Having Chocolate, Coffee Or Tea Combined With Zinc Can Help Combat Ageing

While the very thought of chocolate by itself can bring joy on the faces of most, not many would associate it anti-ageing, however. But chocolate by itself does not have this effect on you; only when combined with zinc, claims a new study. 

Ageing and a low life expectancy are caused, at least partly, by oxidative stress, said researchers from the University of Erlangen–Nuremberg in Germany.

A compound in food—such as wine coffee, tea and chocolate—when combined with zinc can help protect you from oxidative stress. 

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The study, published in the journal Nature Chemistry, discovered that zinc can activate an organic molecule that helps to protect against oxidative stress. 

“It is certainly possible that wine, coffee, tea or chocolate may well be available in the future with added zinc,” said Ivana Ivanovi-Burmazov from University of Erlangen-Nuremberg. “However, any alcohol content whatsoever would destroy the positive effects of this combination,” said Ivanovi-Burmazovi.

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This component in foods like chocolate is a hydroquinone group found in polyphenols—the plant substances responsible for smell and taste, researchers said.

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Zinc activates the hydroquinone groups, producing natural protection against superoxide, a byproduct of human cell respiration that damages the body’s own biomolecules, for example, proteins or lipids, as well as the human genome.

Superoxide is thought to have a role to play in the ageing process and a number of illnesses such as inflammation, cancer or neurodegenerative diseases. Hydroquinone alone is not capable of breaking down superoxide. If zinc and hydroquinone combine, however, a metal complex is created which imitates a superoxide dismutase enzyme (SOD).

These enzymes created by the combination of zinc and chocolate protect the body from the degradation processes caused by oxidation and have an antioxidative effect.

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In this way, the superoxide can be metabolised and damage to the organism prevented; oxidative stress is avoided. For the first time, the function of this enzyme has been copied without reverting to redox-active transition metals such as manganese, iron, copper or nickel.

Zinc is much less toxic than the transition metals, making it possible to create new medication or supplements with fewer side effects, researchers said. It would also be plausible to add zinc to food containing hydroquinone naturally to boost health, they said.

While the metals could also have an antioxidative effect, any positive effects are quickly outweighed by the fact that if too much is taken, they can increase oxidative stress.