雀巢：巧克力有益于消化道健康和新陈代谢

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By Stephen Daniells, 26-Feb-2010

A daily treat of dark chocolate for only two weeks may change metabolism in healthy, free-living people, says a new study from Nestlé scientists.

雀巢的科学家的新研究表明每天食用黑巧克力，只需要两周，就可以改善人体新陈代谢健康。

Using the metabonomics technique, scientists from the Nestlé Research Center (NRC), BASF and Berlin-based Metanomics GmbH report that daily consumption of 40 grams of dark chocolate significantly changed a person’s metabolism, as well as changing the metabolism of the gut microflora.

利用代谢组学技术，雀巢研究中心的科学家们，BASF和柏林代谢组学有限公司报道每日摄取40g的黑巧克力能明显改善一个人的新陈代谢同时改善消化道的微生物菌群的代谢。

The implications of the new study are “that subtle changes in dietary habits, such as eating dark chocolate, can benefit both host and microflora metabolism with potential long term health benefits”, said co-author Dr Serge Rezzi, Head of the Metabonomics and Biomarkers Group at the NRC, in an email correspondence with NutraIngredients.

NRC代谢组学和生物标记集团Serge Rezzi博士在给NutraIngedients的邮件中说道，代谢组学和生物标记新研究推断“每日膳食习惯的微小改变，例如食用黑巧克力，能有助于人体代谢和消化道菌群代谢，并可能利于长期健康。”

The –omics approach

组学方法

Proteome research is a relatively new area which involves characterising the structure of all the proteins produced by our genes, so as to understand the metabolic changes that take place when we digest food.

蛋白质组研究是一个相对较新的领域，它是研究我们人体中基因编码产生所有蛋白质的构象，由此可以理解为当我们在消化食物时体内的代谢变化。

According to results published in the Journal of Proteome Research, the metabolic effects induced by chocolate were only statistically significant in people with anxiety.

Urine levels of the stress hormone cortisol decreased, as did levels of compounds such as adrenaline, well-known to be released during physical and mental stress.

基于蛋白质组研究期刊中发表的研究结论，由巧克力引起的代谢影响只有对于焦虑的人群有统计学显著性。

能使他们尿液中的压力激素皮质醇水平降低，同样的化合物如肾上腺素也相应下降，众所周知，肾上腺素能缓解生理和心理压力。

“The daily consumption of dark chocolate resulted in a significant modification of the metabolism of healthy and free living human volunteers with potential long-term consequences on human health within only 2 weeks treatment,” wrote the researchers, led by the NRC’s Sunil Kochhar.

“This was observable through the reduction of levels of stress-associated hormones and normalization of the systemic stress metabolic signatures.

“Therefore, subtle changes in dietary habits are likely to modulate the metabolic status of free-living individuals that might be associated with long- term health consequences, in particular via the activity of the symbiotic bacterial partners,” added Kochhar.

以NRC Sunil Kochhar为首的研究组写道：“每日摄取黑巧克力能明显改善代谢健康，仅两周的时间就能对一些志愿者的健康有着长时间的效果。”

这一结果可以通过观察与压力相关联的激素和维持机体压力代谢的信号而获得。

Kochhar又说道：“因此，膳食习惯的微小变化就有可能使人体的代谢状态变化，并有可能关系到他们长期的健康，特别是影响一些标志性菌群的代谢。”

Study details

具体研究

The NRC scientists recruited 30 healthy, free-living people and classified them according to their anxiety traits. The participants were subsequently assigned to receive 40 g of dark chocolate (Noir Intense, 74 per cent cocoa solids, Nestlé) for two weeks. Urine and blood samples were taken and analysed using proton nuclear magnetic resonance (1H NMR) spectroscopy and mass spectrometry (MS)- based metabonomics.

NRC的科学家招募了30个健康的优质生活人群，并且按照他们的焦虑特质进行分组。这些人需接受每天40g黑巧克力的摄入（Noir Intense, 含有74%的可可固形物, 雀巢）持续两周。
抽取其尿液和血液样本，通过原子核磁共振（1H NMR）光谱仪和质谱仪（MS）进行代谢组学分析。

Results showed that people with high anxiety displayed a different and distinct metabolic profile, including hormonal metabolism for adrenaline, DOPA, and 3-methoxy-tyrosine and activity of gut microbiota metabolism, than people with a low anxiety trait.

结果显示，高焦虑人群呈现特别明显的代谢状态，包括肾上腺素的代谢，DOPA，和3-甲氧基-酪氨酸，以及肠胃微生物代谢，都不同于低焦虑特质人群。

Following consumption of dark chocolate, “we observed decreased levels of stress hormones and metabolites from pathogenic bacteria following chocolate consumption”, said Dr Rezzi.

Dr Rezzi was unable to comment on future research in this area.

在摄入黑巧克力后，Rezzi博士说道：“我们发现在食用了巧克力后，压力激素和致病菌的代谢水平下降了。“Rezzi博士不能对这一领域将来做任何评价。

Source: Journal of Proteome Research
Volume 8, Pages 5568-579, doi: 10.1021/pr900607v
“Metabolic Effects of Dark Chocolate Consumption on Energy, Gut Microbiota, and Stress-Related Metabolism in Free-Living Subjects”
Authors: F-P.J. Martin, S. Rezzi, E. Pere-Trepat, B. Kamlage, S. Collino, E. Leibold, J. Kastler, D. Rein, L.B. Fay, S. Kochhar

Lalali

非常喜欢吃黑巧克力，但总是担心会发胖。