Chocoholic gut bacteria may be one of the chief reasons why dark chocolate is good for the heart, research suggests. By breaking down indigestible chocolate compounds and fermenting cocoa fibre, they generate a potent anti-inflammatory effect.

It is this, scientists believe, that helps to protect the heart and arteries from damage.

Researcher Maria Moore, from Louisiana State University in the US, said: “We found that there are two kinds of microbes in the gut: the ‘good’ ones and the ‘bad’ ones.

“The good microbes, such as Bifidobacterium and lactic acid bacteria, feast on chocolate.

“When you eat dark chocolate, they grow and ferment it, pro-ducing compounds that are anti-inflammatory.”

‘Bad’ gut bacteria, such as Clostridia and some strains of Escherichia coli (E.coli) help to trigger inflammation, leading to bloating, diarrhoea and constipation.

The team tested three types of cocoa powder, the raw ingredient used to make chocolate, in an artificial digestive tract consisting of a series of modified test tubes.

Cocoa contains antioxidant polyphenol compounds such as catechin and epicatechin and a small amount of dietary fibre.

Both components are poorly digested and absorbed, but are readily processed by the friendly bacteria in the colon.

“In our study we found that the fibre is fermented and the large polyphenolic polymers are meta­bolised to smaller molecules, which are more easily absorbed,” said John Finley, who led the Louisiana team.

Combining cocoa with prebiotics – indigestible food ingredients that stimulate bacterial growth – is likely to enhance the process with beneficial results. Also, combining dark chocolate with fruits such as pomegranates or acai may also boost its benefits, said Finley.

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