Factors Affecting the Absorption, Metabolism, and Excretion of Cocoa Flavanols in Humans

Cifuentes-Gomez, Tania; Rodriguez-Mateos, Ana; Gonzalez-Salvador, Isidro; Alañón, María Elena; Spencer, Jeremy P.E.

doi:10.1021/acs.jafc.5b00443

Cited by 34 publications

(31 citation statements)

References 75 publications

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“…We demonstrate in this study that cocoa flavonoids, when present together as in the cocoa extract, have a notable anti-inflammatory effect in polarized macrophages, as previously demonstrated for other foods, for example, pomegranate juice [20]. Although the concentration in plasma of cocoa flavonoids and their metabolites is known to be low in humans [46, 47], research based on flavonoid-enriched cocoa-derived products with enhanced bioavailability is ongoing [48–50]. In this context, it has been reported that, in healthy subjects, (−) epicatechin reached maximal concentrations of 5.92 ± 0.60 μ mol/l 2 h after the consumption of 0.375 g cocoa/kg body wt.…”

Section: Discussionsupporting

confidence: 57%

Effect of Cocoa Polyphenolic Extract on Macrophage Polarization from Proinflammatory M1 to Anti‐Inflammatory M2 State

Dugo

Belluomo

Fanali

et al. 2017

Oxidative Medicine and Cellular Longevity

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Polyphenols-rich cocoa has many beneficial effects on human health, such as anti-inflammatory effects. Macrophages function as control switches of the immune system, maintaining the balance between pro- and anti-inflammatory activities. We investigated the hypothesis that cocoa polyphenol extract may affect macrophage proinflammatory phenotype M1 by favoring an alternative M2 anti-inflammatory state on macrophages deriving from THP-1 cells. Chemical composition, total phenolic content, and antioxidant capacity of cocoa polyphenols extracted from roasted cocoa beans were determined. THP-1 cells were activated with both lipopolysaccharides and interferon-γ for M1 or with IL-4 for M2 switch, and specific cytokines were quantified. Cellular metabolism, through mitochondrial oxygen consumption, and ATP levels were evaluated. Here, we will show that cocoa polyphenolic extract attenuated in vitro inflammation decreasing M1 macrophage response as demonstrated by a significantly lowered secretion of proinflammatory cytokines. Moreover, treatment of M1 macrophages with cocoa polyphenols influences macrophage metabolism by promoting oxidative pathways, thus leading to a significant increase in O2 consumption by mitochondrial complexes as well as a higher production of ATP through oxidative phosphorylation. In conclusion, cocoa polyphenolic extract suppresses inflammation mediated by M1 phenotype and influences macrophage metabolism by promoting oxidative pathways and M2 polarization of active macrophages.

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Section: Discussionsupporting

confidence: 57%

Effect of Cocoa Polyphenolic Extract on Macrophage Polarization from Proinflammatory M1 to Anti‐Inflammatory M2 State

Dugo

Belluomo

Fanali

et al. 2017

Oxidative Medicine and Cellular Longevity

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“…This strengthens the case for a dose of 100 mg of epicatechin in a cocoa product, rather than 200 mg flavanols (with 46 mg epicatechin) as recently approved by the European Food and Safety Authority (EFSA), to contribute to healthy blood flow (EFSA, ). As the sugar present in chocolate (Njike et al ., ; Grassi et al ., ), and numerous other factors except age (Rodriguez‐Mateos et al ., ) affect the absorption, metabolism and excretion of the flavanols (Cifuentes‐Gomez et al ., ), the generally recommended daily consumption of 200 mg of flavanols (with 46 mg epicatechin) should be revised.…”

Section: Discussionmentioning

confidence: 99%

The Impact of Cocoa Flavanols on Cardiovascular Health

et al. 2016

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The aim of the study was to review the effect of cocoa flavanols on cardiovascular health, with emphasis on the doses ingested, and to analyze a range of cocoa products for content of these compounds. PubMed was searched from 2010 to locate systematic reviews (SR) on clinical effects of chocolate consumption. Thirteen SRs were identified and reviewed, and provided strong evidence that dark chocolate did not reduce blood pressure. The evidence was however strong for an association with increased flow-mediated vasodilatation (FMD) and moderate for an improvement in blood glucose and lipid metabolism. Our analysis showed that cocoa products with around 100 mg epicatechin can reliably increase FMD, and that cocoa flavanol doses of around 900 mg or above may decrease blood pressure in specific individuals and/or if consumed over longer periods. Out of 32 cocoa product samples analyzed, the two food supplements delivered 900 mg of total flavanols and 100 mg epicatechin in doses of 7 g and 20 g and 3 and 8 g, respectively. To achieve these doses with chocolate, around 100 to 500 g (for 900 mg flavanols) and 50 to 200 g (for 100 mg epicatechin) would need to be consumed. Chocolate products marketed for their purported health benefits should therefore declare the amounts of total flavanols and epicatechin. Copyright © 2016 John Wiley & Sons, Ltd.

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“…It is known that many factors can interfere with the effect of the bioactive compounds of foods, such as complex food matrix, the chemical form of each substance, the structure and amount of other compounds present in the diet, the rate of gastric emptying and individual metabolism (Cifuentes‐Gomez, Rodriguez‐Mateos, Gonzalez‐Salvador, Alañon, & Spencer, ; Oliveira & Bastos, ). The cocoa drink in which UBF was added showed a higher fiber content, which may have reduced the gastric emptying rate, the slower access of cocoa flavonoids in the intestine and reduced absorption of epicatechin free.…”

Section: Discussionmentioning

confidence: 99%

Clinical application of a cocoa and unripe banana flour beverage for overweight women with abdominal obesity: Prospective, double-blinded and randomized clinical trial

Vieira

Lomeu

Moreira

et al. 2017

Journal of Food Biochemistry

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Objective To assess the effect of a cocoa and unripe banana flour beverage (UBF) on fecal short‐chain fatty acids (SCFA), gastrointestinal symptoms, fecal characteristics and inflammation, in overweight women with abdominal adiposity. METHODS This prospective, double‐blinded, randomized clinical trial involved 60 female volunteers aged between 20 and 50 years. One group received a cocoa beverage (n = 30) and one group received a cocoa and UBF beverage (n = 30), for 6 weeks. Intestinal microbiota was indirectly assessed by consistency, shape, and color of feces, determination of fecal SCFA, and gastrointestinal symptoms. RESULTS Both beverages increased the production of propionic acid (p < .05) and decreased gastrointestinal symptoms (p < .05). The cocoa beverage decreased indigestion (p < .05) and the pro‐inflammatory cytokine, IL‐17. CONCLUSION Cocoa and cocoa with UBF beverages decreased the symptoms of dyspepsia, improved gastrointestinal symptoms, and increased production of propionic acid, favoring healthy intestinal microbiota. Only the cocoa beverage showed an anti‐inflammatory effect. Practical applications Unripe banana flour and cocoa have been widely used to decrease cardiovascular risk, by improving inflammatory parameters and gastrointestinal symptoms. However, the interaction between these two food ingredients and the implication of their interaction on human health remains unknown. Important health benefits may be achieved by assessing the synergism or antagonism of functional foods, particularly when they coexist in the same product. This study aims to attract the interest of the scientific community to conduct more studies on functional bioavailability. Both unripe banana flour and cocoa can have therapeutic potential but it may not be a good idea to associate them. This article provides relevant information to the scientific and broader community regarding the preparation of these foods, to maximize their health benefits on a daily basis, and, additionally, offers the food industry valuable knowledge that can be used to develop healthier food products.

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Factors Affecting the Absorption, Metabolism, and Excretion of Cocoa Flavanols in Humans

Cited by 34 publications

References 75 publications

Effect of Cocoa Polyphenolic Extract on Macrophage Polarization from Proinflammatory M1 to Anti‐Inflammatory M2 State

Effect of Cocoa Polyphenolic Extract on Macrophage Polarization from Proinflammatory M1 to Anti‐Inflammatory M2 State

The Impact of Cocoa Flavanols on Cardiovascular Health

Clinical application of a cocoa and unripe banana flour beverage for overweight women with abdominal obesity: Prospective, double-blinded and randomized clinical trial

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