We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Regulation Of Apolipoprotein Is Key to Cardiovascular Benefits Of Cocoa

January 12, 2011: 09:51 AM EST

The positive effects of adding cocoa to the diet have been generating increasing interest recently, with studies showing potential benefits for heart, skin and brain health. With respect to cocoa and cardiovascular health, Japanese scientists believe they have uncovered the mechanism: cocoa’s ability to boost high-density lipoprotein (HDL)—or good cholesterol—by increasing levels of apolipoprotein A1 (Apo-A1), a compound the human body needs in order to manufacture HDL. Cacao liquor—high in antioxidant-rich polyphenols, and a main ingredient in both cocoa powder and chocolate—is the agent responsible. Evidence suggests that adding dark chocolate to a diet increases HDL and slows or prevents LDL oxidation in healthy subjects. Further, this study found that, in healthy subjects, daily intake of cocoa powder increased HDL levels and decreased levels of LDL.

Akiko Yasuda, Midori Natsume, Naomi Osakabe, Keiko Kawahata, and Jinichiro Koga, "Cacao Polyphenols Influence the Regulation of Apolipoprotein in HepG2 and Caco2 Cells", Journal of Agricultural and Food Chemistry, January 12, 2011, © American Chemical Society
Diet Insights
Diet Research & Advice
Companies, Organizations
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.