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Three new flavanols, (2 R ,3 S)-7-methoxy-flavan-3-ol (1), (2 R ,3 S)-7-hydroxy-flavan-3-ol (2), and (2 R ,3 S)-2′-hydroxy-7-methoxy-flavan-3-ol (3), together with two known flavans (4 and 5), were isolated from the chloroform extract of Crinum asiaticum. Their structures were elucidated by various spectroscopic methods, including 1D and 2D NMR, HR-ESI-MS, and CD data. The isolated compounds 1 and 3 − 5 showed inhibitory activity toward LPS-induced nitric oxide (NO) production. Further investigation of the NF- κ B pathway mechanisms indicated that 1 and 3 − 5 inhibited the LPS-induced IL-6 production and p65 subunit phosphorylation of NF- κ B in RAW264.7 cells, with an effective dose of 10 µM. [ABSTRACT FROM AUTHOR]

The author focuses on several foods and herbs used as medicine having benefits of immune boosting health and mentions remedies that can be taken in one's lifestyle. Topics discussed include studies showing eating blueberries' to reduce DNA damage and protection against cancer, immunity-boosting vitamin C provided by oranges to increase natural supply of collagen for body and link of flavanols contained in cocoa to heart health and reduction of diabetes.

The article focuses on the nutrition benefits of dark chocolate. It mentions that the research indicates that you may need high doses of cocoa flavanols to see an effect, which would likely require taking flavanols in pill or powder form, not as chocolate candy. It also mentions that milk chocolate can have as little as 10 percent cacao, and a high-quality bar has only about 27 percent.

A recent study conducted by the University of Putra Malaysia examined the effects of cocoa consumption on metabolic syndrome (MetS) outcomes. The study found that cocoa-based products containing flavanols and procyanidins were effective in reducing glycemic response, blood pressure, and lipid profiles associated with MetS. However, the study also highlighted the need for further research to determine the optimal type and dosage of cocoa products for these effects. The researchers recommended robust study designs, including registering trials before commencement and considering multicenter randomized-controlled trials. [Extracted from the article]

A recent study conducted by researchers at Universiti Sultan Zainal Abidin in Malaysia examined the effects of cocoa consumption on metabolic syndrome (MetS). The study found that cocoa-based products can effectively reduce glycemic response, blood pressure, and lipid profiles associated with MetS. However, the study also highlighted the need for further research to determine the optimal type and dosage of cocoa products for these effects. The researchers recommend robust study designs, including registering trials before commencement and considering multicenter randomized controlled trials, to improve the understanding of cocoa's potential benefits for MetS. [Extracted from the article]

The article focuses on a large-scale study that reveals low flavanol consumption as a driver of cognitive aging. Topics discussed includes the importance of specific nutrients for the aging brain's optimal health and the potential use of flavanol-rich diets or supplements to improve cognitive function in older adults.

The article discusses studies which show that cocoa flavanols facilitate the healthy flow of blood, oxygen, and nutrients throughout the body and improve the cognitive function of older adults as of 2020. Topics covered include the diversity of flavanol composition, and its farm to factory processing and secured supply chain to maximize cocoa flavanol benefits. Also noted are the important factors of sourcing and science to sustain the presence of guaranteed flavanols in the final product.

A phytochemical study of the roots of Pongamia pinnata afforded 29 flavanones and flavanols, including 7 previously undescribed compounds. The structures of the isolated compounds were determined by 1D and 2D NMR and mass spectroscopy data. The absolute configurations of the compounds were assigned via analysis of the specific rotations and electronic circular dichroism spectra, application of Mosher's method, and by comparing the calculated and experimental electronic circular dichroism spectra. The isolates were evaluated for their inhibitory effects on nitric oxide production in lipopolysaccharide-stimulated BV-2 microglial cells. All of the isolated compounds exhibited inhibitory effects against nitric oxide production, and most of them showed obvious anti-inflammatory activities (IC50 < 20 µM), among which 26 was the most active compound with an IC50 of 9.6 µM. [ABSTRACT FROM AUTHOR]

Cocoa and chocolate, prepared from cocoa beans that originate from the fruits of the cocoa tree Theobroma cacao, have a long-standing reputation as healthy food, including mood-enhancing effects. In spite of many clinical trials with chocolate, cocoa, or its constituents, the mechanisms of action on mood and cognition remain unclear. More in particular, it is still controversial which constituents may contribute to the psychopharmacological activities, ranging from the major cacao flavanols and methylxanthines to the minor amines, amides, and alkaloids. In this review a critical appraisal is made of recent studies on mood and cognition, with a special emphasis on analytical characterization of the test samples. It is concluded that the mood and cognition-enhancing effects of cocoa and chocolate can be ranked from more general activities associated with flavanols and methylxanthines, to more specific activities related to minor constituents such as salsolinol, with on top the orosensory properties of chocolate. Therefore, the "mood pyramid" of cocoa and chocolate is proposed as a new concept. To understand the role and interactions of the different major and minor constituents of cocoa, it is recommended that all test samples used in future in vitro, in vivo, or human studies should be phytochemically characterized in much more detail than is common practice today. [ABSTRACT FROM AUTHOR]

Although treatment-level patterns were not discernable, we conclude that the high inter-individual variability shows that metabolite bioactivity on GSIS capacity is less related to flavanol supplementation or antibiotic treatment and may be more associated with the unique microbiome or metabolome of each animal." Keywords: Provo; State:Utah; United States; North and Central America; Drugs and Therapies; Peptide Hormones; Peptide Proteins; Proinsulin EN Provo State:Utah United States North and Central America Drugs and Therapies Peptide Hormones Peptide Proteins Proinsulin 1502 1502 1 08/28/23 20230901 NES 230901 2023 SEP 1 (NewsRx) -- By a News Reporter-Staff News Editor at Drug Week -- Investigators publish new report on Peptide Proteins - Proinsulin. [Extracted from the article]

Keywords: Drugs and Therapies; Peptide Hormones; Peptide Proteins; Proinsulin EN Drugs and Therapies Peptide Hormones Peptide Proteins Proinsulin 1473 1473 1 08/14/23 20230818 NES 230818 2023 AUG 18 (NewsRx) -- By a News Reporter-Staff News Editor at Drug Week -- Investigators publish new report on proinsulin. Drugs and Therapies, Peptide Hormones, Peptide Proteins, Proinsulin. [Extracted from the article]

The article offers suggestions for building of mental and physical strength for wellbeing of an individual. Topics discussed include involving oneself in physical activity that is linked to growth of hippocampus that is involved in learning and verbal memory, eating of dark chocolate once a week that is linked to stronger performance in cognitive tasks due to presence of flavanols in them and intake of prunes that offers protection against loss of bone mineral density post-menopause.

The article focuses on the study Cocoa Supplement and Multivitamin Outcomes Study-Web (COSMOS-Web), conducted by researcher Scott Small and colleagues, published in an online issue of the journal "Proceedings of the National Academy of Science," which found that hippocampal-dependent memory is improved with intake of a daily flavanol supplement in older persons with poor dietary habits. According to the study, the effects are dependent on underlying factors and its magnitude is small.

Plants containing condensed tannins (CT) may have potential to control gastrointestinal nematodes (GIN) of cattle. The aim was to investigate the anthelmintic activities of four flavan-3-ols, two galloyl derivatives and 14 purified CT fractions, and to define which structural features of CT determine the anti-parasitic effects against the main cattle nematodes. We used in vitro tests targeting L1 larvae (feeding inhibition assay) and adults (motility assay) of Ostertagia ostertagi and Cooperia oncophora. In the larval feeding inhibition assay, O. ostertagi L1 were significantly more susceptible to all CT fractions than C. oncophora L1. The mean degree of polymerization of CT (i.e. average size) was the most important structural parameter: large CT reduced larval feeding more than small CT. The flavan-3-ols of prodelphinidin (PD)-type tannins had a stronger negative influence on parasite activity than the stereochemistry, i.e. cis- vs trans-configurations, or the presence of a gallate group. In contrast, for C. oncophora high reductions in the motility of larvae and adult worms were strongly related with a higher percentage of PDs within the CT fractions while there was no effect of size. Overall, the size and the percentage of PDs within CT seemed to be the most important parameters that influence anti-parasitic activity. [ABSTRACT FROM PUBLISHER]

The article discusses the first Association of Official Agricultural Chemists' (AOAC) Official Method of Analysis for measuring and reporting cocoa flavanols, enabled by a cross-sector collaboration of Mars Edge scientists, Eurofins Scientific. It reports the method enables a transferable and accessible way to measure and quantify cocoa-derived flavanols and procyanidins in cocoa extract.

Using high-performance liquid chromatography/mass spectrometry, leaf and petal phenolic profiles of four rose (Rosa) species (R. canina, R. gtauca, R. rubiginosa, R. sempervirens) traditionally used for medicinal purposes and three modern rose cultivars (Rosarium Uetersen, Ulrich Brunner Fils, Schwanensee) were determined. An abundance of phenolic constituents was identified: seven different anthocyanins and 31 flavonols in petals; 30 flavonols, 14 phenolic acids, and their derivatives; 15 flavanols; and 20 hydrolysable tannins in leaves. Additionally, petal color was measured with a colorimeter and regression analysis indicated a strong correlation between color parameter a* and total anthocyanin content. The content and composition of phenolic compounds varied significantly among species and cultivars and plant organs investigated. Distinct differences in the distribution of leaf phenolic compounds were observed, especially between Rosa species and modern rose cultivars. In general, leaves of analyzed species were richer in content of most phenolic groups and individual components compared with cultivars. Multivariate statistical analysis clustered the investigated species and cultivars into three distinct groups. Among species, leaves of R. canina stood out with their high and varied phenolic content. Conversely, leaves of the susceptible cultivar Schwanensee appeared most dissimilar as a result of their low levels of phenolic constituents. [ABSTRACT FROM AUTHOR]

The article presents science news briefs. Topics include simulation models that suggest Saturn's moon Enceladus has a core of rocky snow, climate models that suggest colder winters in Eurasia will become more common as the arctic melts, and a study that suggests flavanols found in cocoa beans may improve memory.

The article discusses the health benefits of plant-based nutrient cacao flavanols and explores the reasons why confectionery producers use them to drive innovation.

The article focuses on health benefits associated with chocolates as helps in boosting mood, treat symptoms of diarrhea and cough, and maintenance of blood pressure. Topics include information on benefits of antioxidants contained in cocoa which helps in terminating harmful chemical reactions in body; information on flavanols contained in chocolates which helps in maintaining proper blood flow into the heart; and views of Mark Guiltinan, from Pennsylvania State University, on genes in cacao.

The article looks at the increasing marketing of flavanols, a group of antioxidant compounds derived from cocoa beans, as dietary supplements. It cites the product CocoaVia sold by candy company Mars and the plans of chocolate company Barry Callebaut to introduce flavanol pills. Topics include flavanols as possible contributors to heart health and European Union regulatory approval of health benefit claims from flavanols.

The article discusses the study which shows that regular consumption of chocolate specifically the dark chocolate helps to reduced the risk of atrial fibrillation (afib). Topics mention including the flavanols found in the chocolate contains disease-fighting anti-oxidant power, reading the food label and risks and benefits of dark chocolate.

The article looks at a report from researcher Jeffrey Blumberg which found that eating chocolate once a week cut the risk of diabetes in half compared with eating it less frequently due to flavanols' beneficial effects.

The article offers information on a new study by researchers at the University of L'Aquila in Italy, which suggests that natural compounds found in cocoa called flavanols enhance cognitive function in the elderly. The study included 90 individuals with mild cognitive impairment who were offered daily a cocoa beverage containing either moderate or high levels of flavanols for eight weeks. The subjects demonstrated greater cognitive function.

The article discusses several neutraceuticals-related research from various journals. It mentions a study in "PLoS ONE" on the effect of DHA omega 3 intake on children's reading performance. It notes another study in "Hypertension" in which elderly with mild cognitive impairment are randomized to drink cocoa flavanol. It emphasizes that a third study in "Cancer Epidemiology, Biomarkers and Prevention" examines the association of pyridoxal-5'-phosphate with breast cancer risk.

The article explores foods that can fight wrinkles and aging. Olive oil is rich in polyphenols, antioxidants that help prevent diseases related to aging. Research shows that dark chocolates contain significant amount of flavanols and antioxidants. Yogurt is known for cleaning the skin internally. Nuts and juice are other foods that help fight aging.

The article discusses a report in the October 26, 2014 issue of the journal "Nature Neuroscience" on research funded by chocolate company Mars Inc. that found high doses of antioxidants in cocoa, called flavanols, may improve cognition in the elderly.

But don't break out the chocolate bars just yet [ABSTRACT FROM PUBLISHER]

The article offers information on the health benefits of cranberries and states that it contains vitamin C, potassium, fiber and A-type proanthovyanidin flavanol, a flavnol which act against urinary tract infections.

The article discusses a study from the Harvard Medical School published in the journal "Neurology" which found that consuming two cups of hot cocoa per day can improve blood flow to the brain due to the high level of the antioxidant flavanol.

The article mentions several health-related studies which reveals information including lowering of one's response to sweet tastes due to artificial sweeteners, improvement in skin hydration due to flavanols in dark chocolate, and dampening of body's stress response due to eating food high in sugar.

Corrections articles "Stolen Memory" by Dwayne Godwin in the January/February 2013 issue and "Is Cocoa the Brain Drug of the Future?" by Daisy Yuhas in the March/April 2013 issue are presented.

The article offers information on the Cocoa Flavanol Research Summit held by Mars Inc. and its partners in January 2013 in Brussels, Belgium.

The article discusses s study published in the August 14, 2012 issue of the "Hypertension" which found that the consumption of cocoa flavanols could improve the cognitive function of older adults with early memory decline.

The article focuses on a research analyzing the various methods of processing chocolates that reduces flavanol levels and increases its colors including fermentation, alkalising and roasting.

The article informs that a validated method has been completed by Mars Inc. in partnership with AOAC International Inc. to analyze flavanols and procyanidins in cocoa-based products.

The article presents information on a study by the researchers at the San Diego State University, San Diego, California, according to which, dark chocolate that contains higher levels of flavanols can protect against the risk of cardiovascular disease.

The article focuses on chocolate or cocoa powder, which contains high levels of cocoa flavanols that can influence middle-aged individuals' brain performance.

In a randomized, double-blind, placebo-controlled study involving 20 healthy, male, long-distance runners, supplementation with a flavanol-rich lychee fruit extract was found to be associated with significant improvements in the change in serum interleukin-6 levels between pre- and mid-training, as well as significant improvements in the change in transforming growth factor-beta, pre- and post- a 2-month training. The authors conclude, "These findings suggest that FRLFE supplementation may suppress inflammation or tissue damage caused by high-intensity exercise training." [ABSTRACT FROM AUTHOR]

In a study involving 19,357 subjects between the ages of 35 and 65 years free of myocardial infarction and stroke, not using anti-hypertensive medication, consumption of chocolate (average 7.5 g/d) was found to be associated with lower blood pressure. Specifically, subjects in the top quartile of chocolate consumption were found to have a mean systolic BP that was 1.0 mmHg lower and a mean diastolic BP that was 0.9 mmHg lower than subjects in the lowest quartile of chocolate consumption (average 1.7 g/d). Over the course of an 8 year follow up, 166 cases of myocardial infarction and 136 cases of stroke were identified. Comparing the top quartile of chocolate consumption to the bottom quartile, the relative risk (RR) of the combined outcome of MI and stroke was 0.61, with a stronger inverse relationship found for stroke. The authors point out that baseline blood pressure explained 12% of this lower risk. The authors conclude, "Chocolate consumption appears to lower C VD risk, in part through reducing BP." [ABSTRACT FROM AUTHOR]

An abstract of the article "Dose-Related Effects of Flavanol-Rich Cocoa on Blood Pressure," by K. Davison and N. M. Berry is presented.

In a study involving 34 healthy elderly subjects (mean age: 72 years), regular intake of flavanol-rich cocoa (FRC) was found to increase mean blood flow velocity in the cerebral artery by 8% after 1 week and by 10% after 2 weeks, as compared to subjects consuming flavanol-poor cocoa. Furthermore, after one week, significantly more subjects consuming the flavanol-rich cocoa experienced improvements in cerebral blood flow velocity, as compared to those consuming the flavanol-poor cocoa. These results suggest that consumption of cocoa rich in flavanols may have a role to play in "the treatment of cerebrovascular ischemic syndromes, including dementias and stroke." Additional research is warranted. [ABSTRACT FROM AUTHOR]

An abstract of the study "Daily Consumption of a Dark Chocolate Containing Flavanols and Added Sterol Esters Affects Cardiovascular Risk Factors in a Normotensive Population With Elevated Cholesterol," by R. R. Allen et al is presented.

The article discusses research being done on the effects of daily intake of high-flavanol cocoa on subjects with smoking-related endothelial dysfunction, with reference to a study by C. Heiss et al published in a 2007 issue of the "Journal of Cardiovascular Pharmacology."

To elucidate the temporal relationship between endogenous ethylene and color development, changes in ethylene concentration, fruit color, pigments, and flavonoids were monitored at different intervals during the development and ripening of ‘Pink Lady’ apple (Malus × domestica Borkh.), commencing from 60 days after full bloom (DAFB) in 2002 to 2003, and 7 DAFB in the 2003 to 2004 season. Concentrations of chlorogenic acid, phloridzin, catechin, epicatechin, and quercetin glycosides were significantly higher (P ≤ 0.05) during the early stages (7-60 DAFB) compared with the later stages (≥60 DAFB) of fruit growth. During fruit development, concentrations of phloridzin, catechin, epicatechin, and quercetin glycosides decreased to low and stable levels. However, the concentration of anthocyanin (cyanidin 3-galactoside) increased during maturation and ripening (≥168 DAFB), coinciding with a corresponding increase in percent red blush and endogenous ethylene concentration. Positive and significant correlations were found between ethylene and color development and between ethylene and total anthocyanin, but not the other flavonoid compounds. Ethylene therefore appears to be a key factor regulating anthocyanin biosynthesis and color development in ‘Pink Lady’ apple. However, the accumulation of other classes of flavonoids such as catechin, epicatechin, phloridzin, chlorogenic acid, and quercetin glycosides seems to be regulated independently of ethylene during fruit development and ripening. [ABSTRACT FROM AUTHOR]

The article discusses the effect of flavanol-rich cocoa snack food containing phytosterols on total and low-density lipoprotein cholesterol levels, referencing the study "Cocoa Flavanol-Enriched Snack bars Containing Phytosterols Effectively Lower Total and Low-Density Lipoprotein Cholesterol Levels," by J. A. Polagruto, J. F. Wang-Polagruto, et al.