Cocoa Clinical Trials

The United Kingdom’s University of East Anglia is starting a clinical trial with post menopausal women with type 2 diabetes for a study on cocoa and heart disease. Cocoa is rich with flavonoids. Unfortunately during the manufacturing process from cacao bean to bar, the benefits of flavonoids and their antioxidant characteristics are lost. Antioxidants may help us protect our cells from free radicals or molecules that are produced when our body breakdowns food or from the environment (such as smoke, radiation etc.).

Volunteers for the study will receive a specially formulated type of chocolate that has more flavonoids than a typical one found in stores today. The goal of the study is to determine the impact of cocoa’s flavonoids on heart disease.

This study, which most likely is currently underway, ties back to another article I read about how cocoa’s flavonoids are lost in Dutched processed cocoa. Dutch processing is when a cocoa is treated with an alkaline salt such as sodium or potassium carbonate to neutralize the bitter taste of the cocoa. Although the Dutch processed cocoa has a milder taste, the good health benefits decrease along the way.