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Polyphenol-Enriched Cocoa Powder Shows Potential As Functional Ingredient For The Elderly

February 2, 2011: 11:29 AM EST

The ability of polyphenol-enriched cocoa powder to reduce oxidative stress makes it a viable functional ingredient for the aged, who are more prone to the damaging effects of oxygen radicals. The researchers tested a newly developed cocoa powder with high flavonoid content on genetically-manipulated strains of the yeast S. cerevisiae and the worm C. elegans as model organisms. After inducing oxidative damage in the organisms using hydrogen peroxide, the researchers found that flavonoid-enriched cocoa induced resistance to oxidative stress in the yeast and the worm. “All in all,” the researchers concluded, “these results confirm that this polyphenol-enriched cocoa powder, with antioxidant activity, has great potential use as a functional food ingredient for elderly people.”

P. Martorell, et al. , "Use of Saccharomyces cerevisiae and Caenorhabditis elegans as Model Organisms To Study the Effect of Cocoa Polyphenols in the Resistance to Oxidative Stress", Journal of Agriculture and Food Chemistry, February 02, 2011, © American Chemical Society
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