Reference Number: 204
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.