Plasma antioxidants from chocolate

Serafini, Mauro; Bugianesi, Rossana; Maiani, Giuseppe; Valtueña, Silvia; Santis, Silvia De; Crozier, Alan

doi:10.1038/4241013a

Cited by 436 publications

(279 citation statements)

References 7 publications

(6 reference statements)

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“…As described in the European historical documents, chocolate was not drunk only as a pleasurable beverage or a dessert but it was eaten to treat different kind of diseases such as angina and heart pain (Keen 2001). Moreover, consuming chocolate has been reported to increase the total antioxidant capacity of human blood plasma in vivo (Serafini et al 2003). Natural polyphenols i.e.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2013

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The antioxidant components of cocoa powder, which is rich in polyphenols, were isolated using column chromatography and high performance liquid chromatography. Polyphenolic compounds were then characterized by high-performance liquid chromatography/Ultraviolet and electronspray ionization-tandem mass spectrometry (HPLC-UV-/ESI-MS-MS). As a result, five phenolic compounds were detected. In this study we also investigated scavenging or the total antioxidant capacity (%) of cocoa polyphenol (CP) fractionated from cocoa powder extract. 114.0 mg/g of gallic acid -equivalent phenolics and 94.3 mg/ g catechin-equivalent flavonoids were quantified in this extract. Their free radical-scavenging activity was assessed by 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) assay, β-carotene bleaching test, and xanthine oxidase inhibitory activity (OX). Total antioxidant capacity (TAC) was further assessed against the myoglobin-induced oxidation of 6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (ABTS) and expressed as Trolox equivalent. A high correlation between TAC and phenolic contents indicated that phenolic compounds from cocoa were a major contributor of antioxidant activity (0.967≤r≤1.00). CP extract had significantly (P <0.05) potential antioxidant activities with various concentrations. These results suggest that Polyphenols-rich cocoa extract possess prominent medical properties and can be exploited as natural drug to treat free radical associated diseases.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2013

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“…The bioavailability of cocoa flavonoids has been studied in a number of surveys, and the effect of milk in the chocolate preparation has shown contradictory effects (11,12). The absorption of dimers has been previously reported (13), and that of oligomers has been the object of controversy although recent studies show that apple procyanidin oligomers (up to pentamers) are absorbed in the rat (14).…”

Section: Introductionmentioning

confidence: 99%

A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans

Tomás-Barberán

Cienfuegos-Jovellanos

Marín

et al. 2007

J. Agric. Food Chem.

210

158

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Cocoa is a food rich in polyphenols, mainly the flavonoid procyanidins and flavan-3-ols. The improvement of the cardiovascular function in humans upon cocoa consumption has been specifically linked to the presence of flavan-3-ol derived metabolites in plasma, especially epicatechin glucuronide. In this context, a flavonoid-enriched cocoa-derived product could potentially exert stronger health benefits. The aim of the present study was to obtain a cocoa powder with a higher flavonoid content (mainly enriched in monomer compounds) and assess its flavonoid bioavailability in humans. For this purpose, an unfermented, nonroasted, and blanch-treated cocoa powder (A) was obtained. The powder contained four times more procyanidins than a conventional (B) cocoa powder. Powder A contained eight times more epicatechin and procyanidin B2 than powder B. Cocoa milk drinks were prepared with powder A (MDA) and B (MDB). The bioavailability of flavonoids in both drinks was assessed in a crossover intervention with healthy volunteers. The content of epicatechin glucuronide, the main metabolite detected in plasma, was five-fold higher upon consumption of MDA as compared with MDB. The urinary excretion of metabolites, mainly methyl epicatechin sulfate, was higher upon MDA consumption as compared with MDB, ranging from two-to 12-fold higher depending on the metabolite. These results, together with previous reports regarding the cardiovascular benefits linked to the presence of procyanidin metabolites in plasma, suggest that further clinical trials to validate the health benefits of a flavonoid-enriched cocoa powder are warranted.

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“…Fruits and vegetables are rich in compounds (such as flavonoids) with phenolic constituents and beta-carotene. Flavonoids such as (-)-epicatechin is present in dark chocolate and is responsible for its antioxidant properties [4]. The flavonoids have an antioxidant capacity and may be a significant contributor to the lowered disease risk as antimicrobial agents [4,5].…”

Section: The Relevance Of Flavonoids For Medicinal Chemistry and Drugmentioning

confidence: 99%

“…Flavonoids such as (-)-epicatechin is present in dark chocolate and is responsible for its antioxidant properties [4]. The flavonoids have an antioxidant capacity and may be a significant contributor to the lowered disease risk as antimicrobial agents [4,5]. Flavonoids are present in soy, vegetables, fruits, cereals, nuts, and beverages (red wine, beer, tea, and cocoa) [6].…”

Section: The Relevance Of Flavonoids For Medicinal Chemistry and Drugmentioning

confidence: 99%

Structural Analysis of Flavonoid/Drug Target Complexes: Natural Products as Lead Compounds for Drug Development

Sosa¹,

Sosa²,

Phansalkar³

et al. 2017

Nat Prod Chem Res

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Plants produce pigments called flavonoids that are synthesized (de novo) primarily from the amino acid phenylalanine. Many natural products such as herb preparations for medicinal use contain flavonoids and so these diverse structural compounds have become potential lead compounds for a variety of illnesses ranging from specific cancers to gout. Recently, Biotechnology has been utilized through bioorganic engineering to manufacture flavonoid and modified flavonoids for medicinal applications. A growing number of protein-flavonoid complexes have been crystallized and their structures solved in the last decade. A summary of the protein-flavonoid complexes with medicinal relevance is presented herein. A detailed analysis of selected protein-flavonoid complexes is provided. The goal is to provide insights for modifications to known flavonoids that could be biomanufactured to generate more specific and efficient binding of flavonoids to protein targets with medicinal relevance.

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Plasma antioxidants from chocolate

Cited by 436 publications

References 7 publications

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

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

A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans

Structural Analysis of Flavonoid/Drug Target Complexes: Natural Products as Lead Compounds for Drug Development

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