Cocoa may help to reduce the colon cancer risk. It is supposed to be an excellent source of phytochemical compounds, which offer potential health benefits.
Scientists from the Institute of Food Science and Technology and Nutrition (ICTAN) recently published a new study in the ‘Molecular Nutrition & Food Research’ journal. It supports this idea and upholds that cocoa consumption helps to prevent intestinal complaints linked to oxidative stress, such as the onset of chemically induced colon carcinogenesis.
Chocolate (one of its ingredients being cocoa) is one of the richest foods in in flavonoids like procyanidins, catechins and epicatechins, being said to have numerous beneficial biological activities in the prevention of cardiovascular diseases and cancer (mainly colorectal cancer).