by Kyle Bradley

SAITAMA, Japan—Polyphenols in cocoa powder such as catechins and procyanidins may contribute to a reduction in “bad” low-density lipoprotein (LDL) cholesterol, an elevation in beneficial high-density lipoprotein (HDL) cholesterol, and the suppression of oxidized LDL, according to research published in The Journal of Nutrition (137:1436-1441, 2007). A study from Food and Health R&D Laboratories here evaluated plasma LDL cholesterol and oxidized LDL concentrations following the intake of different levels of cocoa powder in normocholesterolemic and mildly hypercholesterolemic humans. The comparative, double-blind study examined 160 subjects who ingested either cocoa powder containing low-polyphenolic compounds (placebo-cocoa group) or 3 levels of cocoa powder containing high-polyphenolic compounds (13, 19.5 and 26 g/d for low-, middle- and high-cocoa groups, respectively) for four weeks. Blood samples were collectedat baseline and four weeks after intake of test beverages forplasma lipid measurement.

Plasma oxidized LDL concentrations decreased in the low-, middle- and high-cocoa groups comparedwith baseline. A stratified analysis performed on 131 subjects with LDL cholesterol concentrations of 3.23 mmol/L or higher at baseline showed decreases in plasma LDL cholesterol, oxidized LDL, and apo B concentrations, while plasma HDL cholesterol concentration increased relative to baseline in the low-, middle- and high-cocoa groups.