Interview with Ms. RnDr. Iveta Bernátová, DrSc. Head of the Department of Experimental Hypertension, ÚNPF, CEM SAS Center for Experimental Medicine SAS Institute of Normal and Pathological Physiology
We met Ms. RnDr. Iveta Bernátová by chance at an event of varietal Slovak wine right in the vineyards near Pezinok. A random discussion about antioxidants in grapes and wine led us to my favorite topic of antioxidants, polyphenols present in cocoa and chocolate.
As we continued talking, I discovered that this topic is not even remotely "distant" to our Slovak scientists and certainly not to those working at the Slovak Academy of Sciences in Bratislava. It is at the Center for Experimental Medicine of the Slovak Academy of Sciences at the Institute of Normal and Pathological Physiology that Ms. Bernátová works. We honestly couldn't finish talking at the wine event, so we arranged an informal meeting at the Slovak Academy of Sciences, where we set aside 3 hours for a detailed discussion about their research. This research was focused on one of the many polyphenols found in cocoa, called epicatechin. Epicatechin has an important function for our cardiovascular and circulatory system. It affects our blood pressure, as well as vascular patency. The research project lasted 3 years and was applied to laboratory rats and students of medicine and technology under the supervision of Ms. Bernátová's team. The students received a daily intake of 80% chocolate in the amount of 60g. Rats, which were divided into three groups according to their nature: hypertensive, borderline hypertensive and without hypertension. The research was conducted on younger and older age groups of rats, with pure epicatechin being added to the rats' food. Significant changes were observed mainly in older hypertensive rats, but of course also in younger ones. Epicatechin as one of the flavonoids has an amazingly fast metabolization, i.e. absorption. Their research showed that after 15 minutes we can observe its effects, but it needs to be supplemented regularly, as it is absorbed amazingly quickly. It supports the formation of nitric oxide, which has the function of forming vascular walls. It is a great pity that in our latitude we do not include cocoa in our daily diet, as it is in Latin America, especially among the Indian population.
Medicine students (girls) and (boys) FIT and FEIC) were also tested in mental stress - mental arithmetic - subtracting numbers in a row under pressure. The students were given 60 g of dark 80% chocolate commonly available in the supermarket and milk chocolate of the same brand was used as a control sample.
It turns out that the higher the proportion of epicatechin in cocoa products, the greater the positive effect it has on our body, whether it is a relaxing, anti-stress effect or in cardiovascular diseases and blood pressure problems. However, the principle is not only in the amounts of epicatechin itself, but also in its regular use. This means that including high-percentage chocolate, cocoa and cocoa beans in our diet is the most correct way to achieve the best anti-inflammatory and anti-stress effects for our body. This type of inflammation is more of an infectious nature, cocoa supports the creation of those genes that affect the production of anti-inflammatory markers. Similarly to the very famous Kuna Indian tribe, where they drink several cups of real cocoa a day. Its inhabitants do not suffer from civilization diseases or blood pressure problems at all. It is their excellent health that drew American scientists to the effects of cocoa, which they regularly consume in their diet, mainly as a drink prepared directly from cocoa beans.
The epicatechin present in cocoa contributes to the relaxation of blood vessels, which means that the vessel dilates, blood circulation is strengthened, more oxygenated and we therefore feel better, less tired and our concentration and performance increase. And in addition, it improves the properties of red blood cells, especially their deformability, which means the ability to change their shape when passing through capillaries, the more "flexible" it is, the less strain our heart is under.
Epicatechin is not only an exceptional polyphenol for blood pressure and cardiovascular diseases, but also our nervous system and especially the brain, because brain oxygenation is perhaps even more important than the heart. Better brain oxygenation prevents serious cognitive diseases such as dementia, Alzheimer's, gradual memory loss, decline in cognitive abilities, and the like.
Cocoa also has a stimulating effect, an ingredient that "wakes us up nicely". Some may be wondering how children react to theobromine and whether I will have trouble falling asleep as a result? Studies are gradually showing that those who are sensitive to caffeine may also be more sensitive to theobromine, a stimulant present in cooca, but it also depends on the consumption of other foods before consuming cocoa, such as various sweets, which have a high sugar content, etc. In any case, for most people in Latin, cocoa is called "theobroma cacao" probably not just by chance?.