Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease

Braojos, Cheyenne; Benítez, Vanesa; Rebollo‐Hernanz, Miguel; Cañas, Silvia; Aguilera, Yolanda; Arribas, Silvia M.; Martín‐Cabrejas, Maria A.

doi:10.3390/foods_2020-07669

Cited by 3 publications

(3 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to a study by Braojos et al, cocoa shell flour and cocoa shell extract significantly reduce the accumulation of fat, triglycerides, and cholesterol in HepG2 cells. The authors therefore suggest that cocoa shells can be used as safe ingredients that have the ability to regulate lipid metabolism [75]. The high dietary fiber content of cocoa bean husk makes it a valuable ingredient in food formulations.…”

Section: Dietary Fibersmentioning

confidence: 99%

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Tušek,

Valinger,

Jurina

et al. 2024

Separations

View full text Add to dashboard Cite

Theobroma cacao L. seeds, commonly known as cocoa beans, are the foundation for cocoa and chocolate production. Following harvest, these beans undergo a multi-step processing chain including fermentation, drying, roasting, and grinding. This process yields cocoa solids, cocoa butter, and cocoa powder—all fundamental ingredients in the food and beverage industry. Beyond its sensory appeal (flavor, aroma, and texture), cocoa has garnered significant interest for its potential health benefits attributed to a rich profile of bioactive compounds. Cocoa is a well-documented source of polyphenolics, specifically flavanols, alongside methylxanthines, phytosterols, and dietary fibers. These constituents have been associated with a diverse range of bioactivities, including antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-obesity, and anti-allergenic properties, potentially contributing to overall health maintenance. Efficient extraction techniques are crucial for maximizing the recovery of these valuable bioactive components from cocoa plant material. Modern methods are continuously being explored to optimize this process. This review focuses on the established health benefits associated with the bioactive compounds present in cocoa. Additionally, it will explore and discuss contemporary approaches for the extraction of these bioactive compounds from this plant source.

show abstract

Section: Dietary Fibersmentioning

confidence: 99%

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Tušek,

Valinger,

Jurina

et al. 2024

Separations

View full text Add to dashboard Cite

show abstract

“…Among all, soluble dietary fiber showed higher glucose adsorption capacity, α-amylase inhibition activity, cholesterol, and sodium cholate binding capacity [43]. Moreover, cocoa shell flour was found to prevent hyperlipidemia in HepG2 cells [44]. Due to the presence of a high quantity of dietary fiber, cocoa bean husk was used in several food formulations.…”

Section: Functional Food Containing Cocoa Husk Powder/extractmentioning

confidence: 99%

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain

Belwal

Cravotto

Ramola

et al. 2022

Foods

View full text Add to dashboard Cite

Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32–34% of fruit weight. Various extraction methods were implemented for the preparation of extracts and/or the recovery of bioactive compounds. Besides conventional extraction methods, various studies have been conducted using advanced extraction methods, including microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), subcritical water extraction (SWE), supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE). To include cocoa husk waste products or extracts in different food products, various functional foods such as bakery products, jam, chocolate, beverage, and sausage were prepared. This review mainly focused on the composition and functional characteristics of cocoa husk waste products and their utilization in different food products. Moreover, recommendations were made for the complete utilization of these waste products and their involvement in the circular economy.

show abstract

“…Previous studies have established a relationship between phytochemicals from both the CS and the CP and the regulation of biomarkers of metabolic syndrome [3,7,11,12]. Recent research proposes that the digestion process positively influences the hypolipidemic properties of both by-products [13,14]. Therefore, the main objective of this study was to assess the in vitro hypolipidemic properties of the CS and the CP, and its biological activity in HepG2 cells, after in vitro simulated gastrointestinal digestion.…”

Section: Introductionmentioning

confidence: 99%

Hypolipidemic Properties of Cocoa and Coffee By-Products after Simulated Gastrointestinal Digestion: A Comparative Approach

Braojos

Rebollo‐Hernanz

Cañas

et al. 2021

The 1st International Electronic Conference on Biomedicine

Self Cite

View full text Add to dashboard Cite

New sustainable ingredients with beneficial properties for health are a main goal for the food industry. In this regard, the cocoa shell (CS) and the coffee pulp (CP), by-products from the coffee and cocoa industry produced worldwide in large amounts, are suitable candidates. We previously stated that these by-products are sources of phytochemicals and dietary fiber with potential hypolipidemic properties. This study aimed to assess the hypolipidemic properties of CS and CP after simulated gastrointestinal digestion. The capacities of the residual fraction of each digestion phase to bind bile salts and cholesterol and inhibit the lipase activity were measured to establish the in vitro hypolipidemic properties of both by-products. Furthermore, the digested fractions’ effect on lipid accumulation was evaluated in the HepG2 cell line. From results, the CS showed a higher ability to bind cholesterol (4–24%) and bile salts (2–3%) in gastric and colonic phases. Meanwhile, during the gastrointestinal phase, CP showed a greater capacity to bind cholesterol (1–13%) and bile salts (2%). The capacity to inhibit lipase activity was more accentuated in the CS in gastrointestinal digestion (16%) whereas during gastric digestion in the CP (11%). Likewise, the digested fractions of both by-products (100 µg/mL) significantly alleviated the accumulation of fat (17–20%) in the HepG2 cell model after the stimulation of cells with palmitic acid. This comparative approach suggests that both by-products exhibit similar hypolipidemic properties after in vitro digestion. This research supports the revalorization of cocoa and coffee by-products as food ingredients and nutraceuticals with potential health benefits in preventing chronic metabolic diseases. due to their remarkable hypolipidemic properties.

show abstract

Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease

Cited by 3 publications

References 20 publications

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain

Hypolipidemic Properties of Cocoa and Coffee By-Products after Simulated Gastrointestinal Digestion: A Comparative Approach

Contact Info

Product

Resources

About