Modified chocolate is the new buzz word in anti-ageing
Scientists have found a way to modify chocolate to make the most of its anti-ageing properties without piling on the calories.
A breakthrough suggests chocolate can be transformed into an anti-ageing super food by increasing the body’s absorption of cocoa molecules, which improve skin oxygenation.
Scientists believe that by boosting the power of these molecules they can decrease the aging process.
‘Everyone can benefit from the intrinsic values of cocoa without compromising their health and habits,’ says study scientist Dr Ivan Petyaev from Lycotec, where the research was conducted.
According to Dr Petyaev modified chocolate is ready to hit the shop shelves.
Although welcoming the research, nutritionist Dr Carrie Ruxton says she wants some more concrete evidence before she gets excited.
‘If you are looking at an increase in chocolate you will see an increase in calories and saturated fat,’ she says.