Wednesday, January 18, 2006
Chemical Compound in Chocolate that Promotes Cardiovascular Health Identified
It’s been known for a while that dark chocolate and cocoa contain high levels of flavinoids, which are antioxidant compounds found in many food products like red wine and berries. These flavinoids are thought to be beneficial to cardiovascular health.
The compound in cocoa was isolated through by a team at the University of California, Davis using the Kuna Indians of Panama who are known to consume large quantities of cocoa.
UC Davis biochemist Hagen Schroeter, who co-authored the paper along with cardiologist Christian Heiss of the Heinrich-Heine University said “The results of this study provide direct proof that epicatechin is, at least in part, responsible for the beneficial vascular effects that are observed after the consumption of certain flavanol-rich cocoas.”
The article is pretty interesting and details how they isolated epicatechin using two different populations of Kunas. The most intriguing part is that the Kuna who had the best cardiovascular health were the island-dwellers who drank three to four cups per day!
Full text here: Heart-Healthy Compound in Chocolate Identified
Mars (makers of M&Ms) contributed to the financing of the study.
See also: Why Chocolate is Good for Your Heart from the Hindustani Times.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.