English 100 Annotated Bioliography (150 words) 2 student response

Professor Anna C. Morrison

English 100

29 April 2016

Annotated Bibliography

Alderton, S. “Chocolate – the heart-healthy treat. Is this too good to be true?” Nutrition Bulletin vol. 39, no. 1, 2014, pp. 89-94, EBSCOhost. http://web.b.ebscohost.com.ezproxy.cyclib.nocccd.edu/ehost/pdfviewer/pdfviewer?vid=6&sid=961d58d2-fd9e-4d86-8407-7e4277811ac2%40sessionmgr1. Accessed 28 April 2016.

This article is about the findings of several scholarly studies conducted by experts in the field of nutrition to examine the beneficial effects of chocolate consumption in the human body. Topics discussed include decreased risk of cardiovascular disease in people who add cocoa in their diet and multiple improvements in cardiovascular disease risk factors after the consumption of dark chocolate. Within the last year, a number of studies have looked at the effect of chocolate/cocoa consumption on various aspects of cardiovascular health. The ingredients chocolate contains could be beneficial to health. Chocolate also contains antioxidant compounds call polyphenols. These are found in plant-derived foods such as fruits, vegetables, tea, coffee, red wine, and also in cocoa beans. This will help me with supporting my points in my research paper because it presents information that shows the side I am supporting, which is how chocolate affects the human body and health.

“Chocolate: Pros and cons of this sweet treat.” Harvard Women’s Health Watch, vol. 21, no. 6, 2014, pp. 1-7. EBSCOhost. http://web.b.ebscohost.com.ezproxy.cyclib.nocccd.edu/ehost/pdfviewer/pdfviewer?vid=9&sid=961d58d2-fd9e-4d86-8407-7e4277811ac2%40sessionmgr1. 27 April 2016.

This article is about the benefits and risks caused by chocolate in a person’s health, particularly in the heart and brain. According to the Harvard School of Public Health’s Department of Nutrition scientist, Dr. Eric Ding, the cocoa ingredient of chocolate is beneficial to health, but the others, like sugar, are not. It also cites the study by Ding and colleagues on the benefits of cocoa flavonoids to the heart. When Dr. Ding and his colleagues analyzed the results of 24 studies on the effects of cocoa flavonoids on heart risks, they found that flavonoids reduced blood pressure and unhealthy cholesterol, increased healthy cholesterol, and improved blood flow. Another study shows that older adults who drank high-flavonoid cocoa performed better on tests of mental function and speaking ability than those who drank low-flavonoid cocoa. This will help me with supporting my points in my research paper because it presents information that shows the side I am supporting, which focuses on the beneficial effects of chocolate and how chocolate affects the human brain.

“Does Depression Lead to Eating Chocolate, or Vice Versa?” Tufts University Health & Nutrition Letter, vol. 28, no. 5, 2010. MasterFILE Premier. http://web.b.ebscohost.com.ezproxy.cyclib.nocccd.edu/ehost/pdfviewer/pdfviewer?vid=13&sid=961d58d2-fd9e-4d86-8407-7e4277811ac2%40sessionmgr1. 27 April 2016.

This article is about the strong connection between chocolate consumption and depression. In their study of chocolate and how it relates to depression, Dr. Beatrice Bolomb of University of California, San Diego, and colleagues conclude that several nutrient factors in chocolate have no significant correlation with depression. However, they argue that there is still a possibility that chocolate causally contributes to a depressed mood. Several nutrient factors in chocolate that might be theorized to improve mood, such as caffeine, fat, carbohydrates, and calorie intake, turned out to have no significant correlation with depression. This will help me with supporting my points in my research paper because it presents information that shows the side I am supporting, which is whether correlations with psychological effects exist or not.