Antioxidative Polyphenols Isolated from Theobroma cacao

Abstract

The antioxidant components of cacao liquor, which is a major ingredient of chocolate, were isolated with column chromatography and high-performance liquid chromatography. Quercetin and its glucoside were identified by spectrometric methods. Clovamide and deoxyclovamide were characterized by (1)H and (13)C NMR and MS spectrometry. Their antioxidative activity was measured by peroxide value of linoleic acid and thiobarbituric acid reactive-substance value of erythrocyte ghost membranes and microsomes. In the bulk oil system, clovamide had the strongest antioxidative activity but was less active in the other experiments. In the case of the two hydrophilic systems, flavans such as quercetin and epicatechin were more potently effective than the glucosides. It is considered that chocolate is stable against oxidative deterioration due to the presence of these polyphenolic compounds.

Inhibition of angiotensin converting enzyme (ACE) by flavonoids isolated from Ailanthus excelsa (Roxb) (Simaroubaceae)

“…All the structures were determined on the basis of the spectral data ( 1 H-NMR, 13 C-NMR and 2D COSY, HSQC, HMBC), identical with those previously described (Nakasugi and Komai, 1998;Sanbongi et al, 1998;Yun-Lian et al, 2000;Foo et al, 2000;Flamini et al, 2001). Several flavonoids have been reported to inhibit ACE activity by 60%-90% at a concentration of 330 µg/mL (Lacaille- Dubois et al, 2001;Kameda et al, 1987;Wagner, 1993).…”

Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

“…TAC assays using 96-well plates have already been mentioned (Neuhouser 2004;Sanbongi et al 1998). In our study, we used 96-well microplate to assess TAC of CP sample with different concentration simultaneously.…”

“…Furthermore, cocoa beans (Theobroma cacao) and even cocoa products such as cocoa powder are a rich source of polyphenols, contributing about 10 % of the dry weight of the whole bean, and their products are considered one of the major contributors of antioxidants to the American diet along with fruits and vegetables (Rusconi and Conti 2010). Cocoa polyphenols either phenolics acids or flavonoids comprise mainly catechins, flavonol glycoside, anthocyanins and procynanidins (Hammerstone et al 1999;Sanbongi et al 1998). Importantly, the high polyphenols content of cocoa coupled with its biological activity render it of particular interest from the nutritional and pharmacological viewpoints (Visioli et al 2009).…”

Repression of calcitonin gene-related peptide expression in trigeminal neurons by a Theobroma cacao extract

“…The beneficial effects of polyphenols in cardiovascular disease have been shown to involve inhibition of key enzymes and transcription factors that are known to promote inflammation (Bode and Zigang, 2003;Yoon and Baek, 2005). Much of this research has focused on the antioxidant and radical scavenging capacity of polyphenols in immune and endothelial cells to suppress inflammation (Sanbongi et al, 1998;Stoclet et al, 1999;Kempuraj et al, 2005). Furthermore, many of the health benefits attributed to dietary polyphenols are due to their ability to repress inflammatory responses by inhibiting the production and release of cytokines and other inflammatory mediators from immune cells (Chen et al, 2002;Veronique et al, 2004;Wheeler et al, 2004).…”

“…Recently, phenolic phytochemicals have received growing scientific interest in an effort to explain some of the health benefits associated with fruit-and vegetable-rich diets. While polyphenols occur abundantly in teas, grapes, and berries, higher levels of total phenolics are reported in cocoa beans (Sanbongi et al, 1998;Lee et al, 2003). Polyphenols display a wide range of biochemical and pharmacological activities that strongly suggest a role in promoting health and preventing disease (Yoon and Baek, 2005).…”