The prothrombotic state associated with obesity-induced hypertension is reduced by cocoa and its main flavanols

Rabadán-Chávez, Griselda; Reyes‐Maldonado, Elba; Quevedo-Corona, Lucı́a; Paniagua-Castro, Norma; Escalona-Cardoso, Gerardo; Jaramillo-Flores, M. E.

doi:10.1039/c6fo01165a

Cited by 15 publications

(9 citation statements)

References 76 publications

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“…In a trial conducted in rats, small doses of cocoa extract supplements were enough to counteract obesity and type 2 diabetes, providing new ideas about the possible application of cocoa supplements in the management of metabolic syndrome (19) . Likewise, another laboratory trial concluded that cocoa and its flavonoids could improve endothelial dysfunction and contribute with their reducing effect on arterial pressure (20) . Although polyphenols and their impact on obesity are still poorly known, some studies have suggested that they can have a positive effect on glucose regulation, adipogenesis, lipolysis, lipid metabolism and appetite control (21)(22)(23)(24) .…”

Section: Discussionmentioning

confidence: 99%

Cocoa-rich chocolate and body composition in postmenopausal women: a randomised clinical trial

et al. 2020

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During menopause, women undergo a series of physiological changes that include a redistribution of fat tissue. This study was designed to investigate the effect of adding 10g of cocoa-rich chocolate to the habitual diet of postmenopausal women daily on body composition. We conducted a 6-month, 2-arm randomized, controlled trial. Postmenopausal women (57.2±3.6 years, n = 132) were recruited in primary care clinics. Participants in the control group (CG) did not receive any intervention. Those of the intervention group (IG) received 10g daily of 99%-cocoa chocolate in addition to their habitual diet for 6-months. This quantity comprises 59 Kcal and 65.4 mg of polyphenols. The primary outcomes were the between-group differences in body composition variables, measured by impendancemetry at the end of the study. The main effect of the intervention showed a favourable reduction in the IG with respect to the CG in body fat mass (-0.63 kg [95%CI: -1.15 to -0.11], p=0.019), (Cohen’s d = -0.450) and body fat percentage (-0.79% [95%CI: -1.31 to -0.26], p=0.004), (Cohen’s d = -0.539). A non-significant decrease was also observed in body mass index (-0.20 kg/m2 [95%CI: -0.44 to 0.03], p=0.092), (Cohen’s d = -0.345). Both the body fat mass and the body fat percentage showed a decrease in the IG for the 3 body segments analysed (trunk, arms and legs). Daily addition of 10 g of cocoa-rich chocolate to the habitual diet of postmenopausal women reduces their body fat mass and body fat percentage without modifying their weight.

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Section: Discussionmentioning

confidence: 99%

Cocoa-rich chocolate and body composition in postmenopausal women: a randomised clinical trial

et al. 2020

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“…Feed consumption was monitored daily, and body weight was measured weekly throughout the experiment. After the experimental period (week 8), rats were anesthetized with pentobarbital sodium (32 mg/kg intraperitoneally) after 12 h fasting [ 18 , 26 , 27 , 28 ]. The use of male Wistar rats was approved by the Ethics and Research Committee of the National School of Biological Sciences of National Polytechnic Institute from Mexico.…”

Section: Methodsmentioning

confidence: 99%

Cocoa (Theobroma cacao L.) Seed Proteins’ Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models

Coronado-Cáceres

Rabadán-Chávez

Mojica

et al. 2020

Foods

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The aim of this study was to determine the pancreatic lipase (PL) inhibitory effect of cocoa protein (CP) hydrolysates (CPH) using in silico and in vitro approaches, and an in vivo high-fat diet (HF) obese rat model. The results showed better theoretical affinity on PL for cocoa peptides EEQR, GGER, QTGVQ, and VSTDVNIE released from vicilin and albumins (−6.5, −6.3, −6.2, and −6.1 kcal/mol, respectively). Absorption, distribution, metabolism, and excretion (ADMET) prediction showed the human intestinal absorption (HIA) capacity of orlistat and eight cocoa peptides, demonstrating that they presented a low probability of toxicity with values lower than 0.6, while the orlistat has a high probability of hepatotoxicity with a mean value of 0.9. CPH (degree of hydrolysis of 55%) inhibited PL with an IC50 (concentration needed to inhibit 50% of enzyme activity) value of 1.38 mg/mL. The intragastric administration of 150 mg CP/kg/day to rats increased total lipids and triglycerides excretion in feces, ranging from 11% to 15% compared to the HF-diet. The HF + CP-diet also significantly decreased (p < 0.05) the apparent rate of fat absorption compared with the HF group. These results suggest that CP has anti-obesity potential by inhibiting PL, thus helping to prevent the development of non-communicable diseases.

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“…In line with this, the exposure of human endothelial cells to epicatechin inhibited endothelial NADPH oxidase, reduced superoxide and peroxynitrite levels, and consequently induced an increase in NO and cyclic guanosine monophosphate cellular levels ( 94 ). Furthermore, cocoa powder and epicatechin demonstrated to significantly decrease aortic oxidative stress and circulating markers related to impaired coagulation (von Willebrand factor, factor VIII, and fibrinogen) and inflammation (tissue necrosis factor-α, interleukin-6, interleukin-10, and C-reactive protein) ( 95 ). In vitro experiments show that CFs inhibit pro-inflammatory cytokines such as interleukin-2, interleukin-1β, and tissue necrosis factor-α, and positively modulate the expression of anti-inflammatory cytokines, such as interleukin-4 and transforming growth factor-β ( 92 , 96 – 98 ).…”

Section: Putative Mechanismsmentioning

confidence: 99%

Cocoa, Blood Pressure, and Vascular Function

et al. 2017

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Cardiovascular disease (CVD) represents the most common cause of death worldwide. The consumption of natural polyphenol-rich foods, and cocoa in particular, has been related to a reduced risk of CVD, including coronary heart disease and stroke. Intervention studies strongly suggest that cocoa exerts a beneficial impact on cardiovascular health, through the reduction of blood pressure (BP), improvement of vascular function, modulation of lipid and glucose metabolism, and reduction of platelet aggregation. These potentially beneficial effects have been shown in healthy subjects as well as in patients with risk factors (arterial hypertension, diabetes, and smoking) or established CVD (coronary heart disease or heart failure). Several potential mechanisms are supposed to be responsible for the positive effect of cocoa; among them activation of nitric oxide (NO) synthase, increased bioavailability of NO as well as antioxidant, and anti-inflammatory properties. It is the aim of this review to summarize the findings of cocoa and chocolate on BP and vascular function.

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The prothrombotic state associated with obesity-induced hypertension is reduced by cocoa and its main flavanols

Cited by 15 publications

References 76 publications

Cocoa-rich chocolate and body composition in postmenopausal women: a randomised clinical trial

Cocoa-rich chocolate and body composition in postmenopausal women: a randomised clinical trial

Cocoa (Theobroma cacao L.) Seed Proteins’ Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models

Cocoa, Blood Pressure, and Vascular Function

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