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Cocoa compound might deactivate cancer cells.(NEWS)(Brief Article)

Candy Business

| May 01, 2005 | This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

WASHINGTON -- A study at Georgetown University shows that pentameric procyanidin (pentamer), a natural compound in cocoa, incapacitates a number of proteins that potentially work to coerce cancer cells to continually divide. Researchers hope that the compound might one day prove helpful in developing innovative cancer treatments.

"There are all kinds of chemicals in the food we eat that potentially have effects on cancer cells, and a natural compound in chocolate may be one," says research author Robert B. Dickson, professor of oncology at Georgetown.

Procyanidin, a concoction of oligomers and polymers made up of the flavonoids catechin or epicatechin, are…

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Source: HighBeam Research, Cocoa compound might deactivate cancer cells.(NEWS)(Brief Article)

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