Pregnancy and Health Care

Japanese scientists have discovered news about the benefits of chocolate: This meal encourages the production of good cholesterol or HDL cholesterol, thereby protecting the body against heart disease.

According to investigators, would be the polyphenols (a substance characterized by the presence of more than one phenol group per molecule) present in chocolate which would increase the activity of certain proteins, including those that bind to the DNA genetic material to enhance levels HDL.

On the other hand, researchers say cocoa, the main ingredient of chocolate, appears to reduce levels of LDL or “bad” thanks to the polyphenols it has, especially abundant in the black chocolate.

The scientists reached their conclusions from the analysis of cultures of human intestinal and hepatic cells. In this analysis focused on the production of apolipoprotein A1 (ApoA1), a protein that the main component of “good” cholesterol, and apolipoprotein B (ApoB), the main component of “bad” cholesterol.

Thus, found that cocoa polyphenols increased levels of ApoA1 and reduced levels of ApoB, and also activating genes that promote ApoA1 levels.

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