Cocoa polyphenols in oxidative stress: Potential health implications

被引：46

作者：

Angeles Martin, Maria ^{[1
]}

Ramos, Sonia ^{[1
]}

机构：

[1] CSIC, Inst Food Sci & Technol & Nutr ICTAN, Dept Metab & Nutr, Jose Antonio Novais 10,Ciudad Univ, E-28040 Madrid, Spain

来源：

JOURNAL OF FUNCTIONAL FOODS | 2016年 / 27卷

关键词：

Cocoa polyphenols; Antioxidants; Oxidative stress; Chronic diseases; Health beneficial effect; DARK CHOCOLATE CONSUMPTION; PANCREATIC BETA-CELLS; HUMAN HEPG2 CELLS; NF-KAPPA-B; LIPID-PEROXIDATION; MOLECULAR-MECHANISMS; TEA CATECHINS; GREEN TEA; IN-VITRO; ANTIOXIDANT CAPACITY;

D O I：

10.1016/j.jff.2016.10.008

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Oxidative stress has been related to the pathogenesis of chronic diseases. Therefore, prevention of these pathologies by avoiding the damaging effects of free radicals and oxidants has become an important potential chemopreventive and therapeutic approach. In this line, epidemiologic studies have demonstrated that dietary antioxidants seem to play a main role in the prevention of chronic diseases caused by oxidative stress, such as cancer, cardiovascular disease and diabetes. Indeed, cocoa and its flavanols can interfere in the initiation and progression of the mentioned diseases through different mechanisms. This review summarises recent progress on the health benefits of cocoa and its flavanols associated to the antioxidant effects, and discusses their potential molecular mechanism of action in the prevention and/or treatment of relevant chronic diseases. (C) 2016 Elsevier Ltd. All rights reserved.

引用

收藏

页码：570 / 588

页数：19

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