Flavonoids and related polyphenolics with antioxidant and anti-inflammatory activities may play a role in the prevention of cardiovascular disease by decreasing oxidative stress and inflammation. We wished to determine the effects of cocoa extract supplementation on markers of oxidative stress and inflammation. Healthy subjects (n = 25) were studied at baseline, after cocoa supplementation (36.9 g of dark chocolate bar and 30.95 g of cocoa powder drink) for 6 wk and after a 6-wk washout period. Fasting blood and early morning urine were collected at the three time points. Two indices of flavonoid intake, total phenols and oxygen radical absorbance capacity of plasma, were measured after an overnight fast. Neither was affected by supplementation. Measures of oxidative stress included copper-catalyzed LDL oxidation kinetics and urinary F2 isoprostanes. LDL oxidizability was lower after chocolate supplementation as evidenced by a longer lag time (P < 0.05) of conjugated diene formation (101.0 ± 20.7 min) compared with baseline (91.3 ± 18.0 min) and washout (96.4 ± 7.5 min) phases. There was no effect of chocolate on urinary F2 isoprostane levels or on markers of inflammation including the whole-blood cytokines, interleukin-1 β, interleukin-6 and tumor necrosis factor-α, high sensitivity C-reactive protein and P-selectin. In conclusion, cocoa products supplementation in humans affects LDL oxidizability, but not urinary F2 isoprostanes or markers of inflammation.
|Original language||English (US)|
|Number of pages||5|
|Journal||Journal of Nutrition|
|State||Published - Dec 1 2002|
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science