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Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.creator | Ibero-Baraibar, I. (Idoia) | - |
dc.creator | Abete, I. (Itziar) | - |
dc.creator | Navas-Carretero, S. (Santiago) | - |
dc.creator | Massis-Zaid, A. (A.) | - |
dc.creator | Martinez, J.A. (José Alfredo) | - |
dc.creator | Zulet, M.A. (María Ángeles) | - |
dc.date.accessioned | 2014-09-15T14:23:44Z | - |
dc.date.available | 2014-09-15T14:23:44Z | - |
dc.date.issued | 2014 | - |
dc.identifier.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 | es_ES |
dc.identifier.issn | 0939-4753 | - |
dc.identifier.uri | https://hdl.handle.net/10171/36576 | - |
dc.description.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. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Cocoa extract | es_ES |
dc.subject | Middle-aged | es_ES |
dc.subject | Obesity | es_ES |
dc.subject | Oxidative stress | es_ES |
dc.subject | oxLDL | es_ES |
dc.title | Oxidized LDL levels decreases after the consumption of ready-to-eat meals supplemented with cocoa extract within a hypocaloric diet | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.1016/j.numecd.2013.09.017 | es_ES |
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