Loading...
Please wait, while we are loading the content...
Similar Documents
Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Murphy, Karen Joy Chronopoulos, Andriana K. Singh, Indu Shekhar Francis, Maureen A. Moriarty, Helen Pike, Marilyn J. Turner, Alan H. Mann, Neil J. Sinclair, Andrew J. E. |
| Copyright Year | 2003 |
| Abstract | BACKGROUND Flavonoids may be partly responsible for some health benefits, including antiinflammatory action and a decreased tendency for the blood to clot. An acute dose of flavanols and oligomeric procyanidins from cocoa powder inhibits platelet activation and function over 6 h in humans. OBJECTIVE This study sought to evaluate whether 28 d of supplementation with cocoa flavanols and related procyanidin oligomers would modulate human platelet reactivity and primary hemostasis and reduce oxidative markers in vivo. DESIGN Thirty-two healthy subjects were assigned to consume active (234 mg cocoa flavanols and procyanidins/d) or placebo (< or = 6 mg cocoa flavanols and procyanidins/d) tablets in a blinded parallel-designed study. Platelet function was determined by measuring platelet aggregation, ATP release, and expression of activation-dependent platelet antigens by using flow cytometry. Plasma was analyzed for oxidation markers and antioxidant status. RESULTS Plasma concentrations of epicatechin and catechin in the active group increased by 81% and 28%, respectively, during the intervention period. The active group had significantly lower P selectin expression and significantly lower ADP-induced aggregation and collagen-induced aggregation than did the placebo group. Plasma ascorbic acid concentrations were significantly higher in the active than in the placebo group (P < 0.05), whereas plasma oxidation markers and antioxidant status did not change in either group. CONCLUSIONS Cocoa flavanol and procyanidin supplementation for 28 d significantly increased plasma epicatechin and catechin concentrations and significantly decreased platelet function. These data support the results of acute studies that used higher doses of cocoa flavanols and procyanidins. |
| Starting Page | 1 |
| Ending Page | 6 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://ajcn.nutrition.org/content/77/6/1466.full.pdf |
| PubMed reference number | 12791625v1 |
| Volume Number | 77 |
| Issue Number | 6 |
| Journal | The American journal of clinical nutrition |
| Language | English |
| Access Restriction | Open |
| Subject Keyword | Adenosine Diphosphate Anti-Inflammatory Agents Antioxidants Ascorbic Acid Blood Clot Blood Platelets Cacao Plant Catechin Cocoa extract Flavanol Flavonoids Flow Cytometry Hemostatic function L-Epicatechin PersonNameUse - assigned Platelet Activation Selectins benefit cocoa bean allergenic extract oxidation procyanidin |
| Content Type | Text |
| Resource Type | Article |
