Tag Archive: chocolate science
Rats Resist Chocolate To Help Friends
December 13, 2011
In a recent lab experiment done to rats by the researchers from the University of Chicago, these creatures displayed human-like empathy and looked out for fellow rodents in times of distress such as helping each other to get away from restraint. And they sure as heck can resist even the alluring temptations of chocolate!
A cage which had a restraint was set up by the researchers. The restraint was composed of a blocked tube with a door that could be opened from the outside.
They placed one rat inside the restraint and the other was allowed to roam freely around the cage. At first, the free rat showed "emotional contagion" which is normally seen in humans and even animals. It is when one feels the distress undergone and felt by another. This becomes apparent by freezing or helplessly running about.
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Brief Walks Can Reduce Chocolate Cravings?
December 9, 2011
New research has shown that a 15-minute walk can cut down your consumption of chocolate by half during working hours.
The study was conducted by the University of Exeter. Turns out, workers eat only half as much chocolate as they normally would after this brief exercise, even when they're in a rather stressful situation.
The study utilized a simulated work environment. 78 regular chocolate-eaters, who hadn't had any chocolate in the past two days, participated.
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Skinny Models + Chocolate Ads = Guilt
December 2, 2011
Women are generally figure-conscious. We all root for that runway-ready body. Suffice it to say, we tend to watch almost everything we eat. Turns out, all the conscious efforts to keep and stay away from fattening food are upped when we see skinny chicks endorsing them.
A recent study done by the researchers at the University of Strathclyde in Glasgow showed that when a chocolate advertisement involves larger women, then viewers are less likely to worry about indulging themselves in these sweet treats.
The said researchers conducted a study wherein they asked 84 women aged 17-63 asked about their chocolate-eating patterns and if ever they felt any guilt after having consumed some.
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Chocolate And Chemistry Meet
November 25, 2011
Chocolate is downright mouth-watering, and most of us aren't exactly aware of the reason why we just can't resist it allure. But those who make chocolate pretty much know why people find it irresistible, and it all boils down to chemistry.
Chocolate may be sweet and all that but the main culprit for its unexplainable appeal is the fat, according to Professor Dolores O’Riordan of University College Dublin who is based in the Institute of Food and Health. In a lecture during the Science week named Smart Chemistry – Tasty Food!, she said "The melting of the fat is very important."
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Sweet Tooth Equals Sweet Personality?
October 25, 2011
According to a new study, those having a sweet tooth tend to be friendlier. Volunteers who preferred chocolate over a non-sweet food item were found to have a joyous character.
It was found that the most dominant trait these chocolate lovers have is the fondness for helping others in need. However, it is still arguable whether it was due to chocolate’s mood-enhancing effect or just a natural inclination of the recipient. So don’t get too frantic about having chocolates just yet.
"Our taste studies controlled for positive mood so the effects we found are not due to the happy or rewarding feeling one may have after eating a sweet food," said Brian Meiers, a psychology professor at Gettysburg College in Pennsylvania.
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Chocolate ‘As Good As Exercise’
September 16, 2011
New studies have revealed that a moderate amount of high quality dark chocolate can be as good as a session in the gym. Cocoa was found to contain a certain compound called epicatechin and this allegedly enhances muscle the same way exercising does.
Researchers at Wayne State University in Detroit, Michigan, conducted an experiment on three groups of 12-month-old mice, the equivalent of middle aged humans: one was given epicatechin twice a day for 15 days, the second one was given epicatechin as well and spent 30 minutes on a treadmill, while the third exercised without receiving the extract.
There was an observed increase in the number of energy-producing mitochondria, the ‘powerhouses’ of cells, in the mice that only took epicatechin and they had significantly better muscle performance and took longer to tire than those that only exercised. It was unusual as these mitochondria are normally a byproduct of getting aerobic exercise such as running or cycling.
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Science of Chocolate
August 23, 2011
Have you ever tried munching on chocolates and then think about its fragile crystal structure? Or do you even wonder about its milk protein contents as this melt-in-your-mouth goodness touches your palate? I bet no. The only thing you can think of is whether to get another bar or not, but there are people who take interest in this kind of scientific stuff.
Galit Segev, a chef and a biochemist in the pharmaceutical industry, enjoys her chocolates but is also enthralled by its physical properties. Having a background in such field, she is normally interested in why certain foods react variedly to certain cooking techniques.
She just recently had a part in the Ultimo Science Week talking about the science of chocolate such as how these treats are manufactured. From soil to your mouth, she gave a talk about what makes for a quality chocolate.
Fighting Cancer with Chocolate?
August 18, 2011
If that would be the case, who wouldn’t want to kick cancer’s butt? Here are some interesting tidbits of information to help you realize how good chocolate can be for your health!
Cacao seeds contain Flavonoids (specifically Flavanols) that are chemicals found in plant-based foods that give major health benefits. Over 4,000 flavonoids have been known and almost all of it are found in fruits, vegetables and beverages such as tea, coffee, beer, wine and fruit drinks. Good thing our beloved chocolate is part of the list!
When we eat foods that have flavonoids, it just means that we also take advantage of the antioxidants in it which are believed to help the body fight cell damage. In addition to that, studies say that flavonoids have other helpful influences on vascular health, such as lowering blood pressure and improving blood flow to the brain and heart, making blood platelets less viscous. Thus, keeping cholesterol from gathering in blood vessels. It also slows down the immune responses that lead to clogged arteries.
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Printing with Chocolate
July 8, 2011
Throw away those old ink cartridges. It's time to load your printer with chocolate. That would be neat wouldn't it? Load some rice paper, spray a message in dots of chocolate, and then eat your words.
That description may still depict a future scene. For now, there's a 3D chocolate printer that has just come out. It prints gobs of chocolate into shapes by adding layers of chocolate on top of previous layers of chocolate.
I saw a story a couple years ago about a 3D printer that printed parts in plastic to make the parts for a new, identical, 3D printer. It could make the parts to replicate itself. I thought that was really neat.
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