PMID- 24394704
OWN - NLM
STAT- MEDLINE
DCOM- 20140918
LR  - 20140129
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 5
IP  - 2
DP  - 2014 Feb
TI  - Realistic intake of a flavanol-rich soluble cocoa product increases 
      HDL-cholesterol without inducing anthropometric changes in healthy and moderately 
      hypercholesterolemic subjects.
PG  - 364-74
LID - 10.1039/c3fo60352k [doi]
AB  - To assess whether antioxidant, anti-inflammatory and other cardio-protective 
      effects attributed to cocoa are achieved when regularly consuming moderate 
      amounts of a flavanol-rich soluble cocoa product, a non-randomized, controlled, 
      crossover, free-living study was carried out in healthy (n = 24; 25.9 +/- 5.6 
      years) and moderately hypercholesterolemic (200-240 mg dL(-1); n = 20; 30.0 +/- 
      10.3 years) volunteers. Participants consumed two servings per day (7.5 g per 
      serving) of a soluble cocoa product (providing 45.3 mg flavanols per day) in 
      milk, which was compared with consuming only milk during a 4 week period. The 
      effects on systolic and diastolic blood pressure and heart rate were determined, 
      as well as on serum lipid and lipoprotein profiles, interleukins (IL)-1beta, IL-6, 
      IL-8, IL-10, tumor necrosis factor-alpha (TNF-alpha), monocyte chemoattractant protein-1 
      (MCP-1), vascular (VCAM-1) and intercellular cell adhesion molecules (ICAM-1), 
      serum malondialdehyde (MDA), carbonyl groups (CG), ferric reducing/antioxidant 
      power (FRAP), oxygen radical absorbance capacity (ORAC), and free radical 
      scavenging capacity (ABTS). During the study, the volunteers' diets and physical 
      activity were also evaluated, as well as any changes in weight, skin folds, 
      circumferences and related anthropometric parameters. Cocoa and certain 
      polyphenol-rich fruits and vegetables and their derivatives were restricted. 
      After consuming the cocoa product positive effects were observed such as an 
      increase in serum HDL-C (p < 0.001) and dietary fiber intake (p = 0.050), whereas 
      IL-10 decreased (p = 0.022). Other cardiovascular-related biomarkers and 
      anthropometric parameters were unaffected. We have therefore concluded that 
      regular consumption of this cocoa product in a Spanish-Mediterranean diet may 
      protect against cardiovascular disease in healthy and hypercholesterolemic 
      subjects without producing any weight gain or other anthropometric changes.
FAU - Martinez-Lopez, Sara
AU  - Martinez-Lopez S
AD  - Department of Metabolism and Nutrition, Institute of Food Science, Technology and 
      Nutrition (ICTAN-CSIC) Consejo Superior de Investigaciones Cientificas (CSIC), 
      Jose Antonio Novais 10, 28040 Madrid, Spain. beasarria@ictan.csic.es 
      lbravo@ictan.csic.es.
FAU - Sarria, Beatriz
AU  - Sarria B
FAU - Sierra-Cinos, Jose Luis
AU  - Sierra-Cinos JL
FAU - Goya, Luis
AU  - Goya L
FAU - Mateos, Raquel
AU  - Mateos R
FAU - Bravo, Laura
AU  - Bravo L
LA  - eng
PT  - Clinical Trial
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Cholesterol, HDL)
RN  - 0 (Flavonols)
RN  - 0 (Interleukin-6)
RN  - 0 (Interleukin-8)
RN  - 0 (Tumor Necrosis Factor-alpha)
RN  - 0 (Vascular Cell Adhesion Molecule-1)
RN  - 130068-27-8 (Interleukin-10)
SB  - IM
MH  - Adolescent
MH  - Adult
MH  - Anthropometry
MH  - Blood Pressure
MH  - Cacao/*metabolism
MH  - Cholesterol, HDL/*blood
MH  - Female
MH  - Flavonols/*metabolism
MH  - Heart Rate
MH  - Humans
MH  - Hypercholesterolemia/blood/*diet therapy/metabolism/physiopathology
MH  - Interleukin-10/blood
MH  - Interleukin-6/blood
MH  - Interleukin-8/blood
MH  - Male
MH  - Middle Aged
MH  - Tumor Necrosis Factor-alpha/blood
MH  - Vascular Cell Adhesion Molecule-1/blood
MH  - Young Adult
EDAT- 2014/01/08 06:00
MHDA- 2014/09/19 06:00
CRDT- 2014/01/08 06:00
PHST- 2014/01/08 06:00 [entrez]
PHST- 2014/01/08 06:00 [pubmed]
PHST- 2014/09/19 06:00 [medline]
AID - 10.1039/c3fo60352k [doi]
PST - ppublish
SO  - Food Funct. 2014 Feb;5(2):364-74. doi: 10.1039/c3fo60352k.