Chocolate Benefits/6Page essay

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Final Paper Outline

SAMPLE

Name Assignment Paper Title Section Date

• Intro - Brief History of Cacao - Used as a “drink” - Theobroma cacao - Used as a form of currency in the Aztec culture - Hernan Cortes praised cacao for its health benefits - Thomas Jefferson praised cacao for its benefits

• Body - How chocolate went from superfood to being thought of as unhealthy

- Nutrient profile of chocolate (cacao) - Health benefits including: - cholesterol lowering properties

- appetite suppressing qualities - ability to increase energy - exercise enhancement (and its relevance in history) - protection against oxidative stress - protective against heart disease - impact on gut health

• Conclusion – How to combine past wisdom with modern science

- Our ancestors seemed to know how beneficial this food was - Science is starting to prove the benefits of cacao, confirming what Cortes and

Jefferson believed about cacao - The type of “chocolate” to have to receive health properties - Applying ancestral wisdom in the modern world

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References

Hooper L, e. (2016). Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials. - PubMed - NCBI. Ncbi.nlm.nih.gov. Retrieved 19 November 2016, from http://www.ncbi.nlm.nih.gov/pubmed/22301923

Nogueira, L., Ramirez-Sanchez, I., Perkins, G. A., Murphy, A., Taub, P. R., Ceballos, G., … Malek, M. H. (2011). (–)-Epicatechin enhances fatigue resistance and oxidative capacity in mouse muscle. The Journal of Physiology, 589(Pt 18), 4615–4631. http://doi.org/10.1113/jphysiol.2011.209924

Sørensen, L. B., & Astrup, A. (2011). Eating dark and milk chocolate: a randomized crossover study of effects on appetite and energy intake. Nutrition & Diabetes, 1(12), e21–. http://doi.org/10.1038/nutd.2011.17

Stevenson, S. (2011). How Chocolate Can Save the World. Presentation, TEDxSinCity. Available at https://www.youtube.com/watch?v=uV2ynZ1VcnE

Tzounis, X., Rodriguez-Mateos, A., Vulevic, J., Gibson, G., Kwik-Uribe, C., & Spencer, J. (2016). Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study. The American Journal of Clinical Nutrition. Retrieved 11 November 2016, from http://ajcn.nutrition.org/content/93/1/62.full

Wolfe, D. (2012). Passion for CHOCOLATE - RAW CACAO -. Presentation, Ted Talks. Available at https://www.youtube.com/watch?v=2J50QErUSpM