Resveratrol in Dark Chocolate
A new study published in the September 2008 issue of the Journal of Agriculture and Food Chemistry revealed that the levels of resveratrol found in cacao and chocolate products are second only to red wine among known sources of resveratrol, a naturally occurring antioxidant.
What's even more encouraging is that this study didn't even use "good quality" raw cacao. Instead, the researchers studied top selling retail chocolate products from six categories and tested them for levels of resveratrol and its sister compound, piceid. The six product categories included cocoa powder, baking chocolate, dark chocolate, semi-sweet baking chips, milk chocolate and chocolate syrup.
Gram for gram, cocoa powder had the highest average amount of resveratrol and piceid, followed by baking chocolates, dark chocolates, semi-sweet chips, milk chocolate and then chocolate syrup. And remember cocoa powder is nowhere near the nutritional quality of "cacao powder" - the original, unadulterated ingredient in chocolate. One can only imagine how much higher resveratrol levels would be in this form.
The resveratrol levels of cocoa powders, baking chocolates and dark chocolate exceeded the levels for roasted peanuts and peanut butter per serving, but were less than California red wine."This study shows that the levels of resveratrol found in cocoa and chocolate products is second to red wine among known sources of resveratrol and forms yet another important link between the antioxidants found in cocoa and dark chocolate to other foods," says David Stuart, PhD.
Cardiovascular, Neurological, and Cancer Protection?
According to a recent review article in Nutrition Reviews, resveratrol was shown to improve insulin sensitivity, blood cholesterol levels and have neuroprotective actions in animal studies. Further, the article states that studies in mice indicate that diets high in resveratrol were associated with increased longevity.
More and more research is beginning to show that resveratrol exhibits a plethora of beneficial effects including anti-oxidant, anti-inflammatory, cardioprotective and anti-tumor activities.
Currently, numerous preclinical findings also suggest resveratrol as a promising natural weapon for cancer prevention and treatment. As a potential anti-cancer agent, resveratrol has been shown to inhibit or retard the growth of various cancer cells in culture and implanted tumors in vivo.
Resveratrol acts by targeting many components of intracellular signaling pathways including pro-inflammatory mediators,regulators of cell survival and apoptosis, and tumor angiogenic and metastatic switches by modulating a distinct set of upstream kinases,transcription factors and their regulators (technical stuff I have no idea about).
In simpler terms, resveratrol's protective role can be narrowed down to its ability to rid the body of free radicals, its anti-inflammatory effect, and its tendency to hold down cell growth! (this I understand)
