Australian Natural Bodz - - Nutrition Knowledge Centre -

Co­coa pow­der is low in fat, low in sugar, and abun­dant in polyphe­no­lic com­pounds and an­tiox­i­dants also found in green tea and red wine. Joshua D Lam­bert, from Penn State (Penn­syl­va­nia, USA), and col­leagues in­ves­ti­gated ef­fect of co­coa pow­der sup­ple­men­ta­tion on obe­sity­re­lated in­flam­ma­tion in high fat­fed obese mice. Mice that were fed co­coa with a high­fat diet ex­pe­ri­enced less obe­sity­re­lated in­flam­ma­tion than mice fed the same high­fat diet with­out the sup­ple­ment, said Joshua Lam­bert, as­so­ci­ate pro­fes­sor of food science. The mice ate the hu­man equiv­a­lent of 10 ta­ble­spoons of co­coa pow­der ­ about four or five cups of hot co­coa ­ dur­ing a 10­week pe­riod. The re­searchers re­ported that sev­eral in­di­ca­tors of in­flam­ma­tion and di­a­betes in the mice that were fed the co­coa sup­ple­ment were much lower than the mice that were fed the high­fat diet with­out the co­coa pow­der and al­most iden­ti­cal to the ones found that were fed a low­fat diet in the con­trol group. For ex­am­ple, they had about 27% lower plasma in­sulin lev­els than the mice that were not fed co­coa. Fur­ther, the co­coa pow­der sup­ple­ment also re­duced the lev­els of liver triglyc­erides in mice by a lit­tle more than 32%. The study au­thors write that: “Di­etary sup­ple­men­ta­tion with co­coa ame­lio­rates obe­sity­re­lated in­flam­ma­tion, in­sulin re­sis­tance, and fatty liver dis­ease prin­ci­pally through the down­reg­u­la­tion of pro­in­flam­ma­tory gene ex­pres­sion in WAT. These ef­fects ap­pear to be me­di­ated in part by a mod­u­la­tion of di­etary fat ab­sorp­tion and in­hi­bi­tion of macrophage in­fil­tra­tion in [white adi­pose tis­sue].” Try adding a tea­spoon of or­ganic co­coa to your pro­tein shake or cup of morn­ing cof­fee. Not only does it taste great but helps pre­vent in­flam­ma­tion. Ref­er­ence: Yeyi Gu, Shan Yu, Joshua D. Lam­bert. “Di­etary co­coa ame­lio­rates obe­sity­re­lated in­flam­ma­tion in high fat­fed mice.” Euro­pean Jour­nal of Nu­tri­tion, March 2013.

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