Why chocolate is good for your microbiota!

Dark chocolate is pleasing to many, because it is very well known to be good for your health. Not only is chocolate rich in interesting molecules like polyphenols, flavonoids, magnesium and several vitamins, but it is also very good for our intestinal microbiota.

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The intestinal microbiota

The microbiota is formed by bacteria, yeasts, fungi, live viruses in the gut. These microorganisms play an eminent role in the immune system of our body, digestive functions, metabolic. They are involved in the processes of aging and in the onset of many chronic diseases. Although there are still many questions to be clarified about the microbiota, one thing is certain, its diversity, its composition in good bacteria and its balance are very essential for good health.

Dark chocolate improves the growth of good bacteria 

Like fiber, chocolate is also a prebiotic. It is used as food by the good bacteria of the intestine, such as bifidobacteriums and lactic acid bacteria, because of its richness in polyphenols. When a person eats dark chocolate, these bacteria increase and modify the polyphenols of chocolate anti-inflammatory. These good bacteria multiply to reduce the rate of bad bacteria in the digestive tract causing gas, bloating … In 2011, a scientific study showed that daily consumption of a high-cocoa beverage favors populations of good bacteria (bifidobacteria and lactobacilli) and decreases Clostridia. These changes are associated with a significant reduction in markers of inflammation such as triglycerides.

 

An anti-inflammatory action

Another study that took place in 2014 also certified that cocoa powder was poorly absorbed by the intestine. When the cocoas are in the colon, the good bacteria feed on them and ferment the fibers while transforming the polyphenols into anti-inflammatory compounds. Consuming dark chocolate is then very good for the health of all, especially for people who suffer from irritable bowel syndrome. Dark chocolate favors bifidobacteria and lactobacilli while lowering Clostridias. In conclusion, to enjoy the benefits of cocoa, we must prefer a dark chocolate, concentrated in cocoa (minimum 70%).

 

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