Chocolate 'Protects the Heart'
Scientists have found chocolate contains a chemical
that protects against
heart disease. The substance in question is
procyanidin, a chemical belonging
to a group called the polyphenolic compounds.
These compounds are widely distributed in fruits and
vegetables and are
known to protect against coronary heart disease.
Researchers, led by Dr Derek Schramm, from the
University of California,
Davis, fed chocolate to a group of volunteers to
test the theory that
procyanidins can help to keep the cardiovascular
system healthy.
Ten healthy volunteers ate samples of chocolate
containing high and low
amounts of procyanidin at separate times.
The researchers found that after two hours, plasma
concentrations of a
procyanidin metabolite were increased by 20 times in
those volunteers who
had eaten the chocolate with high procyanidin
levels.
These people also registered a significant reduction
in serum leukotriene. This
chemical encourages particles in the blood called
platelets to stick together -
increasing the risk of clots.
The researchers were able to produce the same result
when they exposed
cells taken from the body's major blood vessel, the
aorta, to procyanidin.
The authors suggest that frequent consumption of
procyanidins may help to
ward off heart problems.
Procyanidin is found in few common foods, and its
content in commercial
brands of chocolate varies widely.
Future research will determine if procyanidins in
other foods are as effective as
those present in chocolate.
The research is published in the American Journal of
Clinical Nutrition.
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