Food You can lower your risk of developing bowel cancer.

Published on February 7th, 2012 | by No Artificial


Cocoa Reduces Risk of Colon Cancer

For many years cocoa-rich dark chocolate has been known not only for its good flavor but also for its potential health benefits.

According to a newest study published in the Molecular Nutrition & Food Research journal, the regular consumption of cocoa may help reduce the risk of development of bowel cancer. 

Colon cancer is the third leading cause of cancer-related deaths worldwide and hopefully, this breakthrough will lower the number of it’s victims.
Researchers, at the Institute of Food Science and Technology and Nutrition (ICTAN) in Spain, claim that cacao consumption helps reduces oxidative stress that can cause cell abnormalities and cancer. María Ángeles Martín Arribas, lead author of the study and researcher, has said that “foods like cocoa, which is rich in polyphenols, seems to play an important role in protecting against disease.”

The study was done on living animals. Two groups of rats were used – rats and mice exhibit a similar line of carcinogenesis that is comparable to humans. For about 8 weeks one group was fed with a cocoa-rich (12%) diet and the second one was not. Then both groups of animals were exposed to a chemical compound azoxymethane (AOM) known to induce the bowel cancer. The results of the study showed that the rats fed with cocoa had reduced number of pre-cancerous change in cells and tissues compared to the second group of rats. The team concluded that the protective effect of the bioactive compounds (flavonoids) in cocoa stopped cell-signaling pathways that typically lead to tumor development.

The study authors also found a cocoa rich diet was associated with higher rates of apoptosis (processes that lead to programmed cell deaths), or programmed cell death to stop colon cancer tumors from developing. Although more research is required to determine what type of flavonoids in cocoa are responsible for such effects, the authors suggest that eating a dark chocolate with a minimum 70% cocoa may lower the risk associated with colorectal cancer.

Molecular Nutrition & Food Research, Volume 55, Issue 12, pages 1895–1899, December 2011 “Cocoa-rich diet prevents azoxymethane-induced colonic preneoplastic lesions in rats by restraining oxidative stress and cell proliferation and inducing apoptosis”.

The information provided on is for educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek professional medical advice from your physician or other qualified healthcare provider with any questions you may have regarding a medical condition.
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3 Responses to Cocoa Reduces Risk of Colon Cancer

  1. Carlos says:

    – there are many other options avbiaalle in the US.The real question is BETTER than chemo or radiation really better? I’m a Cancer survivor who owes his life to chemo and radiation therapy. It worked for me. Cancer Treatment Centers of America bases it’s advertising on providing the most and best therapy’s avbiaalle for Cancer. I may be biased, being an American- but even so, the research I’ve done rates America’s treatments, drugs, and general procedures a healthy cut above the rest of the world. I guess my best advice based on my opinion- would be to go with the usual course of treatment prescribed , unless the prognosis or results were terminal.

  2. Patsy Herring says:

    If a person takes an orally administered bowel cancer treatment drug, how long will it take the doctor be able to know if the drug is working or not, and if not, change the medication?

  3. Anne Felton says:

    What are ALL the symptoms of bowel cancer?

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