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Dark chocolate exacerbates acne
International Journal of Dermatology, 2015AbstractThe effects of chocolate on acne exacerbations have recently been reevaluated. For so many years, it was thought that it had no role in worsening acne. To investigate whether 99% dark chocolate, when consumed in regular daily amounts, would cause acne to worsen in acne‐prone male subjects, twenty‐five acne prone male subjects were asked to ...
Saivaree, Vongraviopap +1 more
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Decoding the Fine Flavor Properties of Dark Chocolates
Journal of Agricultural and Food Chemistry, 2022Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes were analyzed. After the screening for odor-active molecules by aroma extract dilution analysis, selected
Lisa Ullrich +5 more
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Thermogravimetric characterization of dark chocolate
Journal of Thermal Analysis and Calorimetry, 2013Dark chocolate is a complex food product in which sugar crystals and cocoa particles are surrounded by cocoa butter. Thermogravimetry and derivative thermogravimetry are proposed as fast, cheap, and sensitive tools to determine the composition of dark chocolate and consequently to confirm the cocoa percent declared by the producer or to check the ...
MATERAZZI, Stefano +4 more
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Tensile Strength of Dark Chocolate
Acta Technologica Agriculturae, 2013Abstract The effect of loading rate as well as the cocoa content on the tensile strength of dark chocolate has been studied. Tensile strength was measured using the Brazilian test. The main advantage of this test consists in the use of a specimen of simple geometry in comparison with a specimen for tensile tests.
Sarka Nedomova +2 more
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Cardiovascular Benefits of Dark Chocolate?
Current Treatment Options in Cardiovascular Medicine, 2015The use of cacao for health benefits dates back at least 3000 years. Our understanding of cacao has evolved with modern science. It is now felt based on extensive research the main health benefits of cacao stem from epicatechin, a flavanol found in cacao.
Erin, Higginbotham, Pam R, Taub
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