Polyphenols may perform much more important roles than previously thought, from providing basic nutrition to reducing risk against chronic diseases.
Polyphenols are a large group of compounds found in many plant foods such as tea, coffee, nuts and seeds, soya products, cocoa and chocolate, and fruits and vegetables. A large volume of literature has been published on the potential role of polyphenols in the prevention of chronic degenerative diseases, such as cardiovascular diseases and some types of cancers.
Recently there was a two-day international symposium held in Kuala Lumpur to dicuss plant polyphenols. Here's some of what they talked about.
Cocoa and chocolate
Current understanding on health-promoting properties of cocoa and chocolates were presented by Jonathan Hodgson and Kevin Croft of the University of Western Australia; Dr Misnawi Jati of the Indonesian Coffee and Cocoa Research Institute; Dr Amin Ismail of Universiti Putra Malaysia; and Dr Roger Bektash of Mars Australia.
Cocoa (Theobroma cacao L.) has a long history as a food and beverage. In the past decade, moret han 200 studies have been published on the bioactive compounds, chemical compositions, and health benefits of cocoa beans and cocoa products (cocoa powder, cocoa liquor, and dark chocolate). Cocoa beans are rich in polyphenols and the three main groups are catechins or flavonols, anthocyanins, and proanthocyanidins.
Cocoa is one of the richest known natural dietary sources of flavonoids. However, it is important to differentiate between the natural product cocoa and the processed food product chocolate. Most chocolates are rich in sugar and fat, and quite low in flavonoids. The flavonoids are often lost during the processing of cocoa to chocolate. One of the reasons why cold processed chocolate that tastes good is so important.
However, some chocolates (generally dark chocolates) remain good sources of flavonoids. The challenge is how to preserve the polyphenols in cocoa products so that they give the beneficial effects for heath without adversely affecting quality. There is one brand of chocolate (that is only sold person to person) that has cold processing techniques
Many in vitro studies, studies using animal models and randomized controlled trials in humans, including those conducted in Malaysia, have attempted to fully understand the hypoglycaemic and hypocholesterolaemic effects of cocoa and cocoa flavonoids. Largely consistent evidence suggests that flavonoids and flavonoid-rich cocoaor dark chocolate can improve endothelial function in humans and perhaps other outcomes related to cardiovascular disease risk.
What does that mean? The right chocolate or dark cocoa, cold processed could be good for you.
For more information about NutriScene, a fortnightly column by Dr Tee E Siong, who pens histhoughts as a nutritionist with over 30 years of experience in theresearch and public health arena, e-mail starhealth@thestar.com.my.
