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Effect of polyphenol rich dark chocolate ingestion in SOD2 and IL‐6 expression and plasma total antioxidant capacity
Author(s) -
Verástegui-Tena Luz Maria,
Hernández Brianda A,
Tolentino Maricruz,
Barrera Paloma K,
Perez-Lizaur Ana Bertha,
Tejero Maria E
Publication year - 2012
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.26.1_supplement.lb448
Subject(s) - ingestion , dark chocolate , tbars , antioxidant , polyphenol , sod2 , food science , chemistry , antioxidant capacity , crossover study , whole blood , medicine , biochemistry , superoxide dismutase , lipid peroxidation , alternative medicine , pathology , placebo
Background Recent studies have demonstrated that ingestion of polyphenol rich foods can increase plasma antioxidant status and cause a decrease of inflammatory markers. The aim of this study is to evaluate the effect of the ingestion of a polyphenol rich dark chocolate in plasma total antioxidant capacity and in the expression of SOD2 and IL‐6 . Methods Eight healthy volunteers (age 25.75±6.036, BMI 24.9±4.238) were part of a crossover pilot study. Participants were non‐smokers and taking no antioxidant supplements. All volunteers ingested 40 g of a polyphenol rich dark chocolate (70% cacao) and 40 g of a control chocolate (32% cacao). Blood samples were taken at baseline and 2 hours after chocolate ingestion. Total plasma antioxidant capacity was evaluated using the TBARS assay. Expression of mRNA levels of IL‐6 and SOD2 was evaluated in whole blood using Taqman RT‐PCR. Results A significant increase in SOD2 expression was observed after dark chocolate ingestion (p=0.031), but not after control intake. No significant difference was found in IL‐6 expression and TBARS levels before and after consumption of each chocolate, or between treatments. Conclusions Dark chocolate ingestion may increase total antioxidant capacity by inducing SOD2 expression. Further studies are required to identify the mechanisms underlying chocolate polyphenols activity. Source of research support Nestlé México.