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Nutrients. 2019 Mar 30;11(4). pii: E751. doi: 10.3390/nu11040751.

Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors.

Author information

1
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas-Instituto Politecnico Nacional, Wilfrido Massieu s/n esq, Manuel Stampa, Unidad Profesional Adolfo López Mateos, Alcaldía G. A. Madero, Ciudad de México CP 07738, Mexico. Jaramillo_flores@hotmail.com.

Abstract

The interest in cacao flavanols is still growing, as bioactive compounds with potential benefits in the prevention of chronic diseases associated with inflammation, oxidative stress and metabolic disorders. Several analytical methodologies support that the flavanols in cacao-derived products can be absorbed, have bioactive properties, and thus can be responsible for their beneficial effects on human health. However, it must be considered that their biological actions and underlying molecular mechanisms will depend on the concentrations achieved in their target tissues. Based on the antioxidant properties of cacao flavanols, this review focuses on recent advances in research regarding their potential to improve metabolic syndrome risk factors. Additionally, it has included other secondary plant metabolites that have been investigated for their protective effects against metabolic syndrome. Studies using laboratory animals or human subjects represent strong available evidence for biological effects of cacao flavanols. Nevertheless, in vitro studies are also included to provide an overview of these phytochemical mechanisms of action. Further studies are needed to determine if the main cacao flavanols or their metabolites are responsible for the observed health benefits and which are their precise molecular mechanisms.

KEYWORDS:

anti-inflammatory properties; bioactive compounds; cocoa; flavanols bioavailability; metabolic syndrome; oxidative stress

PMID:
30935075
PMCID:
PMC6520706
DOI:
10.3390/nu11040751
[Indexed for MEDLINE]
Free PMC Article

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