We are talking to dr hab. Tomasz Kowalczyk from the Department of Molecular Biotechnology and Genetics at the Faculty of Biology and Environmental Protection, University of Lodz, who is a researcher of, among other things, the health-promoting and therapeutic properties of plants and the co-author of the publication on the health-promoting potential of cocoa.
I guess everyone has positive associations when they hear the word "chocolate." Your article shows the potential therapeutic properties of cocoa. What is in this fruit?
Chocolate has been associated with humans for thousands of years. The first mentions of cocoa products date back to around 1000 BC. With the development of research methods, it has also been studied, and continues to be studied, for its health-promoting properties. Dark chocolate has many bioactive compounds, such as polyphenols, anthocyanins and alkaloids, which may have potential health-promoting effects. It is also rich in vitamins, mainly from the B group as well as many elements such as iron, magnesium and copper. Chocolate is called functional food. Of course, it must be the right chocolate with a cocoa mass content of around 70% or more. For example, the aforementioned polyphenols are compounds that fight free radicals, protecting our cells. This can translate into a reduction in oxidative stress, a condition when a significant amount of dangerous radicals circulates in the body, negatively affecting the functions and viability of cells, and consequently the elimination of many diseases associated with a modern lifestyle.
What is the mechanism of action of substances derived from cocoa on cancer and inflammation?
First of all, biologically active compounds can have an antiproliferative effect, i.e. inhibit cell division. This is of great importance in cancer. They can act proapoptotic. Apoptosis is programmed cell death. In a cell that is no longer able to function well, mechanisms are triggered to eliminate it, so that, for example, cancer does not develop. Sometimes these mechanisms do not work effectively and diseases develop. However, the more we invest in protecting our body and provide, for example, compounds that will have a protective effect with our diet, the risk that cancer or another disease will develop will be much lower. It has been scientifically proven that, among other things, catechins contained in cocoa beans have an anti-inflammatory effect by inhibiting pro-inflammatory interleukin 2, while simultaneously increasing the synthesis of anti-inflammatory interleukins.
Can eating chocolate have a positive impact on your health?
There are many studies that show that regular consumption of the right amount of dark chocolate can improve physical performance and cognitive functions (especially in older people), or lower blood pressure. Substances derived from cocoa can be helpful in fighting diabetes or high cholesterol. In summary, eating a moderate amount of dark chocolate every day can have a very positive effect on our health and prevent lifestyle-related diseases.
Which chocolate should we choose to make sure it has a beneficial effect on our health?
We should pay attention to the cocoa mass content – it should be at least 60-70%. Eating about 20 g of such chocolate a day can contribute to introducing biologically active compounds into the body, which can have a very beneficial effect on health.
Is it possible to enhance the health-promoting properties of plant compounds?
Scientific activities very often focus on strengthening the pro-health potential. One example is the use of, for example, nanotechnology. Nanoparticles in which biologically active compounds are enclosed can penetrate or accumulate in a certain place and deliver them there, as well as extend their stability or release in the body. We can also create microcarriers that allow for the preferential accumulation of therapeutic compounds in diseased tissue. A huge problem, for example, with traditional chemotherapy is that it negatively affects the entire body – it has a hepatotoxic or cardiotoxic effect. That is why work is being done on the technology of selective recognition of diseased cells to direct the drug there. Compounds of natural origin can help in the development of such therapies. In the most modern solutions, it is also impossible not to mention genetic engineering, which today provides enormous possibilities in plant biotechnology.
You have been conducting research using plants for a long time – Could you please tell us about it?
I really like plants, I have been studying them for many years and I see that this is still an undiscovered treasure trove of many new biologically active compounds. Currently, technologies are available that allow us to combine natural medicine with the latest scientific achievements. Combining this knowledge and new technologies can do a lot of good. I have recently focused my attention on a plant called Senna obtusifolia. When researching it, I focused mainly on betulinic acid. We have demonstrated that the extract from this plant has antibacterial and antiviral properties and the ability to fight cancer. However, I did not deal with the entire plant, but with the so-called hairy roots. These roots are the result of a bacterial infection on the plant. Scientists have been using this bacterium in vitro for many years. It has the natural ability to transfer its genetic material to the plant genome, so it is a good tool used in plant transgenesis. Infecting this plant in the laboratory was the starting point for trying to modulate the biosynthetic pathways of betulinic acid, i.e. transferring an additional gene to enhance this biosynthesis. Naturally, it is carried out at some basic level, and we want plant cultures to produce 20, 50 or even 100 times more of a very valuable metabolite in in vitro conditions. Our goal is to develop highly productive tissue cultures. I have even designed and made a special bioreactor in which hairy roots are occasionally sprayed and have optimised growth conditions.
Hairy roots in a bioreactor
Where did your interest in plants and their medicinal properties come from?
I have been working with plants at the Faculty of Biology and Environmental Protection for about 15 years. Their potential as a source of valuable biologically active compounds is enormous, because plants in the natural environment must protect themselves from many unfavourable factors such as fungal and bacterial pathogens, or environmental changes such as high/low temperature, salinity, UV light, etc. Plants produce many compounds that are not necessary for their basic metabolism. These are the so-called secondary metabolites, which are there to protect them. They are synthesised in these plants, and we draw from this. I think that many generations after me will continue to work on these issues and they will not be exhausted.
Cauliflower seedling in in vitro conditions
We encourage you to read the publication: Exploring the Therapeutic Potential of Theobroma cacao L.: Insights from In Vitro, In Vivo, and Nanoparticle Studies on Anti-Inflammatory and Anticancer Effects
Dr hab. Tomasz Kowalczyk is a research and teaching employee at the Department of Molecular Biotechnology and Genetics, Faculty of Biology and Environmental Protection, University of Lodz. He conducts research in the broad field of plant and microorganism biotechnology. His main scientific interests include the expression of recombinant proteins in plant and bacterial systems, metabolic engineering, and the study of the properties of plant biologically active compounds.
Source: Kamila Knol-Michałowska, Promotion Centre of the Faculty of Biology and Environmental Protection, University of Lodz
Photos: dr hab. Tomasz Kowalczyk, Faculty of Biology and Environmental Protection, University of Lodz