Study: Phenols in cocoa bean shells may reverse obesity-related problems in mouse cells
food science professor Elvira Gonzalez de Mejia and Miguel Rebello-Hernanz, a visiting scholar in food science
Photo by Fred Zwicky
June 21, 2019

CHAMPAIGN, Ill. — Scientists may have discovered more reasons to love chocolate. A new study by researchers at the University of Illinois suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice, potentially reversing the chronic inflammation and insulin resistance associated with obesity. Read more.