After its numerous heart benefits comes good news for all chocoholics. Researchers from the Lombardi Comprehensive Cancer Center at Georgetown University have discovered how a compound in chocolate can stop the constant division of cancerous cells in laboratory trials. The study, published in the April issue of Molecular Cancer Therapeutics, found that the compound pentameric procyanidin inhibits cancer's progression by targeting and deactivating the proteins involved in the proliferation of malignant cells (vol. 4, no. 4, pp. 537-46).
Biting into the bar of chocolates is anyone's delight. Chocolate with its various forms is a darling of one and all. Some time back lot of talk was towards its health harms, but today lot of research proves otherwise. In addition to being a reputed aphrodisiac and good source of antioxidants, chocolate may also be effective in treating some cancers.
The responsible compound belongs to a family of flavonoids, or natural antioxidants, which are abundant in cacao beans and thought to protect cells against free radicals. Scientists treated breast cancer cells with a preparation of pentamer, the strongest type of procyanidin. Researchers believe their results will be relevant to the treatment of other cancers, as well. Unfortunately for chocoholics, the researchers emphasize that their lab findings don't necessarily apply to the real world and eating the sweet may not help prevent or treat cancer.
No need to despair, you never know when this research comes up with a finding that it is applicable in the real world too. So stay tuned and glued to any news research finding!
Source: Molecular Cancer Therapeutics