Great news for chocoholics! How eating modified treat can 'slow down the ageing process'
New technology increases body's absorption of cocoa flavanols – molecules contained in chocolate that improve skin oxygenation
09:54 GMT, 28 May 2012
It is the news that chocolate lovers the world over have been waiting for.
The confectionery is the latest super-food that scientists claim can slow down the ageing process.
Researchers based in Cambridge claim to have made a scientific breakthrough that transforms chocolate into an anti-ageing wonder drug.
The technology increases the body's absorption of cocoa flavanols – molecules contained in chocolate that improve skin oxygenation, which is an essential factor in slowing the ageing process.
Dream come true: Scientists claim to have made a breakthrough that transforms chocolate into an anti-ageing wonder drug
Scientists at biotechnology specialist Lycotec have modified chocolate with an ingredient they have developed called Coco-Lycosome.
This boosts the power of cocoa flavanols by up to 20 times compared with unmodified chocolate.
A small chunk of modified chocolate has the same anti-ageing benefits as two bars of Cadbury Dairy Milk, according to the researchers.
Lycotec founder Dr Ivan Petyaev told The Grocer magazine: 'Two bars a day may be good news for chocoholics but not everybody loves chocolate that much.
'But now everyone can benefit from the intrinsic values of cocoa flavanols without compromising their health and habits.'
Dr Petyaev added that the technology had no impact on the taste or texture of chocolate and that the ingredient was safe and accepted by the food industry.
'Everyone can benefit from the intrinsic values of cocoa flavanols without compromising their health and habits'
He said it is 'ready for the market'.
But nutritionist Dr Carrie Ruxton said she wanted to see more evidence.
She said: 'They are definitely on the right track. Flavanols are clunky molecules and there have been problems with absorption so it sounds interesting.
'But before I get excited I want some concrete end points that the consumer would experience. And you always have to balance the benefits with any detrimental effects.
'If you are looking at increased consumption of chocolate you will see an increase in calories and saturated fat.'