Summary

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http://www.pharmaceutical-business-review.com/article_news.asp?guid=6C0CE77F-E626-4622-BDAA-362E759EA1AF

Details

• The study, published in the journal Molecular Cancer Therapeutics and funded by Mars Incorporated, explains how pentameric procyanidin (pentamer), a compound found in cocoa, deactivates a number of proteins that appear to work in concert to push a cancer cell to continually divide.
• These antioxidants may protect cells from the damage caused by unstable molecules known as free radicals, which are thought to contribute to both heart disease and cancer development.
• The primary family of flavonoids contributing to the antioxidant benefit in chocolate is the procyanidins, and of the various types of procyanidins, pentamer seem to be strongest, according to a number of studies.
• "There are all kinds of chemicals in the food we eat that potentially have effects on cancer cells, and a natural compound in chocolate may be one," said the lead author, Dr Robert Dickson, professor of oncology at Georgetown University.
• "We need to slowly develop evidence about the selectivity of these compounds to cancer, learn how they work, and sort out any issues of toxicity."
• Chocolate, like many other foods, is the source of many possible anticancer compounds, but Dickson has stressed that this research, which is part of a series of studies conducted at Georgetown on the chocolate-cancer connection, does not mean that people who eat chocolate will either reduce their cancer risks or treat a current case.
• When company names are not hyperlinked, this signifies that a company profile is available, but not as part of this Business Review Site.To access 10,000 company profiles under one service, subscribe to Datamonitor's Business Information Center.

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