Cocoa helps to prevent the growth of cancer cells

Synthetic substance found in compounds in cocoa beans, growth slows down and speeds up the destruction of cancer found by U.S. researchers at Georgetown University. The scientists studied 16 types of cancer in their sensitivity to the component that is included in cocoa, called GECGC. Four types of tumors respond to the impact of this component, and the strongest response was seen in esophageal cancer cells in which their growth was stopped halfway, and the majority of the cancer cells to death. Normal cells were not affected by the action GECGC that there are no side effects, is associated with their use, believing oncologists. Only cancer cells, ovarian and prostate cancers were resistant to GECGC. The structure is similar to the natural substance found composition of cocoa beans, which are used for example for the production of chocolate. The exact mechanism of action on cancer GECGC klietki not known, experts recommend a more thorough studies.