Cocoa polyphenols promote gut health by favorably altering gut microbiota composition and producing secondary bioactive metabolites with antioxidant and anti-inflammatory properties.
The study revolves around observing the effects of dietary intake of cocoa polyphenols, bioactive compounds with antioxidant and anti-inflammatory properties, on gut microbiota. These polyphenols have poor absorption in the gut and hence, rarely enter the systemic circulation in their natural forms. Instead, through a bidirectional interaction with the gut microbiota, they stimulate the proliferation of beneficial bacteria and inhibit the growth of harmful ones, thereby acting as a prebiotic.
The resulting metabolites from this interaction are bioavailable, and these enter the circulation to reach target organs. The metabolites exhibit substantial antioxidant and anti-inflammatory activities, which improve gut health. These actions augment immunity and reduce the risk of many diseases, documenting a notable health-protective potential of cocoa polyphenols, routed via modulation of gut microbiota composition.
