Reduction in blood pressure and serum lipids by lycosome formulation of dark chocolate and lycopene in prehypertension

Abstract

Twenty-nine healthy volunteers aged 47–69 years old were randomly assigned to a 28-day oral intake of different dark chocolate (DC) formulations. The main group received daily 30 g of proprietary lycopene-containing (L-tug) lycosome formulation of DC with enhanced bioavailability of cocoa flavanols. Two control groups daily consumed either 30 g of regular DC alone or along with 7 mg of lycopene, which corresponds to the amount of lycopene ingested with L-tug formulation. It was found that L-tug was more efficient in reducing diastolic blood pressure (mean value of −6.22 mmHg, 95% CI: 5.00, 8.00) when compared with the regular DC group (−3.00 mmHg, P < 0.05) or the group which ingested the DC and lycopene as two separate formulations (mean reduction of −4 mmHg, 95% CI: 2.47, 6.00, P = 0.0262). Only marginal superiority for L-tug formulation in the reduction in systolic blood pressure was seen. However, the L-tug formulation was the only formulation of DC which affected serum lipids. There was a reduction in total cholesterol (from median 228.00 mg/dL [95% CI: 206.2, 242.5] to 187.00 mg/dL [95% CI: 166.2, 202.2, P < 0.05]) with corresponding decline of low-density lipoprotein (LDL) cholesterol (from a median of 166.00 mg/dL [95% CI: 130.8, 177.0] to 151.00 mg/dL [95% CI: 122.8, 167.4; P < 0.05]) at the end of the intervention period. Similar decline was seen in serum triglycerides (P < 0.05). Serum high-density lipoprotein (HDL) cholesterol, glucose levels, and C-reactive protein (CRP) values remained statistically unchanged in all study groups throughout the intervention period. A superior biological activity of the L-tug lycosome formulation of DC extending beyond its antihypertensive effect to lipid-lowering ability opens up new possibilities for the use of DC for health purposes helping to reduce daily caloric intake without compromising on the health benefits of DC consumption.

Effect of lycopene supplementation on cardiovascular parameters and markers of inflammation and oxidation in patients with coronary vascular disease

“…Lycosome formulation of lycopene containing a phospholipid chaperone may provide a significant level of protection for "cargo" lycopene molecules from stomach acidity and digestive enzymes. In our previous work, we demonstrated that this protection resulted in an enhanced bioavailability rate and efficacy for a number of nutraceutical molecules such as resveratrol, whey protein peptides, cocoa flavanols, and certain pharmaceuticals (Bashmakov et al, 2014;Petyaev, 2015;Petyaev, Dovgalevsky, Chalyk, Klochkov, & Kyle, 2014;Petyaev, Dovgalevsky, Klochkov, Chalyk, & Kyle, 2012).…”

The relationship between phenolic compounds from diet and microbiota: impact on human health

“…118 In this context, it has to be considered that the polyphenol amounts consumed under a nutritional intervention or with a polyphenol-enriched supplement may be very different from the intake in the context of a normal diet. Most of the multiple in vivo and in vitro studies describing the antioxidant effect of cocoa flavanols and their impact on hypertension, 123 LDL oxidation 124 or insulin sensitivity 125 are referred to epicatechins and procyanidins, the two groups of cocoa flavanols with the highest bioavailability in humans. 116 Also, variations in the faecal metabolome upon the administration of red wine have revealed new mechanisms of action of red wine polyphenols in the human body.…”

Reduction of elevated lipids and low‐density lipoprotein oxidation in serum of individuals with subclinical hypoxia and oxidative stress supplemented with lycosome formulation of docosahexaenoic acid

“…Individuals from the fourth group were instructed to ingest daily one capsule containing 250 mg of lycosome‐formulated DHA containing 7 mg of lycopene (Lycotec, UK). As has been shown in our previous work, lycosome delivery technology and the presence of lycopene in lycosome‐formulated products improves bioavailability of certain nutraceuticals by increasing their resistance to oxidation in the gastrointestinal lumen, promoting their intestinal absorption rate and hepatic delivery (Bashmakov et al., ; Petyaev, ; Petyaev et al., , ).…”