Effect of Cocoa Bran on Low-Density Lipoprotein Oxidation and Fecal Bulking

Jenkins, David; Kendall, Cyril W.C.; Vuksan, Vladimir; Vidgen, Edward; Wong, Erin Oi-Yan; Augustin, Livia S. A.; Fulgoni, Victor L.

doi:10.1001/archinte.160.15.2374

Cited by 27 publications

(22 citation statements)

References 51 publications

(60 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Cocoa powder contains not only polyphenols but also dietary fibers, a lot of minerals, theobromine possessing a variety of pharmacological effects, and so on (41). Dietary fibers are known to decrease serum lipid (42), however there was no change in lipids in the cocoa powder-fed KHC rabbits in our study during its 6-month study period. Minerals such as potassium, calcium and magnesium are involved in maintaining vascular functions and lowering blood pressure (43,44).…”

Section: Discussioncontrasting

confidence: 53%

Suppressive Effect of Cocoa Powder on Atherosclerosis in Kurosawa and Kusanagi-hypercholesterolemic Rabbits

Kurosawa

Itoh

Nozaki

et al. 2005

J Atheroscler Thromb

View full text Add to dashboard Cite

We investigated the suppressive effect of cocoa powder (cacao polyphenol content: 7.8%) on atherosclerosis in a spontaneous familial hypercholesterolemic model, Kurosawa and Kusanagi-hypercholesterolemic (KHC) rabbits. Six-month dietary administration of cocoa powder had no effects on body weight, hematology or blood chemistry parameters or a lipid profile in KHC rabbits. Antioxidative activity of lowdensity lipoprotein (LDL) was observed in the 2nd month and 3rd month of administration. Thiobarbituric acid reactive substances (TBARS), the marker of lipid peroxidation, in plasma were decreased in the cocoa powder treated group from the 2nd month of administration during the study period compared to that in the control group. The area of atherosclerotic lesions in th aorta was significantly smaller in the cocoa powder group (30.87%) than in the control (52.39%). Tissue cholesterol content also tended to decrease. Distensibility of the aortic wall was improved significantly in the cocoa powder treated group due to decreases in fatty streaks and intimal thickening compared to that in the control group. These results suggest that cocoa powder has suppressive effect on development of atherosclerotic lesions. We consider that antioxidative activity of polyphenols rich in cocoa powder may be a key factor for the anti-atherosclerotic effect. J Atheroscler Thromb, 2005; 12: 20-28.

show abstract

Section: Discussioncontrasting

confidence: 53%

Suppressive Effect of Cocoa Powder on Atherosclerosis in Kurosawa and Kusanagi-hypercholesterolemic Rabbits

Kurosawa

Itoh

Nozaki

et al. 2005

J Atheroscler Thromb

View full text Add to dashboard Cite

show abstract

“…Although the bran of the cocoa bean is high in fiber, and its consumption has been shown to improve the LDL:HDL ratio, much of the bran is lost in processing (117). Still, some fiber remains in commercial cocoa products, though there is a wide range of fiber content.…”

Section: Fibermentioning

confidence: 99%

Cocoa and Chocolate in Human Health and Disease

Katz

Doughty

Ali

2011

Antioxidants & Redox Signaling

336

256

View full text Add to dashboard Cite

Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of the flavonoids determines antioxidant effects that scavenge reactive oxygen species, chelate Fe2+ and Cu+, inhibit enzymes, and upregulate antioxidant defenses. The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium via its effect on both acute and chronic upregulation of nitric oxide production. Other cardiovascular effects are mediated through anti-inflammatory effects of cocoa polyphenols, and modulated through the activity of NF-jB. Antioxidant effects of cocoa may directly influence insulin resistance and, in turn, reduce risk for diabetes. Further, cocoa consumption may stimulate changes in redox-sensitive signaling pathways involved in gene expression and the immune response. Cocoa can protect nerves from injury and inflammation, protect the skin from oxidative damage from UV radiation in topical preparations, and have beneficial effects on satiety, cognitive function, and mood. As cocoa is predominantly consumed as energy-dense chocolate, potential detrimental effects of overconsumption exist, including increased risk of weight gain. Overall, research to date suggests that the benefits of moderate cocoa or dark chocolate consumption likely outweigh the risks. Antioxid. Redox Signal. 15, 2779-2811.

show abstract

“…Fibers are present in cocoa beans, and their consumption has been shown to improve the low density lipoprotein (LDL):high density lipoprotein (HDL) ratio (12), also reducing risk of type 2 diabetes (13). …”

Section: Introductionmentioning

confidence: 99%

Cocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications

2017

View full text Add to dashboard Cite

It is well known that cocoa and dark chocolate possess polyphenols as major constituents whose dietary consumption has been associated to beneficial effects. In fact, cocoa and dark chocolate polyphenols exert antioxidant and anti-inflammatory activities switching on some important signaling pathways such as toll-like receptor 4/nuclear factor κB/signal transducer and activator of transcription. In particular, cocoa polyphenols induce release of nitric oxide (NO) through activation of endothelial NO synthase which, in turn, accounts for vasodilation and cardioprotective effects. In the light of the above described properties, a number of clinical trials based on the consumption of cocoa and dark chocolate have been conducted in healthy subjects as well as in different categories of patients, such as those affected by cardiovascular, neurological, intestinal, and metabolic pathologies. Even if data are not always concordant, modifications of biomarkers of disease are frequently associated to improvement of clinical manifestations. Quite interestingly, following cocoa and dark chocolate ingestion, cocoa polyphenols also modulate intestinal microbiota, thus leading to the growth of bacteria that trigger a tolerogenic anti-inflammatory pathway in the host. Finally, many evidences encourage the consumption of cocoa and dark chocolate by aged people for the recovery of the neurovascular unit.

show abstract

Effect of Cocoa Bran on Low-Density Lipoprotein Oxidation and Fecal Bulking

Cited by 27 publications

References 51 publications

Suppressive Effect of Cocoa Powder on Atherosclerosis in Kurosawa and Kusanagi-hypercholesterolemic Rabbits

Suppressive Effect of Cocoa Powder on Atherosclerosis in Kurosawa and Kusanagi-hypercholesterolemic Rabbits

Cocoa and Chocolate in Human Health and Disease

Cocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications

Contact Info

Product

Resources

About