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Titolo:
Chemopreventive effects of cocoa polyphenols on chronic diseases
Autore:
Weisburger, JH;
Indirizzi:
Amer Hlth Fdn, Valhalla, NY 10595 USA Amer Hlth Fdn Valhalla NY USA 10595Amer Hlth Fdn, Valhalla, NY 10595 USA
Titolo Testata:
EXPERIMENTAL BIOLOGY AND MEDICINE
fascicolo: 10, volume: 226, anno: 2001,
pagine: 891 - 897
SICI:
1535-3702(200111)226:10<891:CEOCPO>2.0.ZU;2-3
Fonte:
ISI
Lingua:
ENG
Soggetto:
CORONARY-HEART-DISEASE; LOW-DENSITY-LIPOPROTEIN; CHOCOLATE CONSUMPTION; FLAVONOID INTAKE; LDL OXIDATION; TEA; PROCYANIDINS; RISK; ANTIOXIDANTS; EPICATECHIN;
Keywords:
cocoa; chocolate; polyphenols; reactive oxygen species; carcinogens; genotoxic; epigenetic; fats; stearate; cancer; heart diseases;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
62
Recensione:
Indirizzi per estratti:
Indirizzo: Weisburger, JH Amer Hlth Fdn, 1 Dana Rd, Valhalla, NY 10595 USA Amer Hlth Fdn 1 Dana Rd Valhalla NY USA 10595 NY 10595 USA
Citazione:
J.H. Weisburger, "Chemopreventive effects of cocoa polyphenols on chronic diseases", EXP BIOL ME, 226(10), 2001, pp. 891-897

Abstract

We have explored the causes of the major chronic diseases prevailing in the world and the relevant mechanisms as a sound basis for recommendations for their prevention. Research shows that the cocoa bean, and tasty products derived from the cocoa bean such as chocolate, and the beverage cocoa, popular with many people worldwide, is rich in specific antioxidants, with the basic structure of catechins and epicatechin, and especially the polymers procyanidins, polyphenols similar to those found in vegetables and tea. Metabolic epidemiological studies indicate that regular intake of such productsincreases the plasma level of antioxidants, a desirable attribute as a defense against reactive oxygen species (Ros). The antioxidants in cocoa can prevent the oxidation of LDL-cholesterol, related to the mechanism of protection in heart disease. Likewise, a few studies show that ROS associated with the carcinogenic processes is also inhibited, although there have not been many studies on a possible lower risk of various types of cancer either in humans or in animal models consuming cocoa butter or chocolates. Based onthe knowledge acquired thus far, it would seem reasonable to suggest inhibition of the several phases of the complex processes leading to cancer, as a function of quantitative intake of antioxidants, including those from cocoa and chocolates. Cocoa and chocolate also contain fats from cocoa butter. These are mainly stearic triglycerides (C18:0) that are less well absorbedthan other fats, and are excreted in the feces. Thus, cocoa butter is lessbioavailable and has minimal effect on serum cholesterol.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 14/07/20 alle ore 09:29:09