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Tuesday, January 6, 2009
7:15 AM
BIOCHEMISTRY ASSIGNMENT-
CHOCOLATE
Where does chocolate originate from?
-Cocoa originated in the Amazon.
-It was then brought into Europe and people started adding vanilla and sugars into the ground roasted beans.
Ingredient Composition
-Cocoa
-Vanilla
-Sugars
-Butter
-Hydrogenated fats
Chemical Composition
-Theophyline
-Telemethyhistamine
-Serotonin
-Tyramine
-Theobromine
-Endorphins
-Flavonoids
Theobromine
it is also known as xantheose,
a bitter alkaloid of the cacao plant.
a close structural relative of caffeine - differs from caffeine by only one methyl group.
Theobromine has a ten fold less stimulating effect to humans than caffeine,
a strong stimulant to the extent that it is able to keep someone awake throughout the night.
approximately 1.5% – 3% of theobromine in cacao and 0.5% -2.7% in chocolates.
But despite its name, the compound theobromine contains no bromine!
Effects of Theobromine
it is a myocardial stimulant & a vasodilator which means it increases heartbeat & dilates blood vessels, causing a reduction of blood pressure.
The draining effect allows it to treat cardiac failure, which can be caused by an excessive accumulation of fluid.
it has a lesser impact on the human central nervous system than caffeine.
cough-reducing effect.
helps to treat asthma as it relaxes the smooth muscles.
affects mood swings.
causes blood pressure and blood-sugar levels to rise, resulting in a feeling of alertness & contentment.
Endorphins
Endorphins is a group of ten neurotransmitters which activate opiate receptors.
It composed of chains of amino acids between 5 and several dozen members long.
Effects of Endorphins
Neurotransmitters are released into synapses when the body encounters stress
after a physical injury, endorphins activate opiate receptors & produce an analgesic effect, alleviating severe pain.
It is a neurochemical cause for the feeling of pleasure.
When endorphins are not activating receptors, no withdrawal symptoms are felt.
Enzymes break down endorphins as soon as they act on receptors, so they are never in contact with receptors long enough to form tolerance or dependency.
Magnesium
Magnesium is essential for good health.
It is the fourth most abundant mineral in the body.
Approximately 50% of total body magnesium is found in bone & the other half is found predominantly inside cells of body tissues and organs.
Only 1% of magnesium is found in blood, but the body works very hard to keep blood levels of magnesium constant.
Effects of Magnesium
Helps form bone cells & protein in the body.
Maintains normal functioning of muscles & nerves.
Promotes regular bowel function.
Lessens the drop in progesterone levels.
Keeps the heart rhythm steady.
Supports a healthy immune system.
Reduces the risk of developing diseases.
Enables muscles to relax .
Flavonoids
Derived from 2-phenylchromen-4-one (2-phenyl-1,4-benzopyrone) structure.
Commonly known as bioflavonoids in the mediathe terms are largely equivalent and interchangeable, as most flavonoids are biological in origin.
Effects of Flavonoids
Assist in wound repair.
Help in balancing certain hormones through the production of nitric oxide.
Contain antioxidants that may help spare other antioxidants which allow them to act longer to fight off foreign invaders.
Reduce platelet activity - decrease platelet aggregation and adhesion.
Hinder heart attack by preventing blockage of blood flow to the heart.
Allow the relaxation of blood vessel walls.
Reduce inflammation and blood levels of leukotrienes.
Disadvantages of Chocolates
Increase one’s sugar level, hence it is not very suitable for diabetic patients.
Unsatisfactory weight gain
Contain lead which is harmful as it can cause enduring harm to learning abilities, behaviour & coordination.
Tryptophan in chocolate is used in the brain to make serotonin, the neurotransmitter that can produce the feeling of ecstasy.
Good(Dark chocs) and Bad Chocolates
Dark chocolates contains more antioxidants.
it also has higher cocoa content which comprises of many chemicals.
Contains fewer calories, sugar & saturated fats.
Milk may interfere with the absorption of antioxidants into the body.
Avoid chocolates that have undergone the ‘dutch process’
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PuayLeng
