Cocoa Extract strongly inhibits inflammation causing substrates

December 05, 2005

Macrophages are a type of large white blood cell that surrounds and kill microorganisms such as bacteria, and also toxins by surrounding them and literally gobbling them up. Macrophages are also involved in inflammation and also with the accumulation of plaque in the arteries. In this study, researchers exposed macrophages to a liquid cocoa extract. The cocoa extract significantly reduced the release of different factors involved with chronic inflammation including TNF-alpha and Interleukin-6. The study appears in the November 2nd issue of the Journal of Agricultural and Food Chemistry.

Commentary by Jerry Hickey, R.Ph.

TNF-alpha if released chronically is involved with systemic inflammation, autoimmune disease, and tissue destruction. It is elevated in Rheumatoid arthritis, psoriasis, Crohn's disease and in the process of hardening of the arteries leading to atherosclerosis.

Unfermented Tea liquid extract (White Tea Liquid Extract) inhibits dangerous bacteria

A liquid extract of unfermented tea leaves, the type found in white tea (note- it would be the same as white tea but without the buds, only the leaves) was tested on 111 bacteria. The tea extract inhibited both gram negative and gram positive bacteria. In the laboratory the teas extract inhibited Staphylococcus aureus, Vibrio cholerae (the bacterium that causes cholera), Escherichia coli, Shigella (a cause of dysentery), Salmonella (a cause of food poisoning), Klebsiella (a bacterium that frequently causes lung, intestinal, wound, and urinary tract infections), Pseudomonas aeruginosa (a major cause of wound, burn, and urinary tract infections and a common nosocomial agent), and to test further, it significantly protected Swiss white mice from Salmonella typhimurium (a common cause of human food poisoning). The study is published in the November 2005 issue of the journal Biological and Pharmaceutical Bulletin.