Le chocolat est-il bon pour la santé ?

Share on Pinterest
Partagez avec vos amis !










Submit

Le cacao possède-t-il réellement autant de vertus que beaucoup lui attribuent ? Voici une réponse complète pour savoir si vous pourrez enfin être gourmand sans culpabiliser. Cliquez sur le lien sous la vidéo pour télécharger le book.



Crozier SJ, et al. Cacao seeds are a « Super Fruit »: A comparative analysis of various fruit powders and products. Chem Cent J. (2011)

Phenol-Explorer: an online comprehensive database on polyphenol contents in foods

Gu L1, et al. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J Agric Food Chem. (2006)

Miller KB1, et al. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao. J Agric Food Chem. (2009)

Arlorio M, et al. Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Food Chem. (2008)

Choi MK1, Kang MH, Kim MH. The analysis of copper, selenium, and molybdenum contents in frequently consumed foods and an estimation of their daily intake in korean adults. Biol Trace Elem Res. (2009)

Müller C1, et al. Determination of caffeine, myosmine, and nicotine in chocolate by headspace solid-phase microextraction coupled with gas chromatography-tandem mass spectrometry. J Food Sci. (2014)

Manach C, et al. Polyphenols: food sources and bioavailability. Am J Clin Nutr. (2004)

Robbins RJ, et al. Determination of Flavanol and Procyanidin (by Degree of Polymerization 1-10) Content of Chocolate, Cocoa Liquors, Powder(s), and Cocoa Flavanol Extracts by Normal Phase High-Performance Liquid Chromatography: Collaborative Study. J AOAC Int. (2012)

Habauzit V, Morand C. Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians. Ther Adv Chronic Dis. (2012)

Ghosh D, Scheepens A. Vascular action of polyphenols. Mol Nutr Food Res. (2009)

Ramirez-Sanchez I, et al. Fluorescent detection of (-)-epicatechin in microsamples from cacao seeds and cocoa products: Comparison with Folin-Ciocalteu method. J Food Compost Anal. (2010)

Andres-Lacueva C1, et al. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process. J Agric Food Chem. (2008)

Hurst WJ1, et al. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. Chem Cent J. (2011)

Miller KB1, et al. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J Agric Food Chem. (2008)

Fisher ND, et al. Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans. J Hypertens. (2003)

Taubert D, et al. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial. JAMA. (2007)

Heiss C, et al. Acute consumption of flavanol-rich cocoa and the reversal of endothelial dysfunction in smokers. J Am Coll Cardiol. (2005)

Heiss C, et al. Vascular effects of cocoa rich in flavan-3-ols. JAMA. (2003)

Balzer J, et al. Sustained benefits in vascular function through flavanol-containing cocoa in medicated diabetic patients a double-masked, randomized, controlled trial. J Am Coll Cardiol. (2008)

Monahan KD, et al. Dose-dependent increases in flow-mediated dilation following acute cocoa ingestion in healthy older adults. J Appl Physiol. (2011)

Vlachopoulos C, et al. Effect of dark chocolate on arterial function in healthy individuals. Am J Hypertens. (2005)

Heiss C, et al. Sustained increase in flow-mediated dilation after daily intake of high-flavanol cocoa drink over 1 week. J Cardiovasc Pharmacol. (2007)

Grassi D1, et al. Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives. Hypertension. (2005)

Grassi D1, et al. Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate. J Nutr. (2008)

Ramirez-Sanchez I, et al. (-)-epicatechin activation of endothelial cell endothelial nitric oxide synthase, nitric oxide, and related signaling pathways. Hypertension. (2010)

Leikert JF, et al. Red wine polyphenols enhance endothelial nitric oxide synthase expression and subsequent nitric oxide release from endothelial cells. Circulation. (2002)

Ramirez-Sanchez I1, et al. (-)-Epicatechin-induced calcium independent eNOS activation: roles of HSP90 and AKT. Mol Cell Biochem. (2012)

Moreno-Ulloa A1, et al. Cell membrane mediated (-)-epicatechin effects on upstream endothelial cell signaling: evidence for a surface receptor. Bioorg Med Chem Lett. (2014)

Taylor MS1, et al. Dynamic Ca(2+) signal modalities in the vascular endothelium. Microcirculation. (2012)

Intraluminal-restricted 17β-estradiol exerts the same myocardial protection against ischemia/reperfusion injury in vivo as free 17β-estradiol

Ramirez-Sanchez I1, et al. (-)-Epicatechin induces calcium and translocation independent eNOS activation in arterial endothelial cells. Am J Physiol Cell Physiol. (2011)

Schramm DD1, et al. Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cells. Am J Clin Nutr. (2001)

Awortwe C1, et al. Unsweetened natural cocoa has anti-asthmatic potential. Int J Immunopathol Pharmacol. (2014)

Jones RL1, et al. Relaxant actions of nonprostanoid prostacyclin mimetics on human pulmonary artery. J Cardiovasc Pharmacol. (1997)

Misson J1, Clark W, Kendall MJ. Therapeutic advances: leukotriene antagonists for the treatment of asthma. J Clin Pharm Ther. (1999)

Hansel TT1, et al. Theophylline: mechanism of action and use in asthma and chronic obstructive pulmonary disease. Drugs Today (Barc). (2004)

Rios LY, et al. Cocoa procyanidins are stable during gastric transit in humans. Am J Clin Nutr. (2002)

Schramm DD1, et al. Food effects on the absorption and pharmacokinetics of cocoa flavanols. Life Sci. (2003)

Lesser S1, Cermak R, Wolffram S. Bioavailability of quercetin in pigs is influenced by the dietary fat content. J Nutr. (2004)

Visioli F1, et al. Hydroxytyrosol excretion differs between rats and humans and depends on the vehicle of administration. J Nutr. (2003)

Roura E1, et al. Milk does not affect the bioavailability of cocoa powder flavonoid in healthy human. Ann Nutr Metab. (2007)

Gossai D1, Lau-Cam CA. Assessment of the effect of type of dairy product and of chocolate matrix on the oral absorption of monomeric chocolate flavanols in a small animal model. Pharmazie. (2009)

Mullen W1, et al. Milk decreases urinary excretion but not plasma pharmacokinetics of cocoa flavan-3-ol metabolites in humans. Am J Clin Nutr. (2009)

Muniyappa R1, et al. Cocoa consumption for 2 wk enhances insulin-mediated vasodilatation without improving blood pressure or insulin resistance in essential hypertension. Am J Clin Nutr. (2008)

Loffredo L1, et al. Dark chocolate acutely improves walking autonomy in patients with peripheral artery disease. J Am Heart Assoc. (2014)

Loffredo L1, et al. NOX2-mediated arterial dysfunction in smokers: acute effect of dark chocolate. Heart. (2011)

Carnevale R1, et al. Dark chocolate inhibits platelet isoprostanes via NOX2 down-regulation in smokers. J Thromb Haemost. (2012)

Esser D1, et al. Dark chocolate consumption improves leukocyte adhesion factors and vascular function in overweight men. FASEB J. (2014)

Mogollon JA, et al. Chocolate flavanols and skin photoprotection: a parallel, double-blind, randomized clinical trial. Nutr J. (2014)

Zhu QY1, et al. Influence of cocoa flavanols and procyanidins on free radical-induced human erythrocyte hemolysis. Clin Dev Immunol. (2005)

Holt RR1, et al. Procyanidin dimer B2 (epicatechin-(4beta-8)-epicatechin) in human plasma after the consumption of a flavanol-rich cocoa. Am J Clin Nutr. (2002)

van Praag H1, et al. Plant-derived flavanol (-)epicatechin enhances angiogenesis and retention of spatial memory in mice. J Neurosci. (2007)

Abd El Mohsen MM1, et al. Uptake and metabolism of epicatechin and its access to the brain after oral ingestion. Free Radic Biol Med. (2002)

Fullerton DT, et al. Sugar, opioids and binge eating. Brain Res Bull. (1985)

Gosnell BA1, Levine AS. Reward systems and food intake: role of opioids. Int J Obes (Lond). (2009)

Macht M1, Mueller J. Immediate effects of chocolate on experimentally induced mood states. Appetite. (2007)

Hou QL1, et al. SNAP-25 in hippocampal CA3 region is required for long-term memory formation. Biochem Biophys Res Commun. (2006)

Wong RW1, et al. Overexpression of motor protein KIF17 enhances spatial and working memory in transgenic mice. Proc Natl Acad Sci U S A. (2002)

Massolt ET, et al. Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women. Regul Pept. (2010)

Francis ST, et al. The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people. J Cardiovasc Pharmacol. (2006)

Mulert C1, et al. The relationship between reaction time, error rate and anterior cingulate cortex activity. Int J Psychophysiol. (2003)

Larsson SC1, Virtamo J, Wolk A. Chocolate consumption and risk of stroke: a prospective cohort of men and meta-analysis. Neurology. (2012)

Wirtz PH1, et al. Dark chocolate intake buffers stress reactivity in humans. J Am Coll Cardiol. (2014)

Hoekstra R1, et al. Effect of light therapy on biopterin, neopterin and tryptophan in patients with seasonal affective disorder. Psychiatry Res. (2003)

Maes M1, et al. Increased neopterin and interferon-gamma secretion and lower availability of L-tryptophan in major depression: further evidence for an immune response. Psychiatry Res. (1994)

Adams S1, et al. The kynurenine pathway in brain tumor pathogenesis. Cancer Res. (2012)

Widner B1, et al. Neopterin production, tryptophan degradation, and mental depression–what is the link. Brain Behav Immun. (2002)

Jenny M1, et al. Cacao extracts suppress tryptophan degradation of mitogen-stimulated peripheral blood mononuclear cells. J Ethnopharmacol. (2009)

Gershon MD1, Tack J. The serotonin signaling system: from basic understanding to drug development for functional GI disorders. Gastroenterology. (2007)

Pase MP, et al. Cocoa polyphenols enhance positive mood states but not cognitive performance: a randomized, placebo-controlled trial. J Psychopharmacol. (2013)

Desideri G, et al. Benefits in cognitive function, blood pressure, and insulin resistance through cocoa flavanol consumption in elderly subjects with mild cognitive impairment: the Cocoa, Cognition, and Aging (CoCoA) study. Hypertension. (2012)

Crews WD Jr1, Harrison DW, Wright JW. A double-blind, placebo-controlled, randomized trial of the effects of dark chocolate and cocoa on variables associated with neuropsychological functioning and cardiovascular health: clinical findings from a sample of healthy, cognitively intact older adults. Am J Clin Nutr. (2008)

Brickman AM1, et al. Enhancing dentate gyrus function with dietary flavanols improves cognition in older adults. Nat Neurosci. (2014)

Gu Y, et al. Inhibition of key digestive enzymes by cocoa extracts and procyanidins. J Agric Food Chem. (2011)

Nogueira L1, et al. (-)-Epicatechin enhances fatigue resistance and oxidative capacity in mouse muscle. J Physiol. (2011)

Buitrago-Lopez A1, et al. Chocolate consumption and cardiometabolic disorders: systematic review and meta-analysis. BMJ. (2011)

Mostofsky E, et al. Chocolate intake and incidence of heart failure: a population-based prospective study of middle-aged and elderly women. Circ Heart Fail. (2010)

Buijsse B, et al. Cocoa intake, blood pressure, and cardiovascular mortality: the Zutphen Elderly Study. Arch Intern Med. (2006)

Corti R, et al. Cocoa and cardiovascular health. Circulation. (2009)

Shiina Y, et al. Acute effect of oral flavonoid-rich dark chocolate intake on coronary circulation, as compared with non-flavonoid white chocolate, by transthoracic Doppler echocardiography in healthy adults. Int J Cardiol. (2009)

West SG1, et al. Effects of dark chocolate and cocoa consumption on endothelial function and arterial stiffness in overweight adults. Br J Nutr. (2014)

Mogollon JA, et al. Blood pressure and endothelial function in healthy, pregnant women after acute and daily consumption of flavanol-rich chocolate: a pilot, randomized controlled trial. Nutr J. (2013)

Pincomb GA, et al. Effects of caffeine on vascular resistance, cardiac output and myocardial contractility in young men. Am J Cardiol. (1985)

Zhu QY1, et al. Inhibitory effects of cocoa flavanols and procyanidin oligomers on free radical-induced erythrocyte hemolysis. Exp Biol Med (Maywood). (2002)

Zieman SJ1, Melenovsky V, Kass DA. Mechanisms, pathophysiology, and therapy of arterial stiffness. Arterioscler Thromb Vasc Biol. (2005)

Theuwissen E1, Smit E, Vermeer C. The role of vitamin K in soft-tissue calcification. Adv Nutr. (2012)

Tota-Maharaj R1, et al. Coronary artery calcium for the prediction of mortality in young adults <45 years old and elderly adults >75 years old. Eur Heart J. (2012)

Pereira T1, et al. Central arterial hemodynamic effects of dark chocolate ingestion in young healthy people: a randomized and controlled trial. Cardiol Res Pract. (2014)

Pearson DA, et al. Inhibition of in vitro low-density lipoprotein oxidation by oligomeric procyanidins present in chocolate and cocoas. Methods Enzymol. (2001)

Kondo K, et al. Inhibition of LDL oxidation by cocoa. Lancet. (1996)

Salah N, et al. Polyphenolic flavanols as scavengers of aqueous phase radicals and as chain-breaking antioxidants. Arch Biochem Biophys. (1995)

Wan Y1, et al. Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans. Am J Clin Nutr. (2001)

Engler MB1, et al. Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J Am Coll Nutr. (2004)

Sudarma V1, Sukmaniah S, Siregar P. Effect of dark chocolate on nitric oxide serum levels and blood pressure in prehypertension subjects. Acta Med Indones. (2011)

Schnorr O, et al. Cocoa flavanols lower vascular arginase activity in human endothelial cells in vitro and in erythrocytes in vivo. Arch Biochem Biophys. (2008)

Davison K1, et al. Effect of cocoa flavanols and exercise on cardiometabolic risk factors in overweight and obese subjects. Int J Obes (Lond). (2008)

Ottaviani JI, et al. The stereochemical configuration of flavanols influences the level and metabolism of flavanols in humans and their biological activity in vivo. Free Radic Biol Med. (2011)

Schroeter H, et al. (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans. Proc Natl Acad Sci U S A. (2006)

Hermann F, et al. Dark chocolate improves endothelial and platelet function. Heart. (2006)

Faridi Z, et al. Acute dark chocolate and cocoa ingestion and endothelial function: a randomized controlled crossover trial. Am J Clin Nutr. (2008)

d’El-Rei J1, et al. Characterisation of hypertensive patients with improved endothelial function after dark chocolate consumption. Int J Hypertens. (2013)

Petrone AB, Gaziano JM, Djoussé L. Effects of Dark Chocolate and Cocoa Products on Endothelial Function: A Meta-Analysis. Curr Nutr Rep. (2013)

Farouque HM, et al. Acute and chronic effects of flavanol-rich cocoa on vascular function in subjects with coronary artery disease: a randomized double-blind placebo-controlled study. Clin Sci (Lond). (2006)

Persson IA, et al. Effects of cocoa extract and dark chocolate on angiotensin-converting enzyme and nitric oxide in human endothelial cells and healthy volunteers–a nutrigenomics perspective. J Cardiovasc Pharmacol. (2011)

Vlachopoulos C, Alexopoulos N, Stefanadis C. Effect of dark chocolate on arterial function in healthy individuals: cocoa instead of ambrosia. Curr Hypertens Rep. (2006)

Fraga CG1, et al. Regular consumption of a flavanol-rich chocolate can improve oxidant stress in young soccer players. Clin Dev Immunol. (2005)

Grassi D1, et al. Protective effects of flavanol-rich dark chocolate on endothelial function and wave reflection during acute hyperglycemia. Hypertension. (2012)

Ried K, et al. Effect of cocoa on blood pressure. Cochrane Database Syst Rev. (2012)

Ried K1, et al. Does chocolate reduce blood pressure? A meta-analysis. BMC Med. (2010)

Bijak M1, et al. Protective effects of (-)-epicatechin against nitrative modifications of fibrinogen. Thromb Res. (2012)

Wippel R1, et al. Interference of the polyphenol epicatechin with the biological chemistry of nitric oxide- and peroxynitrite-mediated reactions. Biochem Pharmacol. (2004)

Nowak P1, Wachowicz B. Peroxynitrite-mediated modification of fibrinogen affects platelet aggregation and adhesion. Platelets. (2002)

Wirtz PH1, et al. Independent association between lower level of social support and higher coagulation activity before and after acute psychosocial stress. Psychosom Med. (2009)

Wirtz PH1, et al. Coagulation activity before and after acute psychosocial stress increases with age. Psychosom Med. (2008)

von Känel R, et al. Effects of dark chocolate consumption on the prothrombotic response to acute psychosocial stress in healthy men. Thromb Haemost. (2014)

Hamed MS1, et al. Dark chocolate effect on platelet activity, C-reactive protein and lipid profile: a pilot study. South Med J. (2008)

Rein D1, et al. Cocoa inhibits platelet activation and function. Am J Clin Nutr. (2000)

Pearson DA1, et al. The effects of flavanol-rich cocoa and aspirin on ex vivo platelet function. Thromb Res. (2002)

Ostertag LM1, et al. Flavan-3-ol-enriched dark chocolate and white chocolate improve acute measures of platelet function in a gender-specific way–a randomized-controlled human intervention trial. Mol Nutr Food Res. (2013)

Tokede OA, Gaziano JM, Djoussé L. Effects of cocoa products/dark chocolate on serum lipids: a meta-analysis. Eur J Clin Nutr. (2011)

Grassi D1, et al. Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. Am J Clin Nutr. (2005)

Almoosawi S1, et al. The effect of polyphenol-rich dark chocolate on fasting capillary whole blood glucose, total cholesterol, blood pressure and glucocorticoids in healthy overweight and obese subjects. Br J Nutr. (2010)

Taub PR1, et al. Alterations in skeletal muscle indicators of mitochondrial structure and biogenesis in patients with type 2 diabetes and heart failure: effects of epicatechin rich cocoa. Clin Transl Sci. (2012)

Kim JA1, et al. Reciprocal relationships between insulin resistance and endothelial dysfunction: molecular and pathophysiological mechanisms. Circulation. (2006)

Steinberg HO1, et al. Insulin-mediated skeletal muscle vasodilation is nitric oxide dependent. A novel action of insulin to increase nitric oxide release. J Clin Invest. (1994)

Mather K1, et al. Evidence for physiological coupling of insulin-mediated glucose metabolism and limb blood flow. Am J Physiol Endocrinol Metab. (2000)

Di Renzo L1, et al. Effects of dark chocolate in a population of normal weight obese women: a pilot study. Eur Rev Med Pharmacol Sci. (2013)

Arend WP1, et al. Interleukin-1 receptor antagonist: role in biology. Annu Rev Immunol. (1998)

Cartier A1, et al. Increased plasma interleukin-1 receptor antagonist levels in men with visceral obesity. Ann Med. (2009)

Luheshi GN1, et al. Leptin actions on food intake and body temperature are mediated by IL-1. Proc Natl Acad Sci U S A. (1999)

Meier CA1, et al. IL-1 receptor antagonist serum levels are increased in human obesity: a possible link to the resistance to leptin. J Clin Endocrinol Metab. (2002)

Nogueira Lde P1, et al. Consumption of high-polyphenol dark chocolate improves endothelial function in individuals with stage 1 hypertension and excess body weight. Int J Hypertens. (2012)

Basaria S1, Bhasin S. Targeting the skeletal muscle-metabolism axis in prostate-cancer therapy. N Engl J Med. (2012)

Lee SJ. Quadrupling muscle mass in mice by targeting TGF-beta signaling pathways. PLoS One. (2007)

Gutierrez-Salmean G1, et al. Effects of (-)-epicatechin on molecular modulators of skeletal muscle growth and differentiation. J Nutr Biochem. (2014)

Watanabe N, et al. Flavan-3-ols fraction from cocoa powder promotes mitochondrial biogenesis in skeletal muscle in mice. Lipids Health Dis. (2014)

Hüttemann M1, et al. (-)-Epicatechin is associated with increased angiogenic and mitochondrial signalling in the hindlimb of rats selectively bred for innate low running capacity. Clin Sci (Lond). (2013)

Davison G1, et al. The effect of acute pre-exercise dark chocolate consumption on plasma antioxidant status, oxidative stress and immunoendocrine responses to prolonged exercise. Eur J Nutr. (2012)

Allgrove J1, et al. Regular dark chocolate consumption’s reduction of oxidative stress and increase of free-fatty-acid mobilization in response to prolonged cycling. Int J Sport Nutr Exerc Metab. (2011)

Okano G1, Sato Y, Murata Y. Effect of elevated blood FFA levels on endurance performance after a single fat meal ingestion. Med Sci Sports Exerc. (1998)

Leick L1, et al. PGC-1alpha is required for training-induced prevention of age-associated decline in mitochondrial enzymes in mouse skeletal muscle. Exp Gerontol. (2010)

Koch LG1, Britton SL. Artificial selection for intrinsic aerobic endurance running capacity in rats. Physiol Genomics. (2001)

Naples SP1, et al. Skeletal muscle mitochondrial and metabolic responses to a high-fat diet in female rats bred for high and low aerobic capacity. Appl Physiol Nutr Metab. (2010)

Kivelä R1, et al. Gene expression centroids that link with low intrinsic aerobic exercise capacity and complex disease risk. FASEB J. (2010)

Rivas DA1, et al. Low intrinsic running capacity is associated with reduced skeletal muscle substrate oxidation and lower mitochondrial content in white skeletal muscle. Am J Physiol Regul Integr Comp Physiol. (2011)

Hüttemann M1, Lee I, Malek MH. (-)-Epicatechin maintains endurance training adaptation in mice after 14 days of detraining. FASEB J. (2012)

Blankenberg S1, Barbaux S, Tiret L. Adhesion molecules and atherosclerosis. Atherosclerosis. (2003)

Mao TK1, et al. Effect of cocoa flavanols and their related oligomers on the secretion of interleukin-5 in peripheral blood mononuclear cells. J Med Food. (2002)

Ramiro E1, et al. Flavonoids from Theobroma cacao down-regulate inflammatory mediators. J Agric Food Chem. (2005)

Al-Hanbali M1, et al. Epicatechin suppresses IL-6, IL-8 and enhances IL-10 production with NF-kappaB nuclear translocation in whole blood stimulated system. Neuro Endocrinol Lett. (2009)

Zeng H1, et al. Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NF-κB activation, and PPARγ modulation. J Agric Food Chem. (2011)

Wisman KN1, et al. Accurate assessment of the bioactivities of redox-active polyphenolics in cell culture. J Agric Food Chem. (2008)

Kenny TP1, et al. Immune effects of cocoa procyanidin oligomers on peripheral blood mononuclear cells. Exp Biol Med (Maywood). (2007)

Becker K1, et al. Immunomodulatory properties of cacao extracts – potential consequences for medical applications. Front Pharmacol. (2013)

Asehnoune K1, et al. Involvement of reactive oxygen species in Toll-like receptor 4-dependent activation of NF-kappa B. J Immunol. (2004)

Andert SE1, et al. Neopterin release from human endothelial cells is triggered by interferon-gamma. Clin Exp Immunol. (1992)

Hofmann B1, et al. Different lymphoid cell populations produce varied levels of neopterin, beta 2-microglobulin and soluble IL-2 receptor when stimulated with IL-2, interferon-gamma or tumour necrosis factor-alpha. Clin Exp Immunol. (1992)

Fuchs D1, et al. Decreased serum tryptophan in patients with HIV-1 infection correlates with increased serum neopterin and with neurologic/psychiatric symptoms. J Acquir Immune Defic Syndr. (1990)

Pfefferkorn ER. Interferon gamma and the growth of Toxoplasma gondii in fibroblasts. Ann Inst Pasteur Microbiol. (1986)

Nathan CF. Peroxide and pteridine: a hypothesis on the regulation of macrophage antimicrobial activity by interferon gamma. Interferon. (1986)

Hronek M1, et al. The association between specific nutritional antioxidants and manifestation of colorectal cancer. Nutrition. (2000)

Hall S1, Agrawal DK2. Key mediators in the immunopathogenesis of allergic asthma. Int Immunopharmacol. (2014)

Ellis R1, Langford D, Masliah E. HIV and antiretroviral therapy in the brain: neuronal injury and repair. Nat Rev Neurosci. (2007)

McArthur JC1, et al. Human immunodeficiency virus-associated dementia: an evolving disease. J Neurovirol. (2003)

Mattson MP1, Gleichmann M, Cheng A. Mitochondria in neuroplasticity and neurological disorders. Neuron. (2008)

Nath S1, et al. Catechins protect neurons against mitochondrial toxins and HIV proteins via activation of the BDNF pathway. J Neurovirol. (2012)

Ruijters EJ1, et al. The cocoa flavanol (-)-epicatechin protects the cortisol response. Pharmacol Res. (2014)

Tzounis X, et al. Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study. Am J Clin Nutr. (2011)

Tzounis X, et al. Flavanol monomer-induced changes to the human faecal microflora. Br J Nutr. (2008)

Lee HC, et al. Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota. Res Microbiol. (2006)

McCormick PA1, et al. The effect of non-protein liquid meals on the hepatic venous pressure gradient in patients with cirrhosis. J Hepatol. (1990)

O’Brien S1, et al. Postprandial changes in portal haemodynamics in patients with cirrhosis. Gut. (1992)

Bellis L1, et al. Low doses of isosorbide mononitrate attenuate the postprandial increase in portal pressure in patients with cirrhosis. Hepatology. (2003)

Hernández-Guerra M1, et al. Ascorbic acid improves the intrahepatic endothelial dysfunction of patients with cirrhosis and portal hypertension. Hepatology. (2006)

De Gottardi A1, et al. Postprandial effects of dark chocolate on portal hypertension in patients with cirrhosis: results of a phase 2, double-blind, randomized controlled trial. Am J Clin Nutr. (2012)

Quine SD1, Raghu PS. Effects of (-)-epicatechin, a flavonoid on lipid peroxidation and antioxidants in streptozotocin-induced diabetic liver, kidney and heart. Pharmacol Rep. (2005)

Pruijm M, et al. Effect of dark chocolate on renal tissue oxygenation as measured by BOLD-MRI in healthy volunteers. Clin Nephrol. (2013)

Terai N1, et al. The short-term effect of flavonoid-rich dark chocolate on retinal vessel diameter in glaucoma patients and age-matched controls. Acta Ophthalmol. (2014)

Share on Pinterest
Partagez avec vos amis !










Submit

17 Commentaires

  1. Bonjour,
    J’hésite à m’inscrire au programme naturacook. J’aimerais savoir effectivement cuisiner les aliments et me débrouiller au quotidien tout en optimisant ma santé et en prenant du plaisir. J’aimerais savoir cependant si le contenu de naturacook se retrouve un peu dans naturacoach; et dans quelle mesure il serait mieux de commencer par l’un ou l’autre de ces programmes. Ce qui m’intéresse le plus actuellement c’est la pratique, j’ai le sentiment d’avoir accumulé de la théorie mais de ne pas suivre en cuisine… J’imagine que naturacook me correspond mieux.
    Merci pour votre réponse.

    1. Le programme Naturacoach est celui pour une approche globale, pour ceux qui veulent savoir quoi manger, quelles quantités, etc. Il y a des recettes mais pas en vidéo et moins que dans Naturacook. Je sais que certains qui n’ont suivi que Naturacook ont réussi à changer leurs habitudes juste avec celui-ci aussi, donc tout dépend où vous vous situez dans ce que vous appelez le savoir théorique.

    2. Pour avoir suivi les deux programmes en simultané suite à une année de transition alimentaire par mes propres moyens, je peux affirmer qu’il y a un réel intérêt à les suivre tous les deux.
      Naturacoach, est effectivement plus théorique. Mais en parallèle de Naturacook, ce programme permet de mieux comprendre et donc de mieux appliquer les conseils qui sont dispensés par Benjamin.
      Et même en considérant votre niveau de connaissance dans le domaine de la nutrition, je serais tout de tenté de vous recommander de suivre le programme Naturacoach.
      Ne serait-ce que pour accéder au point de vue d’une personne objective qui a investi beaucoup de temps et d’énergie pour acquérir, synthétiser et reformuler autant de connaissance.
      Le fait de suivre ou non le programme Naturacoach dépend plutôt de votre intérêt pour les fondamentaux de la nutrition, du temps dont vous disposez et enfin du budget que vous pouvez investir dans une telle démarche.
      S’agissant de Naturacook, si vous avez besoin de recommandations pratiques, de conseils dans le choix des produits, leur conservation et leur préparation, de conseils dans le choix du matériel, de techniques, de recettes… le programme est idéal.

  2. Le plus souvent j’achète du chocolat cru de la marque RRRAW. J’ai visité avec un grand plaisir l’atelier de cet artisan (Frédéric Marr) à Montreuil, près de Paris.
    Sol Semilla me semble effectivement la meilleure marque pour le cacao cru en poudre.
    D’autre part, je me suis habituée sans difficulté à l’amertume des fèves de chocolat.
    Quant aux recettes de Benjamin, j’en ai déjà expérimenté plusieurs qui ont été bien appréciées : le naturola, la bûche glacée potimarron-chocolat et les truffes chocolat-coco.
    Merci pour toutes les précisions que tu viens de nous apporter Benjamin.
    Je vais continuer à guetter régulièrement les infos que tu donnes sur Facebook.
    J’ai suivi le programme Naturacook avec avidité, même si je n’ai pas testé toutes les recettes. Je reviendrai certainement un de ces jours m’inscrire au programme Naturacoach.
    Bonne continuation.

  3. Bonsoir,

    Je consomme des fèves de cacao non torréfiées, il est conseillé des les consommer sans la peau, ce que je ne fait pas car j’aime bien la manger. Pensez vous que c’est une mauvaise idée ? Est ce à cause de l’acide pythique de cette peau (je croyais que c’était à cause des tanins qu’elle contient) ?

    Merci pour cette vidéo très complète en tous cas

    1. Parce que
      1/ C’est un produit dérivé de l’agriculture intensive avec les grandes exploitations de soja
      2/ La traçabilité est très difficile, et donc elle est en grande partie issue de soja OGM
      3/ Les études tendent à montrer qu’elle perturbe la flore intestinale
      4/ On peut faire sans problème du chocolat sans l’utiliser

  4. Bonjour,
    J’ai une interrogation sur l’ig des aliments car on peut facilement s’informer sur catégories d’aliments en fonction de leur ig mais j’aurais souhaité savoir comment connaître l’index glycémique des aliments en magasin (paquets de gâteaux, céréales…) Quelle est la correspondance avec la mention « glucides » indiquée sur les étiquettes ?
    Je vous remercie

  5. Bonjour Benjamin,

    Je tenais juste à te remercier pour les bons conseils de produits (Pana chocolate et Terra etica).
    J’ai eu l’occasion de goûter le Terra etica 85% de Madagascar qui est très bon (il faut aimer les chocolats avec un goût prononcé, celui-ci a une légère acidité très agréable).

    Je viens de recevoir également deux chocolats Pana Chocolate, celui à la coco et aux baies de goji et aussi le 60% cacao. Et waou. Ils sont à tomber l’un comme l’autre. Très différent du précédent, beaucoup moins forts en bouche mais très bons. Je pense que je testerai le 80% de leur gamme 🙂

  6. Bonjour j’hésite également à m’inscrire à un programme. je penche surtout pour naturacook pour son côté moins théorique. j’aimerais savoir si le contenu vaut le coup vu le prix. je suis étudiante donc le budget est assez serrélevé déjà. j’aimerais également savoir si les recettes proposés nécessite beaucoup de produits chers également . je vous remercie

    1. Bonjour,
      Je vais forcément vous répondre que oui 🙂 Pour le prix d’un livre de cuisine par mois, vous avez environ 200 recettes avec les gestes en vidéo et la possibilité de me poser des questions. Pour les produits, disons que la base (fruits, légumes, légumineuses…) est constitué de produits bruts qui coûtent moins cher que des produits transformés, avec une variation selon la qualité. Ce qui va coûter un peu cher par rapport aux recettes, ce sont surtout les oléagineux, que j’utilise pas mal dans les desserts surtout, mais après vous n’êtes pas obligé de faire toutes les recettes d’un coup.

Laisser un commentaire

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *