Cocoa could prevent intestinal pathologies such as colon cancer
A study in rats confirmed the protective effect of cocoa flavonoids against intestinal diseases related to oxidative stress, such as colon carcinogenesis.
Cacao is a source of phytochemicals with potential health beneficial effects.
The growing interest of the scientific community in identifying foods that can prevent the onset of disease has cocoa in the arena of the ‘super foods’, to be recognized as an excellent source of phytochemicals with potential health beneficial effects.
New research, led by scientists at the Institute of Food Science and Technology and Nutrition (ICTAN) and recently published in the journal Molecular Nutrition & Food Research, supports this idea and upholds that cacao consumption helps to prevent intestinal complaints related to oxidative stress, as the onset of colon carcinogenesis induced chemical form.
“The intestinal mucosa is very susceptible to diseases when exposed to different toxic diet like toxins, mutagens and procarcinogens,” explains to SINC María Ángeles Martín Arribas, lead author of the study and a researcher at the ICTAN. “Foods like cocoa, “he adds,” rich in polyphenols, seem to have an important protective role against these diseases. ”
January 23, 2012. Read full story from JANO.es (in Spanish):