Clinical application of a cocoa and unripe banana flour beverage for overweight women with abdominal obesity: Prospective, double-blinded and randomized clinical trial

ObjectiveTo assess the effect of a cocoa and unripe banana flour beverage (UBF) on fecal short-chain fatty acids (SCFA), gastrointestinal symptoms, fecal characteristics and inflammation, in overweight women with abdominal adiposity. METHODSThis prospective, double-blinded, randomized clinical trial involved 60 female volunteers aged between 20 and 50 years. One group received a cocoa beverage (n=30) and one group received a cocoa and UBF beverage (n=30), for 6 weeks. Intestinal microbiota was indirectly assessed by consistency, shape, and color of feces, determination of fecal SCFA, and gastrointestinal symptoms. RESULTSBoth beverages increased the production of propionic acid (p<.05) and decreased gastrointestinal symptoms (p<.05). The cocoa beverage decreased indigestion (p<.05) and the pro-inflammatory cytokine, IL-17. CONCLUSIONCocoa and cocoa with UBF beverages decreased the symptoms of dyspepsia, improved gastrointestinal symptoms, and increased production of propionic acid, favoring healthy intestinal microbiota. Only the cocoa beverage showed an anti-inflammatory effect. Practical applicationsUnripe banana flour and cocoa have been widely used to decrease cardiovascular risk, by improving inflammatory parameters and gastrointestinal symptoms. However, the interaction between these two food ingredients and the implication of their interaction on human health remains unknown. Important health benefits may be achieved by assessing the synergism or antagonism of functional foods, particularly when they coexist in the same product. This study aims to attract the interest of the scientific community to conduct more studies on functional bioavailability. Both unripe banana flour and cocoa can have therapeutic potential but it may not be a good idea to associate them. This article provides relevant information to the scientific and broader community regarding the preparation of these foods, to maximize their health benefits on a daily basis, and, additionally, offers the food industry valuable knowledge that can be used to develop healthier food products.