204 - ‘Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study’. The American Journal of Clinical Nutrition. 93(1), 62-72

Reference Number: 204

Year: 2010

Authors: Tzounis X et al

Link: Link to original paper

Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health

Nutrition: Flavonoids

Inclusions: Cocoa

Summary

The absorption of cocoa flavanols in the small intestine is limited, and the majority of the flavanols reach the large intestine where they may be metabolized by resident microbiota.

We assessed the prebiotic potential of cocoa flavanols in a randomized, double-blind, crossover, controlled intervention study.

This study shows, for the first time to our knowledge, that consumption of cocoa flavanols can significantly affect the growth of select gut microflora in humans, which suggests the potential prebiotic benefits associated with the dietary inclusion of flavanol-rich foods.

 

SIGNIFICANCE OF THIS STUDY

Using cocoa as an inclusion in baking may help to modify the gut microbiome and bring associated health benefits.

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