Polyphenol Rich Chocolate Increases Lifespan in Rats – Study
The study concluded that the lifespan of rats consuming Barry Callebaut’s ACTICOA cocoa polyphenol powder was 30% longer than that of rats subjected to the same stress levels without being given cocoa polyphenols.
18/01/07 Scientific research into the nutritional benefits of cocoa continues to unlock the secrets of this remarkable fruit. The positive effects of cocoa polyphenols on health and well-being have been known for some time now and the list of proven properties of these powerful antioxidants continues to grow. A recent study conducted by the independent ETAP Research Center in France is breaking entirely new ground in establishing links between the consumption of polyphenols and longevity. Its findings point to the possibility that cocoa polyphenols not only improve the quality of life, especially when getting older, but may well play a part in prolonging it as well. The study concluded that the lifespan of rats consuming Barry Callebaut’s ACTICOA cocoa polyphenol powder was 30% longer than that of rats subjected to the same stress levels without being given cocoa polyphenols.
The study, the first of its kind in the world, involved the administering of a cocoa polyphenol extract to rats prior to and during the induction of considerable levels of stress. Results suggest that regular consumption of ACTICOA chocolate, rich in polyphenols, could prolong life of humans as well.
Dr. Jean-François Bisson, PhD, Director of the Department of Cancerology and Human Pathologies at the ETAP Research Center in France, was excited by the findings of this unique study: “We have demonstrated that a cocoa polyphenol powder, orally administered before the induction of chronic oxidative stress and subsequently throughout the course of the rat’s lifetime, significantly inhibits the effects of chronic oxidative stress and increases their lifespan, particularly at the low dose of 24 mg/kg body weight. To our knowledge, this is the first report proving that cocoa polyphenols produce such benefits in rats. Given the results of the present study and the findings of others, there is evidence that suggests that the daily consumption of small amounts of cocoa or chocolate rich in cocoa polyphenols may offer some protection against chronic oxidative stress and increase the lifespan of humans.”
While the nutritional potency of cocoa has been exploited in traditional medicines for centuries, it is only relatively recently that the numerous health benefits of this remarkable fruit have been attributed to the large variety and unmatched abundance of the polyphenols contained within it.
These powerful antioxidants are said to have positive effects on a whole range of bodily functions from the immune and respiratory systems, to brain function and the immune response.
Herwig Bernaert, Innovation Manager Fundamental Research, explains: “In the traditional chocolate production process a significant reduction of the amount of flavonoids is inevitable. At Barry Callebaut, we strive to be the leading force of innovation in the industry, therefore we developed ACTICOA, a revolutionary new process to produce chocolate with a high amount of polyphenols naturally present in the cocoa bean without compromising the enticing flavor and smooth texture of ordinary chocolate.”
ACTICOA chocolate is claimed to be the richest natural source of antioxidants, containing a much higher polyphenol concentration than red wine or green tea. Dark ACTICOA chocolate contains twice as much cocoa polyphenols as standard dark chocolate while ACTICOA milk chocolate contains as much cocoa polyphenols as standard dark chocolate and four times as much as standard milk chocolate. With new discoveries continually being made into the lasting effects of these magical compounds, Barry Callebaut is rapidly changing the way we look at chocolate. No longer a mere indulgence, there is a growing awareness of the potentially beneficial properties of cocoa and the ways they are preserved and enhanced in Barry Callebaut’s ACTICOA chocolate.
