Epicatechin and quercetin exhibit in vitro antioxidant effect, improve biochemical parameters related to metabolic...

Area of Science:

• Nutritional Science
• Biochemistry
• Cell Biology

Background:

• Metabolic syndrome is a growing global health concern, characterized by chronic inflammation, cellular stress, and genetic mutations.
• It is strongly linked to severe chronic diseases including type 2 diabetes mellitus, cardiovascular diseases, and cancer.

Purpose of the Study:

• To investigate the effects of consuming bread enriched with (-)-epicatechin and quercetin on metabolic syndrome parameters.
• To assess the genoprotective and antioxidant properties of this enriched bread in a human study.

Main Methods:

• A randomized placebo-controlled study involving 156 participants.
• Participants consumed bread enriched with 0.05% of a 1:1 mixture of (-)-epicatechin and quercetin daily for three months.
• Antioxidant properties were assessed using a fluorescent redox biosensor (HyPer) in Caco-2 cells.

Main Results:

• Significant reductions in total cholesterol, LDL-cholesterol, total triglycerides, and fasting plasma glucose were observed.
• A notable decrease in nuclear abnormalities in buccal epithelium cells (from 15.8 ± 3.2 to 8.3 ± 1.0) demonstrated a genoprotective effect.
• Changes in cytoplasmic redox tone in living cells confirmed the antioxidant properties of the compounds.

Conclusions:

• The combination of (-)-epicatechin and quercetin in enriched bread significantly improves biochemical parameters associated with metabolic syndrome.
• This dietary intervention exhibits genoprotective effects by reducing cellular abnormalities.
• The study highlights the potential of functional foods in managing metabolic health and preventing chronic diseases.