Dark Chocolate Vs. Stress – The Dark Side Wins!
Dietary preferences influence basal human metabolism and gut microbiome activity that in turn may have long-term health consequences. The present study reports the metabolic responses of free living subjects to a daily consumption of 40 g of dark chocolate for up to 14 days.
A clinical trial was performed on a population of 30 human subjects, who were classified in low and high anxiety traits using validated psychological questionnaires. Biological fluids (urine and blood plasma) were collected during 3 test days at the beginning, midtime and at the end of a 2 week study. NMR and MS-based metabonomics were employed to study global changes in metabolism due to the chocolate consumption.
Human subjects with higher anxiety trait showed a distinct metabolic profile indicative of a different energy homeostasis (lactate, citrate, succinate, trans-aconitate, urea, proline), hormonal metabolism (adrenaline, DOPA, 3-methoxy-tyrosine) and gut microbial activity (methylamines, p-cresol sulfate, hippurate).
Dark chocolate reduced the urinary excretion of the stress hormone cortisol and catecholamines and partially normalised stress-related differences in energy metabolism (glycine, citrate, trans-aconitate, proline, β-alanine) and gut microbial activities (hippurate and p-cresol sulfate).
The study provides strong evidence that a daily consumption of 40 g of dark chocolate during a period of 2 weeks is sufficient to modify the metabolism of free living and healthy human subjects, as per variation of both host and gut microbial metabolism.
Eating about an ounce and a half of dark chocolate a day for two weeks reduced levels of stress hormones in the bodies of people feeling highly stressed. Everyone’s favourite treat also partially corrected other stress-related biochemical imbalances.
Martin et al. Metabolic Effects of Dark Chocolate Consumption on Energy, Gut Microbiota, and Stress-Related Metabolism in Free-Living Subjects. Journal of Proteome Research, 2009; 091007113151065: View Abstract
Sunday 13th March 2016
In Functional Nutrition we often utilise the 5 R programme to support digestive health, restore and repair the gut barrier and tackle ongoing digestive imbalances. This practical cookery day will provide you with the resources you need to put this into action – discover the top foods to include and those to avoid, the importance of fermented foods and how to incorporate them in the diet. You will see a range of delicious recipes demonstrated to support gut healing and for lowering inflammation in the digestive tract and we will discuss different dietary approaches that may be beneficial for resolving ongoing gut symptomsClick for further information
- If ever there were a perfect name for a malady,...
Clinical Pearl – Solved: The False TOA/POA Controversy Surrounding Cat’s Claw by Stephen Harrod BuhnerAs a master herbalist, he considers herbs excep...
Dietary guidance normalises large intestinal endocrine cell densities in patients with irritable bowel syndromeA research paper in the European Journal Of Cli...
Setting the Record Straight: Pre-Eminent Scientist Garth Nicolson Addresses Misinformation Disseminated by Patricia Kane, PhD Regarding NTFactor® Lipid Replacement TherapyDear Integrative Medicine Practitioners and Cli...
- Would you pay £300 for a simple bottle of ferme...
Updates on your email
Don't miss out on our email updates