文章基本信息

标题：Cacao Polyphenols and Atherosclerosis
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作者：Naomi Osakabe
期刊名称：Journal of Clinical Biochemistry and Nutrition
印刷版ISSN：0912-0009
电子版ISSN：1880-5086
出版年度：2005
卷号：37
期号：3
页码：67-72
DOI：10.3164/jcbn.37.67
出版社：The Society for Free Radical Research Japan
摘要：Cacao polyphenols, catechins and procyanidins have attracted interest because of their possible effect on cardiovascular health. This paper provides an overview of our research on the effects of cocoa polyphenols on low-density lipoprotein (LDL) oxidizability and atherosclerosis. Polyphenol rich cocoa ingestion prolonged lag time (an index of LDL oxidative susceptibility) and decreased plasma oxidized LDL levels in humans and prevented atherosclerotic lesion formation in experimental animals. Catechins in cocoa show high bioavailability, and approximately 25-30% of ingested catechins are detectable in urine. After oral supplementation, they are present in blood as metabolites such as glucuronides and/or sulfate conjugated and/or methylated forms. The catechin metabolites (glucuronides) of rats and humans are structurally completely different, and their antioxidative activity is relatively maintained in rats but not in humans. On the other hand, ingestion of cacao products increased the level of HDL. The up-regulation of HDL might be shown antioxidative effect. Thus, cacao polyphenols may reduce cardiovascular disease risk.
关键词：cacao polyphenols;LDL;atherosclerosis;catechins