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Chocolate: Potential Health Benefits

Including Cardiovascular, Antitumor, and Antiulcer Effects

TIME: 12 NOON WEDNESDAY, MARCH 24, 1999
LOCATION: ANAHEIM HILTON - MALIBU ROOM

Chocolate doesn't just taste good, it actually may be good for you! Researchers report that compounds in chocolate-called polyphenols and flavenoids-show heart-protective effects in animal studies as well as antiulcer and anticancer properties. Comparative benefits are also reported for cocoa vs. milk chocolate vs. dark chocolate. Research suggests the beneficial compounds in chocolate and cocoa may be equivalent to those in red wine and tea, and even greater than those found in various fruits and vegetables.

Speakers:

    Naomi Osakabe, Functional Foods Research Labs, Nagoya, Japan

    Peter Schieberle (tentative), Technical University of Munich, Institute for Food Chemistry, Germany

    Harold Schmitz (tentative), M&M/Mars, Inc., Hackettstown, NJ

    Joe Vinson, U. of Scranton, Dept. of Chemistry, PA

Speakers will each make a brief statement summarizing their research, and then take questions from the press. They are also available for one-on-one interviews through the ACS Press Room: 740-4558.

Reporters planning to attend must register with the ACS Press office, at the Anaheim Hilton, 3rd floor, Mezzanine Room 11


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Contact: Charmayne Marsh
y_marsh@acs.org
202-872-4445
American Chemical Society
22-Mar-1999


Page: 1

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