Polyphenol-rich Cocoa May Reduce Cholesterol Levels

Filed in archive Cases , Studies on June 15, 2007

Previous studies have already demonstrated the potential heart health benefits of chocolate or cocoa.

Now, a Japanese study gives another boost to the benefits of the consumption of the polyphenol-rich cocoa: it may be able to cut cholesterol levels.

According to lead author Seigo Baba from Meiji Seika Kaisha Ltd and collaborators from Ochanomizu University:

"The results suggest that polyphenolic substances derived from cocoa powder may contribute to a reduction in LDL cholesterol, an elevation in HDL cholesterol, and the suppression of oxidized LDL."

This particular study followed the effects of different levels of supplementation of cocoa powder (13, 19.5, and 26 grams per day - for four weeks) against cocoa-placebo on cholesterol levels of 160 normocholesterolemic and mildly hypercholesterolemic people.

Details of the findings are published in the Journal of Nutrition.

Researches showing healthful benefits of cocoa have already hugely benefited the chocolate industry and have already gave the public healthy chocolate products such as Mars' CocoaVia and Barry Callebaut's Acticoaâ„¢ - products both marketed as rich in polyphenols and are healthy options.

Too bad these products aren't available here and I am more of a coffee person anyway. However, since I drink at least 3 cups of black coffee per day, recently I have been giving up one cup for nice, hot, thick but not too sweet cocoa drink. Guess what?! I am starting to like it...

Read the full report.