New chocolate slows ageing
Chocoholics will go on a ‘sugar buzz’ with news eating chocolate may be the answer to slowing the ageing process. UK scientists have created technology that transforms chocolate into an anti-ageing treatment. Researchers in Cambridge made the discovery by adding an ingredient called Coco-Lycosome.
Chocoholics will go on a ‘sugar buzz’ with news eating chocolate may be the answer to slowing the ageing process.
UK scientists have created technology that transforms chocolate into an anti-ageing treatment.
Researchers at biotechnology specialist Lyotec in Cambridge made the discovery by adding an ingredient called Coco-Lycosome. By doing this, the body is able to absorb 20 times more flavanol molecules from chocolate, which help improve skin oxygenation and slow down the ageing process.
The researchers say adding this ingredient means a small portion of modified chocolate has the same flavanol count as two regular, trans fat-free, chocolate bars.
“Two bars a day may be good news for chocoholics but not everybody loves chocolate that much,” Lycotec founder, Dr Ivan Petyaev, told the UK’s Grocer magazine.
“Now everyone can benefit from the intrinsic values of cocoa flavanols without compromising their health and habits.”
The additional ingredient doesn’t alter the taste or texture of chocolate and it is ready for market now, according to Dr Petyaev.
Orla Hugeniot from Nutrition Australia says it is important people get flavanols from many food sources.
“We would much rather see people getting their flavanols from other foods such as fruits and veggies, as these foods contain a whole host of other important nutrients essential for good health,” she says.
“Chocolate is high in saturated fat and sugar, both of which we should be eating less off. This is particularly important considering the current obesity epidemic in Australia.”
Are you a chocoholic? Share your thoughts on this British discovery by commenting in the box below.
