Chocolate antioxidants help protect skin

DARK chocolates are being touted for their health benefits, but in fact, not all chocolates are created equally. One group of these beneficial substances consists of cocoa flavanols. A fully grown cocoa bean contains more than 200 substances that can promote good health. While cocoa beans fresh from the tree are exceptionally rich in flavanols, scientists who have studied chocolate's photoprotective effect point out that this high antioxidant capacity is greatly reduced due to conventional manufacturing processes. This means that fundamental research in preserving these health benefits starts at the cocoa plantations. Due to its presence in the origin countries, Barry Callebaut can investigate together with the cocoa farmers, ways of growing, harvesting and treating the beans. Every step in the production process is important, also the roasting, mixing and conching. Scientific research has shown that these powerful antioxidants may have a positive effect on both body and mind. ACTICOA?cocoa and chocolate products are made via a balanced chocolate making process during which the cocoa flavanols, naturally part of the cocoa bean, are retained to a maximum, where in the traditional production process they are partially lost. The end results are cocoa and chocolate products that contain three times more flavanols than standard dark chocolate, milk chocolate or cocoa powder. Photoprotective potential In an independent study, these researchers sought to evaluate the photoprotective potential of chocolate consumption by comparing a conventional dark chocolate to a specially produced chocolate with preserved high-flavanol (HF) levels. The study1 conducted by the London University of the Arts has revealed that eating chocolate rich in flavanols can significantly help to protect the skin from the harmful effects of ultraviolet radiation. The study demonstrated that regular consumption of specially produced chocolate with preserved high cocoa flavanol levels can more than halve the sensitivity of the skin to UV light. These striking results are unprecedented and pave the way for new possibilities in nutritional protection against damage caused by the sun. It is estimated that 90% of all visible skin ageing is directly related to sun exposure.2 “Chronic UV exposure is the main cause of premature skin aging and also plays an important role in cutaneous carcinogenesis,?said Dr. Stefanie Williams, a dermatologist with the Cosmetic Science Group, London University of the Arts, and the private dermatology clinic European Dermatology London3. The double blind, randomized in vivo study involved the daily consumption of 20g doses of chocolate by two random groups of each 15 healthy adult males and females. One group was given Barry Callebaut 揂cticoa?dark chocolate that is high in flavanol, while the other 15 were given the same dose of chocolate made according to the same recipe but using conventional production methods. Flavanols linked to effect The minimal erythema dose (MED) was assessed at baseline and after 12 weeks under standardized conditions. In the high flavanol group, the mean MED ?or minimum dose of UV to cause reddening of the skin ?more than doubled, while no significant increase was observed in the conventional chocolate group. The authors state that the photoprotective effect of Acticoa is most likely to be caused by the anti-inflammatory and antioxidant activity of the cocoa flavanols found in vastly greater concentrations in this kind of chocolate. 揙ur study demonstrated, for the first time to our knowledge, that regular consumption of chocolate rich in flavanols confers substantial photoprotection and can thus be effective at protecting human skin from harmful UV effects. Conventional chocolMiesten kengät laajasta valikoimasta