It was confirmed that cholesterol with a bad high polyphenol cocoa was decreased, and good cholesterol was raised.

It pays attention to the functionality of the polyphenol (cacao polyphenol) that is in Meiji Seika Kaisha also the commodity development, and included in the cocoa. The influence on the cholesterol metabolism is verified this time though the polyphenol such as Proshianigen that the catechins and are the polymerization things has been abundantly included, and it is reported to have a variegated function like the antioxidative effect and the blood pressure rise control action, etc.

It has already been confirmed that the cacao polyphenol's decreasing the density of the plasma cholesterol ,in a word, the cacao polyphenol because of the examination that uses the laboratory rat obstructs the absorption of cholesterol in digestive jurisdiction. Cholesterol took "Beverage of the cocoa flavor (placebo)" and two "High polyphenol cocoa" a day for 12 weeks for 209 testees of improving this time, and then, collecting blood would be executed in before it took it and 4,8,12 intake weeks, and the influence on the serum fat value was observed.

Then, it is said that drinking "High polyphenol cocoa" compared with before it takes it obtained "The LDL cholesterol has decreased clearly" and "The HDL cholesterol rises" results when collecting blood all.

As for the improvement in one side by "Food is said", when the HDL cholesterol is low, arteriosclerosis is unusual though is pointed out that the possibility of developing rises. The application to the commodity for Metaboriccshindororm that uses the high polyphenol cocoa will be expected in the future.

In short,'When the high polyphenol cocoa is drunk, cholesterol with bad cause that causes arteriosclerosis is decreased. And, there is an effect of increasing good cholesterol. It was able to be confirmed even by the experiment to man.'