McLean,
VA (March, 25, 1999)
Chocolate
lovers can take heart in new research that shows this favorite
food is packed with high-quality polyphenol antioxidantsCcompounds
similar to those found in fruits, vegetables and red wine that
scientists say may reduce the risk of developing cancer and heart
disease. The Chocolate Manufacturers Association is quick to point
out that research must still be done to find out if these beneficial
substances can be absorbed by the human body.
"These studies have focused on determining the level of antioxidants
in cocoa powder, dark and milk chocolate," explains Carol Knight,
Ph.D., Vice President of Scientific Affairs for the association.
"What we have learned so far is that chocolate is an excellent
source of antioxidants. Now we have to determine if they are absorbed
by our bodies.
"
Dark chocolate and cocoa powder contain the most polyphenols,
the substances that provide antioxidant activity. These polyphenols,
if absorbed, may have a protective effect against heart disease
and cancer. Animal studies have shown some promising results.
In
Japan, researchers fed cocoa extract to rabbits and found that
it retarded cholesterol oxidation which leads to artery plaque
build-up. In another experiment, a phenol compound in cocoa called
epicatechin was shown to inhibit the formation of benign skin
tumors in mice. "The results of these early studies are very intriguing
and we will be interested to see how chocolate and cocoa products
perform in future human experiments," said Knight.
Research
recently reported by Joseph Vinson, Ph.D, at the University of
Scranton, indicates the quality and quantity of the antioxidants
in chocolate are very high relative to other common foods and
beverages such as black tea, red wine, apples, raisins, pinto
beans and other plant products.
Dark
chocolate contained four times the level of polyphenol antioxidants
compared to kidney beans, which have one of the highest levels
found in fruits or vegetables. Cocoa powder was even higher, containing
seven times the amount of antioxidants found in the beans.
Americans
according to U.S. Department of Commerce statistics, consumed
11.7 pounds of chocolate per person in 1997.
