Raw Cocoa And Epicatechin: A Medicinal Miracle?

The more we come to understand the properties of the cocoa bean, the more reason there is to fall in love its potential health benefits … and by extension the potential health benefits of dark chocolate.

What Make Cocoa A Super Antioxidant?

Here’s an article that explains yet another aspect of the cocoa bean and raw cocoa that makes it a super antioxidant —epicatechin

More Miracles of Cocoa

It’s a modern medicinal miracle. Health food advocates haven’t been this excited since Psyllium took the nation by storm. Cocoa is for real and it apparently does everything.

A short while ago, it was said to make us smarter. and before then it could improve blood flow and maybe deter cancer. Even the news that most of these studies are funded by chocolate maker Mars, Inc. didn’t break into the national news.

According to the latest rave study, the benefits of epicatechin are one more reason to be in love with cocoa.

The health benefits of epicatechin, a compound found in cocoa, are so striking that it may rival penicillin and anaesthesia in terms of importance to public health, reports Marina Murphy in Chemistry & Industry, the magazine of the SCI. Norman Hollenberg, professor of medicine at Harvard Medical School, told C&I that epicatechin is so important that it should be considered a vitamin.

Hollenberg has spent years studying the benefits of cocoa drinking on the Kuna people in Panama. He found that the risk of 4 of the 5 most common killer diseases: stroke, heart failure, cancer and diabetes, is reduced to less then 10% in the Kuna. They can drink up to 40 cups of cocoa a week. Natural cocoa has high levels of epicatechin.

‘If these observations predict the future, then we can say without blushing that they are among the most important observations in the history of medicine,’ Hollenberg says. ‘We all agree that penicillin and anaesthesia are enormously important. But epicatechin could potentially get rid of 4 of the 5 most common diseases in the western world, how important does that make epicatechin?… I would say very important’

Nutrition expert Daniel Fabricant says that Hollenberg’s results, although observational, are so impressive that they may even warrant a rethink of how vitamins are defined. Epicatechin does not currently meet the criteria. Vitamins are defined as essential to the normal functioning, metabolism, regulation and growth of cells and deficiency is usually linked to disease. At the moment, the science does not support epicatechin having an essential role. But, Fabricant, who is vice president scientific affairs at the Natural Products Association, says: ‘the link between high epicatechin consumption and a decreased risk of killer disease is so striking, it should be investigated further. It may be that these diseases are the result of epicatechin deficiency,’ he says.

Currently, there are only 13 essential vitamins. An increase in the number of vitamins would provide significant opportunity for nutritional companies to expand their range of products. Flavanols like epicatechin are removed for commercial cocoas because they tend to have a bitter taste. So there is huge scope for nutritional companies to develop epicatechin supplements or capsules

Epicatechin is also found in teas, wine, chocolate and some fruit and vegetables.

Source: Society of Chemical Industry.

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Dark Chocolate And Stroke … Read this article to discover more about the role epicatechin may play in reducing stroke damage

Dark Chocolate May Protect Nerve Cells From Stroke Damage

A compound in dark chocolate called epicatechin may protect the brain after a stroke by increasing cellular signals already known to shield nerve cells from damage.

After inducing an ischemic stroke in mice, John Hopkins scientists found that mice who had been fed a single modest dose of epicatechin suffered significantly less brain damage than the ones that had not been given the compound.

The study was recently published in the Journal of Cerebral Blood Flow and Metabolism.

While most treatments against stroke in humans have to be given within a two- to three-hour time window to be effective, epicatechin appeared to limit further neuronal damage when given to mice 3.5 hours after a stroke. Given six hours after a stroke, however, the compound offered no protection to brain cells.

Researchers say the study suggests that epicatechin stimulates two previously well-established pathways known to shield nerve cells in the brain from damage. When the stroke hits, the brain is ready to protect itself because these pathways — Nrf2 and heme oxygenase 1 — are activated. In mice that selectively lacked activity in those pathways, the study found, epicatechin had no significant protective effect and their brain cells died after a stroke.

The authors warn that people shouldn’t get too excited about the results. The amount of dark chocolate people would need to consume to benefit from its protective effects remains unclear, since no clinical trials have been conducted. The study shouldn’t be considered a free pass to consume large amounts of chocolate, which is high in calories and fat.

Scientists have been intrigued by the potential health benefits of epicatechin by studying the Kuna Indians, a remote population living on islands off the coast of Panama. The islands’ residents had a low incidence of cardiovascular disease. Scientists who studied them found nothing striking in the genes and realized that when they moved away from Kuna, they were no longer protected from heart problems.

Researchers soon discovered the reason was likely environmental: The residents of Kuna regularly drank a very bitter cocoa drink, with a consistency like molasses, instead of coffee or soda. The drink was high in the compound epicatechin, which is a flavanol, a flavanoid-related compound.

The amount of epicatechin needed could end up being quite small because the suspected beneficial mechanism is indirect. “Epicatechin itself may not be shielding brain cells from free radical damage directly, but instead, epicatechin, and its metabolites, may be prompting the cells to defend themselves,” said Sylvain Doré, associate professor at the Johns Hopkins University School of Medicine.

The epicatechin is needed to jump-start the protective pathway that is already present within the cells. “Even a small amount may be sufficient,” Doré says.

Not all dark chocolates are created equally, he cautions. Some have more bioactive epicatechin than others.

“The epicatechin found in dark chocolate is extremely sensitive to changes in heat and light” he says. “In the process of making chocolate, you have to make sure you don’t destroy it. Only few chocolates have the active ingredient. The fact that it says ‘dark chocolate’ is not sufficient.”

Citation: Zahoor et al., ‘The flavanol (−)-epicatechin prevents stroke damage through the Nrf2/HO1 pathway’, Journal of Cerebral Blood Flow&Metabolism, 2010; doi: 10.1038/jcbfm.2010.53

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