2004 MAR 8 - (NewsRx.com & NewsRx.net) -- During this first-ever day-long gathering titled 'Theobroma Cacao: Ancient Crop, Medicinal Plant, Surprising Future' Symposium, scientists from around the globe discussed the newest research on cocoa and its role as a model crop to enhance the social, economic, environmental, and health aspects in the countries that grow and consume it. Advances in genetic mapping, natural biocontrol, plant breeding, and research on cardiovascular health and blood flow were reported.
Research presented for the first time by Norman Hollenberg, MD, PhD, professor of medicine at Brigham and Women's Hospital and Harvard Medical School, suggests that the consumption of a high-flavanol cocoa beverage may beneficially impact endothelial function and blood flow in diabetics and the elderly. These preliminary findings mean that cocoa flavanols may help support healthy circulation in these subjects who have a high risk of circulation problems due in part to endothelial dysfunction.
According to Hollenberg, flavanols appear to modulate nitric oxide synthesis in the cells that line the blood vessels, called the endothelium. Nitric oxide is a compound that helps the body maintain healthy blood pressure and blood flow by helping blood vessels maintain elasticity and keeping platelets from clumping on blood vessel walls.
Flavanol-rich cocoa is the only food shown to improve endothelial function by modulating nitric oxide production in peripheral vascular beds, which may positively affect the circulation in the extremities - for instance, feet and hands. This preliminary data suggests a potential approach in helping people with diabetes reduce the chance of diabetes-related circulation complications.
These two preliminary studies involved a small number of subjects who were either adults with type II diabetes mellitus or healthy adults over the age of 70. Each participant consumed a high-flavanol cocoa beverage, providing 900 mg of flavanols, daily for 5 days. Blood flow was measured using a finger-cuff at day 1 and day 5 of the study. After 5 days, researchers measured a significant improvement in endothelial function.
In addition, researchers also tested the cerebral blood flow, or blood flow to the brain, in the elderly subjects on day 1 and day 5 of the study. According to the researchers, preliminary data showed an improvement in blood flow to the brain in study participants. Additional research is underway to confirm these preliminary results.
According to researchers, the type and amount of flavanols remaining in commercially available chocolate and cocoa is greatly affected by the way it is handled and processed, and even the variety of cacao. Common processing methods can significantly reduce the levels of flavanols in the final chocolate or cocoa products. Researchers expect that the current body of knowledge will provide a foundation for creating new cocoa/chocolate-based products with optimized levels of heart-healthy flavanols.
Mars, Inc., a cosponsor of the symposium, has developed a method of processing cocoa beans to help retain more of their naturally occurring flavanols. Masterfoods USA, a division of Mars, Inc., has trademarked this cocoa under the name Cocoapro and uses it in chocolate products such as DOVE Chocolate, M&M'S Chocolate Candies, and CocoaVia Snacks, a line of flavanol-rich products.
The symposium covered the latest developments in ongoing initiatives in the area of Theobroma cacao research, including genome mapping and selective breeding of cacao, research into beneficial natural organisms that may aid in protecting the cacao trees from disease, and scientific developments into the best way to grow the crop in a way that is both economical for the farmer and beneficial for the environment.
Specific advancements were reported in identifying natural ways to protect the cacao tree, like biocontrol, and using cacao as a reforestation tool in and around previously cleared rainforest land. This research supports efforts to develop a more sustainable crop and yield better quality cocoa beans that will benefit the many small family farmers who depend on this crop by providing a stable income.
'Although cacao has a history dating back 2000 years, the full extent of its contributions to the global economy, its vital role to its surrounding environment, the beneficial social impact on its farmers, and the potential for human health are only now being discovered,' said M.R.C. Greenwood, PhD, chancellor, University of California, Santa Cruz, California, and symposium chair. 'This is a unique and prestigious gathering of scientific experts which should be used as a model for how agriculture research can provide solutions to environmental, social, economic, and human health concerns.'
This article was prepared by Health & Medicine Week editors from staff and other reports. Copyright 2004, Health & Medicine Week via NewsRx.com & NewsRx.net.
