In the August edition of the British Journal of Nutrition, scientists from the Nestlé Research Center, Switzerland, in collaboration with Medical University of South Carolina and University of California, Davis in the U.S. reviewed a decade of research on the health benefits of cocoa. The full contribution is available on the British Journal of Nutrition internet site: Cocoa and Health: a decade of research.
Scientists at the Nestlé Research Center together with leading American scientists, studied the broad spectrum of existing research on cocoa polyphenols. The review analyzed myriad findings on the effects of cocoa on antioxidant status, inflammation and heart disease risk in humans. It is still unclear exactly how much chocolate and what type is necessary to obtain potential health benefits. Nestlé researchers identify these gaps in existing research and recommend future research directions for the link between cocoa antioxidants and health.
Professor Gary Williamson, co-author of the review and the Functional Foods Chair at the University of Leeds, explained “High quality research and well-planned human intervention trials are essential for furthering our scientific knowledge of polyphenols and health.”
Following the review, researchers recommend that future studies focus on specific mechanisms of action, such as inflammatory pathways, rather than direct antioxidant effects. Trials are needed to determine a relevant amount of chocolate that people can readily incorporate into their diet to enjoy health benefits. Cooper et al. further recommend future clinical trials that specifically evaluate effects of cocoa consumption on populations with chronic disease, elevated risk of cardiovascular disease, or states of antioxidant stress.
Nestlé has been studying the health benefits of ingredients such as cocoa long before it was proposed that chocolate, a food consumed purely for pleasure, may also provide tangible health benefits. Nestlé Research scientists plan to continue cutting edge research into polyphenols, notably in partnership with the new European Centre for Polyphenol Research.
“We will use the recommendations from this review to continue research into cocoa and health, ensuring relevance to a balanced, healthy diet and active lifestyle,” added Dr. Karen Cooper, Nestlé Research Center scientist leading the project.
Article Reference:
Cooper KA, Donovan JL, Waterhouse AL, and Williamson G. Cocoa and health: a decade of research; Brit J Nutr (August 2007) p: 1-11. doi: 10.1017/S0007114507795296
About the Nestlé Research Center
Established in 1987, the Nestlé Research Center (NRC), Lausanne, Switzerland, is one of the world’s leading research institutions in food, nutrition and life sciences. With a diverse staff of leading researchers from a broad range of scientific competencies, NRC possesses a unique blend of talent and expertise. Knowledge on nutrition and health, food science, food/consumer interaction and food quality and safety are combined at the Nestlé Research Center to help develop Good Food as a source of Good Health throughout life. Learn more about the Nestlé Research Center at www.research.nestle.com.
For more information, please contact:
Dr. Karen Cooper, Nestlé Research Center, e-mail: Karen.Cooper@rdls.nestle.com
Dr. Hengameh van der Kaaij, Communications Group, Nestlé Research Center, e-mail: Hengameh.Vanderkaaij@rdls.nestle.com