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    The Vasculoprotective Effects of Flavonoid

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    Nur Insana Imaniar
    Flavonoids found in cocoa beans and chocolate have beneficial health effects including acting as antioxidants, improving vascular function, and decreasing platelet aggregation. Cocoa contains high levels of flavonoids compared to many foods and beverages. Flavonoid levels are preserved by 70-95% during chocolate processing when heat and alkalization are reduced. Cocoa flavonoids decrease LDL susceptibility to oxidation and increase plasma antioxidant capacity when consumed. They also have anti-inflammatory and immune modulating effects by reducing oxidative stress and pro-inflammatory cytokines.

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    The Vasculoprotective Effects of Flavonoid

    Uploaded by

    Nur Insana Imaniar
    46 views3 pages
    Flavonoids found in cocoa beans and chocolate have beneficial health effects including acting as antioxidants, improving vascular function, and decreasing platelet aggregation. Cocoa contains high levels of flavonoids compared to many foods and beverages. Flavonoid levels are preserved by 70-95% during chocolate processing when heat and alkalization are reduced. Cocoa flavonoids decrease LDL susceptibility to oxidation and increase plasma antioxidant capacity when consumed. They also have anti-inflammatory and immune modulating effects by reducing oxidative stress and pro-inflammatory cytokines.

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    Flavonoids found in cocoa beans and chocolate have beneficial health effects including acting as antioxidants, improving vascular function, and decreasing platelet aggregation. Cocoa contains high levels of flavonoids compared to many foods and beverages. Flavonoid levels are preserved by 70-95% during chocolate processing when heat and alkalization are reduced. Cocoa flavonoids decrease LDL susceptibility to oxidation and increase plasma antioxidant capacity when consumed. They also have anti-inflammatory and immune modulating effects by reducing oxidative stress and pro-inflammatory cytokines.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    46 views3 pages

    The Vasculoprotective Effects of Flavonoid

    Uploaded by

    Nur Insana Imaniar
    Flavonoids found in cocoa beans and chocolate have beneficial health effects including acting as antioxidants, improving vascular function, and decreasing platelet aggregation. Cocoa contains high levels of flavonoids compared to many foods and beverages. Flavonoid levels are preserved by 70-95% during chocolate processing when heat and alkalization are reduced. Cocoa flavonoids decrease LDL susceptibility to oxidation and increase plasma antioxidant capacity when consumed. They also have anti-inflammatory and immune modulating effects by reducing oxidative stress and pro-inflammatory cytokines.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    The vasculoprotective effects of flavonoid-rich cocoa and chocolate

    Mary B. Engler*, Marguerite M. Engler


    Department of Physiological Nursing, Laboratory of Cardiovascular Physiology, University of California at
    San Francisco, 2 Koret Way, Suite N631, San Francisco, CA 94143-0610, USA

    Received 14 October 2003; received in revised form 24 May 2004; accepted 31 May 2004

    Flavonoid represent a ubiquitous and abundant group of polyphenols consumed in the diet,
    primarily from fruits and vegetables. These compounds are derived from plants and act as
    antioxidants due to their free radical and their ability to stabilize membrane by decreasing
    membrane fluidity. The consumption of these flavonoids is associated with benefical effects
    for human health. Flavonoids have been reported to have benefical influence on oxidative
    stress, vascular function, platelet function, and immune responses.

    Chocolate has been

    found to be a rich food source of flavonoids in comparison to many common food and
    beverage. Some

    One of the mechanisms responsible for these effects involves their

    inhibition of the oxidation of low density lipoprotein (LDL). These flavonoids are found in
    the cacao bean, these flavonoids are found in the cacao bean, the fruit seed of the cacao tree,
    which is used in the manufacture of cocoa products and chocolate. Interestingly, there is a
    linear relationship between the amount of cocoa flavonoids in samples of cocoa and
    chocolate to antioxidant capacity, which is measured using the oxygen radical absorbance
    capacity (ORAC) assay. The processing of the cacao beans in the manufacture of chocolate
    can affect the amount of flavonoids retained and therefore antioxidant capacity. Flavonoid
    levels in chocolate are preserved approximately 70-95% when heat and alkalization are
    reduced during processing. Traditional processing conserves only 50-75% of the total cocoa
    flavonoids.
    Polyphenols vs LDL
    Oxidative stress or the imbalance between increased generation and decreased elimination of
    free radicals is well described as a casual process in the oxidation of low-density lipoprotein
    chlosterol (LDL-C) and the subsequent development of atherosclerosis. Oxidized LDL may
    play a significant role in the initial endothelial damage that leads atherogenesis. Some study
    shown the antioxidant effects of polyphenol constituents of cacao liquor, the key ingredient of
    chocolate. Consumption of cocoa powder (37.5 g) rich in flavonoids (catechin, epicathin, and
    oligomeric procyanidins) in six health adults decreases LDL susceptibility to metal ion-

    dependent and metal ion-independent oxidation and spared -tocopherol in vitro.


    Consumption of one dose procyanidin-rich chocolate (27, 53 and 80 g) prodeuced a weak
    trend for dose-response increase in plasma antioxidant capacity as well as decrease in plasma
    lipid oxidation produts.
    Schoroeter et al reported that the presence of milk in cocoa products did not influence the
    absorption or biological activity of epicatechin from the cocoa products. Thus, it is apparent
    in most of the above studies, which examined the antioxidant properties of chocolate or cocoa
    beverage that the major cocoa flavanol, epicatechin, is readily absorbed and peaks in the
    plasma concentration at 2 hours (Fig.1). The antioxidant properties of cocoa or chocolate
    consumption are associated with an increase in plasma epicatechin concentrations.

    Figure 1. The effect of low flavonoid and high-flavonoid dark chocolate on plasma
    epichatechin concentration at baseline and after 2 weeks (2 hours after
    consumption).
    Poloyphenols as anti inflamation and immunomodulator
    Cocoa flavanooids play important rule in the modulation of immune function and
    inflammation. Inflammation as well as increased oxidateive stress in the vessel wall are
    considered major mechanisms that promote endothelial dysfunction and atherosclerosis.
    Some study shown the flavonoids inhibit cytokine transcription possibly by reducing
    intracellular reactive oxygen species, which activate NFB. purified cocoa flavonoid
    fractions also consistently reduced the proinflammatory cytokine, IL, expression in
    phytohemagglutinin-stimulated peripheral blood mononuclear cells. Another experimental

    study

    found flavan -3-ol monomers, ()- epicatechin and (+)-catechin, or procyanidin

    oligomers of these monomers, are incorporated in Jurkat cells after pretreatment.


    Sanbongi et al (1997) found the immunomudolatory effects of cacao liquor purified
    flavonoids on lymphocyte and granulocyte function. Cocoa treatment inhibited mitogeninduced proliferation of T cells and Ig production by B cells in a dose dependent manner.
    Conclusions
    The cocoa flavonoids are important nutritional compounds in human health, as evidenced by
    their influence on a number of biochemical and physiological functions. They exhibit potent
    antioxidant effects under in vitro conditions and in vivo after consumption of flavonoid-rich
    chocolate and/or cocoa products. Modulation of immune function and inflammation are also
    emerging as potenstial cardioprotective effects of the cocoa flavonoids, specially, a reduction
    of proinflamatory cytokines.

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