The Triangle

Issue date: 11/14/08 Section: News

Media Credit: Michael Arrison

Media Credit: Michael Arrison

The Academic Bistro held a Chocolate Tasting Nov. 11 to show how chocolate consumption is healthy, according to Jennifer Nasser, assistant professor of Biosciences and Biotechnology. According to Nasser, chocolate improves oxidative stress, helps prevent atherosclerosis, and significantly lowers blood pressure. One of the featured dishes was a chocolate soup with a brioche crouton, made by Drexel student chef Mansi Gambhir. Nasser's research assistant, Lauren Bradley, spoke to the audience about the antioxidant effects of eating chocolate. Nasser and Bradley's research is not only on the benefits of chocolate, but on "eating behavior and the effect of food components to motivate excessive intake.

"[She] especially studies fat and sugar combinations in food, and chocolate is a great example of a highfat/high sugar food combination," Nasser said.

The research looks at the interaction of neurotransmitters and eating behavior; in particular, the identification of one or more neurotransmitters associated with overconsumption of particular foods. The research might be able to suggest potential ways to treat overeating, obesity and eating disorders.

Since they focus their studies in human beings, members of the Drexel community can take part directly in the research and contribute to the development of new knowledge geared towards treatment of obesity, eating disorders and food overconsumption. Though the tasting featured a sweet staple, some students said the information was too hard to understand. Tim Steffel, a freshman majoring in mechanical engineering, said the "middle of the lecture was complicated because of the use of very technical scientific terms."

However, most food science majors in attendance said the graphs and slides about flavanol intake and plasma epicatechin levels made perfect sense. A free chocolate tasting was available after the lecture for attendees. When asked about a certain recommendation for daily chocolate consumption, Nasser said she didn't think there should be a set daily recommendation. She said each person should remember that chocolate has calories as well as bioactive components, so the two components need to be balanced for each individual. The event was hosted by the Drexel chapter of the Sigma Xi Research Society and Goodwin College programs in Hospitality Management, Culinary Arts and Food Science. Nasser said she "will be conducting a study involving tasting of chocolate

varying in [percentage of ] cocoa powder and sugar in 2009. I'm waiting for Institutional review Board approval so I can't say anything more about the study at this time."

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