Oxidized LDL levels decreases after the consumption of ready-to-eat meals supplemented with cocoa extract within a hypocaloric diet
Keywords: 
Cocoa extract
Middle-aged
Obesity
Oxidative stress
oxLDL
Issue Date: 
2014
Publisher: 
Elsevier
ISSN: 
0939-4753
Citation: 
Ibero-Baraibar I, Abete I, Navas-Carretero S, Massis-Zaid A, Martínez JA, Zulet MA. Oxidized LDL levels decreases after the consumption of ready-to-eat meals supplemented with cocoa extract within a hypocaloric diet. Nutr Metab Cardiovasc Dis 2014 Apr;24(4):416-422
Abstract
Background and aims Cocoa flavanols are recognised by their favourable antioxidant and vascular effects. This study investigates the influence on health of the daily consumption of ready-to-eat meals supplemented with cocoa extract within a hypocaloric diet, on middle-aged overweight/obese subjects. Methods and results Fifty healthy male and female middle-aged volunteers [57.26 ± 5.24 years and body mass index (BMI) 30.59 ± 2.33 kg/m2] were recruited to participate in a 4 week randomised, parallel and double-blind study. After following 3 days on a low-polyphenol diet, 25 volunteers received meals supplemented with 1.4 g of cocoa extract (645.3 mg of polyphenols) and the other 25 participants received control meals, within a 15% energy restriction diet. On the 4th week of intervention individuals in both dietary groups improved (p < 0.05) anthropometric, body composition, blood pressure and blood biochemical measurements. Oxidised LDL cholesterol (oxLDL), showed a higher reduction (p = 0.030) in the cocoa group. Moreover, myeloperoxidase (MPO) levels decreased only in the cocoa supplemented group (p = 0.007). Intercellular Adhesion Molecule-1 (sICAM-1) decreased significantly in both groups, while Vascular Cell Adhesion Molecule-1 (sVCAM-1) did not present differences after the 4 weeks of intervention. Interestingly, cocoa intake showed a different effect by gender, presenting more beneficial effects in men. Conclusions The consumption of cocoa extract as part of ready-to-eat meals and within a hypocaloric diet improved oxidative status (oxLDL) in middle-aged subjects, being most remarkable in males.

Files in This Item:
File: 
Ibero.pdf
Description: 
Size: 
143,52 kB
Format: 
Adobe PDF
File: 
iberoFigure 1.pdf
Description: 
Size: 
15,09 kB
Format: 
Adobe PDF
File: 
IberoFigure 2.pdf
Description: 
Size: 
32,89 kB
Format: 
Adobe PDF
File: 
Iberotables.pdf
Description: 
Size: 
129,73 kB
Format: 
Adobe PDF


Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.