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Komai M, Takeno D, Fujii C, Nakano J, Ohsaki Y, Shirakawa H. Nailfold Capillaroscopy: A Comprehensive Review on Its Usefulness in Both Clinical Diagnosis and Improving Unhealthy Dietary Lifestyles. Nutrients 2024; 16:1914. [PMID: 38931269 DOI: 10.3390/nu16121914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/16/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Since the 1970s, the utility of nailfold capillaroscopy (NFC) in diagnosing rheumatological disorders such as systemic sclerosis has been well established. Further studies have also shown that NFC can detect non-rheumatic diseases such as diabetes, glaucoma, dermatitis, and Alzheimer disease. In the past decade, nailfold capillary morphological changes have also been reported as symptoms of unhealthy lifestyle habits such as poor diet, smoking, sleep deprivation, and even psychological stress, all of which contribute to slow blood flow. Therefore, studying the relationships between the morphology of nailfold capillaries and lifestyle habits has a high potential to indicate unhealthy states or even pre-disease conditions. Simple, inexpensive, and non-invasive methods such as NFC are important and useful for routine medical examinations. The present study began with a systematic literature search of the PubMed database followed by a summary of studies reporting the assessment of morphological changes detected by NFC, and a comprehensive review of NFC's utility in clinical diagnosis and improving unhealthy dietary lifestyles. It culminates in a summary of dietary and lifestyle health promotion strategy, assessed based on NFC and other related measurements that indicate healthy microvascular blood flow and endothelial function.
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Affiliation(s)
- Michio Komai
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | | | | | | | - Yusuke Ohsaki
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Hitoshi Shirakawa
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
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Olivati C, Nishiyama-Hortense YP, Soares Janzantti N, da Silva R, Lago Vanzela ES, Gómez-Alonso S. Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes. Molecules 2023; 28:7006. [PMID: 37894486 PMCID: PMC10609335 DOI: 10.3390/molecules28207006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 09/06/2023] [Accepted: 09/11/2023] [Indexed: 10/29/2023] Open
Abstract
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.
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Affiliation(s)
- Carolina Olivati
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Yara Paula Nishiyama-Hortense
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Natália Soares Janzantti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Roberto da Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Ellen Silva Lago Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Sergio Gómez-Alonso
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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Shateri Z, Kooshki A, Hormoznejad R, Hosseini SA, Mousavi R, Foroumandi E. Effects of chocolate on cognitive function in healthy adults: A systematic review and meta-analysis on clinical trials. Phytother Res 2023; 37:3688-3697. [PMID: 37211619 DOI: 10.1002/ptr.7896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 03/05/2023] [Accepted: 05/09/2023] [Indexed: 05/23/2023]
Abstract
Cognitive function is defined as performance in objective tasks that need conscious mind effort. It has been shown that consuming foods rich in flavanols causes neurobiological effects and improves learning, memory, and global cognitive function. This study aimed to investigate the impact of chronic chocolate consumption on cognitive function in healthy adults based on published trials. The PICO strategy was applied to examine the research question in this study. Researchers searched the Web of Science, Science Direct, Pubmed, Scopus, Cochrane Library, and Google Scholar databases. Related articles of randomized controlled trials that evaluated the chronic effect of chocolate on cognitive function were selected (all published from their inception to February 2021). The difference in means of the last and first measurements was the main effect measure between the control and intervention groups. For quantitative data synthesis, weighted mean difference (WMD) and 95% confidence interval (CI) were performed in the random effect model. Of the initial 340 articles identified, seven trials met the eligibility criteria. Chronic chocolate intake significantly reduced executive function time (WMD: -11.77, 95% CI: -22.49, -1.05, p = 0.03) of the participants. Further, the language and executive function (WMD: 6.38, 95% CI: 5.97, 6.80, p < 0.001) was raised by 6.38 times after the intervention with chocolate. We could not perform subgroup analysis due to insufficient trials and significant heterogeneity in some studies. It is concluded that daily consumption of cocoa may provide short and middle-term effects on young adults and make them better cognitive performance in learning, memory, and attention.
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Affiliation(s)
- Zainab Shateri
- Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Akram Kooshki
- Non-Communicable Diseases Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran
| | - Razie Hormoznejad
- Department of Internal Medicine, School of Medicine, Dezful University of Medical Sciences, Dezful, Iran
| | - Seyed Ahmad Hosseini
- Nutrition and Metabolic Diseases Research Center, Clinical Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Reihaneh Mousavi
- 29 Bahman Hospital, Iranian Social Security Organization, Tabriz, Iran
| | - Elaheh Foroumandi
- Non-Communicable Diseases Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran
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Palma-Morales M, Melgar-Locatelli S, Castilla-Ortega E, Rodríguez-Pérez C. How Healthy Is It to Fortify Cocoa-Based Products with Cocoa Flavanols? A Comprehensive Review. Antioxidants (Basel) 2023; 12:1376. [PMID: 37507916 PMCID: PMC10376846 DOI: 10.3390/antiox12071376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/30/2023] Open
Abstract
(1) Background: Cocoa's healthy benefits may be attributed to the potent antioxidant activity of cocoa polyphenols, mainly flavanols, which have been characterised as existing in a high concentration in cocoa. However, the phenolic composition of cocoa and cocoa-derived products is highly variable, and manufacturing processes might significantly reduce their phenolic content. For that reason, the full characterisation of cocoa and cocoa-derived products before evaluating their bioactivity is crucial. The aim of this review is to analyse the available evidence on the effect of flavanol-fortified cocoa-derived products on human health. (2) Methods: Forty-eight clinical trials focused on the health effect of consuming flavanol-fortified drinks, bars and chocolate have been reviewed, with a total of 1523 subjects. (3) Results: Although studies differ widely in methodology, dosage, duration, and target population, beneficial effects of flavanol-rich cocoa consumption have been observed at doses ranging from 45.3 mg/d to 1078 mg/d, especially on cardiovascular health and cognitive function. (4) Conclusions: Considering the high consumption and acceptability of cocoa and cocoa-derived products, the fortification of cocoa products as well as other highly consumed foods with cocoa flavanols could be an effective strategy for health promotion.
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Affiliation(s)
- Marta Palma-Morales
- Biomedical Research Centre, Institute of Nutrition and Food Technology (INYTA) 'José Mataix', University of Granada, Avda. del Conocimiento s/n, 18071 Granada, Spain
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Cartuja Campus, 18011 Granada, Spain
| | - Sonia Melgar-Locatelli
- Biomedical Research Instute of Malaga and Platform in Nanomedicine-IBIMA Platform BIONAND, 29590 Málaga, Spain
- Departament of Psychobiology and Methodology of Behavioural Sciences, Faculty of Psychology, University of Malaga, 29010 Málaga, Spain
| | - Estela Castilla-Ortega
- Biomedical Research Instute of Malaga and Platform in Nanomedicine-IBIMA Platform BIONAND, 29590 Málaga, Spain
- Departament of Psychobiology and Methodology of Behavioural Sciences, Faculty of Psychology, University of Malaga, 29010 Málaga, Spain
| | - Celia Rodríguez-Pérez
- Biomedical Research Centre, Institute of Nutrition and Food Technology (INYTA) 'José Mataix', University of Granada, Avda. del Conocimiento s/n, 18071 Granada, Spain
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Cartuja Campus, 18011 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
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Razola-Díaz MDC, Aznar-Ramos MJ, Verardo V, Melgar-Locatelli S, Castilla-Ortega E, Rodríguez-Pérez C. Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants (Basel) 2023; 12:antiox12030716. [PMID: 36978964 PMCID: PMC10045957 DOI: 10.3390/antiox12030716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/04/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.
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Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Sonia Melgar-Locatelli
- Instituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, Spain
- Departamento de Psicobiología y Metodología de las Ciencias del Comportamiento, Facultad de Psicología, Universidad de Málaga, 29071 Málaga, Spain
| | - Estela Castilla-Ortega
- Instituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, Spain
- Departamento de Psicobiología y Metodología de las Ciencias del Comportamiento, Facultad de Psicología, Universidad de Málaga, 29071 Málaga, Spain
| | - Celia Rodríguez-Pérez
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
- Department of Nutrition and Food Science, Campus of Melilla, University of Granada, C/Santander, 52005 Melilla, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
- Correspondence:
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LeBoff MS, Chou SH, Ratliff KA, Cook NR, Clar A, Holman B, Copeland T, Smith DC, Rist PM, Manson JE, Sesso HD, Crandall CJ. Rationale and design of an ancillary study evaluating the effects of the cocoa flavanol and/or multivitamin interventions on falls and physical performance outcomes in the COcoa Supplement and Multivitamin Outcomes Study (COSMOS). Contemp Clin Trials 2023; 125:107078. [PMID: 36621596 PMCID: PMC10732156 DOI: 10.1016/j.cct.2023.107078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 12/27/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
BACKGROUND Falls and decreased physical function increase markedly with age and result in injury, hospitalization, and premature death. Emerging studies show potential benefits of supplemental cocoa extract on physical performance, including grip strength and walking speed in older adults. However, there are no large, long-term randomized controlled trials of effects of supplemental cocoa extract on falls, muscle performance, and/or fall-related injuries. METHODS The COcoa Supplement and Multivitamin Outcomes Study (COSMOS) is a double-blind, placebo-controlled, 2 × 2 factorial trial investigating effects of supplementation with cocoa extract (500 mg/d, including 80 mg (-)-epicatechin) and/or a multivitamin on prevention of cardiovascular disease and cancer in 21,442 women (≥65 years) and men (≥60 years). COSMOS Effects on Falls and Physical Performance is an ancillary study to COSMOS that will clarify effects of cocoa extract and/or multivitamin supplementation on falls, physical performance, and incident fracture outcomes in older adults. Injurious fall(s) resulting in healthcare utilization and recurrent falls were regularly assessed by follow-up questionnaires in the overall cohort. Incident fractures were also assessed by annual questionnaires. Circumstances surrounding falls and any fall-related injuries will be confirmed by medical record review. Effects of the interventions on 2-year changes in physical performance measures (grip strength, walking speed, and the Short Physical Performance Battery) will be tested in a clinic sub-cohort (n = 603). CONCLUSION Results from this ancillary study will determine whether supplemental cocoa extract slows age-related declines in physical performance and decrease injurious and recurrent falls and fall-related injuries and fractures that are major public health problems in older adults.
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Affiliation(s)
- Meryl S LeBoff
- Division of Endocrinology, Diabetes and Hypertension, Brigham and Women's Hospital, Boston, MA, United States of America; Harvard Medical School, Boston, MA, United States of America.
| | - Sharon H Chou
- Division of Endocrinology, Diabetes and Hypertension, Brigham and Women's Hospital, Boston, MA, United States of America; Harvard Medical School, Boston, MA, United States of America
| | - Kristin A Ratliff
- Division of Endocrinology, Diabetes and Hypertension, Brigham and Women's Hospital, Boston, MA, United States of America
| | - Nancy R Cook
- Harvard Medical School, Boston, MA, United States of America; Division of Preventive Medicine, Brigham and Women's Hospital, Boston, MA, United States of America; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States of America
| | - Allison Clar
- Division of Preventive Medicine, Brigham and Women's Hospital, Boston, MA, United States of America
| | - Beth Holman
- Division of Preventive Medicine, Brigham and Women's Hospital, Boston, MA, United States of America
| | - Trisha Copeland
- Division of Preventive Medicine, Brigham and Women's Hospital, Boston, MA, United States of America
| | - Doug C Smith
- Division of Preventive Medicine, Brigham and Women's Hospital, Boston, MA, United States of America
| | - Pamela M Rist
- Harvard Medical School, Boston, MA, United States of America; Division of Preventive Medicine, Brigham and Women's Hospital, Boston, MA, United States of America; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States of America
| | - JoAnn E Manson
- Harvard Medical School, Boston, MA, United States of America; Division of Preventive Medicine, Brigham and Women's Hospital, Boston, MA, United States of America; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States of America
| | - Howard D Sesso
- Harvard Medical School, Boston, MA, United States of America; Division of Preventive Medicine, Brigham and Women's Hospital, Boston, MA, United States of America; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States of America
| | - Carolyn J Crandall
- Division of General Internal Medicine and Health Services Research, David Geffen School of Medicine at University of California, Los Angeles, CA, United States of America
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Amoah I, Lim JJ, Osei EO, Arthur M, Tawiah P, Oduro IN, Aduama-Larbi MS, Lowor ST, Rush E. Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis. Foods 2022; 11:foods11131962. [PMID: 35804776 PMCID: PMC9265772 DOI: 10.3390/foods11131962] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/23/2022] [Accepted: 06/28/2022] [Indexed: 12/10/2022] Open
Abstract
Cocoa is a major dietary source of polyphenols, including flavanols, which have been associated with reduced blood pressure (BP). While earlier systematic reviews and meta-analyses have shown significant effects of cocoa consumption on systolic BP, limitations include small sample sizes and study heterogeneity. Questions regarding food matrix and dose of polyphenols, flavanols, or epicatechins remain. This systematic review and meta-analysis aimed to investigate the effects of ≥2 weeks of cocoa consumption as a beverage or dark chocolate in those with normal or elevated (< or ≥130 mmHg) systolic BP measured in the fasted state or over 24-h. A systematic search conducted on PubMed and Cochrane Library databases up to 26 February 2022 yielded 31 suitable articles. Independent of baseline BP, cocoa consumption for ≥2 weeks was associated with reductions in systolic and diastolic BP (p < 0.05, all). Compared with cocoa, chocolate lowered the weighted mean of resting systolic BP (−3.94 mmHg, 95% CI [−5.71, −2.18]) more than cocoa beverage (−1.54 mmHg, 95% CI [−3.08, 0.01]). When the daily dose of flavanols was ≥900 mg or of epicatechin ≥100 mg, the effect was greater. Future, adequately powered studies are required to determine the optimal dose for a clinically significant effect.
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Affiliation(s)
- Isaac Amoah
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana; (E.O.O.); (M.A.)
- Correspondence: or (I.A.); (J.J.L.); Tel.: +233-24-918-3185 (I.A.); +64-21-029-95729 (J.J.L.)
| | - Jia Jiet Lim
- Human Nutrition Unit, School of Biological Sciences, University of Auckland, Auckland 1024, New Zealand
- Correspondence: or (I.A.); (J.J.L.); Tel.: +233-24-918-3185 (I.A.); +64-21-029-95729 (J.J.L.)
| | - Emmanuel Ofori Osei
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana; (E.O.O.); (M.A.)
| | - Michael Arthur
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana; (E.O.O.); (M.A.)
| | - Phyllis Tawiah
- Department of Medicine, School of Medicine and Dentistry, College of Health Sciences, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana;
| | - Ibok Nsa Oduro
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana;
| | | | - Samuel Tetteh Lowor
- Cocoa Research Institute of Ghana, Akim-Tafo P.O. Box 8, Ghana; (M.S.A.-L.); (S.T.L.)
| | - Elaine Rush
- Faculty of Health and Environmental Studies, Auckland University of Technology, Auckland 1142, New Zealand;
- Riddet Centre of Research Excellence, Palmerston North 0632, New Zealand
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McClure AP, Spinka CM, Grün IU. Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins. J Food Sci 2021; 86:4901-4913. [PMID: 34636050 DOI: 10.1111/1750-3841.15924] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 08/30/2021] [Accepted: 09/02/2021] [Indexed: 11/27/2022]
Abstract
Eight different roast profiles for each of the three origins of cacao were prepared and made into unsweetened chocolate based upon an I-Optimal response-surface design for minimizing prediction variance. Quantitative chemical analysis of all chocolate treatments was performed with HPLC-DAD on six important bitter compounds (i.e., theobromine, caffeine, epicatechin, catechin, procyanidin B2, and cyclo(Proline-Valine)). Least-squares linear modeling was then performed. Using derived linear models, response-surface contour plots were produced to show predicted changes in the six bitter compounds over the entire experimental region. Significant and large decreases in concentration of epicatechin and procyanidin B2 were observed as roasting progressed, whereas for catechin and cyclo(Proline-Valine), significant increases were observed. Small yet significant theobromine and caffeine concentration increases were also observed with roasting, likely due to moisture loss. Some significant differences were also found between the cacao origins for all bitter compound concentrations except for cyclo(Proline-Valine), suggesting the importance of a survey encompassing a greater number of cacao origins in the future to obtain a more complete picture of the variation in bitter compounds in cacao due to origin. PRACTICAL APPLICATION: This research describes how roasting can be used to alter the concentration of bitter and sometimes astringent chemicals for several origins of cacao, which may be used to improve the sensory characteristics of dark chocolate.
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Bussy U, Ottaviani JI, Kwik-Uribe C. Evolution of cocoa flavanol analytics: impact on reporting and cross-study comparison. Food Funct 2021; 12:3433-3442. [PMID: 33900344 DOI: 10.1039/d1fo00215e] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Cocoa flavanols (CF) are a group of dietary bioactives that have been studied for their potential health benefits for over two decades. In this time, multiple methods for CF testing have evolved, introducing the potential for differences in reported CF content. The reliable characterization of CF content in food and test materials used in clinical studies is critical to comparisons of research studies over time, as well as critical to enabling the systematic reviews and meta-analyses required to support dietary recommendations of bioactives. In this work, we compared two analytical methods that have been widely applied to characterize materials used in clinical research and a method newly recognized by AOAC as the official method for CF analysis. Differences in accuracy of -36% to +20% were observed when comparing CF contents determined with these methods, supporting the notion that CF values determined across methods are not directly comparable. To address differences, a linear regression model was developed to predict CF values. This approach was cross-validated and directly applied to the conversion of CF values published in key scientific papers on the benefits of CF. This work provides a valid tool to compare CF values reported across these different methods and enables comparisons and interpretation of studies investigating the bioactivity of CF.
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Affiliation(s)
- Ugo Bussy
- Mars Incorporated, 6885 Elm St, McLean, VA 22101, USA.
| | - Javier I Ottaviani
- Mars Incorporated, 6885 Elm St, McLean, VA 22101, USA. and Department of Nutrition, University of California, Davis, CA 95616-5270, USA
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Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules 2021; 26:molecules26092502. [PMID: 33922933 PMCID: PMC8123309 DOI: 10.3390/molecules26092502] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/15/2021] [Accepted: 04/22/2021] [Indexed: 02/06/2023] Open
Abstract
The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.
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Affiliation(s)
- Bogumiła Urbańska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
- Correspondence:
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Karolina Szulc
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Małgorzata Ziarno
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
| | - Irina Pochitskaya
- The Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus, 29. Kozlova St., 220037 Minsk, Belarus;
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
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11
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Bernatova I, Liskova S. Mechanisms Modified by (-)-Epicatechin and Taxifolin Relevant for the Treatment of Hypertension and Viral Infection: Knowledge from Preclinical Studies. Antioxidants (Basel) 2021; 10:467. [PMID: 33809620 PMCID: PMC8002320 DOI: 10.3390/antiox10030467] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 03/05/2021] [Accepted: 03/10/2021] [Indexed: 02/07/2023] Open
Abstract
Various studies have shown that certain flavonoids, flavonoid-containing plant extracts, and foods can improve human health. Experimental studies showed that flavonoids have the capacity to alter physiological processes as well as cellular and molecular mechanisms associated with their antioxidant properties. An important function of flavonoids was determined in the cardiovascular system, namely their capacity to lower blood pressure and to improve endothelial function. (-)-Epicatechin and taxifolin are two flavonoids with notable antihypertensive effects and multiple beneficial actions in the cardiovascular system, but they also possess antiviral effects, which may be of particular importance in the ongoing pandemic situation. Thus, this review is focused on the current knowledge of (-)-epicatechin as well as (+)-taxifolin and/or (-)-taxifolin-modified biological action and underlining molecular mechanisms determined in preclinical studies, which are relevant not only to the treatment of hypertension per se but may provide additional antiviral benefits that could be relevant to the treatment of hypertensive subjects with SARS-CoV-2 infection.
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Affiliation(s)
- Iveta Bernatova
- Centre of Experimental Medicine, Institute of Normal and Pathological Physiology, Slovak Academy of Sciences, Sienkiewiczova 1, 813 71 Bratislava, Slovakia;
| | - Silvia Liskova
- Centre of Experimental Medicine, Institute of Normal and Pathological Physiology, Slovak Academy of Sciences, Sienkiewiczova 1, 813 71 Bratislava, Slovakia;
- Faculty of Medicine, Institute of Pharmacology and Clinical Pharmacology, Comenius University, Sasinkova 4, 811 08 Bratislava, Slovakia
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12
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Zhu Y, Xie DY. Docking Characterization and in vitro Inhibitory Activity of Flavan-3-ols and Dimeric Proanthocyanidins Against the Main Protease Activity of SARS-Cov-2. FRONTIERS IN PLANT SCIENCE 2020; 11:601316. [PMID: 33329667 PMCID: PMC7733993 DOI: 10.3389/fpls.2020.601316] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 11/06/2020] [Indexed: 05/24/2023]
Abstract
We report to use the main protease (Mpro) of SARS-Cov-2 to screen plant flavan-3-ols and proanthocyanidins. Twelve compounds, (-)-afzelechin (AF), (-)-epiafzelechin (EAF), (+)-catechin (CA), (-)-epicatechin (EC), (+)-gallocatechin (GC), (-)-epigallocatechin (EGC), (+)-catechin-3-O-gallate (CAG), (-)-epicatechin-3-O-gallate (ECG), (-)-gallocatechin-3-O-gallate (GCG), (-)-epigallocatechin-3-O-gallate (EGCG), procyanidin A2 (PA2), and procyanidin B2 (PB2), were selected for docking simulation. The resulting data predicted that all 12 metabolites could bind to Mpro. The affinity scores of PA2 and PB2 were predicted to be -9.2, followed by ECG, GCG, EGCG, and CAG, -8.3 to -8.7, and then six flavan-3-ol aglycones, -7.0 to -7.7. Docking characterization predicted that these compounds bound to three or four subsites (S1, S1', S2, and S4) in the binding pocket of Mpro via different spatial ways and various formation of one to four hydrogen bonds. In vitro analysis with 10 available compounds showed that CAG, ECG, GCG, EGCG, and PB2 inhibited the Mpro activity with an IC50 value, 2.98 ± 0.21, 5.21 ± 0.5, 6.38 ± 0.5, 7.51 ± 0.21, and 75.3 ± 1.29 μM, respectively, while CA, EC, EGC, GC, and PA2 did not have inhibitory activities. To further substantiate the inhibitory activities, extracts prepared from green tea (GT), two muscadine grapes (MG), cacao, and dark chocolate (DC), which are rich in CAG, ECG, GAG, EGCG, or/and PB2, were used for inhibitory assay. The resulting data showed that GT, two MG, cacao, and DC extracts inhibited the Mpro activity with an IC50 value, 2.84 ± 0.25, 29.54 ± 0.41, 29.93 ± 0.83, 153.3 ± 47.3, and 256.39 ± 66.3 μg/ml, respectively. These findings indicate that on the one hand, the structural features of flavan-3-ols are closely associated with the affinity scores; on the other hand, the galloylation and oligomeric types of flavan-3-ols are critical in creating the inhibitory activity against the Mpro activity.
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13
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Shaw K, Singh J, Sirant L, Neary JP, Chilibeck PD. Effect of Dark Chocolate Supplementation on Tissue Oxygenation, Metabolism, and Performance in Trained Cyclists at Altitude. Int J Sport Nutr Exerc Metab 2020; 30:420-426. [PMID: 32916656 DOI: 10.1123/ijsnem.2020-0051] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 07/19/2020] [Accepted: 08/03/2020] [Indexed: 11/18/2022]
Abstract
Dark chocolate (DC) is high in flavonoids and has been shown to increase nitric oxide in the blood. Increased nitric oxide has the potential to improve delivery of oxygen to muscle, especially in hypoxic conditions, such as altitude. Our aim was to assess the impact of DC supplementation on cycling performance at altitude. Twelve healthy, trained cyclists (n = 2 females, n = 10 males; age = 35 [12] years; height = 177 [7] cm; mass = 75.2 [11.0] kg; VO2max = 55 [6] ml·kg-1·min-1) were randomized to supplement with 60 g of DC or placebo twice per day for 14 days in a double-blind crossover study. After the 2 weeks of supplementation, the participants attended a laboratory session in which they consumed 120 g of DC or placebo and then cycled for 90 min at 50% peak power output, followed immediately by a 10-km time trial (TT) at simulated altitude (15% O2). The plasma concentration of blood glucose and lactate were measured before and at 15, 30, 60, and 90 min during the steady-state exercise and post TT, while muscular and prefrontal cortex oxygenation was measured continuously throughout exercise using near-infrared spectroscopy. DC resulted in a higher concentration of blood glucose (5.5 [0.5] vs. 5.3 [0.9] mmol/L) throughout the trial and lower blood lactate concentration following the TT (7.7 [1.92] vs. 10.0 [4.6] mmol/L) compared with the placebo. DC had no effect on the TT performance (19.04 [2.16] vs. 19.21 ± 1.96 min) or oxygenation status in either the prefrontal cortex or muscle. The authors conclude that, although it provided some metabolic benefit, DC is not effective as an ergogenic aid during TT cycling at simulated altitude.
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14
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Shirzadi Z, Djafarian K, Safabakhsh M, Clark CCT, Shab-Bidar S. The effect of chocolate-based products on some appetite-related hormones: a systematic review. Int J Food Sci Nutr 2020; 71:785-792. [DOI: 10.1080/09637486.2020.1734543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Zahra Shirzadi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Kurosh Djafarian
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Safabakhsh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Cain C. T. Clark
- Centre for Sport, Exercise, and Life Sciences, Coventry University, Coventry, UK
| | - Sakineh Shab-Bidar
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
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15
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Bussy U, Hewitt G, Olanrewaju Y, May BR, Anderson N, Ottaviani JI, Kwik-Uribe C. Single-Laboratory Validation for the Determination of Cocoa Flavanols and Procyanidins (by Degree of Polymerization DP1–7) in Cocoa-Based Products by Hydrophilic Interaction Chromatography Coupled with Fluorescence Detection: First Action 2020.05. J AOAC Int 2020; 104:413-421. [PMID: 33313842 PMCID: PMC8372115 DOI: 10.1093/jaoacint/qsaa132] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/12/2020] [Accepted: 09/11/2020] [Indexed: 11/17/2022]
Abstract
Background Flavanols and procyanidins are complex bioactives found in many foods such as cocoa. As their consumption is associated with health benefits, cocoa flavanols and procyanidins are receiving increasing attention from consumers, industry, researchers, and regulators. Objective The objective of this study is to validate a method using hydrophilic interaction chromatography (HILIC) with fluorescence detection (FLD) and a commercially available reference material for the determination of flavanols and procyanidins (CF) in cocoa-based products. Methods Method performances were evaluated for cocoa matrices with CF content that ranged from 0.8 to 500 mg/g, which included low CF matrices (milk and dark chocolate, cocoa powder, and liquor) and high CF matrices (cocoa extract and dietary supplement products). The method was validated in a single-laboratory by determining sensitivity, selectivity, linearity, stability, robustness, accuracy, and precision for each of the matrices. Results The method was validated for cocoa matrices with CF content that ranged from 0.8 to 500 mg/g. Accuracy ranged from 86 to 99% and repeatability (RSDr) from 1.5 to 8.6% for CF. Conclusions Analytical performances acquired through this single-laboratory validation study for a wide range of cocoa-based matrices demonstrate that this method is fit-for-purpose for the determination of flavanols and procyanidins in cocoa-based products. Highlights Hydrophilic interaction chromatography (HILIC) with fluorescence detection was successfully used to determine total CF content in multiple product types. Single-laboratory method validation results demonstrate that the method is fit for purpose for cocoa-based matrices containing <0.8 to 500 mg/g of CF.
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Affiliation(s)
- Ugo Bussy
- Mars, Incorporated, 6885 Elm St, McLean, VA 22101, USA
| | | | | | - Brian R May
- Mars, Incorporated, 6885 Elm St, McLean, VA 22101, USA
| | | | - Javier I Ottaviani
- Mars, Incorporated, 6885 Elm St, McLean, VA 22101, USA
- University of California Davis, Department of Human Nutrition, CA 95616-5270, USA
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16
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Sarriá B, Gomez-Juaristi M, Martínez López S, García Cordero J, Bravo L, Mateos Briz MR. Cocoa colonic phenolic metabolites are related to HDL-cholesterol raising effects and methylxanthine metabolites and insoluble dietary fibre to anti-inflammatory and hypoglycemic effects in humans. PeerJ 2020; 8:e9953. [PMID: 32995094 PMCID: PMC7502235 DOI: 10.7717/peerj.9953] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 08/25/2020] [Indexed: 12/13/2022] Open
Abstract
Background In many cocoa intervention studies, health outcomes are related to cocoa components without taking into account the bioavailability of the main bioactive components: phenolic compounds and methylxanthines. Methods The present work associates the results of bioavailability and randomised controlled crossover studies in humans carried out with similar cocoa products, so that the main phenol and methylxanthine metabolites observed in plasma and urine are associated to the health effects observed in the chronic studies. We outstand that doses of cocoa and consumption rate used are realistic. In the bioavailability study, a conventional (CC) and a methylxanthine-polyphenol rich (MPC) cocoa product were used, whereas in the chronic study a dietary fibre-rich (DFC) and a polyphenol-rich (PC) product were studied in healthy and cardiovascular risk subjects. Results and Discussion The main phenolic metabolites formed after CC and MPC intake, 5-(4′-hydroxyphenyl)-γ-valerolactone-3′-sulfate, 3′-methyl-epicatechin-5-sulfate, 4-hydroxy-5-(4′-hydroxyphenyl)valeric acid-sulfate, 5-phenyl-γ-valerolactone--sulfate and 5-(4′-hydroxyphenyl)-γ-valerolactone-3′-glucuronide, may contribute to the changes in cholesterol (and indirectly HDL-cholesterol) observed after the regular intake of both DFC and PC, in healthy and cardiovascular risk subjects, whereas 7-methylxanthine (the main cocoa methylxanthine metabolite) and theobromine, together with its content in insoluble dietary fibre, may be responsible for the decrease of IL-1β and hypoglycemic effects observed with DFC. With both phenolic and methylxanthine metabolites a strong dose–response effect was observed. Conclusion After the regular consumption of both DFC and PC, positive changes were observed in volunteer’s lipid profile, which may be related to the long-lasting presence of colonic phenolic metabolites in blood. In contrast, the anti-inflammatory and hypoglycemic effects were only observed with DFC, and these may be related to methylxanthine metabolites, and it is likely that insoluble dietary fibre may have also played a role.
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Affiliation(s)
- Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Spanish National Research Council (CSIC), Madrid, Spain
| | - Miren Gomez-Juaristi
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Spanish National Research Council (CSIC), Madrid, Spain
| | - Sara Martínez López
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Spanish National Research Council (CSIC), Madrid, Spain
| | - Joaquín García Cordero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Spanish National Research Council (CSIC), Madrid, Spain
| | - Laura Bravo
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Spanish National Research Council (CSIC), Madrid, Spain
| | - Mª Raquel Mateos Briz
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Spanish National Research Council (CSIC), Madrid, Spain
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17
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González-Barrio R, Nuñez-Gomez V, Cienfuegos-Jovellanos E, García-Alonso FJ, Periago-Castón MJ. Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder. Foods 2020; 9:foods9020189. [PMID: 32074967 PMCID: PMC7073749 DOI: 10.3390/foods9020189] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2020] [Revised: 02/11/2020] [Accepted: 02/12/2020] [Indexed: 12/31/2022] Open
Abstract
Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. In this study, a new production process was evaluated in order to obtain a dark chocolate enriched in (poly)phenols using a cocoa powder with an improved flavanol profile. The antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) assay) and the flavanol profile (HPLC-DAD and HPLC-FL) was determined. The analysis of the enriched chocolate showed that the total flavan-3-ols (monomers) content was 4 mg/g representing a 3-fold higher than that quantified in the conventional one. Total levels of dimers (procyanidin B1 and B2) were 2.4-fold higher in the enriched chocolate than in the conventional, with a total content of 6 mg/g. The total flavanol content (flavan-3-ols and procyanidins) in the enriched chocolate was increased by 39% compared to the conventional one which led to a 56% increase in the antioxidant capacity. The new flavanol-enriched dark chocolate is expected to provide greater beneficial effect to consumers. Moreover, the amount of flavonols provided by a single dose (ca. 200 mg per 10 g) would allow the use of a health claim on cardiovascular function, a fact of interest for the cocoa industry.
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18
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The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa. Antioxidants (Basel) 2020; 9:antiox9020146. [PMID: 32050504 PMCID: PMC7070796 DOI: 10.3390/antiox9020146] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 12/25/2022] Open
Abstract
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (k) and activation energy (Ea) were 0.02–0.10 min−1 and 24.03 J/mol for TPC and 0.02–0.13 min−1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.
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19
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Bussy U, May BR, Olanrewaju Y, Hewitt G, Anderson N, Crozier A, Ottaviani JI, Kwik-Uribe C. Reliable, accessible and transferable method for the quantification of flavanols and procyanidins in foodstuffs and dietary supplements. Food Funct 2020; 11:131-138. [DOI: 10.1039/c9fo02762a] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Liquid chromatography coupled with fluorescence detection for accurate and precise determination of cocoa flavanol monomers and procyanidins in cocoa-based products.
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Affiliation(s)
| | | | | | | | | | - Alan Crozier
- Department of Nutrition
- University of California
- Davis
- USA
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20
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Nascimento MM, Santos HM, Coutinho JP, Lôbo IP, da Silva Junior AL, Santos AG, de Jesus RM. Optimization of chromatographic separation and classification of artisanal and fine chocolate based on its bioactive compound content through multivariate statistical techniques. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104342] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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The role of nutraceuticals in prevention and treatment of hypertension: An updated review of the literature. Food Res Int 2019; 128:108749. [PMID: 31955788 DOI: 10.1016/j.foodres.2019.108749] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 02/08/2023]
Abstract
Hypertension (HTN) is a worldwide epidemic in both developed and developing countries. It is one of the leading causes of major health problems such as cardiovascular disease, stroke, and heart attack. In recent years, several studies have reported associations between specific dietary ingredients and improving HTN. Nutraceuticals are natural food components with pharmacological properties. Reports suggest that functional foods and nutraceutical ingredients might support patients to obtain the desired therapeutic blood pressure (BP) goals and reduce cardiovascular risks by modulating various risk factors such as oxidative stress, renin-angiotensin system hyperactivity, inflammation, hyperlipidemia, and vascular resistance. We review the recent clinical experiments that have evaluated the biological and pharmacological activities of several types of nutraceuticals, including sour tea, cocoa, common spices, vitamin C, vitamin E, lycopene, flavonoids, coenzyme Q10, milk's tripeptides, calcium, magnesium, polyunsaturated fatty acids, and prebiotics in preventing and treating HTN. This review summarizes recent knowledge about the impact of common nutraceuticals for the regulation of BP.
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Regecova V, Jurkovicova J, Babjakova J, Bernatova I. The Effect of a Single Dose of Dark Chocolate on Cardiovascular Parameters and Their Reactivity to Mental Stress. J Am Coll Nutr 2019; 39:414-421. [PMID: 31526307 DOI: 10.1080/07315724.2019.1662341] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Objective: This study investigated the effect of a single administration of dark or milk chocolate on blood pressure (BP), heart rate (HR), and double product (DP) in young healthy women at rest and during acute mental stress.Method: Measurements consisted of anthropometry, BP, and HR. Mean arterial BP (MAP) and DP were computed. The relative reactivity of individual variables was quantified as to their percentage change during the rest or test of mental arithmetic (MA) with respect to the respective baseline value. All subjects underwent two tests of MA-one before chocolate administration and the second one 2 hours after chocolate (1 mg/g of body weight) ingestion.Results: Two hours after ingestion at rest, dark chocolate administration resulted in a significant increase in relative values of systolic BP and DP by 5.1% ± 1.4% and 13.7% ± 3.2%, respectively, compared to the responses in the milk chocolate group (-2.4% ± 1.6% and 0.6% ± 3.4%, respectively, p < 0.04 for both comparisons) without changes in diastolic BP, HR, and MAP. During MA-induced acute stress, the relative magnitude of the reactivity of diastolic BP, HR, MAP, and DP decreased by about 10, 16, 8, and 23 percentage points, respectively, 2 hours after ingestion of dark chocolate compared to the relative reactivity determined before dark chocolate ingestion. Milk chocolate failed to affect any of the above-mentioned parameters at rest or during stress.Conclusions: The single oral intake of 85% dark chocolate increased relative values of systolic BP and DP at rest but buffered the reactivity of diastolic BP, HR, MAP, and DP during mental stress, which was not found after ingestion of milk chocolate. Thus, dark chocolate might have a beneficial effect during acute stress due to its ability to buffer cardiovascular reactivity in young healthy women.
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Affiliation(s)
- Valeria Regecova
- Centre of Experimental Medicine, Slovak Academy of Sciences, Institute of Normal and Pathological Physiology, Bratislava, Slovakia
| | - Jana Jurkovicova
- Institute of Hygiene, Faculty of Medicine Comenius University, Bratislava, Slovakia
| | - Jana Babjakova
- Institute of Hygiene, Faculty of Medicine Comenius University, Bratislava, Slovakia
| | - Iveta Bernatova
- Centre of Experimental Medicine, Slovak Academy of Sciences, Institute of Normal and Pathological Physiology, Bratislava, Slovakia
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Fujii Y, Suzuki K, Adachi T, Taira S, Osakabe N. Corticotropin-releasing hormone is significantly upregulated in the mouse paraventricular nucleus following a single oral dose of cinnamtannin A2 as an (-)-epicatechin tetramer. J Clin Biochem Nutr 2019; 65:29-33. [PMID: 31379411 PMCID: PMC6667379 DOI: 10.3164/jcbn.19-19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Accepted: 03/13/2019] [Indexed: 12/31/2022] Open
Abstract
Cinnamtannin A2, an (−)-epicatechin tetramer, was reported to have potent physiological activity. Cinnamtannin A2 is rarely absorbed from the gastrointestinal tract into the blood and the mechanisms of its beneficial activities are unknown. Cinnamtannin A2 reported to increase sympathetic nervous activity, which was induced by various stressors. In present study, we examined the stress response in the mouse paraventricular nucleus following a single oral dose of cinnamtannin A2 by monitoring mRNA expression of corticotropin-releasing hormone (CRH) and c-fos using in situ hybridization. Corticotropin-releasing hormone mRNA showed a tendency to increase at 15 min and significantly increased at 60 min following a single oral administration of 100 µg/kg cinnamtannin A2. After a single dose of 10 µg/kg cinnamtannin A2, there was significant upregulation of CRH mRNA at 60 min. These results suggested that cinnamtannin A2 was recognized as a stressor in central nervous system and this may lead to its beneficial effects on circulation and metabolism.
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Affiliation(s)
- Yasuyuki Fujii
- Department of Bioscience and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Minuma-ku, Saitama 337-8570, Japan
| | - Kenta Suzuki
- Department of Bioscience and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Minuma-ku, Saitama 337-8570, Japan
| | - Takahiro Adachi
- Department of Immunology, Medical Research Institute, Tokyo Medical and Dental University, Tokyo 113-8510, Japan
| | - Shu Taira
- Fukushima University, Faculty of Food and Agricultural Sciences, 1 Kanayagawa, Fukushima 960-1248, Japan
| | - Naomi Osakabe
- Department of Bioscience and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Minuma-ku, Saitama 337-8570, Japan
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Fujii Y, Suzuki K, Adachi T, Taira S, Osakabe N. Corticotropin-releasing hormone is significantly upregulated in the mouse paraventricular nucleus following a single oral dose of cinnamtannin A2 as an (-)-epicatechin tetramer. J Clin Biochem Nutr 2019. [PMID: 31379411 DOI: 10.3164/jcbn.19.19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Cinnamtannin A2, an (-)-epicatechin tetramer, was reported to have potent physiological activity. Cinnamtannin A2 is rarely absorbed from the gastrointestinal tract into the blood and the mechanisms of its beneficial activities are unknown. Cinnamtannin A2 reported to increase sympathetic nervous activity, which was induced by various stressors. In present study, we examined the stress response in the mouse paraventricular nucleus following a single oral dose of cinnamtannin A2 by monitoring mRNA expression of corticotropin-releasing hormone (CRH) and c-fos using in situ hybridization. Corticotropin-releasing hormone mRNA showed a tendency to increase at 15 min and significantly increased at 60 min following a single oral administration of 100 µg/kg cinnamtannin A2. After a single dose of 10 µg/kg cinnamtannin A2, there was significant upregulation of CRH mRNA at 60 min. These results suggested that cinnamtannin A2 was recognized as a stressor in central nervous system and this may lead to its beneficial effects on circulation and metabolism.
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Affiliation(s)
- Yasuyuki Fujii
- Department of Bioscience and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Minuma-ku, Saitama 337-8570, Japan
| | - Kenta Suzuki
- Department of Bioscience and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Minuma-ku, Saitama 337-8570, Japan
| | - Takahiro Adachi
- Department of Immunology, Medical Research Institute, Tokyo Medical and Dental University, Tokyo 113-8510, Japan
| | - Shu Taira
- Fukushima University, Faculty of Food and Agricultural Sciences, 1 Kanayagawa, Fukushima 960-1248, Japan
| | - Naomi Osakabe
- Department of Bioscience and Engineering, Shibaura Institute of Technology, 307 Fukasaku, Minuma-ku, Saitama 337-8570, Japan
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Nakagawa Y, Ishimura K, Oya S, Kamino M, Fujii Y, Nanba F, Toda T, Ishii T, Adachi T, Suhara Y, Osakabe N. Comparison of the sympathetic stimulatory abilities of B-type procyanidins based on induction of uncoupling protein-1 in brown adipose tissue (BAT) and increased plasma catecholamine (CA) in mice. PLoS One 2018; 13:e0201203. [PMID: 30059510 PMCID: PMC6066223 DOI: 10.1371/journal.pone.0201203] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 07/10/2018] [Indexed: 12/03/2022] Open
Abstract
OBJECTIVES We previously found that elevated energy expenditure following a single oral dose of flavan 3-ols (FL), a mixture of catechins and B type procyanidins, is caused by sympathetic nerve activation. In the present study, we compared the activity of the FL components (-)-epicatechin (EC; monomer), procyanidin B2 (B2; dimer), procyanidin C1 (C1; trimer), cinnamtannin A2 (A2; tetramer), and more than pentamer fraction (P5). METHODS Male ICR mice were treated with a single oral dose of FL, EC, B2, C1, A2, or P5. The animals were sacrificed and blood and brown adipose tissue (BAT) sampled. The plasma catecholamine (CA) levels and BAT uncoupling protein (UCP)-1 mRNA expression were determined. RESULTS A single dose of 10 mg/kg FL significantly increased plasma CA and UCP-1 mRNA levels. B2, C1, and A2, but not EC and P5 (all at 1 mg/kg), significantly increased plasma adrenaline levels. Plasma noradrenaline was significantly elevated by B2 and A2, but not by EC, C1, or P5. UCP-1 mRNA levels were significantly increased by C1 and P5. In the dose response study of A2, 10-3 mg/kg A2 increased UCP-1 mRNA levels significantly, but not 10-2 and 10-1 mg/kg A2. In addition, combination treatment with 10-1 mg/kg A2 and yohimbine, an α2 adrenalin blocker, remarkably increased UCP-1 mRNA levels. CONCLUSION These results suggest that FL and its components, except EC, increase UCP-1 mRNA and plasma CA with varying efficacy.
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Affiliation(s)
- Yuta Nakagawa
- Department of Bio-science and Engineering, Shibaura Institute of Technology, Munumaku, Saitama, Japan
| | - Kana Ishimura
- Department of Bio-science and Engineering, Shibaura Institute of Technology, Munumaku, Saitama, Japan
| | - Satomi Oya
- Department of Bio-science and Engineering, Shibaura Institute of Technology, Munumaku, Saitama, Japan
| | - Masaki Kamino
- Department of Bio-science and Engineering, Shibaura Institute of Technology, Munumaku, Saitama, Japan
| | - Yasuyuki Fujii
- Department of Bio-science and Engineering, Shibaura Institute of Technology, Munumaku, Saitama, Japan
| | - Fumio Nanba
- Department of Research and Development, Fujicco. Co. Ltd., Kobe, Hyogo, Japan
| | - Toshiya Toda
- Department of Research and Development, Fujicco. Co. Ltd., Kobe, Hyogo, Japan
| | - Takeshi Ishii
- Department of Nutrition, Kobe Gakuin University, Kobe, Japan
| | - Takahiro Adachi
- Department of Immunology, Medical Research Institute, Tokyo Medical and Dental University, Tokyo, Japan
| | - Yoshitomo Suhara
- Department of Bio-science and Engineering, Shibaura Institute of Technology, Munumaku, Saitama, Japan
| | - Naomi Osakabe
- Department of Bio-science and Engineering, Shibaura Institute of Technology, Munumaku, Saitama, Japan
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Kord-Varkaneh H, Ghaedi E, Nazary-Vanani A, Mohammadi H, Shab-Bidar S. Does cocoa/dark chocolate supplementation have favorable effect on body weight, body mass index and waist circumference? A systematic review, meta-analysis and dose-response of randomized clinical trials. Crit Rev Food Sci Nutr 2018; 59:2349-2362. [PMID: 29553824 DOI: 10.1080/10408398.2018.1451820] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Background: Cocoa and dark chocolate (DC) have been reported to be effective for health promotion; however the exact effect of cocoa/DC on anthropometric measures have not been yet defined. Methods: A comprehensive search to identify randomized clinical trials investigating the impact of cocoa/DC on body weight, body mass index (BMI) and waist circumference (WC) was performed up to December 2017. A meta-analysis of eligible studies was performed using random effects model to estimate pooled effect size. Fractional polynominal modeling was used to explore dose-response relationships. Results: A total of 35 RCTs investigated the effects of cocoa/DC on weight, BMI and WC were included. Meta-analysis did not suggest any significant effect of cocoa/DC supplementation on body weight (-0.108 kg, 95% CI -0.262, 0.046 P = 0.168), BMI (-0.014 kg/m2 95% CI -0.105, 0.077, P: 0.759,) and WC (0.025 cm 95% CI -0.083, 0.129, P = 0.640). Subgroup analysis revealed that that weight and BMI were reduced with cocoa/DC supplementation ≥ 30 g chocolate per day in trials between 4-8 weeks. Cocoa/DC consumption resulted in WC reduction in non-linear fashion (r = 0.042, P-nonlinearity = 0.008).Conclusion: Cocoa/DC supplementation does not reduce anthropometric measures significantly. However subgroup analysis regarding dose (≥ 30 g/day) and duration (between 4 to 8 weeks) revealed significant reduction of body weight and BMI.
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Affiliation(s)
- Hamed Kord-Varkaneh
- a Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences , Tehran , Iran.,b Department of Cellular and molecular Nutrition, School of Nutritional sciences and Dietetics, Tehran University of Medical Sciences , Tehran , Iran
| | - Ehsan Ghaedi
- b Department of Cellular and molecular Nutrition, School of Nutritional sciences and Dietetics, Tehran University of Medical Sciences , Tehran , Iran
| | - Ali Nazary-Vanani
- b Department of Cellular and molecular Nutrition, School of Nutritional sciences and Dietetics, Tehran University of Medical Sciences , Tehran , Iran
| | - Hamed Mohammadi
- c Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences , Isfahan , Iran.,d Students' Research Committee, Isfahan University of Medical Sciences , Isfahan , Iran
| | - Sakineh Shab-Bidar
- a Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences , Tehran , Iran
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Stanley TH, Van Buiten CB, Baker SA, Elias RJ, Anantheswaran RC, Lambert JD. Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans. Food Chem 2018; 255:414-420. [PMID: 29571495 DOI: 10.1016/j.foodchem.2018.02.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 02/02/2018] [Accepted: 02/07/2018] [Indexed: 01/01/2023]
Abstract
Roasting is an important cocoa processing step, but has been reported to reduce the polyphenol content in the beans. We investigated the impact of whole-bean roasting on the polyphenol content, aroma-related chemistry, and in vitro pancreatic lipase (PL) inhibitory activity of cocoa under a range of roasting conditions. Total phenolics, (-)-epicatechin, and proanthocyanidin (PAC) dimer - pentamer content was reduced by roasting. By contrast, roasting at 150 °C or greater increased the levels of catechin and PAC hexamers and heptamers. These compounds have greater PL inhibitory potency. Consistent with these changes in PAC composition and this previous data, we found that roasting at 170 °C time-dependently increased PL inhibitory activity. Cocoa aroma-related compounds increased with roasting above 100 °C, whereas deleterious sensory-related compounds formed at more severe temperatures. Our results indicate that cocoa roasting can be optimized to increase the content of larger PACs and anti-PL activity, while maintaining a favorable aroma profile.
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Affiliation(s)
- Todd H Stanley
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - Charlene B Van Buiten
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - Scott A Baker
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - Ryan J Elias
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - Ramaswamy C Anantheswaran
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - Joshua D Lambert
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States; Center for Molecular Toxicology and Carcinogenesis, The Pennsylvania State University, University Park, PA 16802, United States.
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Biological activities of (-)-epicatechin and (-)-epicatechin-containing foods: Focus on cardiovascular and neuropsychological health. Biotechnol Adv 2018; 36:666-681. [PMID: 29355598 DOI: 10.1016/j.biotechadv.2018.01.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 01/12/2018] [Accepted: 01/15/2018] [Indexed: 12/22/2022]
Abstract
Recent studies have suggested that certain (-)-epicatechin-containing foods have a blood pressure-lowering capacity. The mechanisms underlying (-)-epicatechin action may help prevent oxidative damage and endothelial dysfunction, which have both been associated with hypertension and certain brain disorders. Moreover, (-)-epicatechin has been shown to modify metabolic profile, blood's rheological properties, and to cross the blood-brain barrier. Thus, (-)-epicatechin causes multiple actions that may provide unique synergy beneficial for cardiovascular and neuropsychological health. This review summarises the current knowledge on the biological actions of (-)-epicatechin, related to cardiovascular and brain functions, which may play a remarkable role in human health and longevity.
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Marsh CE, Carter HH, Guelfi KJ, Smith KJ, Pike KE, Naylor LH, Green DJ. Brachial and Cerebrovascular Functions Are Enhanced in Postmenopausal Women after Ingestion of Chocolate with a High Concentration of Cocoa. J Nutr 2017; 147:1686-1692. [PMID: 28794213 DOI: 10.3945/jn.117.250225] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 04/02/2017] [Accepted: 06/26/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Cocoa contains polyphenols that are thought to be beneficial for vascular health.Objective: We assessed the impact of chocolate containing distinct concentrations of cocoa on cerebrovascular function and cognition.Methods: Using a counterbalanced within-subject design, we compared the acute impact of consumption of energy-matched chocolate containing 80%, 35%, and 0% single-origin cacao on vascular endothelial function, cognition, and cerebrovascular function in 12 healthy postmenopausal women (mean ± SD age: 57.3 ± 5.3 y). Participants attended a familiarization session, followed by 3 experimental trials, each separated by 1 wk. Outcome measures included cerebral blood flow velocity (CBFv) responses, recorded before and during completion of a computerized cognitive assessment battery (CogState); brachial artery flow-mediated dilation (FMD); and hemodynamic responses (heart rate and blood pressure).Results: When CBFv data before and after chocolate intake were compared between conditions through the use of 2-factor ANOVA, an interaction effect (P = 0.003) and main effects for chocolate (P = 0.043) and time (P = 0.001) were evident. Post hoc analysis revealed that both milk chocolate (MC; 35% cocoa; P = 0.02) and dark chocolate (DC; 80% cocoa; P = 0.003) induced significantly lower cerebral blood flow responses during the cognitive tasks, after normalizing for changes in arterial pressure. DC consumption also increased brachial FMD compared with the baseline value before chocolate consumption (P = 0.002), whereas MC and white chocolate (0% cocoa) caused no change (P-interaction between conditions = 0.034).Conclusions: Consumption of chocolate containing high concentrations of cocoa enhanced vascular endothelial function, which was reflected by improvements in FMD. Cognitive function outcomes did not differ between conditions; however, cerebral blood flow responses during these cognitive tasks were lower in those consuming MC and DC. These findings suggest that chocolate containing high concentrations of cocoa may modify the relation between cerebral metabolism and blood flow responses in postmenopausal women. This trial was registered at www.ANZCTR.orgau as ACTRN12616000990426.
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Affiliation(s)
- Channa E Marsh
- School of Sport Science, Exercise and Health, University of Western Australia, Crawley, Western Australia, Australia
| | - Howard H Carter
- School of Sport Science, Exercise and Health, University of Western Australia, Crawley, Western Australia, Australia
| | - Kym J Guelfi
- School of Sport Science, Exercise and Health, University of Western Australia, Crawley, Western Australia, Australia
| | - Kurt J Smith
- School of Sport Science, Exercise and Health, University of Western Australia, Crawley, Western Australia, Australia
| | - Kerryn E Pike
- School of Psychology and Public Health, La Trobe University, Melbourne, Victoria, Australia
| | - Louise H Naylor
- School of Sport Science, Exercise and Health, University of Western Australia, Crawley, Western Australia, Australia
| | - Daniel J Green
- School of Sport Science, Exercise and Health, University of Western Australia, Crawley, Western Australia, Australia; .,Research Institute for Sport and Exercise Science, Liverpool John Moores University, Liverpool, United Kingdom; and.,National Health and Medical Research Council, Canberra, Australia
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30
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Consumption of dark chocolate attenuates subsequent food intake compared with milk and white chocolate in postmenopausal women. Appetite 2017; 116:544-551. [DOI: 10.1016/j.appet.2017.05.050] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 05/03/2017] [Accepted: 05/27/2017] [Indexed: 01/01/2023]
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31
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Linne B, Simons CT. Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception. Chem Senses 2017; 42:525-535. [DOI: 10.1093/chemse/bjx029] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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32
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Loffredo L, Perri L, Nocella C, Violi F. Antioxidant and antiplatelet activity by polyphenol-rich nutrients: focus on extra virgin olive oil and cocoa. Br J Clin Pharmacol 2017; 83:96-102. [PMID: 26922974 PMCID: PMC5338167 DOI: 10.1111/bcp.12923] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2016] [Revised: 02/24/2016] [Accepted: 02/25/2016] [Indexed: 12/25/2022] Open
Abstract
Cardiovascular disease is the most common cause of death in the Western world. In the last decades nutraceutical approaches have been proposed to counteract atherosclerotic complications. In particular, polyphenols, a class of bio-active molecules prevalently contained in foods such as cocoa, fruits, vegetables, wine and tea, have been widely studied for their beneficial properties. Several epidemiological and interventional studies have shown that polyphenol-rich nutrients, as in extra virgin olive oil (EVOO) and cocoa, are associated with a risk reduction of cardiovascular events and/or modulation of cardiovascular risk factors. Definition of the mechanisms accounting for this putative cardio-protective effect is still elusive. This review focuses on the mechanisms that may be implicated in the beneficial effects of EVOO and cocoa, including down-regulation of oxidative stress and platelet aggregation, improvement of endothelial function and cardiovascular risk factor such as blood pressure, serum cholesterol and insulin sensitivity.
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Affiliation(s)
- Lorenzo Loffredo
- I Clinica Medica, Department of Internal Medicine and Medical SpecialtiesSapienza University of RomeItaly
| | - Ludovica Perri
- I Clinica Medica, Department of Internal Medicine and Medical SpecialtiesSapienza University of RomeItaly
| | - Cristina Nocella
- I Clinica Medica, Department of Internal Medicine and Medical SpecialtiesSapienza University of RomeItaly
| | - Francesco Violi
- I Clinica Medica, Department of Internal Medicine and Medical SpecialtiesSapienza University of RomeItaly
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33
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Martín MA, Ramos S. Cocoa polyphenols in oxidative stress: Potential health implications. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.10.008] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Damm I, Enger E, Chrubasik-Hausmann S, Schieber A, Zimmermann BF. Fast and comprehensive analysis of secondary metabolites in cocoa products using ultra high-performance liquid chromatography directly after pressurized liquid extraction. J Sep Sci 2016; 39:3113-22. [DOI: 10.1002/jssc.201600422] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 06/07/2016] [Accepted: 06/14/2016] [Indexed: 01/12/2023]
Affiliation(s)
- Irina Damm
- Department of Nutritional and Food Sciences − Molecular Food Technology; University of Bonn; Bonn Germany
| | - Eileen Enger
- Institut Prof. Dr. Georg Kurz GmbH; Köln Germany
| | | | - Andreas Schieber
- Department of Nutritional and Food Sciences − Molecular Food Technology; University of Bonn; Bonn Germany
| | - Benno F. Zimmermann
- Department of Nutritional and Food Sciences − Molecular Food Technology; University of Bonn; Bonn Germany
- Institut Prof. Dr. Georg Kurz GmbH; Köln Germany
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35
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Hu Y, Pan ZJ, Liao W, Li J, Gruget P, Kitts DD, Lu X. Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy. Food Chem 2016; 202:254-61. [DOI: 10.1016/j.foodchem.2016.01.130] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Revised: 01/23/2016] [Accepted: 01/29/2016] [Indexed: 12/28/2022]
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36
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Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. Food Chem 2016; 208:177-84. [PMID: 27132838 DOI: 10.1016/j.foodchem.2016.03.116] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 03/16/2016] [Accepted: 03/29/2016] [Indexed: 02/05/2023]
Abstract
Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095 to 3.264mgg(-1), epicatechin was the predominant flavanol accounting for 32.9%. Contrary to catechin, epicatechin was a reliable predictive value of the polyphenol content. Conversely the percentage of theobromine used as a proxy measure for nonfat cocoa solids (NFCS) was not a good predictor of epicatechin or flavanol content. In a further chiral analysis, the naturally occurring forms of cocoa flavanols, (-)-epicatechin and (+)-catechin, was determined joint the occurrence of (+)-epicatechin and (-)-catechin due to the epimerization reactions produced in chocolate manufacture. (-)-Epicatechin, the most bioactive compound and predominant form accounted of 93%. However, no positive correlation was found with% cocoa solids, the most significant quality parameter.
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Martin MÁ, Goya L, Ramos S. Antidiabetic actions of cocoa flavanols. Mol Nutr Food Res 2016; 60:1756-69. [DOI: 10.1002/mnfr.201500961] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 01/18/2016] [Accepted: 01/21/2016] [Indexed: 02/05/2023]
Affiliation(s)
- Maria Ángeles Martin
- Department of Metabolism and Nutrition, Institute of Food Science and Technology and Nutrition (ICTAN-CSIC); Ciudad Universitaria; Madrid Spain
- Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM); Instituto de Salud Carlos III (ISCIII); Madrid Spain
| | - Luis Goya
- Department of Metabolism and Nutrition, Institute of Food Science and Technology and Nutrition (ICTAN-CSIC); Ciudad Universitaria; Madrid Spain
| | - Sonia Ramos
- Department of Metabolism and Nutrition, Institute of Food Science and Technology and Nutrition (ICTAN-CSIC); Ciudad Universitaria; Madrid Spain
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38
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Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans. Food Chem 2016; 194:1089-94. [DOI: 10.1016/j.foodchem.2015.08.126] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2015] [Revised: 07/07/2015] [Accepted: 08/28/2015] [Indexed: 01/05/2023]
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39
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Badrie N, Bekele F, Sikora E, Sikora M. Cocoa agronomy, quality, nutritional, and health aspects. Crit Rev Food Sci Nutr 2016; 55:620-59. [PMID: 24915358 DOI: 10.1080/10408398.2012.669428] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.
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Affiliation(s)
- Neela Badrie
- a Faculty of Food and Agriculture, Department of Food Production , The University of the West Indies , St. Augustine , Republic of Trinidad and Tobago
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40
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Todorovic V, Redovnikovic IR, Todorovic Z, Jankovic G, Dodevska M, Sobajic S. Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.018] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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41
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Greenberg JA, Manson JE, Buijsse B, Wang L, Allison MA, Neuhouser ML, Tinker L, Waring ME, Isasi CR, Martin LW, Thomson CA. Chocolate-candy consumption and 3-year weight gain among postmenopausal U.S. women. Obesity (Silver Spring) 2015; 23:677-83. [PMID: 25644711 PMCID: PMC4351742 DOI: 10.1002/oby.20983] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/01/2014] [Accepted: 11/12/2014] [Indexed: 12/22/2022]
Abstract
OBJECTIVE To test the hypothesis that greater chocolate-candy intake is associated with more weight gain in postmenopausal women. METHODS A prospective cohort study involved 107,243 postmenopausal American women aged 50-79 years (mean = 60.7) at enrollment in the Women's Health Initiative, with 3-year follow-up. Chocolate-candy consumption was assessed by food frequency questionnaire, and body weight was measured. Linear mixed models, adjusted for demographic, socio economic, anthropomorphic, and behavioral variables, were used to test our main hypotheses. RESULTS Compared with women who ate a 1 oz (∼28 g) serving of chocolate candy <1 per month, those who ate this amount 1 per month to <1 per week, 1 per week to < 3 per week and ≥3 per week showed greater 3-year prospective weight gains (kg) of 0.76 (95% CI: 0.66, 0.85), 0.95 (0.84, 1.06), and 1.40 (1.27, 1.53), respectively, (P for linear trend<0.0001). Each additional 1 oz/day was associated with a greater 3-year weight gain (kg) of 0.92 (0.80, 1.05). The weight gain in each chocolate-candy intake level increased as BMI increased above the normal range (18.5-25 kg/m(2)), and was inversely associated with age. CONCLUSIONS Greater chocolate-candy intake was associated with greater prospective weight gain in this cohort of postmenopausal women.
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Affiliation(s)
- James A Greenberg
- Brooklyn College of the City University of New York, Brooklyn, New York, USA
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Lesser MNR, Keen CL, Lanoue L. Reproductive and developmental outcomes, and influence on maternal and offspring tissue mineral concentrations, of (-)-epicatechin, (+)-catechin, and rutin ingestion prior to, and during pregnancy and lactation in C57BL/6J mice. Toxicol Rep 2015; 2:443-449. [PMID: 28962380 PMCID: PMC5598508 DOI: 10.1016/j.toxrep.2015.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Revised: 12/31/2014] [Accepted: 01/02/2015] [Indexed: 01/01/2023] Open
Abstract
Maternal food intake, body weights, and tissue weights were not affected by the dietary treatments. RU2 dams had alterations in liver zinc, copper, and calcium compared to the other treatment groups. Fetal and placental weights, and number of implantation sites and resorption sites per litter were similar across treatment groups. Offspring food intake, body weight, litter size, survival, sex, and skeletal development were similar among groups. EC1 and EC2 offspring had alterations in liver copper and iron (EC2 only). RU1 and RU2 had alterations in liver calcium.
Maternal nutrition can have a significant effect on developmental processes during pregnancy and lactation. While certain flavonoids have been postulated to be beneficial for health, little is known about the effects of ingestion during pregnancy and lactation on the mother and progeny. We report on the effects of maternal consumption of high levels of certain flavonoids on reproductive and developmental outcomes in a mouse model. C57BL/6J female mice were fed a control diet (CT), the CT diet supplemented with 1% or 2% of a mix of epicatechin and catechin (EC1, EC2), or rutin (RU1, RU2) prior to, during pregnancy, and lactation. A subset of dams was killed on gestation day (GD) 18.5 to evaluate fetal outcomes and the remainder was allowed to deliver to evaluate offspring. Maternal food intake, body and tissue weight did not differ among groups. The number of resorptions, implantations, litter size, postnatal survival, body weight, and skeletal development were also similar. Alterations in maternal and offspring liver mineral concentrations were observed. The current results indicate that consumption of high amounts of epicatechin, catechin, and rutin during gestation and lactation is not associated with any marked developmental effects, although changes in liver mineral concentrations were noted.
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Key Words
- (+)-Catechin
- (+)-Catechin hydrate (PubChem CID: 24278298)
- (−)-Epicatechin
- (−)-Epicatechin (PubChem CID: 24894431)
- ANOVA, analysis of variance
- CT, control diet
- Development
- EC1, control diet supplemented with 1% mix of (−)-epicatechin and (+)-catechin
- EC2, control diet supplemented with 1% mix of (−)-epicatechin and (+)-catechin
- EGCG, epigallo-catechin-gallate
- Flavonoids (or flavanols or flavonols)
- GD, gestation day
- GTC-H, heat sterilized green tea catechins
- GTE, green tea extract
- PND, postnatal day
- Pregnancy
- RU1, control diet supplemented with 1% rutin
- RU2, control diet supplemented with 2% rutin
- Rutin
- Rutin-hydrate (PubChem CID: 24899379)
- SEM, standard error of the means
- TBHQ, tertiary butylhydroquinone
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Affiliation(s)
- Mary N R Lesser
- Children's Hospital Oakland Research Institute, 5700 Martin Luther King Jr. Way, Oakland, CA 94609, United States.,Department of Nutritional Sciences & Toxicology, University of California, Berkeley, 119 Morgan Hall, Berkeley, CA 94720, United States
| | - Carl L Keen
- Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.,Department of Internal Medicine, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Louise Lanoue
- Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
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Carrillo LC, Londoño-Londoño J, Gil A. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.06.019] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kim J, Kim J, Shim J, Lee CY, Lee KW, Lee HJ. Cocoa Phytochemicals: Recent Advances in Molecular Mechanisms on Health. Crit Rev Food Sci Nutr 2014; 54:1458-72. [DOI: 10.1080/10408398.2011.641041] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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45
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Cocoa polyphenols and inflammatory markers of cardiovascular disease. Nutrients 2014; 6:844-80. [PMID: 24566441 PMCID: PMC3942736 DOI: 10.3390/nu6020844] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 12/30/2013] [Accepted: 02/06/2014] [Indexed: 02/07/2023] Open
Abstract
Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health is now being studied worldwide and continues to grow at a rapid pace. In fact, the high polyphenol content of cocoa is of particular interest from the nutritional and pharmacological viewpoints. Cocoa polyphenols are shown to possess a range of cardiovascular-protective properties, and can play a meaningful role through modulating different inflammatory markers involved in atherosclerosis. Accumulated evidence on related anti-inflammatory effects of cocoa polyphenols is summarized in the present review.
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Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea. Foods 2013; 2:183-197. [PMID: 28239108 PMCID: PMC5302260 DOI: 10.3390/foods2020183] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2013] [Revised: 05/02/2013] [Accepted: 05/14/2013] [Indexed: 11/25/2022] Open
Abstract
A survey on five kinds of cocoa beans from new cocoa planting countries was conducted to analyze each kind’s basic quality. The average bean weight and butter content of Hainan cocoa beans were the lowest, at less than 1.1 g, and 39.24% to 43.44%, respectively. Cocoa beans from Indonesia where shown to be about 8.0% and 9.0% higher in average bean weight and butter content, respectively, than that of Papua New Guinea and about 20.0% and 25.0% higher in average bean weight and butter content than Chinese dried beans, respectively. The average total polyphenolic content ranged from 81.22 mg/10 g to 301.01 mg/10 g. The Hainan 2011 sample had the highest total polyphenolic content, followed by the unfermented sample from Indonesia and the Papua New Guinea sample. The polyphenolic levels found in the Hainan 2010 sample were 123.61 mg/10 g and lower than the other three samples, but the Indonesian fermented sample had the lowest total polyphenolic content of 81.22 mg/10 g. The average total amino acid content ranged from 11.58 g/100 g to 18.17 g/100 g. The total amino acid content was the highest in the Indonesian unfermented sample, followed by the Hainan 2011 sample and the Papua New Guinea sample. The levels found in the Hainan 2010 sample were lower; the Indonesian fermented sample had the lowest total amino acid content.
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Murphy MM, Barraj LM, Bi X, Stettler N. Body weight status and cardiovascular risk factors in adults by frequency of candy consumption. Nutr J 2013; 12:53. [PMID: 23631725 PMCID: PMC3644488 DOI: 10.1186/1475-2891-12-53] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2012] [Accepted: 04/24/2013] [Indexed: 01/21/2023] Open
Abstract
BACKGROUND Limited information is available regarding the impact of candy consumption on health. The purpose of this study was to investigate associations between typical frequency of candy consumption and body weight status and select cardiovascular risk factors among adults in the United States. METHODS Using data collected in the 2003-2006 National Health and Nutrition Examination Surveys (NHANES), adults were categorized as infrequent (≤ 3 eating occasions [EO]/month), moderate (> 3 EO/month and ≤ 3.5 EO/week), or frequent (> 3.5 EO/week) candy consumers based on the combined frequency of chocolate and other candy consumption over the previous 12 months. Weight and adiposity status were analyzed using logistic regression models, and blood pressure, lipids, and insulin sensitivity were analyzed using linear regression models. Models were adjusted for age, sex and race/ethnicity, and also for additional covariates with potential associations with the outcomes. Appropriate statistical weights were used to yield results generalizable to the US population. RESULTS Frequency of candy consumption was not associated with the risk of obesity, overweight/obesity, elevated waist circumference, elevated skinfold thickness, blood pressure, low density lipoprotein (LDL) or high density lipoprotein (HDL) cholesterol, triglycerides, or insulin resistance. Increased frequency of candy consumption was associated with higher energy intakes and higher energy adjusted intakes of carbohydrates, total sugars and added sugars, total fat, saturated fatty acids and monounsaturated fatty acids (p < 0.05), and lower adjusted intakes of protein and cholesterol (p < 0.001). CONCLUSIONS Increased frequency of candy consumption among adults in the United States was not associated with objective measures of adiposity or select cardiovascular risk factors, despite associated dietary differences. Given the cross-sectional study design, however, it cannot be concluded that candy consumption does not cause obesity or untoward levels of cardiovascular risk markers. The lack of an association between frequency of candy consumption and cardiovascular risk factors could be due to reduced intake of candy among the overweight due to dieting or a health professional's recommendations. Additionally, it is important to note that the analysis was based on frequency of candy consumption and not amount of candy consumed. Longitudinal studies are needed to confirm the lack of associations between frequency of candy consumption and cardiovascular risk factors.
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Soto-Vaca A, Gutierrez A, Losso JN, Xu Z, Finley JW. Evolution of phenolic compounds from color and flavor problems to health benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6658-77. [PMID: 22568556 DOI: 10.1021/jf300861c] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Early studies focused on the negative effects on color and flavor of foods, followed by exploration of the antioxidant properties and the associated health benefits. The growing body of evidence suggests that plant-based polyphenols may help prevent or delay the onset of a multiplicity of diseases. Newer work suggests that a variety of polyphenols can alter the expression of genes in the inflammatory pathway. Data also show that the absorption of the polyphenols is very limited. Insulin resistance and endothelial and mitochondrial dysfunction are hallmarks of the metabolic syndrome and aging and occur at the early stages of the disease. There is limited clinical evidence that certain polyphenolic metabolites by virtue of their anti-inflammatory activities can improve insulin sensitivity and endothelial and mitochondrial function, suggesting that polyphenols are good for disease prevention. The goal of this review is to summarize the evolution and emphasize the potential benefits of polyphenols.
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Affiliation(s)
- Adriana Soto-Vaca
- Department of Food Science, Agricultural Center, Louisiana State University , Baton Rouge, Louisiana 70803, United States
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Abstract
The beneficial effects of cocoa on vascular function are mediated by the absorption of monomeric flavanols into the circulation from the small intestine. As such, an understanding of the impact of the food matrix on the delivery of flavanols to the circulation is critical in assessing the potential vascular impact of a food. In the present study, we investigated the impact of carbohydrate type on flavanol absorption and metabolism from chocolate. A randomised, double-blind, three-arm cross-over study was conducted, where fifteen volunteers were randomly assigned to either a high-flavanol (266 mg) chocolate containing maltitol, a high-flavanol (251 mg) chocolate with sucrose or a low-flavanol (48 mg) chocolate with sucrose. Test chocolates were matched for micro- and macronutrients, including the alkaloids theobromine and caffeine, and were similar in taste and appearance. Total flavanol absorption was lower after consumption of the maltitol-containing test chocolate compared with following consumption of its sucrose-containing equivalent (P = 0·002). Although the O-methylation pattern observed for absorbed flavanols was unaffected by sugar type, individual levels of unmethylated ( - )-epicatechin metabolites, 3'-O-methyl-epicatechin and 4'-O-methyl-epicatechin metabolites were lower for the maltitol-containing test chocolate compared with the sucrose-containing equivalent. Despite a reduction in the total plasma pool of flavanols, the maximum time (T max) was unaffected. The present data indicate that full assessment of intervention treatments is vital in future intervention trials with flavanols and that carbohydrate content is an important determinant for the optimal delivery of flavanols to the circulation.
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50
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Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1632-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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