BioQuakes

AP Biology class blog for discussing current research in Biology

Tag: chocolate

Using CRISPR to Protect the World’s Chocolate

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On March 20, 2019

In Student Post

Cacao tree and bean

Around the world, in places 20º North and South of the equator, cacao is grown.  Growing in tropical environments, cacao trees grow pods that contain beans that are the primary ingredient of chocolate.  Unfortunately, fungal infestations have recently had a devastating impact on cacao farms, causing a wide range of diseases in the trees.  The worldwide chocolate business which employs 50 million people, is at serious risk.

Scientists have begun to develop CRISPR technology that can alter the DNA of cacao plants to make them more resistant to both fungal and viral diseases.  CRISPR is a gene-editing technology that works like a molecular pair of scissors, removing sections of DNA and replacing them with new ones.

Candy company Mars Inc. has supported the Innovative Genomics Institute in using CRISPR to engineer better cacao trees.  It will take five to seven years for the genetically engineered cacao trees to grow their pods, so until then, we can’t be certain that the project has been successful.

The lessons learned by the scientists on this project are important as they translate into work that can be done on other, important food plants such as cassava, rice, and wheat.

For the original article on this project, click here.

 

Is it Time for a New Hot Chocolate Mug?

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On January 10, 2013

In Student Post

Hot Chocolate in front of a fireplace on a cold winter’s day is one of life’s finest delights. And, according to research done at the Polytechnic University of Valencia and the University of Oxford, the flavor of your mom’s famous hot cocoa can be enhanced by the color of the mug you drink it out of. It has been found that drinking hot chocolate out of a cream or orange colored cup can improve the flavor. Researchers had fifty-seven people drink the same hot chocolate (unbeknownst to them) out of four differently colored cups: white, cream, red and orange with white on the inside. Most participants found that the beverage tasted best when had out of the orange and cream colored cups. This shows that the brain also takes into account visual stimuli, on top of flavor and aroma, when processing taste. Similar effects have been seen with other beverages as well. For instance, a yellow color improves the lemon flavor in certain soft drinks, a pink cup makes some drinks taste more sugary, and brown cups seem to give coffee move flavor. So, the next time you go to drink hot chocolate, make sure that you pick the cream or orange colored cup!

The More Chocolate the Better!

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On September 13, 2011

In Teacher Post

Great news for chocolate lovers (of which I am one!)  Keep eating your M&Ms, chocolate chip cookies, and chocolate ice cream!  The more you eat, the healthier your heart….can that be right??!

A recent New York Times article reported that people who ate high quantities of chocolate were less likely to develop cardiovascular disease.  The article reported on a review of research studies published in the British Medical Journal that looked for correlation between chocolate consumption and cardiometabolic disorders.  Seven studies were evaluated – 5 out of the 7 found a positive correlation between high levels of chocolate consumption and decreased risk of disorders such as cardiovascular disease and strokes.  

When I posted a link to this article with great excitement a few weeks ago on Facebook, a few of my skeptical “friends” pointed out that none of the studies, as noted in the Times article, “involved randomized, controlled trials.”  A researcher quoted in the Times article was also cautious, indicating that chocolate should only be eaten in moderation.  What do you think?  How important are “randomized, controlled trials”?  Are you likely to dismiss the concerns and eat your Phish Food a pint at a time?

Currently in AP Biology we are studying organic compounds.  Knowing that saturated fats are associated with clogged arteries and poor cardiovascular health, it would be interesting to find out what kinds of fats are in chocolate.  Perhaps it is not the types of lipids, but instead particular chemicals in chocolate that contribute to heart health.    Sounds like something that should be explored by some interested AP Bio students!

Photo by Cleverocity licensed under Creative Commons Attribution Share-Alike Non-Commercial Generic 2.0

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