Dark Chocolate: Has the Mystery Been Solved?

Certain bacteria in the stomach ferment cocoa into anti-inflammatory compounds…. 

Researchers have discovered that certain bacteria in the stomach ferment cocoa into anti-inflammatory compounds – compounds which may have beneficial effects on the cardiovascular system.

In this study, researchers investigated the response of bacteria found in the human gastrointestinal tract to 3 types of cocoa powders: Lavado, Paragon and Geekins Sienna. Using a gastrointestinal model, these cocoa powders were digested and non-digestible material was then allowed to ferment by bacteria normally found in human feces. Productions of fatty acids were measured and chemical analysis was performed at baseline, 6, 12, 18 and 24 hours.

Researchers found that a slight pH decrease occurred between 6 and 12 hours and found that acetic acid, butyric acid, and propionic acid had been produced.

In addition to small amounts of fiber, cocoa powder contains multiple antioxidants including catechin and epicatechin. Since these components of cocoa powder are not easily absorbed, once they reach the large intestine, bacteria ferment them, resulting in the production and absorption of anti-inflammatory compounds.

According to one of the researchers, "good microbes, such as Bifidobacterium and lactic acid bacteria, feast on chocolate…when you eat dark chocolate, they grow and ferment it, producing compounds that are anti-inflammatory."

• The benefits of dark chocolate appear to be due to the anti-inflammatory byproducts of cocoa fermentation in the gastrointestinal tract
• Combining dark chocolate with other foods, such as fruits or probiotics, could bring additional benefits

American Chemical Society’s (ACS’) 247th National Meeting & Exposition. American Chemical Society. 3 March 2014.