最近科学网上的话题比较严肃,比较压抑,要么是科学国际化、要么是科技奖励要打假,毕竟是春节期间,来点轻松的,应该是谈谈吃的比较轻松,今天正好看到这个报道,就谈谈巧克力吧。 这篇报道说:黑巧克力简直就是“ Super Fruit ”,具有非常强的抗氧化作用,其抗氧化能力超过旧版的“超级水果”蓝莓和蔓越莓。不过我认为,这个研究只是考察的直接抗氧化能力,并不是非常“科学”,我过去多次写文章强调,因为我们身体巨大的氧化潜力,也具有巨大的抗氧化能力,抗氧化绝对不能也不可能单纯依靠外援。最理想的手段是动员自身抗氧化能力,生物体自身抗氧化是基本生理功能,只要适当动员,其作用是远远超过补充抗氧化物质的。 无论是过去的超级水果蓝莓和蔓越莓,还是现在发现的超级食物黑巧克力,都不过是自身抗氧化能力比较强而已。我们可以注意一个细节,热巧克力几乎没有抗氧化能力。因为强还原物质往往不稳定,这一特点证明黑巧克力确实抗氧化能力强,强到非常不稳定,单纯加热就可以破坏其抗氧化能力。我们可以适当猜想,即使抗氧化能力超级强的黑巧克力,在被我们人吃到胃内以后,胃内这个地方的特点是含有极端酸化的环境,酸性一般都具有氧化性(氢离子有获得电子的趋势),联想一下具有还原性的铁和锌与稀硫酸发生的氧化还原反应就可以了。虽然食物内还原性有机物质在胃内的酸性环境的稳定性需要试验研究,但不稳定是非常可能的,而且我们的胃就是做这个工作的。因此,即使我们吃非常好的还原性物质,无论是超级水果还是超级食物,到了身体内,就非常有可能是完全不同的物质。 那么说是我们误解了这些超级水果和超级食物吗,也不是。我们知道,强还原物质被氧化往往变成弱氧化物质,而后者是相对稳定的,可以推测,当我们吃这些食物后,经过消化吸收,达到血液中的形式最大的可能是弱氧化剂。过去曾经有大量研究证明,一些具有强还原性的食物成分,人体吸收后的主要形式就是弱氧化产物。而这些具有氧化作用弱氧化产物恰好是我们身体非常友好的物质,因为这些物质一般具有动员身体自身抗氧化作用的能力。我们知道,自身抗氧化能力才是抗氧化的主力和根本。但是,这种动员可能也会导致另一个趋势,长期依靠一种动员刺激手段可能导致身体对这种刺激的不敏感,或者说是适应,因此动员的手段应多样化。具体到食物,就需要多样化,千万不要迷信某一种食物能给我们解决所有的问题,或者长期解决一种问题。比较理想的是:利用多种食物、利用适当运动、高温、低温、低氧、高氧等等中度“有害”刺激,联合多种手段动员身体内源性抗氧化能力。 本文题目取自这个报道的中文版介绍的一个观点:“ 任何东西都要适量 ”。巧克力富含脂肪和糖分,因此膳食专家建议将巧克力作为均衡饮食中的一部分,人们日常还需摄取一些并不那么诱人的食物,如糙米、豆类、水果和蔬菜。我的观点是, 健康不仅是饮食,其他手段也要配合,很多手段都能用,但一切都要适当,不要迷信任何手段 。 Cacao seeds are a "Super Fruit" : A comparative analysis of various fruit powders and products Stephen J Crozier , Amy G Preston , W Jeffrey Hurst , Mark J Payne , Julie Mann , Larry Hainly and Debra L Miller Chemistry Central Journal 2011, 5:5doi:10.1186/1752-153X-5-5 Numerous popular media sources have developed lists of "Super Foods" and, more recently, "Super Fruits". Such distinctions often are based on the antioxidant capacity and content of naturally occurring compounds such as polyphenols within those whole fruits or juices of the fruit which may be linked to potential health benefits. Cocoa powder and chocolate are made from an extract of the seeds of the fruit of the Theobroma cacao tree. In this study, we compared cocoa powder and cocoa products to powders and juices derived from fruits commonly considered "Super Fruits". Results : Various fruit powders and retail fruit products were obtained and analyzed for antioxidant capacity (ORAC (uM TE/g)), total polyphenol content (TP (mg/g)), and total flavanol content (TF (mg/g)). Among the various powders that were tested, cocoa powder was the most concentrated source of ORAC and TF. Similarly, dark chocolate was a significantly more concentrated source of ORAC and TF than the fruit juices. Conclusions : Cocoa powder and dark chocolate had equivalent or significantly greater ORAC, TP, and TF values compared to the other fruit powders and juices tested, respectively. Cacao seeds thus provide nutritive value beyond that derived from their macronutrient composition and appear to meet the popular media's definition of a "Super Fruit".
阿甘说的,Life was like a box of chocolate ,you never know what you're gonna get。对于只知道黑白巧克力的我,这句话没有太多感触,这次有机会试吃la maison du,才知道巧克力世界的丰富。 这个世界的色彩不是很丰富,但在味觉和材质口感上的确还有很多的层次,几十种不同添加材料或工艺带来丰富的味觉体验。 另外联想到,当时的阿甘可以以此谋生,可见人们对甜品的渴望付出了多少代价。香港的店面宣传是手工制作再空运至港,一小口就可以吃掉的巧克力可以买一本书,可见其价格之高昂。 巧克力的保质期和运输也是有很高的要求,如果想比较细品巧克力的不同,需要限定他的贮藏温度和品尝温度,才能获得最佳口感。
最新研究报道 http://news.xinhuanet.com/english2010/health/2010-03/31/c_13231861.htm BEIJING, March 31 (Xinhuanet) -- German researchers recently found having a moderate amount of chocolate may be good for blood-pressure control and therefore better protect the heart, according to a report published on European Heart Journal. Researchers in German Institute of Human Nutrition conducted a study on more than 19,300 people. Over a decade's study, they discovered that those who ate the most amount of chocolate, that is, an average of 7.5 grams a day, had lower blood pressure and a 39 percent lower risk of having a heart attack or stroke compared to those who had an average of 1.7 grams a day, the least among the subjects. http://www.gopubmed.org/web/gopubmed/4?WEB01644h5xtag2beI7I5I00f01000j10040001rl Chocolate and heartand blood pressure 129 documents semantically analyzed 1 2 Top Years Publications 2006 16 2008 13 2009 12 2000 11 2007 10 2001 7 2004 5 1999 5 2010 4 1997 4 1989 4 2003 3 1996 3 2005 2 2002 2 1994 2 1993 2 1991 2 1988 2 1983 2 1 2 1 2 Top Countries Publications USA 34 Germany 6 United Kingdom 6 Japan 5 Australia 5 Italy 4 Switzerland 4 Sweden 3 Spain 3 Canada 3 China 3 Brazil 2 Ireland 2 Turkey 2 Greece 2 Netherlands 2 Taiwan 2 Iran 1 Denmark 1 Nigeria 1 1 2 1 2 3 4 Top Cities Publications Davis 6 Boston 4 Leipzig 2 Stockholm 2 Dublin 2 Milan 2 Zrich 2 London 2 Athens 2 Washington 2 San Francisco 2 Rochester, MN, USA 2 Seattle 2 Porto Alegre 1 Barcelona 1 Afyonkarahisar 1 Newcastle upon Tyne 1 Messina 1 Tokyo 1 Wollongong 1 1 2 3 4 1 2 3 4 5 Top Journals Publications J Clin Microbiol 11 Am J Clin Nutr 8 Am J Hypertens 3 Int J Cardiol 3 Mol Nutr Food Res 3 Am J Cardiol 3 J Cardiovasc Pharm 3 Eur J Clin Nutr 2 Circulation 2 Heart 2 Crit Care Nurse 2 Cardiovasc Res 2 Nutr Rev 2 J Am Diet Assoc 2 J Med Microbiol 2 West Afr J Med 2 J Nutr Biochem 2 Zentralbl Bakteriol Mikrobiol Hyg 2 Expert Rev Cardiovasc Ther 1 Nutr Res Rev 1 1 2 3 4 5 1 2 3 ... 26 Top Authors Publications Keen C 4 Corti R 3 Roberts G 3 Grivetti L 2 Hermann F 2 Sudano I 2 Spieker L 2 Hermann M 2 Lscher T 2 Ruschitzka F 2 Nll G 2 Stefanadis C 2 Vlachopoulos C 2 Alexopoulos N 2 Aznaouridis K 2 Schmitz H 2 Dyerberg J 2 Stender S 2 Cockerill F 2 Vetter E 2 1 2 3 ... 26 1 2 3 ... 66 Top Terms Publications Cacao 121 Humans 102 Adult 40 Heart Diseases 37 Patients 33 Coronary Disease 26 Flavonoids 26 Middle Aged 26 Animals 23 Evaluation Studies as Topic 22 Blood Pressure 21 Culture Media 21 Pressure 20 Eating 20 Cardiovascular Diseases 20 Aged 20 Beverages 19 Incubators 19 Arteries 17 Oxides 17 1 2 3 ... 66