Natural cocoa powder minimized malarial damage in mice
What is it about?
Malaria-causing (plasmodium) parasites wreck damage on liver cells in which they hide from the body's immune system and multiply. The hepatocyte injury is effected mainly via inflammation and oxidative stress, both of which cocoa flavanols can control. So mice infected with plasmodium were given access to aqueous suspension of natural cocoa powder and compared with animals given drinking water. Structural analysis of liver tissue, and serum levels of surrogate biochemical markers for inflammation and oxidative sress confirmed modulation by cocoa ingestion.
Why is it important?
Our findings provide empirical support for anecdotal reports of absence of clinical malaria in people living in endemic areas who daily drink natural cocoa as beverage.
The following have contributed to this page: Frederick Addai, ERIC AIDOO, and JOHN AHENKORAH
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