How your hot chocolate may boost antioxidant defences

BY JULIE SEAMER
THURSDAY, SEPTEMBER 27, 2007

A new Spanish study suggests that a diet rich in cocoa flavonoids could boost one's antioxidant defences, particularly in the thymus.

The health benefits of antioxidant-rich chocolate have received much recognition in recent years. Potential benefits have been explored for cardiovascular and skin health, and in the prevention and treatment of diabetes.

In this case, researchers found that when rats were fed a diet enriched with natural cocoa for three weeks, antioxidant capacity of the plasma and tissues, including the liver and lymphoid organs significantly increased. One such organ was the thymus – situated in the upper chest and responsible for the production of hormones that stimulate cells used in an immune response.

The Journal of Agricultural and Food Chemistry noted "a dose-dependant increase in the thymus activities of the antioxidant enzymes superoxide dismutase (SOD) and catalase, with respect to cocoa supplementation". SOD has been dubbed the "enzyme of life". Discovered in 1968 it is the first antioxidant mobilized by cells for defence and is thought to be more powerful than antioxidant vitamins.

While additional human studies are required to observe these benefits more closely, these findings are encouraging for lovers of cocoa.

For an enjoyable 'dose' of flavonoid rich cocoa try Healtheries Abundant Earth Organic Cocoa.