Cocoa can help protect against colon cancer
Eating cocoa ` the raw material in chocolate` can help in preventing intestinal complaints linked to oxidative stress, including colon carcinogenesis onset caused by chemical substances, according to a new study. The growing interest amongst the scientific community to identify those foods capable of preventing diseases has now categorized cocoa as a `superfood`.
It has been recognised as an excellent source of phytochemical compounds, which offer potential health benefits.
The new study headed by scientists from the Institute of Food Science and Technology and Nutrition (ICTAN) supports this idea and upholds that cacao consumption helps to prevent intestinal complaints linked to oxidative stress, such as the onset of chemically induced colon carcinogenesis.
`Being exposed to different poisons in the diet like toxins, mutagens and procarcinogens, the intestinal mucus is very susceptible to pathologies,` explained Maria Angeles Martin Arribas, lead author of the study and researcher at ICTAN.
She said `foods like cocoa, which is rich in polyphenols, seems to play an important role in protecting against disease.`
The study on rats has for the first time confirmed the potential protection effect that flavonoids in cocoa have against colon cancer onset.