Acute dark chocolate ingestion is beneficial for hemodynamics via enhancement of erythrocyte deformability in healthy humans

Radošinská, Jana; Horváthová, Mira; Frimmel, Karel; Muchová, Jana; Vidošovičová, Mária; Vazan, R; Bernátová, Iveta

doi:10.1016/j.nutres.2017.03.002

Cited by 12 publications

(5 citation statements)

References 25 publications

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“…Dark chocolate has been reported to have a protective effect against chronic illnesses, especially cardiovascular diseases (Kuebler et al 2016;Montagnana et al 2017). It has also been proven that the polyphenols from dark chocolate have a protective effect on the function of erythrocytes (Radosinska et al 2017). This has generally been attributed to chocolate's high level of antioxidant flavonoids, particularly catechins, epicatechins and procyanidins.…”

mentioning

confidence: 99%

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Pavlović¹,

Mrmošanin²,

Krstić³

et al. 2017

Czech J. Food Sci.

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The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperaturedependent degradation was modelled on the Arrhenius equation. The activation energy for the degradation of dark chocolate flavonoids during storage was 61.2 kJ/mol. During storage, flavonoids degraded more rapidly at 35°C (k = 7.8 × 10 -3 /day) than at 22°C (k = 5.4 × 10 -3 /day) and 4°C (k = 2.2 × 10 -3 /day).

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confidence: 99%

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Pavlović¹,

Mrmošanin²,

Krstić³

et al. 2017

Czech J. Food Sci.

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“…In a clinical trial in healthy subjects, EPICAT supplementation decreased fasting insulin and improved insulin sensitivity, but did not impact fasting blood glucose concentrations [10]. Insulin sensitivity improvements, as well as pancreatic β-cell function, improved erythrocyte function, and beneficial impacts on blood pressure parameters under stress, were also observed in clinical trials with dark chocolate [15,16] containing EPICAT [11]. In vivo studies further report that EPICAT alone, cacao liquor or cocoa extract treatment, resulted in lower glucose concentrations [12][13][14] and alleviation of oxidative stress, cellular damage, and mitochondrial dysfunction in a model of myocardial infarction [17][18][19].…”

Section: Introductionmentioning

confidence: 88%

(−)-Epicatechin Reverses Glucose Intolerance in Rats Housed at Thermoneutrality

Chun¹,

Henckel

Knaub

et al. 2022

Planta Med

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Diabetes is a life-threatening and debilitating disease with pathological hallmarks, including glucose intolerance and insulin resistance. Plant compounds are a source of novel and effective therapeutics, and the flavonoid (−)-epicatechin, common to popular foods worldwide, has been shown to improve carbohydrate metabolism in both clinical studies and preclinical models. We hypothesized that (−)-epicatechin would alleviate thermoneutral housing-induced glucose intolerance. Male rats were housed at either thermoneutral (30 °C) or room temperature (24 °C) for 16 weeks and gavaged with either 1 mg/kg body weight or vehicle for the last 15 days before sacrifice. Rats housed at thermoneutrality had a significantly elevated serum glucose area under the curve (p < 0.05) and reduced glucose-mediated insulin secretion. In contrast, rats at thermoneutrality treated with (−)-epicatechin had improved glucose tolerance and increased insulin secretion (p < 0.05). Insulin tolerance tests revealed no differences in insulin sensitivity in any of the four groups. Pancreatic immunohistochemistry staining showed significantly greater islet insulin positive cells in animals housed at thermoneutrality. In conclusion, (−)-epicatechin improved carbohydrate tolerance via increased insulin secretion in response to glucose challenge without a change in insulin sensitivity.

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“…Deformabilitu erytrocytov sme stanovili filtračnou metódou (19). Vzorky krvi sa ihneď po odobratí centrifugovali pri 1 150 g počas piatich minút pri 4 °C.…”

Section: Deformabilita Erytrocytovunclassified

“…Tieto analýzy boli nevyhnutné, keďže vitamín C sme podávali v pomerne vysokej dávke (1 000 mg/denne), ktorá by mohla mať aj prooxidač- ný účinok a spôsobiť poškodenie erytrocytov stimuláciou peroxidácie lipidov (43). Napriek tomu sme v aktuálnej, ako aj v už publikovanej štúdii (19) nepozorovali žiadny vzťah medzi zmenami charakteristík erytrocytov a parametrami antioxidačného stavu v plazme.…”

Section: Diskusiaunclassified

Podávanie vitamínu C zlepšuje reológiu plnej krvi u zdravých ľudí / Vitamin C supplementation promotes whole blood rheology in healthy humans

Radošinská¹,

Jasenovec²,

Púzserová³

et al. 2020

Cardiol

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Acute dark chocolate ingestion is beneficial for hemodynamics via enhancement of erythrocyte deformability in healthy humans

Cited by 12 publications

References 25 publications

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

(−)-Epicatechin Reverses Glucose Intolerance in Rats Housed at Thermoneutrality

Podávanie vitamínu C zlepšuje reológiu plnej krvi u zdravých ľudí / Vitamin C supplementation promotes whole blood rheology in healthy humans

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