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Flavonoids of Cocoa Inhibit Recombinant Human 5-Lipoxygenase – (07-08-02)
James Bogash
Flavonoids of Cocoa Inhibit Recombinant Human 5-Lipoxygenase
I’m not saying we need to run out and inhale Hershey’s bars, but cocoa does seem to consistently achieve benefits from it’s flavonoid (epicatechin and catechin polyphenols–similar to those in green tea) components. Remember here that we are talking about cocoa–not the chemically treated and milk mixed chocolate that we normally think of. If it is chocolate your trying hard to justify (and aren’t we all?) stick with dark chocolate.
Nutrition.org — Abstracts: Schewe et al. 132 (7): 1825
