Cocoa Chocolate Market Demand Enlarge as New Benefits Discovered
Posted On December 15, 2020
Chocolates are considered comfort food by many people across the globe. In a recent study, another advantage for the well-liked food has been found. A meta-analysis concluded that consuming chocolate at least once a week may reduce coronary artery disease risk.
The researchers based their findings on six prior studies had observed 336,289 individuals with a median of 8.78 years. It concluded that individuals who consumed a higher amount of chocolate were found to have a reduced risk of coronary artery disease. This was found in comparison with those individuals who took no or less than one piece of chocolate. Various factors were found for such results. One of the reasons may be that flavanols like catechin are found in chocolate.
The researchers saw that these flavanols reduce the platelet aggregation in individuals who have coronary artery disease while also improving their endothelial function. Another reason for the chocolate to be considered beneficial is that it consists of polyphenols that have been found to facilitate nitric oxide synthesis. Hence, as per these findings, chocolate consumption amounting to one per week is being considered as having beneficial to individuals with cardiovascular diseases.
In another study published in the journal, Frontiers in Plant Science, it has been suggested that flavanol found in chocolates may inhibit SARS – CoV – 2 proteins. Plant biologists from North Carolina State University have brought forward that many subtypes of these phytonutrients have shown the ability to block the main protein of SARS – CoV – 2. Similarly, scientists from the University of Birmingham have published a study stating that flavanols found in cocoa may lead to better/improved functioning of the brain. The research was done at a small level, with 18 individuals as participants. The study observed that people who took the hot chocolate consisting of flavanol-rich natural cocoa had a higher level of blood oxygenation in response to hypercapnia. This was in comparison to those who drank alkalized cocoa. Although flavanol is found in various food products such as berries, grapes, apples, green tea, etc. Cocoa, which is used to make chocolates, has the most amount of flavanol present in it.
Although chocolate consumption may lead to some unfavourable side effects, some chocolates have a high amount of fat, especially sugar. These recent studies may push the chocolate market upwards, but there is a further need for trials to determine the benefits of chocolate and any side effects its consumption may lead to.
Global Cocoa & Chocolate Market Report