Confirmed that high polyphenol cocoa suppresses bad cholesterol in humans

It was clarified that Meiji Seika jointly undertook clinical trials with the university, high polyphenol cocoa lowered bad cholesterol and raise good cholesterol. Since Meiji Seika sells cocoa products, he has been studying cocoa polyphenols with a focus on its work. The results of this research are to be announced at the 42nd Japan Adult Disease (Lifestyle Related Disease) Society.

Details are as follows.
Human confirmation that high polyphenol cocoa lowers bad (LDL) cholesterol and raises good (HDL) cholesterol
~ Presented at the 42nd Japan Adult Disease (Lifestyle-Related Disease) Society ~

It is known that cocoa contains abundant polyphenols and the like, and it has been known that it has antioxidant action and blood pressure increase suppression effect, but this time, the effect on cholesterol metabolism was examined.

Previously, it was reported that cacao polyphenols inhibit cholesterol absorption by tests using rats, resulting in a decrease in plasma cholesterol concentration. This time, a joint clinical trial with Professor Hirohisa Itakura of Ibaraki Christian University and Professor Kazuo Kondo of Ochanomizu Women's University, etc. clearly showed that cholesterol metabolism is improved by humans also ingesting cocoa rich in polyphenols became. Specifically, it seems that it is possible to suppress the onset of arteriosclerosis and to reduce the risk of death from heart disease.

In the future, application to metabolic syndrome-compatible products using high polyphenol cocoa is expected. If it comes out "cocoa effective for metabolic syndrome" it is certainly going to be a fool.