Background: Recent evidence has indicated that flavanol consumption may have many health benefits in humans, including improved cognitive activities. Objective: The aim was to evaluate the effect of ...flavanol consumption on cognitive performance in cognitively intact elderly subjects. Design: This was a double-blind, controlled, parallel-arm study conducted in 90 elderly individuals without clinical evidence of cognitive dysfunction who were randomly assigned to consume daily for 8 wk a drink containing 993 mg high flavanol (HF), 520 mg intermediate flavanol (IF), or 48 mg low flavanol (LF) cocoa flavanols (CFs). Cognitive function was assessed at baseline and after 8 wk by using the Mini-Mental State Examination (MMSE), the Trail Making Test (TMT) A and B, and the Verbal Fluency Test (VFT). Results: The changes in MMSE score in response to the 3 different treatments were not different. In contrast, there was a positive impact of the intervention on specific aspects of cognitive function. Mean changes (±SEs) in the time required to complete the TMT A and B after consumption of the HF (−8.6 ± 0.4 and −16.5 ± 0.8 s, respectively) and IF (−6.7 ± 0.5 and −14.2 ± 0.5 s, respectively) drinks significantly (P < 0.0001) differed from that after consumption of the LF drinks (−0.8 ± 1.6 and −1.1 ± 0.7 s, respectively). Similarly, VFT scores significantly improved among all treatment groups, but the magnitude of improvement in the VFT score was significantly (P < 0.0001) greater in the HF group (7.7 ± 1.1 words/60 s) than in the IF (3.6 ± 1.2 words/60 s) and LF (1.3 ± 0.5 words/60 s) groups. Significantly different improvements in insulin resistance (P < 0.0001), blood pressure (P < 0.0001), and lipid peroxidation (P = 0.001) were also observed for the HF and IF groups in comparison with the LF group. Changes in insulin resistance explained ∼17% of changes in composite z score (partial r ² = 0.1703, P < 0.0001). Conclusions: This dietary intervention study provides evidence that regular CF consumption can reduce some measures of age-related cognitive dysfunction, possibly through an improvement in insulin sensitivity. These data suggest that the habitual intake of flavanols can support healthy cognitive function with age. This trial was registered at www.controlled-trials.com as ISRCTN68970511.
Dietary flavanols are food constituents found in certain fruits and vegetables that have been linked to cognitive aging. Previous studies suggested that consumption of dietary flavanols might ...specifically be associated with the hippocampal-dependent memory component of cognitive aging and that memory benefits of a flavanol intervention might depend on habitual diet quality. Here, we tested these hypotheses in the context of a large-scale study of 3,562 older adults, who were randomly assigned to a 3-y intervention of cocoa extract (500 mg of cocoa flavanols per day) or a placebo (COcoa Supplement and Multivitamin Outcomes Study) COSMOS-Web, NCT04582617. Using the alternative Healthy Eating Index in all participants and a urine-based biomarker of flavanol intake in a subset of participants n = 1,361, we show that habitual flavanol consumption and diet quality at baseline are positively and selectively correlated with hippocampal-dependent memory. While the prespecified primary end point testing for an intervention-related improvement in memory in all participants after 1 y was not statistically significant, the flavanol intervention restored memory among participants in lower tertiles of habitual diet quality or habitual flavanol consumption. Increases in the flavanol biomarker over the course of the trial were associated with improving memory. Collectively, our results allow dietary flavanols to be considered in the context of a depletion-repletion paradigm and suggest that low flavanol consumption can act as a driver of the hippocampal-dependent component of cognitive aging.
BACKGROUND: The absorption of cocoa flavanols in the small intestine is limited, and the majority of the flavanols reach the large intestine where they may be metabolized by resident microbiota. ...OBJECTIVE: We assessed the prebiotic potential of cocoa flavanols in a randomized, double-blind, crossover, controlled intervention study. DESIGN: Twenty-two healthy human volunteers were randomly assigned to either a high-cocoa flavanol (HCF) group (494 mg cocoa flavanols/d) or a low-cocoa flavanol (LCF) group (23 mg cocoa flavanols/d) for 4 wk. This was followed by a 4-wk washout period before volunteers crossed to the alternant arm. Fecal samples were recovered before and after each intervention, and bacterial numbers were measured by fluorescence in situ hybridization. A number of other biochemical and physiologic markers were measured. RESULTS: Compared with the consumption of the LCF drink, the daily consumption of the HCF drink for 4 wk significantly increased the bifidobacterial (P < 0.01) and lactobacilli (P < 0.001) populations but significantly decreased clostridia counts (P < 0.001). These microbial changes were paralleled by significant reductions in plasma triacylglycerol (P < 0.05) and C-reactive protein (P < 0.05) concentrations. Furthermore, changes in C-reactive protein concentrations were linked to changes in lactobacilli counts (P < 0.05, R² = -0.33 for the model). These in vivo changes were closely paralleled by cocoa flavanol-induced bacterial changes in mixed-batch culture experiments. CONCLUSION: This study shows, for the first time to our knowledge, that consumption of cocoa flavanols can significantly affect the growth of select gut microflora in humans, which suggests the potential prebiotic benefits associated with the dietary inclusion of flavanol-rich foods. This trial was registered at clinicaltrials.gov as NCT01091922.
•A robust platform with two-step data mining strategy.•UPLC/Q-TOF-MS/MS analysis provided comprehensive structural information for the three original components of rhubarb.•356 compounds were ...effectively discovered and identified, including 150 acylglucosides, 125 anthraquinone, 65 flavanols, and 15 other compounds.
In this study, the collision induced dissociation tandem mass spectrometry (CID-MS/MS) fragmentation pathway of chemical components in rhubarb was wholly explored using 34 standards by UHPLC-QTOF-MS/MS in negative ion mode. In consequently, the diagnostic product ions for speedy screening and categorization of chemical components in rhubarb were ascertained based on their MS/MS splitting decomposition patterns and intensity analysis. According to these findings, a fresh two-step data mining strategy had set up. The initial key step involves the use of characteristic product ions and neutral loss to screen for different types of substituents and basic skeletons of compounds. The subsequent key step is to screen and classify different types of compounds based on their characteristic product ions. This method can be utilized for rapid research, classification, and identification of compounds in rhubarb. A total of 356 compounds were rapidly identified or tentatively characterized in three rhubarb species extracts, including 150 acylglucoside, 125 anthraquinone, 65 flavanols and 15 other compounds. This study manifests that the analytical strategy is feasible for the analysis of complex natural products in rhubarb.
This review gives an updated picture of each class of phenolic compounds and their properties. The most common classification implies the subdivision of phenolics in two main groups: flavonoids ...(e.g., anthocyanins, flavanols, flavanones, flavonols, flavonones, and isoflavones) and non‐flavonoids (e.g., phenolic acids, xanthones, stilbens, lignans, and tannins) polyphenols. The great interest in polyphenols is associated with their high potential application for food preservation and for therapeutic beneficial use. The relationship between polyphenol intake and human health has been exploited with special reference to cardiovascular diseases, hypertension, diabetes, metabolic syndrome, obesity, and cancer. The use of current existing databases of bioactive compounds including polyphenols is described as key tools for human health research.
Background: Cocoa and dark chocolate contain polyphenols and several other positive components, and diets containing balanced amounts of these substances have beneficial effects on human health. In ...this review article provided a comprehensive and fruitful explanations about cocoa and chocolate as a world popular food, their positive and constructive properties in the physiological processes of the body, especially diabetes. Materials and Methods: In this study has been used the method of library collection, search in various texts and valid scientific articles. Results: Overall, balanced consumption of appropriate doses of cocoa and chocolate, especially dark chocolate, in addition to slowing the progression of diabetes and its preventive effects, contains many other positive effects, include increasing the potential to prevent cardiovascular disease and increasing the efficiency and capacity of the heart and kidneys, increasing endorphins and delivering it to the brain and increasing the body's sense of pleasure and energy, improving digestion. As a result, they help improve gastrointestinal function, increase good cholesterol (HDL) and decrease bad cholesterol (LDL), and have anti-inflammatory and anti-cancer properties. Conclusion: Consumption of chocolate, especially dark type, if it is appropriate, due to its beneficial components such as flavanols, can have positive effects on many body processes, especially blood sugar control, and prevent diabetes.
Polyphenols are a group of phytochemicals with potential health-promoting effects. They are classified as flavonoid (flavonols, flavanols, flavones, flavanones, isoflavones, and anthocyanins) and ...non-flavonoid molecules (phenolic acids, hydroxycinnamic acids, lignans, stilbenes, and tannins). Although an increasing number of trials have shown a correlation among polyphenol consumption and a reduction in risk factors for chronic diseases, discrepancies in explaining their positive effects have been found in terms of the bioavailability. In fact, polyphenols show a low bioavailability due to several factors: interaction with the food matrix, the metabolic processes mediated by the liver (phase I and II metabolism), intestine and microbiota. On the other hand, the biological activities of phenol compounds may be mediated by their metabolites, which are produced in vivo, and recent studies have confirmed that these molecules may have antioxidant and anti-phlogistic properties. This review discusses the studies performed in vivo, which consider the polyphenol bioavailability and their different food sources. Factors influencing the biological effects of the main classes of polyphenols are also considered.
Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention ...trials, dietary recommendations increasingly include higher intakes of PBNPs. In addition to health benefits, PBNPs can drive flavor and sensory perceptions in foods and beverages. Chardonnay marc (pomace) is a byproduct of winemaking obtained after fruit pressing that has not undergone fermentation. Recent research has revealed that PBNP diversity within Chardonnay marc has potential relevance to human health and desirable sensory attributes in food and beverage products. This review explores the potential of Chardonnay marc as a valuable new PBNP ingredient in the food system by combining health, sensory, and environmental sustainability benefits that serves as a model for development of future ingredients within a sustainable circular bioeconomy. This includes a discussion on the potential role of computational methods, including artificial intelligence (AI), in accelerating research and development required to discover and commercialize this new source of PBNPs.
The use of conventional drugs in treating inflammation has various side effects, and thus it is necessary to have an alternative anti-inflammatory agent that is effective and safe. Cocoa (Theobroma ...cacao L.) is one of the agricultural products with a high content of polyphenols, especially flavan-3-ols potentially used as an anti-inflammatory agent. The purpose of this research is to investigate the research gap of the potential antiinflammatory activity of cocoa based on the published literatures. The systematic method of synthesizing the review follows the guidelines of the PRISMA Statement 2020 using the PICOS literature search strategy. The results of this study showed that the positive effect of cocoa on inflammation indicated by 44 out of 72 biomarkers (61.11%). Flavan-3- ols can effectively reduce inflammation by reducing the activation of transcripts that regulate pro-inflammatory cytokines (NF-kB), prostaglandins, and NO. The antiinflammatory effect was effectively found in different groups, i.e., subjects without health issue (healthy subject), subjects with some health problems record and subjects with obesity. Nevertheless, it was found in the previous researches that the manifest of cocoaderived products as well as the biomarkers for determining the anti-inflammatory effect of cocoa still vary. Also, there is no study investigating the anti-inflammatory effect of cocoa on different age group. Therefore, further researches are required in this area to complete the puzzle of information regarding the potential anti-inflammatory activity of cocoa.
Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient in the chocolate industry. This ...study evaluated the total antioxidant capacity (quencher-DPPH°), polyphenols, fatty acid profile, and chromatic parameters of Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis absorption spectroscopy, gas chromatography-flame ionization detection (GC/FID) and liquid chromatography coupled with diode array detector (HPLC-DAD). Results showed that the lightness (L*) and the hue angle (hab) were the greatest variation in both cocoa kernel and cocoa powder. The main fatty acids were oleic, stearic, and palmitic (respective averages of 34.48 ± 1.49, 31.81 ± 1.51 and 30.01 ± 0.89%). Theobromine (9.79–12.95 mg/g), catechin (3.90–18.22 mg/g) and epicatechin (6.15–13.09 mg/g) represented the major bioactives. Also, hybrid cultivars (Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6) provided the highest content in polyphenols, flavonoids, and flavanols, also resulting in the highest total antioxidant capacity.
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•Peruvian commercial cocoa beans of Blanco, Chuncho and Hybrid cultivars were analyzed.•Chromatic parameters in cocoa kernel are smaller than in cocoa powder.•Main bioactive compounds of cocoa bean extract were theobromine > catechin > epicatechin.•Hybrid samples have highest content of bioactives and antioxidant capacity.•The TAC by Q-DPPH have a positive correlation with polyphenols with epicatechin exception.
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