Chapter I.

Introduction

1.1. Premise Yogyakarta produced local chocolate which are already a hit in local markets. In fact, Indonesia is the third biggest cacao producer in the world, after Ivory Coast and Ghana. So, its a reason why we can found so many local chocolate in City of Gudeg. Produced by small and medium enterprises, the chocolates go by brand names like 'Monggo', 'Coklat Tolak Miskin' and 'Sesuwatu Banged'. There are so many giant competitors with big brands that have been involved in the business chocolate. Each brand should to produce the higher quality market and provided many choices of chocolate with a local taste, such as chili, durian, ginger, etc. Such as, Chocolate Monggo, it has become a recognized trademark in the middle to upper market chocolate segment. 'Monggo' chocolate, produced by Kotagede in Yogyakarta for example, has been operating the chocolate business since 2003, with chilli and ginger flavours. Recognised as a pioneer in the local chocolate industry, Monggo's production garnered sales of five billion rupiahs a year. Now, with Chocolate Monggo ranking in the top ten for chocolate sales in the Circle K retail network, Yogyakarta was another tourist destination that opened many opportunities to meet people from other countries. Now, the brand can be found in many retail markets including Carrefour, Superindo, Hero, Giant, Mirota, Gardena and some fruit shop networks. Chocolate Monggo uses only pure chocolate butter, adding no preservatives, with the percentage of cacao at 58% or 69%. The higher percentage of cacao, the more bitter the chocolate. The other example is 'Coklat Roslyn', which is a combination of honey, chocolate and 'kremes' comprising potatoes, sugar, fruits and corn chips. In Yogyakarta, the newcomer in 2010 was the 'Coklat Roso', a combination of chocolate with herbs, rice, turmeric and lemon.

In this paper, we would like to explore about nutritional contain from the local chocolate. Many issue have been brought to the consumers related to the nutritional contain, as this statement maybe wrong and known as the issue or maybe it has been research as a science journal and raised as a fact. We will see the result in the second chapter. Indonesian consumption of chocolate is growing around 2.5% per year, said Antonius Budi Susila, a cacao industry researcher at Sanata Dharma University. 1.2. The History of Chocolate A Chocolate Glossaries Cacao: the domesticated plant and all its products, before processing. Chocolate: the seeds of the cacoa plant after processing, whether liquid or solid. Cocoa: the defatted powder made from cacao. The terms seed and bean are used interchangeably. Chocolate comes from the seeds of the cacao plant, which is native to South America's tropical rain forest. At least 3000 years ago, the Mesoamericans discovered how to process the beans to release the distinctive chocolate flavor, and drank it as a sacred beverage. Cacao is now grown all over the world, which annually consumes more than a million tons of processed chocolate. But cacao yields around the world are falling, because the pollination rate of commercially cultivated cacao plants is extremely low. Plantations are also plagued by diseases, expensive to run, and consume precious rain forest. Scientists have recently learned that cacao flowers are pollinated exclusively by midges--small, gnat-like flies--which prefer moist rain forest to sunny plantations. Eager to cultivate cacao more efficiently, farmers are now starting to grow cacao in small patches within the forest ecosystem, as the original Mesoamericans did. The Chocolate Tree The cacao plant, the source of chocolate, is native to the tropical rain forests of the Amazon region of South America. Wild populations of cacao also occur in Central

America. A slow-growing tree, cacao thrives in the shade of the tropical rain forest, absorbing nutrients and water from the plants above. Trees are scattered throughout the forest, growing individually or in clumps of varying sizes, and can reach heights of 40 to 50 meters. Because of this pattern of growth, relatively isolated wild populations of cacao plants adapt to highly localized habitats and are genetically quite diverse. Cacao is one of twenty-three species of the genus Theobroma. Wild species were certainly spread by early peoples, who carried cacao fruits and seeds along the rivers and streams of Ecuador and Colombia. It is commonly claimed that chocolate has the capacity to lift spirits, to create highs and make people feel good. In an earlier review of atypical depression and its constituent feature of hyperphagia (Parker et al., 2002), we noted the capacity of carbohydrates (including chocolate) to have a comforting effect and to also promote feel good sensations through the release of multiple gut and brain peptides (Moller, 1992).

1.3. Statement Emotional eating Lyman (1982) has observed that food preference is altered across a range of mood states, with preference for junk food increasing during negative mood states and preference for healthy foods increasing during positive mood states. Reviews by Ganley (1989) and Christensen (1993) detail numerous associations between multiple mood states (stress, boredom, depression, loneliness, social self-doubt, discord, frustration, anger and anxiety) and coping by emotional eating (Weintraub and Aronson, 1969; Taylor et al., 1996; Hudson and Williams, 1981; Hill et al., 1991; Rozin et al., 1991). A review by Ganley (1989) indicated that stress-associated eating (i.e., emotional eating) is more common in those who are overweight or obese but that mixed results in the research means that the direction of the association remains unclear. Clinical observation suggests that, while weight gain caused by

emotional eating may exacerbate aversive mood states, the latter may trigger a cycle of further emotional eating and continued weight gain. Such associations are highly dependent on the current emotional state of the subjects. For example, a study by Ruderman (1983) demonstratedthat obese women ate significantly less when highly anxious than when mildly anxious. However, such links do not support the hypothesis that carbohydrate craving is necessarily an attempt to alleviate aversive mood states, or that all obesity is the result of emotional eating, or that stress has a unilateral relationship with food intake. In fact, the natural tendency during stress is for decreased food intake, reflecting activation of the sympathetic nervous system (Schachter et al., 1968), whereby blood is diverted from the digestive system and other systems not required for defense. A study by Stone and Brownell (1994) supported this proposition, showing that subjects were more likely to eat less in response to stress, and with the decrease in proportion to the severity of stress. Although eating when stressed or anxious is inconsistent with the intrinsic physiological stress response, it occurs in real life and is supported empirically with stress thought to disrupt restraint and post-ingestional satiety feedback. Meisel et al. (1990) showed a marked increase in body weight in female Syrian hamsters when socially stressed by being caged in groups compared those housed individually and with the additional finding of greatly enlarged adrenal glands. Morley et al. (1983) showed an increase in sucrose ingestion in response to stress when rats were subjected to a pinch-tail test and suggested that endogenous opioid peptides as well as other neuropeptides played a role in the central regulation of stress-induced eating. As further evidence of the variable associations between appetite and stress, animal model and human volunteer studies of depression demonstrate decreased responsiveness to reward (sucrose solution) under conditions of chronic mild stress, but the opposite when the animals are provided with sweeter pellets (Willner et al., 1998).

The latter effect could reflect intrinsic regulatory mechanisms being compromised when concentrations of certain food components are markedly higher than in nature. The high hedonic value of fat and carbohydrate concentrations in certain foods, including chocolate, may overstimulate positive feedback and, together with the learned expectations of alleviation of aversive mood, serve to override normal post-ingestive satiety feedback mechanisms. Any attempt to study the effects on mood following ingestion of carbohydrate is confounded by a range of methodological variables. These include time in relation to eating (i.e., during, immediately after, or later), whether subjects are cravers or non-cravers, and the actual mood state (e.g., depression, anxiety, ennui). Several studies illustrate these difficulties. In one study, noncarbohydrate cravers and lean subjects experienced an increase in fatigue and sleepiness after a carbohydrate- rich snack, while obese cravers experienced improvement in mood (Lieberman et al., 1986; Spring et al., 1982/3). While Wurtman and Wurtman (1989) showed that carbohydrate consumption produced an initial temporary relief from dysphoria, Johnson and Larson (1982) found marked post-binge dysphoria following occasional and transient relief. Thayer (1987) demonstrated a longer-term effect of reduced energy, creating a cycle that contributed to the development and maintenance of depression. In a retrospective study, Hetherington and Macdiarmid (1993) reported that any mood improvement was during consumption only, with negative moods returning immediately after eating. In a later study, Macdiarmid and Hetherington (1995) reported that chocolate addicts were more depressed than controls, and their negative mood did not improve after chocolate intake. In those two studies, chocolate eating resulted in a slight increase in contentment whilst eating chocolate, but the authors suggested that this reflected satiety rather than an improvement in mood, as ratings of depression or feeling relaxed were not affected and, following consumption, ratings of guilt were increased. In their review, Rogers and Smit (2000) suggest that this inducement of guilt in the eating of chocolate

stems from the cultural ambivalence surrounding chocolate consumption. As a corollary, other studies have demonstrated that resisting the craving produced a more positive emotional tone (Hill et al., 1991) and that amelioration of mood was achieved by eliminating refined sucrose and caffeine (Christensen et al., 1985; Christensen et al., 1989; Kreitsch et al., 1988; Christensen and Burrows, 1990), leading to the suggestion that continued ingestion of carbohydrates may contribute to the maintenance of dysphoric mood. A review by Reid and Hammersley (1999) examining all studies on human subjects since 1983 dealing with the effects of carbohydrates on arousal, found half the studies reported some effect on alertness after consumption of a carbohydrate snack with individuals feeling relaxed or sleepy, but with no specific effect on mood. Various psychological theories of emotional eating have been proposed. One argued for failure in satisfaction of basic needs (Timmerman and Acton, 2001), proposing that when individuals perceive life situations to be stressful they draw on self-care resources which may be internal (e.g., selfesteem) or external (e.g., social support). If needs remain unmet over a prolonged period of time, then a resource deficit exists and food consumption may be used to supplement the deficit. Another theory is that emotional eating results from confusion and apprehension in recognizing and accurately responding to emotional and visceral states related to hunger and satiety (Van Strien, 2000). A composite escape theory of eating (Heatherton and Baumeister, 1991) argues that eating is an escape from self. Heatherton et al. (1992) hypothesized that distress, by threatening self-image, acts as a trigger for disinhibition, motivating the individual to escape from self-awareness which is aversive when they encounter n egative information about self. They avoid meaningful thought and instead, a cognitive shift redirects attention away from unpleasant thoughts about self and towards food cues in the environment. This also has the effect of disengaging restraints and inhibitions that are normally supported by mindfulness.

In summary, it appears that emotional eating fails to produce any real or lasting benefit to psychological and mood states, and that increased or repeated emotional eating may actually contribute to mood dysphoria. In this paper, we will critisize about the outgoing issues related to the chocolate from consumens point of view. It is not just about chocolate effects the psychological or mood stated, but it is overwhelmed to the consumers health, especially their metabolism which may be effected of the secondary metabolites of the chocolates.

1.4. Problems a. What is nutriotional contain in local chocolate in DIY? b. What is the famous issue about chocolate nutritional contain? Is it just the issue or the real fact about chocolate? c. How does chocolate effect consumers behaviour (based on the fact in expemerintal and observation journal)? d. What are the chocolate side effects to the consumers physical appeareance?

1.5. Benefits a. Student will have new understanding about the chocolate and its nutrition facts as a local untraceutical in DIY b. Student will have a better knowledge about the facts or the evidence related the issues of the chocolate c. Student learn how to critisize the trending topic around them especially about the nutraceutical product as a pharmacy student

Chapter II. Body

Many people said that chocolate have some bad effect for the consumers health, but in contrast the others supports the number of consuming chocolate because they experience the satisfying effect after eating this food. There always be supporting and contrast opinion for every selling produst. It is not surprising for us because it is known as one of marketing stratgey to increase the selling number of the related product. It may happen because there are so many varied products competing to other products. Dr. Stephen De Felice (1989) defined nutraceutical is a food, or parts of a food, that provide medical or health benefits, including the prevention and

treatments of disease. That is why chocolate can be classified as a nutraceutical product. There are so many products ditributed to the market all over this city and business people or producers claimed that their product are so popular with many medical or heath benefit. Chocolate is not a natural product, and thus its appeal depends on its individual constituents and their unique combination. Chocolate is sweet, raising the possibility of confusion between chocolate craving and sweet craving, but it also contains fat. These following statement is known as the famous issues of consuming chocolate. They are wellknown as consumers testimony or even concumers misunderstanding. The statement after each issue, which is said as the facts, is the searching result after exploring in many publishing journal. These journal explain how the health practitioners, the scientist even the psychologist did some researches to observe human or animal behaviours after consuming chocolates. The issues were acquired from local article which had been the trending topic for the youth community and the other consumers. 2.1.Chocolate Compounding Chocolate is manufactured from cocoa mass (the base product produced by the processing of the cocoa bean), cocoa butter (the natural fat from the cocoa bean) and added sugar. Cocoa butter melts at room temperature to provide the creamy melt in the mouth sensation. Europeans added sugar to appeal to their palate when chocolate was introduced from America. Dark chocolate contains these three elements, milk chocolate contains extra milk solids and fats, and white chocolate is coumpounding to milk chocolate without the cocoa base. 2.2.Chocolate Substances Chocolate craving has some features of addiction, attempts have been made to identify any psychoactive ingredients. Several candidates have been identified (the biogenic stimulant amines caffeine, theobromine,

tyramine and phenylethylamine), but their concentrations are too low to have a significant psychoactive effect and they are also present in higher concentrations in non-craved foods (BNF Nutrition Bulletin, 1998; Hetherington and Macdiarmid, 1993; Hurst et al., 1982; Rozin et al., 1991; Weingarten and Elston, 1991; Ottley, 2000). Comparisons of subjects ingesting milk chocolate, dark chocolate, white chocolate and cocoa powder (powdered cocoa mass with some cocoa butter extracted) have demonstrated that milk chocolate is most preferred. If psychoactive substances were involved, then cocoa powder should equally satisfy craving and dark chocolate should be the most preferred (Michener and Rozin, 1994). Chocolate contains two analogues of anandamine similar to the cannabinoid responsible for euphoria from cannabis. However, any association with pleasure from chocolate is likely to be indirect as the analogues inhibit breakdown of endogenously produced anandamine (di Tomaso et al., 1996). 2.3. CHOCOLATE CAUSES TOOTH DECAY (CAVITIES) Chocolate offer several health benefits but it also has some potential risk when consumer eat chocolate too much. One of the potential risk is causing tooth decay in children. Processed chocolate contains a high amount of chocolate and when consumed by children over a long time can decay their teeth. Sugar left on the teeth converts to acid erodes the outer coating the teeth, exposing them to organisms that cause decay. The sugar also serves as food for organisms that cause decay. It is widely accepted that all foods containing fermentable carbohydrate have the potential to contribute to caries formation. Fermentable carbohydrate is present in most starches and all sugars, including those that occur naturally in foods and those added in processed

foods. The frequency and duration of tooth exposure to fermentable carbohydrate have been identified as a factor in caries. Although chocolate contains fermentable carbohydrates, a number of dental research studies suggest that chocolate may be less to promote tooth decay than has been traditionally believed. Chocolate has been linked to tooth cavities for so long is because sugar has been a prevalent ingredient in most chocolate products. And yes, sugar does contribute to cavities though it is certain bacteria in the mouth that actually cause the cavities. That bacteria uses simple carbohydrates (such as sugar) to create acid, and also contribute plaque, both of which help break down the enamel of the tooth to eventually create a cavity. The bacteria can use just about any simple carbohydrate to do this. Sugar is one of those, but there are many resources of simple carbohydrates that have the same effect. The cariogenicity of food is related to the amount of total fermentable carbohydrates. It is often assumed that starchy foods such as potato chips and bread are not a factor in caries development because oral bacteria cannot break down starches into acids. However, most starchy foods are retained in the mouth long enough to mix with saliva, which contains the enzyme amylase that converts starches into sugars, which the oral bacteria then can metabolize to acids. In fact, sugars such as sucrose and fructose tend to be less cariogenic than starch because they dissolve in water and saliva, and are removed from the mouth more rapidly. Processed high-starch snacks, whether gelatinized, baked or fried, produce as much slower rate. Thus, the cariogenicity of food is not necessarily related to its sugar content. Foods that are 50 percent sugar do not necessarily cause more tooth decay than foods that are 10 percent sugar.

The frequency of exposure to carbohydrate-containing foods plays an important role. Eating more than five-to-six times per day and continuous nibbling or sipping of foods and beverages promotes tooth decay. The retention time of food on the teeth also impacts cariogenicity. Recommendations to avoid sticky foods may be misleading. In a study of the perceived stickiness verses actual retention of 21 commercially available foods, Kashket et al. found that cookies, crackers, and potato chips were more retentive than chocolate bars, caramels, jelly beans, and raisins. Cocoa is not intrinsically cariogenic because it does not contain significant fermentable carbohydrate. For that reason, unsweetened chocolate is not considered a contributing factor in the development of caries in animal or humans, or in measures of plaque formation, acidity, or enamel demineralization. Chocolates lack of cariogenicity may hold ture even when chocolate is sweetened. Researchers for the classic 1950s Vipeholm study in Sweden reported no statistically significant difference in the incidence of dental caries among a control group that consumed no sweets and another group that consumed chocolate. The results of several studies counter the common misconception that sweetened chocolate is highly cariogenic. Morrissey et al. tested the cariogenicity of several common snack foods on rats, and found solid milk chocolate among the lowest in cariogenicity of all the foods evaluated. A study that specifically examined food retention found that chocolate bars cleared the mouth rapidly because they contain fat, despite the fact that subject rated chocolate bars as fairly sticky. Moreover, certain naturally occurring substances such as tannins in cocoa may play a role in the inhibition of dental plaque formation. Yanke et al. found that mixtures of sucrose and chocolate, cocoa, or confectionery coating at ratios commonly used in candy were less cariogenic in human

subjects than a 10 percent sucrose solution, as measured by plaque pH and plaque ionized calcium. This may be due to the tannins or other undefined components in chocolate. The tannins found in chocolate actually help to prevent cavities. According to Osaka University in Japan, the cocoa butter in chocolate actually coats the teeth and may help protect teeth from preventing plaque build up. This aids in inhibiting bacterial growth that promotes the plaque formation and cavities. They also have discovered that the husk of the cocoa bean and the outer part of the bean that are discarded from the processing of cocoa possesses an antibacterial effect in the mouth and effectively fight against plaque and other damaging agents. Tooth decay occurs when the bacterium that is present in the mouth turns sugar into acids and it literally eats away at the teeth. Princeton Dental Resource Center has also conducted studies showing that dark chocolate has tannins which also inhibit plaque formation. Milk and white chocolate can contribute to cavities, but this is due to the sugar and/or dairy in the chocolate, not the chocolate itself. A recent study conducted at Forsyth Dental Center in Boston even disputes this stating that even milk chocolate may not be bad for your teeth. They concluded that chocolate posses the ability to offset the acid producing potential of the sugar it contains in milk chocolate. The research reported that milk chocolates protein, calcium and phosphate content may provide protective effects on tooth enamel; and because of its natural fat content, chocolate clears the mouth relatively faster than other confections. In a recent study conducted at Tulane University, scientist found that an extract of cocoa powder may work as a both effective and natural alternative to fighing cavities. This extract would be used in place of the fluoride that has been used in toothpaste since 1914. The extract is a white

crystalline powder with the similar make-up of caffeine. It protects teeth against tooth decay because the cocoa extract hardens the enamel. There are so many trending issue that people know about chocolate. But in this paper there are only a few issue which explored and compared to the evidence of the researhes and obsercation. 2.4.CHOCOLATE CAUSES ACNES People have been trying to point the blame for acne for many years. Often acne is viewed as a mark of uncleanliness or a lifestyle diseasesomething that is completely under the personal control of the individual. Acne is almost seen as a punishment for something the individual did wrong. One of the early myths about the arousal and prevalence of acne was associated with sexual misbehavior. People noticed that acne generally began to flare during the time od sexual maturation and development, and do dome people began to associate acne with a sgin of a loss of innocence or sexual purity. A second myth was the idea that people got acne because their skin was dirt and those that broke out were simply paying the price for being unclean. Other popular ideas included the idea that since oily skin usually accompanied acne break outs, the more rich or greasy food you ate, the oiler you made your skin, and thus the higher chance of acne break out. Extending that logic, people began to believe that the more richly delicious the food, the more likely it would cause breakouts. This made chocolate a prime suspect for acne break outs. Not only was it richly delicious, but this finger pointing was alsi influenced by the coincidental fact that many women crave mood-elevating chocolate when under stress or before a menstrual period (both of which flare acne) (Preston, 2004). Why do individuals believe that eating chocolate will make them break out? In the Canadian Medical Associate Journal published in September of 1938 is evidence that this idea of chocolate as an aggravator of chocolate has been pondered for years. From their observation of a

mixed, unselected, dietary-un-controlled and locally untreated group for a five month period, they determined that the fat radical found in whole dairy products such as chesse, chocolate, cocoa, nuts, and fried foods helped fuel the developing demands of the sexual development at puberty, but also stimulated bacterial invasion. A direct quote shows the strong belief that chocolate was indeed culprit for acne : Derivatives of the cocoa bean, being of a fatty nature, must still be forbidden. (Ereaux, 1938) However, its not just the non-educated and easily manipulative individuals in society who believe this myth about chocolates effect on acne. In a 2001 study of sixth year medical students, who all subsequently graduated from The University of Melbourne, Green and Sinclair asked 215 students to answer a short-answer question on acne management and exacerbating factors in one of their final year examination papers. Diet was stated to be an important factor by 41% of students, of whom 12% specifically mentioned chocolate. Persistence of these misconceptions among medical graduates is likely to perpetuate misinformation in the community. Over past two decades, clinical studies have exonerated chocolate as a cause or exacerbating factor in the development or persistence of acne. In fact, many dermatologist doubt that diet plays any significant role in acne. At the University of Missouri, student volunteers with mild to moderate acne each consumed nearly 20 ounces of chocolate over a 48 hour period. Examination of lesions on the fifth day of the test and again on the seventh day showed no new lesions other than those that might be expected based upon the usual variations the subjects had exhibited during several weeks of observation prior to the test. In a research study at the University of Pennsylvania School of Medicine, a group of 65 subjects were fed chocolate bars containing nearly ten times the amount of chocolate liquor as a normal 1.5 oz commercially

available chocolate bar. A control group ate a bar that tasted like chocolate, but actually contained no chocolate liquor. At the conclusion of the test, the average acne condition of those eating the chocolate was virtually identical to that of the control, who had eaten the imitation bars. Among the first to question the link between chocolate and acne were researchers from the University of Missouri in the 1960s. Grant and Anderson failed in their attempt to induce an acne flare-up in eight individuals with mild to moderate acne by feeding them a large amount of chocolate. The authors discredited the assertion that chocolate causes acne. A larger study of 65 subjects reported excessive intake of chocolate and fat did not alter the composition or output of sebum from sebaceous glands or affect the course of acne. Upon review of studies purporting to show that high carbohydrate or high fat diets aggravate acne, the authors concluded such claims are unproved and that the sebaceous gland has a high degree of autonomy. In two articles, Shalita has stated there is no evidence that food, including chocolate, has a direct role in the pathogenesis of acne. In an extensive review of research on chocolate and acne conducted in 1978, Fries concluded that the general trend of published reports suggested that chocolate ingestion was unrelated to the cause of acne. As cited in the Journal of the American Medical Association : Diet plays no role in acne treatment in most patients.even large amounts of chocolate have not clinically exacerbated acne. The paucity of recent research n chocolate and acne reflects the widespread acceptance of earlier studies acquitting chocolate of any contributing role in acne. The food itself does not cause the acne. Chocolate does not cause or aggravate existing acne, although sugar, dairy and its fats in milk chocolate may exacerbate existing acne problems in people with these sensitivities to these ingredients. There are a lot of people that just cannot tolerate milk in any form. Overactive oils glands, stress, heredity, skin type, cosmetics,

environment, and hormonal changes are what cause acne, not our friends chocolate. In fact, chocolate can create healthy, glowing skin because of the antioxidants it contains. In addition, chocolate may actually help prevent acne as it contains serotonin which in turn relieves the stress stimulating acne eruptions. 2.5.CHOCOLATE AS AN ANTIOXIDANT AGENT FOR HUMAN BODY Research conducted by scientist from Holland's National Institute of Public Health and Environment shows that chocolates contain antioxidants called flavonols and flavonoids which include procyanidins, epicatechins, and catechins. Phenols are said to prevent fat like substances in the blood stream from oxidizing and clogging the arteries thus averting heart attacks. Flavonoids help protect plants from environmental toxins and help repair damage. Flavanols are the main type of flavonoid found in cocoa and chocolate. In addition to having antioxidant qualities, research shows that flavanols have other potential influences on vascular health, such as lowering blood pressure, improving blood flow to the brain and heart, and making blood platelets less sticky and able to clot. SirIlya Arts and colleagues (Aug 7, p 488) report that chocolate and teanmay contribute significantly to total dietary catechin intake (20% and 55%,respectively). Indeed, Arts and colleagues method to determine catechin content illustrates a commonly encountered difficulty when trying to assess total dietary intake of flavonoids. Adamson and colleagues have shown that the monomers (2) - epicatechin and (1)-catechin, are only a fraction of the total quantifiable procyanidins in cocoa and chocolate. Antioxidants are believed to help the body's cells resist damage caused by free radicals that are formed by normal bodily processes, such as breathing, and from environmental contaminants, like cigarette smoke. These are substances that reduce the ongoing cellular and arterial damage

caused by oxidative reactions. These antioxidants could gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments like prevent heart diseases and cancer. Studies have shown that people with high blood levels of flavonoids have lower risk of heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes. According to researchers at the University of Texas Southwestern Medical Center in Dallas, the same antioxidant properties found in red wine that protect against heart disease and possibly cancer are also found in chocolate. Dark chocolate reduced LDL oxidation and boosted antioxidants levels and HDL concentrations in the blood. Other studies have shown that the higher the Cocoapro "dose," the higher the levels of antioxidants in the blood and the less LDL oxidation. The Cornell researchers discovered 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE) in a single serving of cocoa. Scientists even suggest that cocoa flavonoids might have a stronger anti-oxidant
effect than the flavonoids found in red wine.

Nutrion Journal said that Various types of chocolate were analyzed, from milk chocolate to dark chocolate and baking cocoa. The variation of antioxidant content in chocolate ranged from 0.23 in white chocolate to 14.98 mmol/100 g in one individual dark chocolate sample. Mean antioxidant contents increased with increasing content of cocoa in the chocolate product (Pearson correlation r = 0.927, p < 0.001). Chocolate products with cocoa contents of 24- 30%, 40-65% and 70-99% had mean antioxidant contents of 1.8, 7.2 and 10.9 mmol/100 g, respectively. Specially Dark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant, report Mauro Serafini, PhD, of Italy's National Institute for Food and Nutrition Research in Rome, and colleagues. They also found that milk indicated may intefere the absorption of antioxidant from chocolate and may therefore negate the potential health

benefits that can be derived from eating moderate amounts of dark chocolate. Flavonoids are reported to have potential beneficial effects on human health including, anti-viral, anti-allergy, anti-inflammatory and antioxidant effects. Antioxidants are believed to help the body's cells resist damage caused by free radicals. When the body lacks adequate levels of antioxidants, free radical damage can occur, leading to atherosclerosis (build up of fatty deposits in artery walls) and to heart disease and other chronic diseases. Chocolate in its purest sense has the highest amounts of the flavanoids. We can figure the contains of antioxidant on chocolate in this following table :

2.6.CHOCOLATE CAUSES WEIGHT GAINING

The fat in chocolate comes from cocoa butter and is made up of equal amounts of oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. Stearic and palmitic acids are forms of saturated fat. You may know that saturated fats are linked to

increases in LDL cholesterol and the risk of heart disease. But, research shows that stearic acid appears to have a neutral effect on cholesterol, neither raising nor lowering it. Although palmitic acid does affect cholesterol levels, it only makes up one-third of the fat calories in chocolate. Still, this does not mean you can eat all the dark chocolate youd like. Chocolate is energy dense, which means it contains high levels of kilojoules for its weight approximately 2,200kJ per 100g. Regularly eating energy-dense foods can be a fast way to gain excess weight, but it would be wrong to say that regularly eating chocolate will always lead to obesity. A person with a healthy diet and lifestyle can safely eat chocolate in moderation without fear of weight gain. 2.7.CHOCOLATE CAN MAKE OUR HEART PROTECTED FROM CARDIOVASCULAR DISEASE, AND GOOD FOR BLOOD PRESSURE Journal facts of chocolate can be increase the cardiovascular mortality and blood pressure. Based on the journal from American Medical Association, that released on 28th February 2006 theres a fact, One third of the men did not use cocoa at baseline. The median cocoa intake among users was 2.11 g/d. After adjustment, the mean systolic blood pressure in the highest tertile of cocoa intake was 3.7mmHg lower (95% confidence interval *CI+, 7.1 to 0.3mmHg; P=.03 for trend) and the mean diastolic blood pressure was 2.1 mm Hg lower (95% CI, 4.0 to 0.2 mm Hg; P=.03 for trend) compared with the lowest tertile. During follow up, 314 men died, 152 of cardiovascular diseases. Compared with the lowest tertile of cocoa intake, the adjusted relative risk for men in the highest tertile was 0.50 (95% CI, 0.32-0.78; P=.004 for trend) for cardiovascular mortality and 0.53 (95% CI, 0.39-0.72; P_.001) for all-cause mortality. Chocolate containing chemical substantion flavan-3-ols, from the jounals, have estimated the intake of cocoa from the habitual consumption

of cocoa-containing foods and evaluated cocoa intake was inversely related to blood pressure and cardiovascular mortality in elderly men living in Zutphen, the Netherlands.

2.8.CHOCOLATE CAN INCREASE IMMUNE SYSTEM Journal facts, showed us that cocoa intake can increase the intestinal immune system. Based on Journal of Nutritional Biochemistry research, Gut-associated lymphoid tissue (GALT) maintains mucosal homeostasis by counteracting pathogens and inducing a state of nonresponsiveness when it receives signals from food antigens and commensal bacteria. We report for the first time the influence of continuous cocoa consumption on GALT function in rats postweaning. Weaned Wistar rats were fed cocoa-enriched diets (4% or 10% food intake) for 3 weeks. The function of the primary inductive sites of GALT, such as Peyer's patches (PP) and mesenteric lymph nodes (MLN), was evaluated through an analysis of IgA-secretory ability and lymphocyte composition (T, B and natural killer cells), activation (IL-2

secretion and IL-2 receptor expression) and proliferation. T-helper effector cell balance was also established based on cytokine profile (interferon , IL-4 and IL-10) after mitogen activation. A 10% cocoa intake induced significant changes in PP and MLN lymphocyte composition and function, whereas a 4% cocoa diet did not cause significant modifications in either tissues. Cocoa diet strongly reduced secretory IgA (S-IgA) in the intestinal lumen, although IgA's secretory ability was only slightly decreased in PP. In addition, the 10% cocoa diet increased T-cell-antigen receptor cell proportion in both lymphoid tissues. Thus, cocoa intake modulates intestinal immune responses in young rats, influencing T-cells and S-IgA production. T-cell proportion significantly increased in tissues from the 10% cocoa group. Intestinal T lymphocytes are mainly involved in innate immunity and help to maintain mucosal homeostasis by participating in oral tolerance to food antigens and

intestinal flora, in mucosal tissue repair and in immunity to viral antigens and tumor cells.

2.9.CHOHOLATE MAKES YOU HAPPY LIKE A FALLING IN LOVE PERSON Chocolate contains dopamine as one of phsycoactive substance. This substance is claimed can effect to human nerve system to give special signal and effect people behaviour after eating chocholate product. Dopamine in nucleus accumbens essentially is a pleasure neurotransmitter. It was developed chiefly by Roy Wise and his colleagues in the 1970s and 1980s and became a very influential view. As Wise originally put it: the dopamine junctions represent a synaptic way station...where sensory inputs are translated into the hedonic messages we experience as pleasure, euphoria or yumminess (Wise 1980, p. 94) Many pleasant rewards activate mesolimbic dopamine systems, ranging from food, sex, and drugs to social and cognitive rewards (Aragona et al. 2006; Becker et al. 2001; Everitt and Robbins 2005; Fiorino et al. 1997; Koob and Le Moal 2006; Roitman et al. 2004; Small et al.2003; Thut et al. 1997; Volkow and Wise 2005; Wise 1982, 1985). An alternative phrasing of It is said that dopamine mediates the positive reinforcing effects of reward stimuli in a hedonic reward sense of the term reinforcement. This increasing levels accumbens central to mediating the rewards of positive reinforcement (Koob and Le Moal, 2001). The positive reinforcing effects of stimulation are remembered for long periods, being underpinned by the activation of brain dopamine systems. Rewards from food and from drugs may depend on similar substrates for motivational processes (Pelchat, 2002), with the role of dopamine recognized as critical in anticipation as well as in withdrawal (Lingford-Hughes and Nutt, 2003). It has been argued that, in modern society, humans are driven to eat less by internal energy deficits and more by the anticipatory pleasure of eating (Pinel, 1990). The

contribution of the dopaminergic system to chocolate craving and eating is, however, likely to be general rather than chocolatespecific

Dopamine a natural amphetamine. Raise levels, raise metabolism. Dopamine kick-starts your metabolism Good dopamine levels allow you to experience one helping of a food and then walk away Dopamine makes you feel satisfied. Your body gets the message that you are full Dopamine cuts cravings for sugar You will feel focused

2.10.CHOCOLATE CAUSE CONSUMERS ADDICTION The word chocoholic may have worked its way into the modern lexicon, but the actual risk of chocolate addiction is small despite the cravings you may feel when you are stressed or depressed. The debate on chocolates addictive qualities will likely continue for years to come. The truth is that although chocolate does contain (or contribute to the production of) several compounds active in the brain and central nervous system, opinions are mixed among researchers about whether chocolate can actually be addicting. These compounds do produce other feelings and sensations, but at least one study recently found that cocoa-filled capsules containing all the active ingredients did not satisfy the cravings in the same way that chocolate did. This would suggest that the pleasant sensory experience of eating (smelling, tasting, etc.) the chocolate is at least partly necessary to satisfy chocolate cravings or "addictions." The many roles of serotonin include influence over sleep, appetite, impulse control and mood elevation. A number of specific serotonergic contributions to chocolate eating have been proposed, and a link between serotonin, mood and craving has become part of the folklore of the psychology of eating (Rogers and Smit, 2000).

A popular hypothesis is that chocolate or carbohydrate craving addresses serotonin deficiency,particularly in depressed individuals who attempt self-medication. Studies of seasonal affective disorder and atypical depression provide some support for this hypothesis (Moller, 1992; Wurtman and Wurtman, 1989). The latter authors suggested that serotonin acts through a biofeedback mechanism to regulate carbohydrate consumption. Variations in serotonin levels in turn influence carbohydrate intake. Additional consumption of carbohydrates may be necessary to lift serotonin levels and thus mood. Another pshycoactive substance is opioids Heroin addicts experience sweet cravings if heroin is not available (Weiss, 1982), suggesting an overlap in the relevant neural systems (Weingarten and Elston, 1991). In addition, conditions such as pregnancy, menstrual cycling, alcoholism and eating disorders that are associated with craving involve altered endogenous opioid peptide (EOP) levels (Mercer and Holder, 1997). Research with vertebrates has shown a relationship between central EOP activity and food intake, and argued that food cravings mediate the opioidingestion link. The opioid system appears to play a role in the palatability of preferred foods (Si et al., 1986), releasing opioids such as P-endorphins as food is eaten which could enhance the pleasure of eating (Ottley, 2000). Opioids released in response to ingestion of sweet and other palatable foods (Blass, 1986; Fullerton et al., 1985) can increase central opioidergic activity, in turn stimulating the immediate release of beta-endorphin in the hypothalamus and producing an analgesic effect that is naltrexonereversible (Blass, 1986). Similarly, sucrose immediately reduces crying in infants during a painful hospital procedure suggesting that taste, rather than post-ingestive factors, provokes release of EOP (Blass and Hoffmeyer, 1991). Exogenous opioids generally increase food intake. The receptor is central in opiate addiction, but kappa receptor stimulation reduces dopamine function in the nucleus accumbens and may

lead to dysphoria (Lingford- Hughes and Nutt, 2003). Injections of mu and kappa agonists may have a biphasic effect, first increasing but then decreasing feeding (Gulati et al.,1991), while low doses may increase consumption and high doses decrease consumption (Triscari et al., 1989;Ramarao and Bhargava, 1989). Together, these findings indicate interactions with other appetite-regulating processes. It has been suggested that EOP enhances dopaminergic activity in the mesolimbic pathways to alter the reward value of food (Cooper and Kirkman,1993). Although the precise role of EOP in regulating food intake has not yet been established, it is clear it acts in concert with other neurochemicals such as serotonin.

Basically, this psychoactive subtance is the common agent in cocoa species. What makes it different among the chocolate brand or products is the way of the producers to compound their product, whether they add some different material such as butter, sweetener or maybe the flavor or other additional local herbs, plants, or traditional food (like the dodol). So, the chocolate effect to the human heaIth depends to its nutritional facts from the producers. In this case, the consumers and the producers or bussiness people are the the stakeholder who will be responsible about the effect of consuming chocolate. The consumers responsibility is to choose and decide the most appropriate product if they want to be the smart buyer. And the producers or bussiness people have to be responsible how to do fair marketing by serving the nutritional facts and the served calories in each portion of chocolate so they will help the consumer to know about their needs in consuming chocolate. There is no victims in this case since everybody loves chocolate. But if it is related to the advertisement (one of bussiness strategy) victimis then it may be pointed to the consumers as the victims. This kind of dairy products, chocolate, is one of the famous nutraceutical product not only in DIY but also all over the worls because it has been proven by the experimental research as a nutraceutical which brings many benefit to the people.

The different stakeholders may have different opinions too about this nutraceutical products. But as long as they can be accountable to other stakeholder, it will be fair bussiness for selling the chocolates. This products really give many benefits to the consumer, that is why they are not doubtful to buy this product,especially to the newcomer and unique chocolates product in DIY. These kinds of chocolate the appeareance and the nutrition content in DIY have been so famous to the other cities and the islands. This fact is also asserted in the Book Nutrasetika which written by Dr. Ir. P. Wiryono., SJ. (22:2009) These are the citation from the book the supporting factora that happens about chocolate phenomenon : Faktor-faktor tersebut dapatlah diuraikan secar singkat sebagai berikut: 1. Kepandaian perusahaan dalam membuat advertensi dan teknik-teknik promosi produk baru untuk menarik perhatian konsumen. Biaya promosi dianggarkan secara besar-besaran untuk tujuan menarik konsumen. 2. Kesadaran yang dibangkitkan terus menerus dari para konsumen tentang pentingnya kesehatan melalui eksploitasi media terutama lewat majalahmajalah kesehatan. 3. Perusahaan-perusahaan yang sangat responsif terhadap isu-isu

kesehatan masyarkat yang dilontarkan oleh kalangan peneliti dan pemerhati kesehatan masyarakat 4. Antusiasme konsumen untuk mendapatkan manfaat spesifik dari produkproduk yang sudah dilempar ke pasar bagi peningkatan kesehatannya 5. Potensi besar yang hampir tanpa batas dalam kemampuannya menyerap produk 6. Produk-produk yang telah diuji lewat penelitian walau terbatas, langsung mendapatkan kepercayaan yang penerimaan dari kalangan profesional yang bergerak di bidang kesehatan masyarakat.

Chapter III. Summary and Conclusion

3.1.Summary

The way about how chocolate rules the human behaviour and also have some effects, which is good or bad, depends on the chocolate compounding. Many local producer create the variation of the compounding and it will change the substances containing and also the nutritional facts in the chocolate too. As long as you can choose which appropriate product that may compatible in you need, you will arrange your eating craving about chocolate. Not all the issue about chocolate if true, but some of them have been reserached by the health pratitioners, scientist and the pshycologist and have found as the facts. So, better understanding and knowledge about chocolate will help us to control the number of consuming chocolates.

3.2.Conclusion The local chocolate in DIY have the nutritional contain similiar to the other chocolate in Indonesia. What rules the number consuming local chocolate just depends to the marketing strategy of the producers and seller. Since cocoa or chocolate spesies have chemical substance in common, then it can be said that every chocolate will have the same effect about human behaviour. What effects to the consumers health and metabolism is the chocolate compounding as a nutraceutical product

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Additional References http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthychocolate? page=2 diakses 10 April 2012 pkl. 22.12 http://www.manbir-online.com/nutrition/chocolate.htm diakes 10 Apr. 12 pkl 22.14 http://www.sciencedaily.com/releases/2005/04/050421234416.htm

http://www.prevention.com/food/healthy-eating-tips/dark-chocolate-andantioxidants-0 http://www.chocolate.org/health/antioxidants.html http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx http://nca.files.cms-plus.com/NCA_Chocolate_and_Health.pdf http://ws.elance.com/file/Chocolate_Myths.pdf?crypted=Y3R4JTNEcG9ydGZvbG lvJTI2ZmlkJTNEMjM4MDU0NTYlMjZyaWQlM0QtMSUyNnBpZCUzRDI1OTgwOTM http://www.sbm21.com/AbundantSprings/files/ChocolateUnlimited.pdf

Nutraceutical Paper

Local Chocolates as Produced in DIY and Their Nutraceutical Contents

compiled by : Yenny Lestari (108114002) Maria Carolina (108114091) Veronica Tata Risca (108114094) Maria Gabriela Roswita (108114096) Wuri Kinanti (108114097) FKK A 2010

Pharmacy Faculty Sanata Dharma University 2012