Under the supervision of the Dean of the College of Pharmacy, Professor Dr. Sarmed H. Kathem Alkhateeb, the Continuing Education Unit at the University of Baghdad/College of Pharmacy held an in-person workshop entitled “Coffee and Chocolate Chemistry: Between Benefit and Harm” delivered by Assistant Lecturer Maha Adil Jabbar, a faculty member at the Pharmaceutical Chemistry Department.
The workshop aimed to understand the chemical composition of coffee and chocolate, identify the effects of their active ingredients on human health, distinguish between their benefits and drawbacks, and outline healthy and balanced ways to consume them.
The workshop included several topics, including a comprehensive introduction to coffee and chocolate, followed by a detailed explanation of their chemical composition, focusing on active compounds such as caffeine, theobromine, and antioxidants, and their role in affecting the nervous system and various bodily functions. Also, the workshop addressed the biological mechanisms by which these compounds affect the body and their impact on overall health. Moreover, key health benefits were discussed, such as improved concentration and focus, enhanced mood, and reduced oxidative stress. The potential negative effects of excessive consumption were also addressed, including insomnia, sleep disturbances, weight gain, and rapid heartbeat. Furthermore, the workshop highlighted recommended daily intake and the best healthy ways to consume coffee and chocolate to achieve the desired benefits while minimizing potential risks.
The workshop concluded that coffee and chocolate can be beneficial to human health when consumed in moderation, while excessive consumption may lead to negative effects. Therefore, balance in consumption is essential for achieving benefits and avoiding harm.
