09.06.07
Indication: Cholesterol
Source: J Nutr, June 2007;137(6):1436-41.
Research: In this comparative, double-blind study researchers examined 160 subjects who ingested either cocoa powder containing low-polyphenolic compounds (placebo-cocoa group) or 3 levels of cocoa powder containing high-polyphenolic compounds-13, 19.5 and 26 grams per day for low-, middle-, and high-cocoa groups, respectively-for 4 weeks. The aim of the study was to evaluate plasma LDL cholesterol and oxidized LDL concentrations following the intake of different levels of cocoa powder in normal cholesterolemic and mildly hypercholesterolemic subjects. The test powders were consumed as a beverage after the addition of hot water twice daily. Blood samples were collected at baseline and 4 weeks after intake of the test beverages for the measurement of plasma lipids.
Results: Plasma oxidized LDL concentrations decreased in the low-, middle-, and high-cocoa groups compared with baseline. A stratified analysis was performed on 131 subjects who had a LDL cholesterol concentrations of > or = to 3.23 mmol/L at baseline. In these subjects, plasma LDL cholesterol, oxidized LDL and apo B concentrations decreased, and the plasma HDL cholesterol concentration increased, relative to baseline in the low-, middle-, and high-cocoa groups. The results suggest that polyphenolic substances derived from cocoa powder may contribute to a reduction in LDL cholesterol, an elevation in HDL cholesterol, and the suppression of oxidized LDL.