Researchers from Louisiana State University, have observed major anti-inflammatory health benefits produced by the digestion of cocoa powder by gut bacteria.
The results were presented at the 247th National Meeting & Exposition of the American Chemical Society in Dallas.
Such anti-inflammatory benefits were derived primarily from the polyphenolic compounds in the dark cocoa powder. The finding is important given the sheer volume of research in recent years on chronic inflammation lying behind chronic illness like cancer, heart disease and even Alzheimer’s and diabetes.
Gut bacteria in the colon tend to be anaerobic and thrive on fibrous foods such as cocoa powder – foods that cannot normally be broken down by humans’ own dietary systems. These fibrous foods are called Prebiotics.
Helpful bacteria in the gut uniquely provide all manner of natural compounds you cannot make for yourself. Fibrous foods increase the numbers of good bacteria present in the gut.
"In our study we found that the fiber is fermented and the large polyphenolic polymers are metabolized to smaller molecules, which are more easily absorbed," stated John Finley, Ph.D., lead author of the study. "These smaller polymers exhibit anti-inflammatory activity."
"The good microbes, such as Bifidobacterium and lactic acid bacteria, feast on chocolate," added Maria Moore, another of the study’s researchers.
For a greater understanding of probiotics and prebiotics follow this link to an article on colorectal cancer and gut bacteria:
click here.