Bioavailability and health effects
of cocoa polyphenyls
Chocolate is good for you! In a
recent review, it was discovered that cocoa (or cacao in the raw form) was
protective against cardiovascular disease.
Cacao is very high in
polyphenyls, especially catechins. Green tea also contains this
phytonutrient, which has reputed antioxidant activity. Unlike
the catechins in green tea, those in cocoa are much more
bio-available, which means that they are more easily used by the
body.
Raw cacao is much higher in antioxidants, as opposed to
cocoa, the roasted version you find in regular chocolate and drinking
chocolate, which has lost some of it's antioxidant effect.
Raw
cacao powder and raw chocolate is available at organic markets or
health food shops. Don't despair if you can't get a hold of any, regular
chocolate still contains some of these antioxidants, but go for the dark
chocolate with a high percentage of cocoa. Yum!
Inflammopharmacology,
ahead of print
