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Effects of dark chocolate on lipid profile in rats with lipopolysaccharide‐induced inflammation
Author(s) -
Hong Mee Young,
Nemoseck Tricia,
Marsh Tanya
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.722.20
Subject(s) - dark chocolate , inflammation , triglyceride , lipopolysaccharide , antioxidant , chemistry , food science , lipid profile , cholesterol , endocrinology , medicine , immunology , biochemistry
Inflammation is one of the major causes of various chronic diseases including cardiovascular disease (CVD). CVD is the number one cause of death in the United States. An increasing body of epidemiologic evidence supports the concept that diets rich in antioxidants promote health and attenuate the onset of CVD. Cocoa and chocolate products can likely provide protection against inflammation by means of their contents of phenolic compounds, which help maintain the antioxidant status. We have previously shown that dark chocolate increased serum antioxidant capacity. In this study, we determined the effects of regular and slightly bloomed dark chocolates on lipid profiles in rats with lipopolysaccharide (LPS, 2 mg/kg body weight)‐induced inflammation. LPS administration induced serum C‐reactive protein levels (CRP) (P=0.05) but there was no change of CRP among diets. Control (no chocolate) group enlarged spleen size with LPS injection (P=0.0054). Dark chocolates, regular or bloomed, decreased triglyceride (P=0.0095) and total cholesterol levels (P=0.0362) compared to control with LPS treatment. These results suggest that slightly bloomed chocolate still contains the beneficial properties of chocolate in regard to lipid profiles. In conclusion, dark chocolate may lower the risk of CVD by improving lipid profile even in active inflammation status. This study was supported by CHNR08‐810 and SDSU NUTR 302L class.