We have just received an interesting case study from Scotland’s iQ Chocolate, which enlisted the help of Queen Margaret University, Edinburgh, and 12 of Scotland’s toughest rugby sevens players to put the product through scientific analysis, and up against the extreme physical demands of these sporting giants.
Researchers at QMU have extensive experience of assessing the antioxidant content of a wide variety of food products, including a number of studies that have identified the nutritional and health benefits of antioxidant-rich foods such as sea buckthorn and tea.
Cocoa is a highly concentrated and valuable source of antioxidant in the diet, along with certain fruit and vegetables and red wine. Varying levels of antioxidants found in these everyday products can have a positive effect on heart health and mental function.
The most widely consumed source of cocoa is chocolate, which is often perceived as an unhealthy food. However, most chocolate available on the market is highly refined, with high sugar and fat content, as well as relatively low cocoa content. Bearing this in mind, iQ Chocolate wanted to create a chocolate that challenged this negative image.
iQ Chocolate is a raw, organic, bean-to-bar chocolate that has a high 72% cocoa content. It’s formulated to retain a specifically high antioxidant level.
QMU researchers assessed the antioxidant function of three different chocolate brands, including iQ Chocolate, to investigate their effect on post-training mental performance. The project was a single-blinded randomised controlled trial that assessed the speed and accuracy of the squad’s mental responses.
The results of the mental function study confirmed the rugby squad displayed a marked trend towards faster reaction times after eating the iQ brand. These small changes could be significant in the sporting world, where reaction and response time is crucial.
The research also confirmed that iQ Chocolate has a greater antioxidant level compared with the other leading chocolate brands assessed.
Inclusion of this information on food labelling could encourage consumers to differentiate and make healthier food choices.
Dr Jane McKenzie, academic lead for food & drink knowledge exchange at Queen Margaret University, discussed the findings: “Cocoa rich products like chocolate are among the most concentrated and valuable sources of antioxidants in the diet. Antioxidants play a valuable role in maintaining good health. They can help protect cells from damage and are important in the fight against disease, as well as improved mental function.
“Our research showed that there was a trend towards greater cognitive performance among the Scottish Rugby Union sevens squad after eating iQ Chocolate compared with the other brands. The results also confirmed that iQ Chocolate has a unique and greater antioxidant level.
“Hopefully, this information will be really helpful to consumers who are interested to know about the nutritional content of iQ Chocolate, especially those who regularly take part in sports.”
iQ Chocolate has developed a unique process designed to maximise the nutritional value, from bean to the bar. Its creators Kate Hamilton and Jane Shandley are also the only women in the UK making chocolate direct from the bean.
Like most other people, I’m keen to make healthier choices, but without missing out on things that taste delicious. I have just shed 10 pounds and am not about to go out and eat a heap of chocolate, but the thought that it might improve my mental processes – that’s decidedly tempting. And, OK, before you say it, there’s no doubt I need it!
What I really liked about meeting the rather gorgeous Dr Christian Jessen last week is that he said you can have chocolate and the odd glass of wine. Hear what he had to say right here.
© FoodBev Media Ltd 2024