State the results of the values obtained the combination of dark chocolate and herbs showed a significant reduction in pain before and after treatment (p<0.05).

A Randomised Controlled Trial published in 2022 in the journal European Journal of Integrative Medicine found that Both dark chocolate and music medicine significantly reduced menstrual pain and anxiety in young women with period pain. Mean menstrual pain intensity and mean anxiety level in the dark chocolate and music group decreased significantly after the intervention. No significant difference was observed in the control group. The difference between menstrual pain intensity and anxiety levels of the groups was tested by analysis of variance, and the standardized effect size calculated at 95% confidence level, and α = 0.05 was 0.35 and 0.42, respectively.

A Clinical Study published in 2022 in the journal BMC Palliative Care found that Consuming chocolate with higher cocoa content can improve the nutritional status and functionality of older cancer patients in palliative care. In the conducted study, 46 older cancer patients under palliative care were divided into three groups. The control group did not have a change in their diet (CG, 15 patients). The other two groups were given intervention foods—55% cocoa chocolate (IG1, 16 patients) and white chocolate (IG2, 15 patients)—for a duration of four weeks. The primary outcome was assessed based on changes in the patients' nutritional status, as measured by the Mini Nutritional Assessment tool. Other factors examined included food consumption, body measurements, body composition, laboratory parameters, and quality of life, using the European Organization for the Research and Treatment of Cancer instrument. Discussion of the results revealed that the group consuming 55% cocoa chocolate showed an improvement in nutritional scores and functionality, as evidenced by the Mini Nutritional Assessment and the quality of life scores respectively. On the other hand, the group consuming white chocolate displayed decreased oxidative stress levels. However, body composition and anthropometric measurements remained largely unchanged across all three groups.

A Randomised Controlled Trial published in 2022 in the journal The Journal of Nutritional Biochemistry found that Dark chocolate exerts prebiotic effects and may improve negative emotional states via the gut-brain axis. To assess the association between the mood-altering effects of dark chocolate and the gut microbiota, we performed fecal 16S rRNA sequencing analysis for the DC85 and CON groups. Gut microbial diversity was significantly higher in DC85 than CON (P<.05). Blautia obeum levels were significantly elevated and Faecalibacterium prausnitzii levels were reduced in DC85 compared to CON (P<.05). Furthermore, we found that the observed changes in negative affect scores were negatively correlated with diversity and relative abundance of Blautia obeum (P<.05).

A Systematic Review published in 2021 in the journal Nutrients found that Chocolate and cocoa product consumption significantly improved lipid profiles, but had no significant effect on other heath aspects such as cognitive function and blood pressure. A systematic search was performed on academic databases such as MEDLINE, EMBASE, and the Cochrane Central Register of Controlled Trials. The researchers utilized a precise search strategy and keywords to gather the most relevant studies and evidence. The studies focused on a variety of health effects related to the consumption of chocolate and cocoa products, like their effects on skin, cardiovascular health, anthropometry, cognitive function, blood glucose levels, and overall quality of life. The research revealed considerable improvements in lipid profiles (particularly in triglycerides) among those who consumed chocolate or cocoa products, compared to controls. However, there were no significant differences observed in other outcome parameters related to skin health, blood pressure, cognitive function, anthropometry, blood glucose levels, and quality of life between the chocolate/cocoa consumption group and the control group. The subjects generally accepted chocolate well, with gastrointestinal disturbances and unpalatability reported as their main concerns.

A Cohort Study published in 2021 in the journal Aging found that Regular consumption of chocolate relates to lowered risk of death from all causes, cardiovascular disease, and Alzheimer’s disease, particularly in non-smokers. The study traps a population-based cohort of 91,891 participants aged between 55-74 years from across the United States. The consumption of chocolate by these participants is gauged through a food frequency questionnaire. The Cox regression model was utilized to generate risk estimates. In an average monitoring period of 13.5 years, 19,586 all-cause deaths were recorded. In the discussion of the outcomes, the study reveals an inverse correlation between regular chocolate intake and all-cause mortality. This advantage was more significant in those participants who never smoked compared to current or ex-smokers. A stronger inverse association was found for deaths from cardiovascular disease and Alzheimer's disease. A nonlinear dose-response pattern was discovered for all-cause and cardiovascular deaths, with the least risk seen at a chocolate intake of 0.7 and 0.6 servings per week, respectively.

A Systematic Review published in 2021 in the journal Phytotherapy Research found that The consumption of cocoa or dark chocolate can reduce low-density lipoprotein cholesterol and fasting blood sugar levels in diabetic patients. A systematic search of databases identified eight randomized controlled trials (RCTs) with 433 participants for meta-analysis. The results demonstrated a substantial reduction in LDL-c levels (WMD: −15.49 mg/dl) and FBS concentrations (WMD: −6.88 mg/dl) following cocoa/dark chocolate consumption. The study emphasizes the potential positive effects of cocoa/dark chocolate on the metabolic profile of diabetic individuals. The meta-analysis included RCTs focusing on cocoa/dark chocolate interventions in diabetic patients, with a significant pooled analysis showing reduced LDL-c and FBS levels. The findings suggest that incorporating cocoa/dark chocolate in the diet of diabetic individuals could be beneficial for managing lipid profile and glycemia. Further research is necessary to solidify these insights and understand the complete impact on metabolic health.

A Cohort Study published in 2021 in the journal Cureus Journal of Medical Science found that Women who eat chocolate more frequently tend to express less interest in sex, suggesting a potential connection between chocolate consumption and sexual interest. The study involved 723 adults from Southern California, both men and women over 20 years old. Participants provided information about how often they ate chocolate per week and rated their interest in sex on a scale from 0 to 10. The researchers used regression analysis, adjusting for potential factors that might influence the results, to explore the relationship between chocolate consumption frequency and sex interest. They also examined differences based on gender and age. The overall findings indicated that individuals who consumed chocolate more frequently reported lower interest in sex. This relationship was particularly strong in women, where chocolate consumption frequency emerged as the most influential predictor of sex interest. Surprisingly, the trend was not observed in men, although a slight connection was noted in younger men. The study suggests that the common idea of chocolate substituting for or satisfying the need for sex in women might explain the observed patterns.

A Systematic Review published in 2020 in the journal Clinical Nutrition ESPEN found that Our findings showing that chocolate and flavonoid intake significantly improves the flow-mediated dilatation, provide mechanistic evidence to support a causal link between chocolate and flavonoid intake and lowered CVD risk. This meta-analysis identified 23 studies that randomly assigned participants to dark chocolate, cocoa, or flavonoid in comparison with control groups in acute or short-term chronic interventions. At the end of our meta-analysis, we found a protective effect of acute and chronic consumption of dark chocolate and flavonoids on FMD. Greater improvement was seen in higher doses (>20 day) of chronic consumption of dark chocolate with more than about one month. A non-linear effect of acute consumption of dark chocolate and flavonoids on FMD was also found.

A Systematic Review published in 2019 in the journal European Journal of Nutrition found that Consumption of chocolate shows a possible slight reduction in risk for coronary heart disease and stroke, with no association with other chronic diseases studied. Researchers analyzed information available up to July 2018 from PubMed, Embase, and Web of Science, focusing on prospective studies evaluating the correlation between chocolate intake and rates of all-cause mortality, coronary heart disease, stroke, heart failure, type 2 diabetes, colorectal cancer, and hypertension. Meta-analyses using random-effects models were performed, comparing highest and lowest intake categories, and applying linear and non-linear dose-response studies. The NutriGrade scoring system was utilized to assess the credibility of the evidence obtained. The study's findings were based on 27 identified investigations. It was discovered through linear dose-response meta-analyses that there were no associations of heart failure and type 2 diabetes with each 10 g/day increase in chocolate intake. A small inverse association was found for the risk of coronary heart disease and stroke with each 10 g/day increase in chocolate consumption. The credibility of the evidence was found to be either very low (for all-cause mortality, heart failure, type 2 diabetes, colorectal cancer, or hypertension) or low (for coronary heart disease, stroke).

A Randomised Controlled Trial published in 2019 in the journal British Journal of Nutrition found that Dark chocolate with high cocoa content can affect colonic functionality and stimulate certain brain regions in healthy adults. The study involved a controlled, randomised experiment including healthy volunteers who were given 100g of either dark chocolate (with 72% cocoa content) or white chocolate (with no cocoa content) for five consecutive days. The volunteers then recorded any abdominal symptoms and stool consistency using the Bristol Stool Score. Gastric emptying as well as intestinal and colonic transit time were examined using scintigraphy and marker studies, while the activity in different brain regions was assessed using combined positron emission tomography-computed tomography imaging techniques. The study found that dark chocolate did not alter the functionality of the upper gastrointestinal tract. Nevertheless, it was observed that the consumption of dark chocolate led to harder stool consistency. As for the brain, an increased uptake of fluorodeoxyglucose was noticed within the visual cortex, with other regions like the somatosensory, motor and pre-frontal cortices also showing heightened activity. This suggests that dark chocolate may potentially influence certain brain functions.

A Network Pharmacology published in 2019 in the journal Molecules found that The purple chrysanthemum tea, imbued with unique antioxidants and affected by infusion time, showed comparatively higher antioxidant activity than the yellow chrysanthemum. Methodologically, the researchers used a variety of testing methods to analyze the phytochemical composition and antioxidant activity of the γ-irradiated mutant chrysanthemum cultivar with dark purple petals (ARTI-Dark Chocolate) and the conventional yellow variety (Gamguk). The influence of different water temperatures and infusion time on the content and activity was also investigated. In addition, the floral scent of both tea types were investigated using spectrometry. Discussion of the results indicates that the phytochemical profiles of both the yellow and purple chrysanthemum teas varied significantly. Purple chrysanthemum tea contained anthocyanins and linarin, which were not present in the yellow variety, and had higher levels of certain compounds. The infusion time and temperature also impacted the purple variety more than the yellow, with the highest total compound content appearing at 100 °C after 4 minutes of infusion. In the antioxidant tests, the purple chrysanthemum tea demonstrated superior antioxidant activity, which was attributed to its high anthocyanin content. In all infusing conditions, both teas presented strong radical scavenging effects.

A Systematic Review published in 2018 in the journal Critical Reviews in Food Science and Nutrition found that Subgroup analysis suggests consuming at least 30 grams of dark chocolate per day for a trial period between four to eight weeks may lead to reductions in weight and body mass index. The study involved a comprehensive search of 35 randomized clinical trials (RCTs) investigating the impact of cocoa/DC on body weight, BMI, and WC up to December 2017. A meta-analysis, using a random-effects model, assessed the pooled effect size, and fractional polynomial modeling was applied to explore dose-response relationships. The meta-analysis did not find a significant overall effect of cocoa/DC supplementation on anthropometric measures. However, subgroup analysis revealed a potential reduction in body weight and BMI when cocoa/DC was consumed at higher doses (≥ 30 g/day) in trials lasting between 4 to 8 weeks. Notably, the reduction in waist circumference followed a non-linear pattern. In conclusion, while cocoa/DC supplementation may not have a universal impact on anthropometric measures, specific doses and durations could potentially influence weight and BMI.

A Randomised Controlled Trial published in 2017 in the journal Belitung Nursing Journal found that Dark chocolate could reduce menstrual pain significantly in late adolescents. This was a true experiment study with randomized pretest-posttest with control group design. This study was conducted from September to November 2016 at the Bhakti Husada Boarding School of Poltekkes Kemenkes Semarang. There were 50 samples recruited by simple random sampling, with 25 randomly assigned to the experiment and control group. Numeric Rate Scale (NRS) was used to measure pain. Independent t-test and Mann-Whitney were used to examine the effect of intervention. There were significant differences in menstrual pain (p <0.001) before and after treatment. The mean of menstrual pain in the treatment group (2.76 ) was lower than the menstrual pain in the control group (5.36) with p <0.001.

A Randomised Controlled Trial published in 2017 in the journal Appetite found that Dark chocolate reduces subsequent food intake in postmenopausal women more effectively than milk and white chocolate. In the study, 14 healthy postmenopausal women participated in three separate experimental trials done in a counterbalanced order. Each trial was conducted at a specific time and was spaced one week apart. The women's food intake, appetite perceptions, mood, and levels of certain appetite-related peptides were measured and analyzed following their consumption of an isocaloric amount of dark chocolate (80% cocoa), milk chocolate (35% cocoa), and white chocolate (cocoa butter). The results indicated a significant decrease in food intake after consuming dark chocolate compared to milk and white chocolate. Furthermore, blood glucose and insulin levels were found to temporarily increase after consuming milk and white chocolate, unlike in the case of dark chocolate. In addition, the consumption of high cocoa content chocolate, like dark and milk chocolate, elevated the pancreatic polypeptide, which differed from the response to white chocolate. The conditions had no significant effect on active ghrelin or leptin hormones, and the mood of the participants remained largely unaffected.

A Systematic Review published in 2017 in the journal Nutrients found that Moderate chocolate consumption (up to 6 servings per week) is linked to a decreased risk of coronary heart disease, stroke, and diabetes, according to a meta-analysis of prospective studies. The meta-analysis included 14 prospective studies with a total of 508,705 participants, spanning follow-up durations of 5 to 16 years. The systematic search covered PubMed and Embase through March 2017. Relative risks (RRs) and 95% confidence intervals (CIs) were pooled using random effect models. The study explored the association between chocolate intake and the risk of CHD, stroke, and diabetes, analyzing data on the highest versus lowest chocolate consumption. The findings indicate that higher chocolate consumption is associated with a reduced risk of CHD, stroke, and diabetes. The relationship follows a nonlinear pattern, with little additional risk reduction observed when consuming chocolate beyond 3 servings per week for CHD and stroke. For diabetes, the peak protective effect emerged at 2 servings per week, with no additional benefit noted beyond 6 servings per week. The study suggests that consuming chocolate in moderation (up to 6 servings per week) may be optimal for preventing these cardiometabolic disorders.

A Randomised Controlled Trial published in 2015 in the journal Journal Of Medicine & Health found that Consuming dark chocolate every day for two weeks before menstruation significantly reduced symptoms of premenstrual syndrome in women aged 18-22, showing improvements in anxiety, fatigue, abdominal cramps, bloating, and other related symptoms. This research involved 30 women aged 18-22, using an experimental design with one group pre and post-test. Subjects consumed 20 grams of dark chocolate daily for two weeks before their menstruation period and reported their symptoms using a questionnaire. The data was analyzed using statistical tests to measure changes in individual PMS symptoms before and after eating dark chocolate. The study found a highly significant decrease in anxiety symptoms and a statistically significant reduction in various PMS symptoms, including fatigue, abdominal cramps, bloating, diarrhea, headache, back pain, changes in appetite, muscle or joint pain, and concentration problems. However, there was a slight increase in acne complaints.

A Review Article published in 2013 in the journal British Journal of Clinical Pharmacology found that Cocoa and chocolate, rich in antioxidant molecules like epicatechin, enhance brain health, stimulate brain perfusion, and reduce the risk of Alzheimer's disease and stroke. The study involved taking a comprehensive look at the substances contained in cocoa powder and chocolate, their absorption into the brain, and their resulting stimulatory effects on multiple areas of the brain, particularly those connected to comprehension and memory. It also delved into the beneficial effects of epicatechin, a flavonoid found abundantly in cocoa and chocolate, which showed improvements in cognition in both animals and humans. Interestingly, the research showed that the consumption of chocolate could induce mood enhancement, elaborating on its common consumption during times of emotional stress. The study further investigated flavonoids' preservation of cognitive abilities in rats during aging, noting the reduced risk of developing Alzheimer's disease and the decreased likelihood of stroke in humans, demonstrating their wider effects beyond just mood enhancement. The research then looked into flavonoids' interactions within the various signaling pathways related to proteins and lipids in the brain, shedding light on how they inhibit neuron death from neurotoxic elements like oxygen radicals, all while promoting neuron survival and synaptic plasticity. The overall intent of the research was to gather and examine the available data regarding the effects of cocoa and chocolate on brain health and cognitive capacities.

A Systematic Review published in 2012 in the journal The American Journal of Clinical Nutrition found that Regular chocolate or cocoa consumption, rich in flavan-3-ols, has been associated with improved insulin resistance and blood vessel function, suggesting potential cardiovascular benefits. The study systematically reviewed 42 randomized controlled trials involving 1297 participants to investigate the impact of chocolate, cocoa, and flavan-3-ols on major cardiovascular disease risk factors. Utilizing a comprehensive search across multiple databases, the researchers conducted meta-analyses, assessing acute and short-term chronic interventions. Results revealed consistent improvements, including reduced insulin resistance (HOMA-IR), enhanced flow-mediated dilatation (FMD), and favorable effects on blood pressure and cholesterol levels. The findings indicate promising cardiovascular benefits associated with chocolate or cocoa consumption. Notably, the study highlights improvements in insulin sensitivity, blood vessel function, and blood pressure, emphasizing the potential positive impact of flavan-3-ols found in these products.

A Meta-Analysis published in 2011 in the journal European Journal of Clinical Nutrition found that Consumption of dark chocolate and cocoa products has been shown to significantly reduce serum levels of low-density lipoprotein (LDL) and total cholesterol (TC), indicating potential cardiovascular benefits. The research aimed to investigate the impact of dark chocolate and cocoa product consumption on lipid profiles, particularly focusing on LDL, TC, high-density lipoprotein (HDL), and triglycerides (TG). A thorough literature search identified 10 clinical trials involving 320 participants, with intervention durations ranging from 2 to 12 weeks. The analysis revealed a significant reduction in both LDL (difference in means: -5.90 mg/dl) and TC (difference in means: -6.23 mg/dl) levels following the consumption of dark chocolate or cocoa products. However, no statistically significant effects were observed for HDL and TG. These findings suggest short-term beneficial effects on total and LDL cholesterol with no major impact on HDL and TG.

A Cohort Study published in 2010 in the journal European Heart Journal found that Chocolate consumption appears to lower cardiovascular disease risk, in part through reducing blood pressure. In this cohort of German adults, consumption of 6 g of chocolate per day was associated with a 39% lower risk of the combined outcome of MI and stroke. This was partly (for 12%) explained by baseline BP, to which chocolate consumption was also inversely related. The inverse relation of chocolate consumption appeared stronger for stroke than for MI. Finally, the inverse relations of chocolate with BP and incident CVD were observed despite lower intakes of fruit and vegetables in people consuming more chocolate.

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