keyword
MENU ▼
Read by QxMD icon Read
search

Cacao polyphenols

keyword
https://www.readbyqxmd.com/read/29126366/bioactive-compounds-and-antioxidant-potential-for-polyphenol-rich-cocoa-extract-obtained-by-agroindustrial-residue
#1
Taís Vanessa Gabbay Alves, Russany Silva da Costa, Bahar Aliakbarian, Alessandro Alberto Casazza, Patrizia Perego, Mara Silvia Pinheiro Arruda, José Otávio Carréra Silva Júnior, Attilio Converti, Roseane Maria Ribeiro Costa
Processing of cocoa (Theobroma cacao L.) beans responsible for agricultural exports leads to large amounts of solid waste that were discarded, however, this one presents high contents of metabolites with biological activities. The major objective of this study was to valorise cocoa agroindustrial residue obtained by hydraulic pressing for extract rich in antioxidants. For it, the centesimal composition of residue was investigated, the green extraction was carried out from the residue after, the bioactive compounds, sugar contents and screaming by HPTLC were quantified for extract...
November 10, 2017: Natural Product Research
https://www.readbyqxmd.com/read/29119920/polyphenols-inflammation
#2
Midori Natsume
BACKGROUND: Polyphenols widely distributed in plants, fruits and vegetables have received considerable attention on account of their physiological functions, including their antioxidant and anti-inflammatory properties. Some antioxidant components of cacao liquor prepared from fermented and roasted cacao beans, which is a major ingredient of cocoa and chocolate products, have been characterized as flavan-3-ols and procyanidin oligomers Methods: This review focuses on a specific group of (-)-epicatechins and their oligomers, the procyanidins, in cacao products...
November 8, 2017: Current Pharmaceutical Design
https://www.readbyqxmd.com/read/28985014/cacao-biotechnology-current-status-and-future-prospects
#3
REVIEW
Anushka M Wickramasuriya, Jim M Dunwell
Theobroma cacao - The Food of the Gods, provides the raw material for the multi-billion dollar chocolate industry, and is also the main source of income for about 6 million smallholders around the world. Additionally, cocoa beans have a number of other non-food uses in the pharmaceutical and cosmetic industries. Specifically, the potential health benefits of cocoa have received increasing attention as it is rich in polyphenols, particularly flavonoids. At present, the demand for cocoa and cocoa-based products in Asia is growing particularly rapidly and chocolate manufacturers are increasing investment in this region...
October 6, 2017: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/28794213/brachial-and-cerebrovascular-functions-are-enhanced-in-postmenopausal-women-after-ingestion-of-chocolate-with-a-high-concentration-of-cocoa
#4
Channa E Marsh, Howard H Carter, Kym J Guelfi, Kurt J Smith, Kerryn E Pike, Louise H Naylor, Daniel J Green
Background: Cocoa contains polyphenols that are thought to be beneficial for vascular health.Objective: We assessed the impact of chocolate containing distinct concentrations of cocoa on cerebrovascular function and cognition.Methods: Using a counterbalanced within-subject design, we compared the acute impact of consumption of energy-matched chocolate containing 80%, 35%, and 0% single-origin cacao on vascular endothelial function, cognition, and cerebrovascular function in 12 healthy postmenopausal women (mean ± SD age: 57...
September 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28288552/microencapsulation-of-theobroma-cacao-l-waste-extract-optimization-using-response-surface-methodology
#5
Taís Vanessa Gabbay Alves, Russany Silva da Costa, Bahar Aliakbarian, Alessandro Alberto Casazza, Patrizia Perego, José Otávio Carréra Silva Júnior, Roseane Maria Ribeiro Costa, Attilio Converti
The cocoa extract (Theobroma cacao L.) has a significant amount of polyphenols (TP) with potent antioxidant activity (AA). This study aims to optimise microencapsulation of the extract of cocoa waste using chitosan and maltodextrin. Microencapsulation tests were performed according to a Box-Behnken factorial design, and the results were evaluated by response surface methodology with temperature, maltodextrin concentration (MD) and extract flowrate (EF) as independent variables, and the fraction of encapsulated TP, TP encapsulation yield, AA, yield of drying and solubility index as responses...
March 2017: Journal of Microencapsulation
https://www.readbyqxmd.com/read/28208630/cocoa-and-grape-seed-byproducts-as-a-source-of-antioxidant-and-anti-inflammatory-proanthocyanidins
#6
María De La Luz Cádiz-Gurrea, Isabel Borrás-Linares, Jesús Lozano-Sánchez, Jorge Joven, Salvador Fernández-Arroyo, Antonio Segura-Carretero
Phenolic compounds, which are secondary plant metabolites, are considered an integral part of the human diet. Physiological properties of dietary polyphenols have come to the attention in recent years. Especially, proanthocyanidins (ranging from dimers to decamers) have demonstrated potential interactions with biological systems, such as antiviral, antibacterial, molluscicidal, enzyme-inhibiting, antioxidant, and radical-scavenging properties. Agroindustry produces a considerable amount of phenolic-rich sources, and the ability of polyphenolic structures to interacts with other molecules in living organisms confers their beneficial properties...
February 10, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/27818491/corrigendum-cacao-polyphenols-ameliorate-autoimmune-myocarditis-in-mice
#7
Hirofumi Zempo, Jun-Ichi Suzuki, Ryo Watanabe, Kouji Wakayama, Hidetoshi Kumagai, Yuichi Ikeda, Hiroshi Akazawa, Issei Komuro, Mitsuaki Isobe
No abstract text is available yet for this article.
November 2016: Hypertension Research: Official Journal of the Japanese Society of Hypertension
https://www.readbyqxmd.com/read/27596387/theobroma-cacao-extract-attenuates-the-development-of-dermatophagoides-farinae-induced-atopic-dermatitis-like-symptoms-in-nc-nga-mice
#8
Heerim Kang, Chang Hyung Lee, Jong Rhan Kim, Jung Yeon Kwon, Myoung-Jin Son, Jong-Eun Kim, Ki Won Lee
Cacao beans from Theobroma cacao are an abundant source of polyphenols, particularly flavonoids. Previous studies demonstrated that cacao flavanols decrease pro-inflammatory cytokines resulting in the alleviation of allergic symptoms. We sought to investigate the effects of cacao extract (CE) on Dermatophagoides farinae extract (DFE)-induced atopic dermatitis (AD)-like symptoms. CE attenuated DFE-induced AD-like symptoms as assessed by skin lesion analyses, dermatitis score, and skin thickness. Histopathological analysis revealed that CE suppressed DFE-induced immune cell infiltration into the skin...
February 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27554321/cocoa-theobroma-cacao-polyphenol-rich-extract-increases-the-chronological-lifespan-of-saccharomyces-cerevisiae
#9
I Baiges, L Arola
BACKGROUND: Saccharomyces cerevisiae is a model organism with conserved aging pathways. Yeast chronological lifespan experiments mimic the processes involved in human non-dividing tissues, such as the nervous system or skeletal muscle, and can speed up the search for biomolecules with potential anti-aging effects before proceeding to animal studies. OBJECTIVE: To test the effectiveness of a cocoa polyphenol-rich extract (CPE) in expanding the S. cerevisiae chronological lifespan in two conditions: in the stationary phase reached after glucose depletion and under severe caloric restriction...
2016: Journal of Frailty & Aging
https://www.readbyqxmd.com/read/27470560/procyanidin-rich-extract-of-natural-cocoa-powder-causes-ros-mediated-caspase-3-dependent-apoptosis-and-reduction-of-pro-mmp-2-in-epithelial-ovarian-carcinoma-cell-lines
#10
Shruti Sanjay Taparia, Aparna Khanna
Over the last four centuries, cocoa and chocolate have been described as having potential medicinal value. As of today, Theobroma cacao L. (Sterculiaceae) and its products are consumed worldwide. They are of great research interest because of the concentration dependent antioxidant as well as pro-oxidant properties of some of their polyphenolic constituents, specially procyanidins and flavan-3-ols such as catechin. This study was aimed at investigating the cellular and molecular changes associated with cytotoxicity, caused due pro-oxidant activity of cocoa catechins and procyanidins, in ovarian cancer cell lines...
October 2016: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
https://www.readbyqxmd.com/read/27136060/system-level-analysis-of-cacao-seed-ripening-reveals-a-sequential-interplay-of-primary-and-secondary-metabolism-leading-to-polyphenol-accumulation-and-preparation-of-stress-resistance
#11
Lei Wang, Thomas Nägele, Hannes Doerfler, Lena Fragner, Palak Chaturvedi, Ella Nukarinen, Anke Bellaire, Werner Huber, Jakob Weiszmann, Doris Engelmeier, Ziva Ramsak, Kristina Gruden, Wolfram Weckwerth
Theobroma cacao and its popular product, chocolate, are attracting attention due to potential health benefits including antioxidative effects by polyphenols, anti-depressant effects by high serotonin levels, inhibition of platelet aggregation and prevention of obesity-dependent insulin resistance. The development of cacao seeds during fruit ripening is the most crucial process for the accumulation of these compounds. In this study, we analyzed the primary and the secondary metabolome as well as the proteome during Theobroma cacao cv...
August 2016: Plant Journal: for Cell and Molecular Biology
https://www.readbyqxmd.com/read/27080960/the-role-of-cacao-extract-in-reduction-of-the-number-of-mutans-streptococci-colonies-in-the-saliva-of-12-14-year-old-children
#12
Annisa Wicita Mustamin
BACKGROUND: Cacao bean husk ethanol extract (CBHEE) has polyphenol that acts as an antibacterial agent, specially anti-glucosyltransferase. AIM: This study is aimed to see the effectiveness of CBHEE to reduce the number of mutans streptococci colonies in the saliva of children (with young permanent teeth), when CBHE is used as mouth rinse. MATERIALS AND METHODS: This study used cross-sectional study design with time-series experimental study and used simple random sampling on 30 subjects...
April 2016: Journal of the Indian Society of Pedodontics and Preventive Dentistry
https://www.readbyqxmd.com/read/26985935/comparative-evaluation-of-total-rna-extraction-methods-in-theobroma-cacao-using-shoot-apical-meristems
#13
COMPARATIVE STUDY
D V Silva, S M J Branco, I S A Holanda, S Royaert, J C Motamayor, J P Marelli, R X Corrêa
Theobroma cacao is a species of great economic importance with its beans used for chocolate production. The tree has been a target of various molecular studies. It contains many polyphenols, which complicate the extraction of nucleic acids with the extraction protocols requiring a large amount of plant material. These issues, therefore, necessitate the optimization of the protocols. The aim of the present study was to evaluate different methods for extraction of total RNA from shoot apical meristems of T. cacao 'CCN 51' and to assess the influence of storage conditions for the meristems on the extraction...
March 4, 2016: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/26657007/cacao-polyphenols-ameliorate-autoimmune-myocarditis-in-mice
#14
Hirofumi Zempo, Jun-ichi Suzuki, Ryo Watanabe, Kouji Wakayama, Hidetoshi Kumagai, Yuichi Ikeda, Hiroshi Akazawa, Issei Komuro, Mitsuaki Isobe
Myocarditis is a clinically severe disease; however, no effective treatment has been established. The aim of this study was to determine whether cacao bean (Theobroma cacao) polyphenols ameliorate autoimmune myocarditis. We used an experimental autoimmune myocarditis (EAM) model in Balb/c mice. Mice with induced EAM were treated with a cacao polyphenol extract (CPE, n=12) or vehicle (n=12). On day 21, hearts were harvested and analyzed. Elevated heart weight to body weight and fibrotic area ratios as well as high cardiac cell infiltration were observed in the vehicle-treated EAM mice...
April 2016: Hypertension Research: Official Journal of the Japanese Society of Hypertension
https://www.readbyqxmd.com/read/26471657/physicochemical-properties-and-antioxidant-capacity-of-raw-roasted-and-puffed-cacao-beans
#15
SuJung Hu, Byung-Yong Kim, Moo-Yeol Baik
The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4-7kgf/cm(2). Cacao beans puffed at 4kgf/cm(2) showed the highest total polyphenols (23.16mgGAE/gsample) and total flavonoids (10.65mgCE/gsample) (p<0.05). As the puffing pressure increased, the amount of total polyphenols and total flavonoids decreased. The antioxidant capacity of cacao beans reflected the total polyphenols and flavonoids measured...
March 1, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26304435/impact-of-fermentation-on-nitrogenous-compounds-of-cocoa-beans-theobroma-cacao-l-from-various-origins
#16
C Hue, Z Gunata, A Breysse, F Davrieux, R Boulanger, F X Sauvage
Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course, proteins get degraded with a concomitant increase in amino acids content. Peptides between 3 and 10 kDa were observed at low levels. A strong correlation between amino acids and ammonia nitrogen, a fermentation marker was found...
February 1, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26150956/plant-and-metagenomic-dna-extraction-of-mucilaginous-seeds
#17
Simone N M Ramos, Marcela M Salazar, Gonçalo A G Pereira, Priscilla Efraim
The pulp surrounding the seeds of some fruits is rich in mucilage, carbohydrates, etc. Some seeds are rich in proteins and polyphenols. Fruit seeds, like cacao (Theobroma cacao) and cupuassu (Theobroma grandiflorum), are subjected to fermentation to develop flavor. During fermentation, ethanol is produced [2-6]. All of these compounds are considered as interfering substances that hinder the DNA extraction [4-8]. Protocols commonly used in the DNA extraction in samples of plant origin were used, but without success...
2014: MethodsX
https://www.readbyqxmd.com/read/26086521/effect-of-fermentation-and-drying-on-cocoa-polyphenols
#18
Barbara Albertini, Aurélie Schoubben, Davide Guarnaccia, Filippo Pinelli, Mirco Della Vecchia, Maurizio Ricci, Gian Carlo Di Renzo, Paolo Blasi
Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols contained in fresh seeds are chemically modified during fermentation, drying, and cocoa powder or chocolate production. The improvement of these procedures to obtain a high-polyphenol-content cocoa is highly desirable. To this aim, a field investigation on the effect of fermentation and natural drying on fine flavor National cocoa (cacao Nacional) was performed. Cocoa seeds were fermented for 6 days and, every day, samples were sun-dried and analyzed for polyphenol content and antioxidant power...
November 18, 2015: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/26059107/anti-oxidative-polyphenolic-compounds-of-cocoa
#19
REVIEW
Seyed F Nabavi, Antoni Sureda, Maria Daglia, Parizad Rezaei, Seyed M Nabavi
Oxidative stress plays a key role in the pathogenesis of different serious chronic diseases such as cancer, diabetes, cardiovascular and neurodegenerative disorders, etc. Recent research has been focused on the beneficial role of dietary antioxidants against oxidative stress both under in vitro and in vivo conditions. Theobroma cacao L. (cacao tree) is an evergreen tree which is native to South America. It is a plant of great economic importance and its seeds are commonly used to produce cocoa powder and chocolate...
2015: Current Pharmaceutical Biotechnology
https://www.readbyqxmd.com/read/25996516/carbon-tetrachloride-induced-hepatic-and-renal-damages-in-rat-inhibitory-effects-of-cacao-polyphenol
#20
Koichiro Suzuki, Kiyotaka Nakagawa, Takayuki Yamamoto, Taiki Miyazawa, Fumiko Kimura, Masanori Kamei, Teruo Miyazawa
Here, we investigated the protective effect of cacao polyphenol extract (CPE) on carbon tetrachloride (CCl4)-induced hepato-renal oxidative stress in rats. Rats were administered CPE for 7 days and then received intraperitoneal injection of CCl4. Two hours after injection, we found that CCl4 treatment significantly increased biochemical injury markers, lipid peroxides (phosphatidylcholine hydroperoxide (PCOOH) and malondialdehyde (MDA)) and decreased glutathione peroxidase activity in kidney rather than liver, suggesting that kidney is more vulnerable to oxidative stress under the present experimental conditions...
2015: Bioscience, Biotechnology, and Biochemistry
keyword
keyword
80243
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"