The sweet side of dark chocolate for chronic kidney disease patients

Fanton, Susane; Cardozo, Ludmila F M F; Combet, Emilie; Shiels, Paul G.; Stenvinkel, Peter; Vieira, Itamar O.; Narciso, Humberto Rebello; Schmitz, Jerry; Mafra, Denise

doi:10.1016/j.clnu.2020.06.039

Cited by 20 publications

(16 citation statements)

References 174 publications

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“…Previously, cardiotoxic, nephrotoxic, and hepatotoxic effects of doxorubicin therapy [ 39 , 40 , 41 ] and cocoa in preventing multiple organ damage have also been reported [ 25 , 26 , 42 ]. COE treatment in combination with doxorubicin and pretreatment with the COE showed a significant decrease in the percentage change in body weight and ascites fluid volume in mice compared with the EAC group.…”

Section: Discussionmentioning

confidence: 99%

Effect of Theobroma cacao L. on the Efficacy and Toxicity of Doxorubicin in Mice Bearing Ehrlich Ascites Carcinoma

et al. 2022

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Background and objective: Doxorubicin is a widely used chemotherapeutic agent that causes oxidative stress leading to cardiotoxicity, hepatotoxicity, and nephrotoxicity. In contrast, Theobroma cacao L. has been recorded as an anticancer agent and found to be protective against multiple chemical-induced organ injuries, including heart, liver, and kidney injuries. The present study investigated the possible role of extracts from T. cacao beans for organ-protective effects in doxorubicin-induced toxicity in mice bearing Ehrlich ascites carcinoma (EAC). Methodology: After survival analysis in rodents, cocoa bean extract (COE) was investigated for its efficacy against EAC-induced carcinoma and its organ-protective effect against doxorubicin-treated mice with EAC-induced carcinoma. Results: Significant reductions in EAC and doxorubicin-induced alterations were observed in mice administered the COE, either alone or in combination with doxorubicin. Furthermore, COE treatment significantly increased the mouse survival time, life span percentage, and antioxidant defense system. It also significantly improved cardiac, hepatic, and renal function biomarkers and markers for oxidative stress, and it also reduced doxorubicin-induced histopathological changes. Conclusion: COE acted against doxorubicin-induced organ toxicity; potent antioxidant and anticancer activities were also reflected by the COE itself. The COE may therefore serve as an adjuvant nutraceutical in cancer chemotherapy.

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Section: Discussionmentioning

confidence: 99%

Effect of Theobroma cacao L. on the Efficacy and Toxicity of Doxorubicin in Mice Bearing Ehrlich Ascites Carcinoma

et al. 2022

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“…Several studies have confirmed the important role of dark chocolate polyphenols in human health, highlighting their beneficial effects in the treatment of cardiovascular diseases (Fanton et al, 2020;_ Zy_ zelewicz et al, 2018;Greenberg, 2015;Kwok et al, 2015), but there are still few studies that report the phenolic profile of chocolates (Martini et al, 2018). In the study carried out by Nascimento et al, (2020) in fine and artisan chocolates (from 28 to 100% of cocoa content), catechin and epicatechin contents were found ranging from 0.047-0.60 mg/g and 0.048-1.68 mg/g, respectively; concluding that chocolates with a high cocoa content are a good source of antioxidant compounds.…”

Section: Total Phenolic Content and Antioxidant Capacitymentioning

confidence: 94%

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Medina-Mendoza

Rodriguez-Pérez

Rojas-Ocampo

et al. 2021

Heliyon

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We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 AE 658 g; 17.01 AE 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC 50 of 2.48 AE 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 AE 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.

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“…Diversos estudos sugerem que haja uma estreita relação entre o consumo de cacau e benefícios cardiovasculares. O consumo de cacau também gera efeitos neuroprotetores e anti-inflamatórios, inclusive associados a doença renal crônica, mas tais benefícios estão ligados à porcentagem de cacau, quando este é consumido na forma de chocolate (Fanton et al, 2021). A presença de compostos fenólicos e atividade antioxidante no mel de cacau foi relatada por Ramos et al (2013).…”

Section: Micronutrientes Mineraisunclassified

Caracterização, atributos e potencial de mercado do mel de cacau

Guirlanda

Silva

Takahashi

2021

RSD

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O mel de cacau é um subproduto da produção de cacau, cujo volume vem aumentando com o crescimento da indústria de chocolates e derivados. Este líquido produzido naturalmente durante a pós-colheita do cacau tem sabor agridoce e cor clara, possui compostos bioativos, açúcares, vitamina C e fibras dietéticas de importância para a indústria de alimentos. Sua aplicação industrial ainda requer estudos aprofundados e desenvolvimento tecnológico, porém, a literatura já aponta pesquisas para desenvolvimento de novos produtos contendo mel de cacau como sorvetes, geleias mistas, vinagres e bebidas alcoólicas. Atualmente o aproveitamento do mel de cacau ocorre de forma tímida, muitas vezes artesanal, limitada às propriedades produtoras de cacau devido a restrições para seu uso industrial e questões como sua conservação, que hoje em dia ocorre basicamente pelo processo de congelamento. Com os atuais esforços para fortalecimento da bioeconomia e de exploração sustentável das cadeias produtivas, há uma grande necessidade de desenvolvimento de produtos a partir de mel de cacau, de forma a evitar seu descarte e agregar renda para os produtores. Esta revisão descreve a obtenção, a composição físico-química, o potencial bioativo e tecnológico do mel de cacau, dentro da cadeia de beneficiamento do cacau.

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The sweet side of dark chocolate for chronic kidney disease patients

Cited by 20 publications

References 174 publications

Effect of Theobroma cacao L. on the Efficacy and Toxicity of Doxorubicin in Mice Bearing Ehrlich Ascites Carcinoma

Effect of Theobroma cacao L. on the Efficacy and Toxicity of Doxorubicin in Mice Bearing Ehrlich Ascites Carcinoma

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Caracterização, atributos e potencial de mercado do mel de cacau

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