期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2000
卷号：46
期号：4
页码：199-204
DOI：10.3177/jnsv.46.199
出版社：Center for Academic Publications Japan
摘要：Cacao is rich in polyphenols such as (-)-epicatechin, and a colored compo-nent of cacao (cacao-red) is polyphenol, which is an antioxidant. These properties stimu-lated an investigation of the effects of cacao liquor polyphenols (CLP) on low-density lipoprotein (LDL) oxidation. The 2, 2'-azobis(4-methoxy-2, 4-dimethylvaleronitrile) (AMVN-CH3O)-induced oxidizability of LDL was assessed by monitoring the absorbance at 234 nm. In vitro, 0.1-0.5mg/dL CLP prolonged the oxidation lag time of LDL in a dose-dependent manner. Compared with the controls, it was prolonged 1.7-fold in the presence of 0.1mg/dL CLP, 2.9-fold at 0.2mg/dL, 3.8-fold at 0.3mg/dL, 5.4-fold at 0.4mg/dL, and 6.4-fold at 0.5mg/dL. Furthermore, we enlisted 13 male volunteers to consume 3 5 g delipidated cocoa. Venous blood samples were taken before and at 2 h and 4 h after consuming the cocoa. The oxidation lag time of LDL before cocoa ingestion was 59.0±6.3 min, but it was prolonged at 2 h after cocoa (68.3±6.0 min); before returning to the initial lag time (61.7±5.7min) before consumption. Thus we have shown that cocoa inhibited LDL oxidation both in vitro and ex vivo.
