'A study released earlier this month looked at the effects of dark chocolate on the gut microbiome. Yikes! My two favorite subjects – chocolate and gut bacteria! Nirvana! The findings were presented at the 247th National Meeting & Exposition of the American Chemical Society (ACS) – and revealed that certain gut bacteria ferment the molecules of dark chocolate, producing polyphenolic compounds that are anti-inflammatory. This anti-inflammatory effect may reduce the long term risk of stroke.
This study was funded by Louisiana State College of Agriculture and a Louisiana AgCenter Undergraduate Research Grant. It is the first, ever, to look at the effects of dark chocolate on the microbial communities in the gut. According to John Finley Ph.D., who was the leader of the study,
When these compounds are absorbed by the body, they lessen the inflammation of cardiovascular tissue, reducing the long-term risk of stroke.'