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Researchers suggest the results have implications for people. Cocoa powder, most commonly used in the production of chocolate, is rich in fiber, iron, and phytochemicals reported to have positive health benefits, including antioxidant polyphenols and methylxanthines, says study leader Joshua Lambert, professor of food science in the College of Agricultural Sciences at Penn State. “While it is typically considered an indulgence food because of its high sugar and fat content, epidemiological and human-intervention studies have suggested that chocolate consumption is associated with reduced risk of cardio-metabolic diseases including stroke, coronary heart disease, and Type 2 diabetes,” Lambert says. “So, it made sense to investigate whether cocoa consumption had an effect on non-alcohol-related fatty liver disease, which is commonly associated with human obesity.”

United statesJoshua lambertCollege of agricultural sciences at pennNational institutes of healthUs department of agricultureAgricultural sciencesNutritional biochemistryNational institutesEdith crespo faculty awardஒன்றுபட்டது மாநிலங்களில்ஜோஷுவா ல்யாம்‌பர்ட்தேசிய நிறுவனங்கள் ஆஃப் ஆரோக்கியம்ஊட்டச்சத்து உயிர் வேதியியல்தேசிய நிறுவனங்கள்