New York, March 19: Apart from giving your taste buds a savory moment, dark chocolate has a distinctive health profit that has finally been unfastened.

Certain bacteria within the stomach gobble the chocolate and ferment it into medication compounds that are smart for the guts, researchers aforesaid.

“The good bacteria like Bifidobacterium and lactic acid bacteria feast on chocolate.

“When you eat dark chocolate, they grow and ferment it – manufacturing compounds that are medication,” explained Maria Moore from Louisiana State University.

“When these compounds are absorbed by the body, they reduce the inflammation of vessel tissue, reducing the long-term risk of stroke,” added  John Finley, also from Louisiana State University.

The team tested 3 cocoa powders using a model GI tract comprised of a series of changed test tubes to simulate normal digestion.

They then subjected the non-digestible materials to anaerobic fermentation using human fecal bacteria, in line with Finley.

He explained that chocolate, an ingredient in chocolate, contains many polyphenolic, or inhibitor, compounds like catechin and epicatechin and alittle quantity of dietary fibre.

Both parts are poorly digested and absorbed, however when they reach the colon, the desirable microbes take over.

“We found that the fibre is soured and the massive polymers are metabolised to smaller molecules which are more simply absorbed. These smaller polymers exhibit medication activity,” Finley noted.

Combining the fibre in cocoa with prebiotics is likely to enhance a person’s overall health and facilitate convert polyphenolics within the abdomen into medication compounds.

People may experience even more health benefits once dark chocolate is combined with solid fruits like pomegranate, aforesaid the researchers at the 247th National Meeting & Exposition of the american Chemical Society (ACS) this week.