Cocoa products decrease low density lipoprotein oxidative susceptibility but do not affect biomarkers of inflammation...

Area of Science:

• Cardiovascular Health
• Nutritional Science
• Biochemistry

Background:

• Flavonoids and polyphenols possess antioxidant and anti-inflammatory properties.
• These compounds may contribute to cardiovascular disease prevention by reducing oxidative stress and inflammation.

Purpose of the Study:

• To investigate the impact of cocoa extract supplementation on oxidative stress and inflammation markers.
• To assess the effects of dark chocolate and cocoa powder on specific biomarkers in healthy individuals.

Main Methods:

• A 6-week study involving 25 healthy subjects with supplementation of dark chocolate and cocoa powder.
• Measurements included plasma flavonoid indices, LDL oxidation kinetics, urinary F(2)-isoprostanes, and inflammatory cytokines.
• Data collected at baseline, after supplementation, and after a washout period.

Main Results:

• Cocoa supplementation significantly reduced LDL (low-density lipoprotein) oxidizability, indicated by a longer lag time for conjugated diene formation.
• No significant changes were observed in plasma total phenols, oxygen radical absorbance capacity, or urinary F(2)-isoprostanes.
• Key inflammation markers, including cytokines (interleukin-1 beta, interleukin-6, tumor necrosis factor-alpha), high-sensitivity C-reactive protein, and P-selectin, remained unaffected.

Conclusions:

• Cocoa product supplementation in humans can improve LDL oxidizability.
• The supplementation did not demonstrate significant effects on urinary F(2)-isoprostanes or systemic inflammation markers in this study.