Regular consumption of cocoa and red berries may prevent or postpone cardiovascular morbidity associated with aging by modulating intestinal microbiota, according to a team of Spanish researchers.
New research from Spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly.
Cocoa powder and dark chocolate has equivalent polyphenol content and greater antioxidant and flavanol content than various super fruits, claims a new study by research scientists based at the Hershey Center for Health and Nutrition.
Scientists in Spain are reporting development of a new process to
make cocoa powder with eight times the levels of some flavonoids
linked to chocolate's beneficial effects.
