Evaluation of blood pressure lowering effects of cocoa flavanols in diabetes mellitus: A systematic review and meta-analysis

Tanghe, A; Heyman, Elsa; Wyngaert, Karsten Vanden; Ginckel, Ans Van; Celie, Bert; Rietzschel, Ernst; Shadid, Samyah

doi:10.1016/j.jff.2021.104399

Cited by 9 publications

(13 citation statements)

References 63 publications

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“…In recent years, the flavonoids and non-flavonoids phenolics, in all their types and structures (Figure 1), obtained from tropical fruits and their coproducts have aroused the interest of different fields, such as biomedical science and food technology. This interest in these bioactive compounds is due to their numerous biological effects including antioxidant [12,13], hypo-cholesterolemic [14,15], anticancer [16,17], immunomodulatory [18], anti-inflammatory [19,20], anti-diabetic [21,22] and anti-hypertensive [23,24], among others. Figure 1.…”

Section: Introductionmentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.

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Section: Introductionmentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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“…In a regulatory context, the minimum quantities required for a nutritional declaration about the antioxidant content in food are not still established in most international laws. However, in 2012, EFSA approved the request of Barry Callebaut, who, with scientific evidence, showed that consuming 200 mg of cocoa flavanols per day helps cardiovascular health (EFSA Panel on Dietetic Products et al 2012;Tanghe et al 2021). With this in mind, this study aims to develop a solution that allows obtaining a functional cocoa extract high in bioactive compounds as (-)epicatechin by solvent extraction for application in functional foods.…”

Section: Introductionmentioning

confidence: 99%

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

et al. 2021

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The health benefits of cocoa depend on the flavan 3-ols, procyanidins, and methylxanthines, which decrease from the early stages of cocoa bean processing. The objective of this research was to obtain a cocoa extract high in these compounds with (-)-epicatechin as the primary reference. An evaluation of two pretreatments of cocoa beans with a control after harvesting was made: A (untreated/control), B (Frozen), and C (Polyphenol oxidase inhibition), all followed by dehydration at 45 °C until obtaining a cocoa powder. In terms of (-)-epicatechin content, the best pretreatment was put on to a hydroalcoholic extraction. Flavan 3-ols, procyanidins, methylxanthines, and total polyphenols content (TPC), were quantified in the cocoa powders and the hydroalcoholic extract. The results showed that the control (A), significantly conserves the (-)-epicatechin (24.964 ± 0.400 mg/ g) ca. 7 times more than conventionally sun-dried and fermented beans (3.742 ± 1.977 mg/g) ca. The hydroalcoholic extraction increased the (-)-epicatechin ca. 3 times more based on pretreatment A (84.738 mg/g).

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“…However, it is not clear to what extent this recommendation might be extrapolated to T2DM patients. In a recent meta-analysis, we found that evidence supporting the latter is weak at best: little, very heterogeneous research has produced inconsistent results [32]. We found weak evidence that mid/long-term CF ingestion decreased diastolic BP (DBP), but not systolic BP (SBP), by approximately 1-2 mmHg only.…”

Section: Introductionmentioning

confidence: 65%

Acute Effects of Cocoa Flavanols on Blood Pressure and Peripheral Vascular Reactivity in Type 2 Diabetes Mellitus and Essential Hypertension

et al. 2022

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Background: Type 2 diabetes mellitus (T2DM) is associated with a high risk of vascular complications. Interestingly, cocoa flavanols (CF) can exert beneficial vascular effects in non-diabetic subjects. However, these effects have only been scarcely studied in T2DM. Therefore, we performed a study to assess the effects on vascular reactivity of a single dose of CF (790 mg) in T2DM and whether certain antihypertensive drugs may modulate these effects. Methods: 24 non-diabetic and 11 T2DM subjects were studied in a cross-over design. Fasting blood samples, blood pressure (BP), and arterial vasoreactivity (flow-mediated dilation) were assessed before and 70 min after capsule ingestion. Muscle microvascular reactivity was only assessed after capsule ingestion. Age, waist-to-hip ratio, BP at baseline, and the use of antihypertensive drugs were regarded as covariates in a mixed models analysis. Results: CF ingestion did not affect any parameter. However, independent of the type of capsules ingested, a decrease in diastolic BP by 3 mmHg (95% CI: −4.0; −2.0) and an increase in the change in brachial artery diameter (pre vs. post occlusion) by 0.06 mm (95% CI: 0.01; 0.12) were detected in the non-diabetic group, while they remained unchanged in the T2DM group. Conclusion: No beneficial effects of CF were detected on vascular reactivity parameters in T2DM and non-diabetic participants.

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Evaluation of blood pressure lowering effects of cocoa flavanols in diabetes mellitus: A systematic review and meta-analysis

Cited by 9 publications

References 63 publications

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines

Acute Effects of Cocoa Flavanols on Blood Pressure and Peripheral Vascular Reactivity in Type 2 Diabetes Mellitus and Essential Hypertension

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