A recent study has offered further explanation as to how chocolate can be a heart-healthy snack. Scientists reported in the Journal of Agricultural and Food Chemistry how this delicious treat increases the body’s production of “good cholesterol,” or high-density lipoprotein (HDL) which protects the heart from disease and decreases levels of “bad cholesterol” or low-density lipoprotein (LDL).
These benefits have been attributed to the antioxidant compounds found in cocoa called polyphenols. Polyphenols boost the activity of proteins which attach to DNA in ways that increase HDL levels. Polyphenols are particularly plentiful in dark chocolate. Until recently, however, it was unknown how exactly the polyphenols in cocoa coordinated these heart-healthy benefits.
Scientists investigated the effects of cocoa polyphenols on cholesterol on cultures of human liver and intestinal cells. They focused on the production of two types of proteins – one which is a major component in the production of good cholesterol, apolipoprotein A1 (ApoA1), and one which is a primary component in the production of bad cholesterol, apolipoprotein B (ApoB).
Scientist discovered that cocoa polyphenols increased levels ApoA1 and decreased levels of ApoB in both the liver and intestine. It was found that these polyphenols operated by increasing activity in the binding proteins which attach to DNA and activate the genes which boost ApoA1 levels. At the same time, they found polyphenols also enhance activity in LDL receptors, helping to lower levels of bad cholesterol.
No comments:
Post a Comment