Flavonoids of Cocoa Inhibit Recombinant Human 5-Lipoxygenase – (07-08-02)



Flavonoids of Cocoa Inhibit Recombinant Human 5-Lipoxygenase

I’m not saying we need to run out and inhale Hershey’s bars, but cocoa does seem to consistently achieve benefits from it’s flavonoid (epicatechin and catechin polyphenols–similar to those in green tea) components. Remember here that we are talking about cocoa–not the chemically treated and milk mixed chocolate that we normally think of. If it is chocolate your trying hard to justify (and aren’t we all?) stick with dark chocolate.

Nutrition.org — Abstracts: Schewe et al. 132 (7): 1825

Read entire article here

James Bogash

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







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