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Atanassova M, Martorell M, Sharopov F, Atanassov L, Kumar P, Sharifi-Rad J, Tejada-Gavela S, Iriti M, Pezzani R, Varoni EM. Cocoa as immunomodulatory agent: an update. Nat Prod Res 2024; 38:4196-4207. [PMID: 37909175 DOI: 10.1080/14786419.2023.2272025] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 09/22/2023] [Accepted: 10/03/2023] [Indexed: 11/02/2023]
Abstract
Cocoa is rich in polyphenols, mainly flavonoids, which correlate with several health benefits mediated by their antioxidant, anti-inflammatory and immunomodulatory properties. Cocoa and chocolate consumption have been reported to impact the regulation of the immune system, both in preclinical studies and in human trials. The mechanisms for immunomodulation can involve different effects of cocoa polyphenols on the immune system, acting as anti-inflammatory, antioxidant and anti-allergic agents, as well as the direct influence of cocoa on innate and acquired immunity, with cytokines production and activation of both lymphocyte-dependent and -independent pathways. Cocoa intake has been also correlated to changes in gut microbiota ecology and composition, also affecting the intestinal immune system. This review summarises the updates of the last two decades on cocoa as immunomodulatory agent and explores the health-related benefits of cocoa and chocolate intake.
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Affiliation(s)
- Maria Atanassova
- Scientific Consulting, Chemical Engineering, UCTM, Sofia, Bulgaria
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, and Centre for Healthy Living, Unidad de Desarrollo Tecnológico, UDT, University of Concepción, Concepción, Chile
| | - Farukh Sharopov
- Research Institution "Chinese-Tajik Innovation Center for Natural Products", Academy of Sciences of the Republic of Tajikistan, Dushanbe, Tajikistan
| | - Lyubomir Atanassov
- Faculty of International Relations, St. Petersburg State University, St. Petersburg, Russia
| | - Pradeep Kumar
- Department of Botany, University of Lucknow, Lucknow, India
| | | | - Silvia Tejada-Gavela
- Laboratory of Neurophysiology, Department of Biology, University of the Balearic Islands (UIB), and Health Research Institute of the Balearic Islands (IdISBa), IdISBa, Palma, España
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III (ISCIII), Madrid, Spain
| | - Marcello Iriti
- Department of Biomedical, Surgical and Dental Sciences, Milan State University, Milan, Italy
| | - Raffaele Pezzani
- AIROB, Associazione Italiana per la Ricerca Oncologica di Base, Padova, Italy
- Phytotherapy Lab, Endocrinology Unit, Department of Medicine (DIMED), University of Padova, Padova, Italy
| | - Elena Maria Varoni
- Department of Biomedical, Surgical and Dental Sciences, Milan State University, Milan, Italy
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Wu T, Li Z, Wu Y, Yang X, Li L, Chen S, Qi B, Wang Y, Li C, Zhao Y. Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy. Front Nutr 2023; 10:1102225. [PMID: 37360292 PMCID: PMC10290203 DOI: 10.3389/fnut.2023.1102225] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 04/03/2023] [Indexed: 06/28/2023] Open
Abstract
The active substances derived from plants have received increasing attention owing to their wide range of pharmacological applications, including anti-tumor, anti-allergic, anti-viral, and anti-oxidative activities. The allergy epidemic is a growing global public health problem that threatens human health and safety. Polyphenols from plants have significant anti-allergic effects and are an important source of anti-allergic drug research and development. Here, we describe recent advances in the anti-allergic efficacy of plant polyphenols, including their comprehensive effects on cellular or animal models. The current issues and directions for future development in this field are discussed to provide a theoretical basis for the development and utilization of these active substances as anti-allergic products.
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Affiliation(s)
- Tianxiang Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Food Safety Laboratory, Ocean University of China, Qingdao, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Zhenxing Li
- Food Safety Laboratory, Ocean University of China, Qingdao, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Bo Qi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds. Foods 2022; 11:foods11243966. [PMID: 36553708 PMCID: PMC9778104 DOI: 10.3390/foods11243966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/13/2022] Open
Abstract
Cocoa and cupuassu are evergreen Amazonian trees belonging to the genus Theobroma, with morphologically distinct fruits, including pods and beans. These beans are generally used for agri-food and cosmetics and have high fat and carbohydrates contents. The beans also contain interesting bioactive compounds, among which are polyphenols and methylxanthines thought to be responsible for various health benefits such as protective abilities against cardiovascular and neurodegenerative disorders and other metabolic disorders such as obesity and diabetes. Although these pods represent 50-80% of the whole fruit and provide a rich source of proteins, they are regularly eliminated during the cocoa and cupuassu transformation process. The purpose of this work is to provide an overview of recent research on cocoa and cupuassu pods and beans, with emphasis on their chemical composition, bioavailability, and pharmacological properties. According to the literature, pods and beans from cocoa and cupuassu are promising ecological and healthy resources.
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Ruiz-Iglesias P, Massot-Cladera M, Rodríguez-Lagunas MJ, Franch À, Camps-Bossacoma M, Castell M, Pérez-Cano FJ. A Cocoa Diet Can Partially Attenuate the Alterations in Microbiota and Mucosal Immunity Induced by a Single Session of Intensive Exercise in Rats. Front Nutr 2022; 9:861533. [PMID: 35479747 PMCID: PMC9036086 DOI: 10.3389/fnut.2022.861533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/08/2022] [Indexed: 11/13/2022] Open
Abstract
Background Following intensive sports events, a higher rate of upper respiratory tract infections and the appearance of gastrointestinal symptomatology have been reported. We aimed to evaluate the effect of a cocoa-enriched diet on the cecal microbiota and mucosal immune system of rats submitted to high-intensity acute exercise, as well as to elucidate the involvement of cocoa fiber in such effects. Methods Wistar rats were fed either a standard diet, a diet containing 10% cocoa providing 5% fiber and a diet containing only 5% cocoa fiber. After 25 days, half of the rats of each diet performed an exhaustion running test. Sixteen hours later, samples were obtained to assess, among others, the cecal microbiota and short chain fatty acids (SCFAs) composition, mesenteric lymph nodes (MLNs) and Peyer’s patches (PPs) lymphocyte composition, and immunoglobulin (Ig) content in salivary glands. Results The intake of cocoa, partially due to its fiber content, improved the SCFA production, prevented some changes in PPs and in MLNs lymphocyte composition and also decreased the production of proinflammatory cytokines. Cocoa diet, contrary to cocoa fiber, did not prevent the lower salivary IgM induced by exercise. Conclusion A cocoa dietary intake can partially attenuate the alterations in microbiota and mucosal immunity induced by a single session of intensive exercise.
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Affiliation(s)
- Patricia Ruiz-Iglesias
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), Barcelona, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, Santa Coloma de Gramenet, Spain
| | - Malén Massot-Cladera
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), Barcelona, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, Santa Coloma de Gramenet, Spain
| | - Maria J. Rodríguez-Lagunas
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), Barcelona, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, Santa Coloma de Gramenet, Spain
| | - Àngels Franch
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), Barcelona, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, Santa Coloma de Gramenet, Spain
| | - Mariona Camps-Bossacoma
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), Barcelona, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, Santa Coloma de Gramenet, Spain
| | - Margarida Castell
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), Barcelona, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- *Correspondence: Margarida Castell,
| | - Francisco J. Pérez-Cano
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), Barcelona, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, Santa Coloma de Gramenet, Spain
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Périz M, Rodríguez-Lagunas MJ, Pérez-Cano FJ, Best I, Pastor-Soplin S, Castell M, Massot-Cladera M. Influence of Consumption of Two Peruvian Cocoa Populations on Mucosal and Systemic Immune Response in an Allergic Asthma Rat Model. Nutrients 2022; 14:nu14030410. [PMID: 35276769 PMCID: PMC8840350 DOI: 10.3390/nu14030410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 11/27/2022] Open
Abstract
Different cocoa populations have demonstrated a protective role in a rat model of allergic asthma by attenuating the immunoglobulin (Ig) E synthesis and partially protecting against anaphylactic response. The aim of this study was to ascertain the effect of diets containing two native Peruvian cocoa populations (“Amazonas Peru” or APC, and “Criollo de Montaña” or CMC) and an ordinary cocoa (OC) on the bronchial compartment and the systemic and mucosal immune system in the same rat model of allergic asthma. Among other variables, cells and IgA content in the bronchoalveolar lavage fluid (BALF) and serum anti-allergen antibody response were analyzed. The three cocoa populations prevented the increase of the serum specific IgG1 (T helper 2 isotype). The three cocoa diets decreased asthma-induced granulocyte increase in the BALF, which was mainly due to the reduction in the proportion of eosinophils. Moreover, both the OC and CMC diets were able to prevent the leukocyte infiltration caused by asthma induction in both the trachea and nasal cavity and decreased the IgA in both fecal and BALF samples. Overall, these results highlight the potential of different cocoa populations in the prevention of allergic asthma.
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Affiliation(s)
- Marta Périz
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (M.J.R.-L.); (F.J.P.-C.); (M.M.-C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
| | - Maria J. Rodríguez-Lagunas
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (M.J.R.-L.); (F.J.P.-C.); (M.M.-C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
| | - Francisco J. Pérez-Cano
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (M.J.R.-L.); (F.J.P.-C.); (M.M.-C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
| | - Ivan Best
- Programa Cacao, Ingeniería Agroforestal, Facultad de Ciencias Ambientales, Universidad Científica del Sur, Lima 15842, Peru;
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola, Lima 15024, Peru
- Correspondence: (I.B.); (M.C.); Tel.: +34-93-402-4505 (M.C.)
| | - Santiago Pastor-Soplin
- Programa Cacao, Ingeniería Agroforestal, Facultad de Ciencias Ambientales, Universidad Científica del Sur, Lima 15842, Peru;
| | - Margarida Castell
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (M.J.R.-L.); (F.J.P.-C.); (M.M.-C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Correspondence: (I.B.); (M.C.); Tel.: +34-93-402-4505 (M.C.)
| | - Malén Massot-Cladera
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (M.J.R.-L.); (F.J.P.-C.); (M.M.-C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
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Torres-Contreras AM, Garcia-Baeza A, Vidal-Limon HR, Balderas-Renteria I, Ramírez-Cabrera MA, Ramirez-Estrada K. Plant Secondary Metabolites against Skin Photodamage: Mexican Plants, a Potential Source of UV-Radiation Protectant Molecules. PLANTS (BASEL, SWITZERLAND) 2022; 11:220. [PMID: 35050108 PMCID: PMC8779981 DOI: 10.3390/plants11020220] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 06/14/2023]
Abstract
Human skin works as a barrier against the adverse effects of environmental agents, including ultraviolet radiation (UVR). Exposure to UVR is associated with a variety of harmful effects on the skin, and it is one of the most common health concerns. Solar UVR constitutes the major etiological factor in the development of cutaneous malignancy. However, more than 90% of skin cancer cases could be avoided with appropriate preventive measures such as regular sunscreen use. Plants, constantly irradiated by sunlight, are able to synthesize specialized molecules to fight against UVR damage. Phenolic compounds, alkaloids and carotenoids constitute the major plant secondary metabolism compounds with relevant UVR protection activities. Hence, plants are an important source of molecules used to avoid UVR damage, reduce photoaging and prevent skin cancers and related illnesses. Due to its significance, we reviewed the main plant secondary metabolites related to UVR protection and its reported mechanisms. In addition, we summarized the research in Mexican plants related to UV protection. We presented the most studied Mexican plants and the photoprotective molecules found in them. Additionally, we analyzed the studies conducted to elucidate the mechanism of photoprotection of those molecules and their potential use as ingredients in sunscreen formulas.
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Affiliation(s)
- Ana Mariel Torres-Contreras
- Laboratory of Cell Metabolism, Faculty of Chemistry, Autonomous University of Nuevo León, Pedro de Alba s/n, Ciudad Universitaria, San Nicolás de los Garza 66451, Mexico; (A.M.T.-C.); (A.G.-B.); (I.B.-R.)
| | - Antoni Garcia-Baeza
- Laboratory of Cell Metabolism, Faculty of Chemistry, Autonomous University of Nuevo León, Pedro de Alba s/n, Ciudad Universitaria, San Nicolás de los Garza 66451, Mexico; (A.M.T.-C.); (A.G.-B.); (I.B.-R.)
| | - Heriberto Rafael Vidal-Limon
- Centro de Biotecnología FEMSA, Instituto Tecnológico de Monterrey, Avenida Junco de la Vega, Col. Tecnológico, Montrerrey 65849, Mexico;
| | - Isaias Balderas-Renteria
- Laboratory of Cell Metabolism, Faculty of Chemistry, Autonomous University of Nuevo León, Pedro de Alba s/n, Ciudad Universitaria, San Nicolás de los Garza 66451, Mexico; (A.M.T.-C.); (A.G.-B.); (I.B.-R.)
| | - Mónica A. Ramírez-Cabrera
- Laboratorio de Farmacología Molecular y Modelos Biológicos, División de Estudios de Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Nuevo León, Av. Guerrero s/n, Col. Treviño, Monterrey 64570, Mexico;
| | - Karla Ramirez-Estrada
- Laboratory of Cell Metabolism, Faculty of Chemistry, Autonomous University of Nuevo León, Pedro de Alba s/n, Ciudad Universitaria, San Nicolás de los Garza 66451, Mexico; (A.M.T.-C.); (A.G.-B.); (I.B.-R.)
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Lima J, Cardoso L, Rocha G, Fernandes-Santos C, de Souza D, Sampaio FJ, Gregorio B. Effect of maternal and postnatal cocoa supplementation on testicles of adult Wistar rats. J Dev Orig Health Dis 2021; 12:436-442. [PMID: 32686639 DOI: 10.1017/s2040174420000628] [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] [Indexed: 11/07/2022]
Abstract
Early weaning can lead to changes in the morphology of organs in adulthood, and the consumption of functional foods during lactation and postnatal life is believed to prevent these changes. However, it is not known if early weaning affects testicular morphology and if the use of cocoa can prevent that. We studied the effects of maternal and postnatal supplementation of cocoa powder on the testicular morphology of early weaned adult rats. The animals were divided into four groups (n = 6 each), control group, cocoa control group, early weaning (EW) group, and cocoa early weaning (EWCa) group, and were analyzed for 90 d, after which they were euthanized. The animals from the EW group showed a reduction in the tubular diameter and height of the seminiferous epithelium, a decrease in epithelial surface density (Sv), and an increase in the lumen and proper tunic. However, the animals from the EWCa group showed an increase in the diameter and height of the epithelium, an increase in the epithelium Sv, and a decrease in the lumen and the proper tunic. The early weaning promotes morphological changes in the testicles; however, supplementation with cocoa powder can preserve the testicular histoarchitecture.
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Affiliation(s)
- Juliana Lima
- Urogenital Research Unit, Department of Anatomy, UERJ, Rio de Janeiro, Brazil
| | - Letícia Cardoso
- Faculty of Nutrition Emília de Jesus Ferreiro, Department of Nutrition and Dietetics, UFF, Niterói, Brazil
| | - Gabrielle Rocha
- Faculty of Nutrition Emília de Jesus Ferreiro, Department of Nutrition and Dietetics, UFF, Niterói, Brazil
| | - Caroline Fernandes-Santos
- Laboratory Multiuser of Biomedical Research, Department of Basic Sciences, UFF, Nova Friburgo, Brazil
| | - Diogo de Souza
- Urogenital Research Unit, Department of Anatomy, UERJ, Rio de Janeiro, Brazil
| | | | - Bianca Gregorio
- Urogenital Research Unit, Department of Anatomy, UERJ, Rio de Janeiro, Brazil
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8
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Martin MÁ, Ramos S. Impact of cocoa flavanols on human health. Food Chem Toxicol 2021; 151:112121. [PMID: 33722594 DOI: 10.1016/j.fct.2021.112121] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 03/05/2021] [Accepted: 03/08/2021] [Indexed: 01/18/2023]
Abstract
Cocoa is a source of flavanols, and these phenolic compounds exert beneficial effects on health and aging, and reduce the risk of suffering chronic diseases (cardiovascular diseases, metabolic disorders, cancer). An increasing body of evidence has emerged to suggest that cocoa flavanols potentially are important chemopreventive natural agents. This review summarizes human studies from the past two decades, providing data related to the effects derived from cocoa intake on health and disease. Most human studies have reported beneficial effects of cocoa consumption on health and chronic diseases; however, outcomes are not unequivocal. Review of human studies enable to identify different mechanisms of action for cocoa, although they are not fully understood at present. In addition, it remains unclear whether cocoa consumption should be recommended to healthy subjects or to patients and what is the appropriate dosage or duration of cocoa consumption. Elucidation of information regarding these crucial issues could lead to cocoa use as an approach for decreasing the risk of certain chronic diseases, as well as improving health and quality of life.
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Affiliation(s)
- María Ángeles Martin
- Department of Metabolism and Nutrition, Institute of Food Science and Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040, Madrid, Spain; Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Sonia Ramos
- Department of Metabolism and Nutrition, Institute of Food Science and Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040, Madrid, Spain.
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9
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Périz M, Pérez-Cano FJ, Cambras T, Franch À, Best I, Pastor-Soplin S, Castell M, Massot-Cladera M. Attenuating Effect of Peruvian Cocoa Populations on the Acute Asthmatic Response in Brown Norway Rats. Nutrients 2020; 12:E2301. [PMID: 32751867 PMCID: PMC7469048 DOI: 10.3390/nu12082301] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/17/2020] [Accepted: 07/24/2020] [Indexed: 12/15/2022] Open
Abstract
Cocoa contains bioactive components, which vary according to genetic and environmental factors. The present study aimed to ascertain the anti-allergic properties of native Peruvian cocoa populations ("Blanco de Piura" or BPC, "Amazonas Peru" or APC, "Criollo de Montaña" or CMC, "Chuncho" or CCC, and an ordinary cocoa or OC). To do so, after an initial in vitro approach, an in vivo study focused on the induction of an anaphylactic response associated with allergic asthma in Brown Norway rats was carried out. Based on their polyphenol content, antioxidant activity and in vitro effects, the APC and CMC were selected to be included in the in vivo study. Cocoa diets were tested in a model of allergic asthma in which anaphylactic response was assessed by changes in body temperature, motor activity and body weight. The concentration of specific immunoglobulin E (IgE), mast cell protease and leukotrienes was also quantified in serum and/or bronchoalveolar lavage fluid. CMC and OC populations exhibited a protective effect on the allergic asthma rat model as evidenced by means of a partial protection against anaphylactic response and, above all, in the synthesis of IgE and the release of mast cell protease.
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Affiliation(s)
- Marta Périz
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (F.J.P.-C.); (T.C.); (À.F.); (M.C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
| | - Francisco J. Pérez-Cano
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (F.J.P.-C.); (T.C.); (À.F.); (M.C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
| | - Trinitat Cambras
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (F.J.P.-C.); (T.C.); (À.F.); (M.C.)
| | - Àngels Franch
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (F.J.P.-C.); (T.C.); (À.F.); (M.C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
| | - Ivan Best
- Programa Cacao, Ingeniería Agroforestal, Facultad de Ciencias Ambientales, Universidad Científica del Sur, Lima 15842, Peru; (I.B.); (S.P.-S.)
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola, Lima 15024, Peru
| | - Santiago Pastor-Soplin
- Programa Cacao, Ingeniería Agroforestal, Facultad de Ciencias Ambientales, Universidad Científica del Sur, Lima 15842, Peru; (I.B.); (S.P.-S.)
| | - Margarida Castell
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (F.J.P.-C.); (T.C.); (À.F.); (M.C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
| | - Malén Massot-Cladera
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona (UB), 08028 Barcelona, Spain; (M.P.); (F.J.P.-C.); (T.C.); (À.F.); (M.C.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), UB, 08921 Santa Coloma de Gramenet, Spain
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10
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Żyżelewicz D, Oracz J, Bojczuk M, Budryn G, Jurgoński A, Juśkiewicz J, Zduńczyk Z. Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet. Nutrients 2020; 12:nu12040889. [PMID: 32218245 PMCID: PMC7231118 DOI: 10.3390/nu12040889] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 03/20/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022] Open
Abstract
The aim of the study was to analyze the influence of diet containing the polyphenol-rich material on intestinal enzyme activity, oxidative stress markers, lipid metabolism and antioxidant status of laboratory rats. The animals were fed high-fat diet supplemented with freeze-dried water extracts of raw and roasted cocoa beans of Forastero variety. The observed changes indicated the biological activity of polyphenols and other components of the prepared cocoa beans extracts (CBEs). The presence of raw and roasted CBEs in the diets diversified the activity of the enzymes of the cecal microflora of rats. Both CBEs beneficially affect the antioxidant status of the serum, even in relation to the control standard group. The experimental cocoa bean preparations showed no significant effect on the mass of rats' liver, heart, and kidneys, but varied some parameters of the antioxidant status of their organisms. The raw CBE in rats fed with the high-fat diet shows a high ability to inhibit lipid peroxidation in heart and more effectively increases hepatic reduced glutathione (GSH) concentrations compared to the roasted CBE, which did not show any significant effect. Moreover, supplementation with both CBEs significantly affects the volatile fatty acids concentration in the rats' cecum. Results of this study contribute to the evidence that dietary supplementation with raw and roasted CBEs can exert health-promoting effects, however further studies are necessary.
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Affiliation(s)
- Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
- Correspondence: ; Tel.: +48-426313461
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Małgorzata Bojczuk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Adam Jurgoński
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
| | - Jerzy Juśkiewicz
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
| | - Zenon Zduńczyk
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
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11
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Montagna MT, Diella G, Triggiano F, Caponio GR, Giglio OD, Caggiano G, Ciaula AD, Portincasa P. Chocolate, "Food of the Gods": History, Science, and Human Health. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16244960. [PMID: 31817669 PMCID: PMC6950163 DOI: 10.3390/ijerph16244960] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Accepted: 12/03/2019] [Indexed: 02/06/2023]
Abstract
Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the "Food of the Gods". The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism. However, further translational and epidemiologic studies are needed to confirm available results and to evaluate other possible effects related to the consumption of cocoa and chocolate, verifying in humans the effects hitherto demonstrated only in vitro, and suggesting how best to consume (in terms of dose, mode, and time) chocolate in the daily diet.
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Affiliation(s)
- Maria Teresa Montagna
- Department of Biomedical Sciences and Human Oncology, Section of Hygiene, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (F.T.); (O.D.G.); (G.C.)
- Correspondence: (M.T.M.); (P.P.); Tel.: +39-080-547-8476 (M.T.M.); +39-080-547-8293 (P.P.)
| | - Giusy Diella
- Department of Biomedical Sciences and Human Oncology, Section of Hygiene, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (F.T.); (O.D.G.); (G.C.)
| | - Francesco Triggiano
- Department of Biomedical Sciences and Human Oncology, Section of Hygiene, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (F.T.); (O.D.G.); (G.C.)
| | - Giusy Rita Caponio
- Department of Biomedical Sciences and Human Oncology, Clinica Medica “A. Murri”, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.R.C.); (A.D.C.)
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
| | - Osvalda De Giglio
- Department of Biomedical Sciences and Human Oncology, Section of Hygiene, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (F.T.); (O.D.G.); (G.C.)
| | - Giuseppina Caggiano
- Department of Biomedical Sciences and Human Oncology, Section of Hygiene, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (F.T.); (O.D.G.); (G.C.)
| | - Agostino Di Ciaula
- Department of Biomedical Sciences and Human Oncology, Clinica Medica “A. Murri”, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.R.C.); (A.D.C.)
| | - Piero Portincasa
- Department of Biomedical Sciences and Human Oncology, Clinica Medica “A. Murri”, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.R.C.); (A.D.C.)
- Correspondence: (M.T.M.); (P.P.); Tel.: +39-080-547-8476 (M.T.M.); +39-080-547-8293 (P.P.)
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12
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Paul AA, Kumar S, Kumar V, Sharma R. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr 2019; 60:3005-3023. [DOI: 10.1080/10408398.2019.1674243] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Anna Aleena Paul
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Satish Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rakesh Sharma
- Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Himachal Pradesh, India
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13
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Camps-Bossacoma M, Garcia-Aloy M, Saldaña-Ruiz S, Cambras T, González-Domínguez R, Franch À, Pérez-Cano FJ, Andres-Lacueva C, Castell M. Role of Theobromine in Cocoa's Metabolic Properties in Healthy Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3605-3614. [PMID: 30855143 DOI: 10.1021/acs.jafc.8b07248] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Cocoa is rich in polyphenols and methylxanthines, and it has been reported that its consumption, among other properties, has beneficial effects on metabolism. This study aimed to investigate the role of theobromine in cocoa's metabolic properties in healthy rats. In addition to morphometric measurements, biochemical markers of lipids and glucose metabolism and gene expression of molecules related to immune cells in adipose and hepatic tissues were assessed after 7 or 18 days of diet. Additionally, a metabolomic analysis was carried out at day 7. This study revealed the presence of six discriminant metabolites in plasma due to the diets. Moreover, the results showed that theobromine is the main responsible factor for cocoa's effects on body weight gain as well as on lipid and glucose metabolism. The effects on body weight and lipids appeared as early as after 7 days of diet, whereas those affecting glucose metabolism required a longer intervention.
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Affiliation(s)
- Mariona Camps-Bossacoma
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l'Alimentació; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) , Universitat de Barcelona (UB) , Barcelona 08028 , Spain
| | - Mar Garcia-Aloy
- Biomarkers and Nutrimetabolomics Laboratory, Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, XaRTA, INSA-UB, Facultat de Farmàcia i Ciències de l'Alimentació, UB, Barcelona; CIBER de Fragilidad y Envejecimiento (CIBERFES) , Instituto de Salud Carlos III , Madrid 28029 , Spain
| | - Sandra Saldaña-Ruiz
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l'Alimentació; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) , Universitat de Barcelona (UB) , Barcelona 08028 , Spain
| | - Trinitat Cambras
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l'Alimentació; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) , Universitat de Barcelona (UB) , Barcelona 08028 , Spain
| | - Raúl González-Domínguez
- Biomarkers and Nutrimetabolomics Laboratory, Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, XaRTA, INSA-UB, Facultat de Farmàcia i Ciències de l'Alimentació, UB, Barcelona; CIBER de Fragilidad y Envejecimiento (CIBERFES) , Instituto de Salud Carlos III , Madrid 28029 , Spain
| | - Àngels Franch
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l'Alimentació; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) , Universitat de Barcelona (UB) , Barcelona 08028 , Spain
| | - Francisco J Pérez-Cano
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l'Alimentació; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) , Universitat de Barcelona (UB) , Barcelona 08028 , Spain
| | - Cristina Andres-Lacueva
- Biomarkers and Nutrimetabolomics Laboratory, Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, XaRTA, INSA-UB, Facultat de Farmàcia i Ciències de l'Alimentació, UB, Barcelona; CIBER de Fragilidad y Envejecimiento (CIBERFES) , Instituto de Salud Carlos III , Madrid 28029 , Spain
| | - Margarida Castell
- Secció de Fisiologia, Departament de Bioquímica i Fisiologia, Facultat de Farmàcia i Ciències de l'Alimentació; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) , Universitat de Barcelona (UB) , Barcelona 08028 , Spain
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