Researchers claim to have found the exact reason behind the health benefits of dark chocolate.
The findings presented at the 247th National Meeting & Exposition of the American Chemical Society showed that particular bacteria in the stomach feast on chocolate and ferment it into anti-inflammatory compounds that are good for the heart.
The researchers arrived at the conclusion after testing three cocoa powders using a model digestive tract consisting of a series of modified test tubes to simulate normal digestion. They then subjected the non-digestible materials to anaerobic fermentation using human fecal bacteria.
According to John Finely, PhD and lead researcher of the study, cocoa powder contains several polyphenolic, or antioxidant compounds such as catechin and epicatechin, and a small amount of dietary fiber. They are neither digested nor absorbed properly. But upon reaching the colon, the desirable microbes take over.
"In our study we found that the fiber is fermented and the large polyphenolic polymers are metabolized to smaller molecules, which are more easily absorbed. These smaller polymers exhibit anti-inflammatory activity," Finley said in press release.
He further said that combining the fiber in cocoa with prebiotics had more chances of having an overall good impact on a person's health. It also helps convert polyphenolics in the stomach into anti-inflammatory compounds.
"When you ingest prebiotics, the beneficial gut microbial population increases and outcompetes any undesirable microbes in the gut, like those that cause stomach problems," he added.
He also said that dark chocolate eaten with solid fruits such as pomegranates and acai can have better results.
This study was supported by the Louisiana State College of Agriculture and a Louisiana AgCenter Undergraduate Research Grant.