Effects of Cacao Liquor Polyphenols on the Susceptibility of Low-density Lipoprotein to Oxidation in Hypercholesterolemic Rabbits

DOI Web Site PubMed 被引用文献6件 参考文献45件
  • Osakabe Naomi
    Functional Food Research and Development Laboratory, Meiji Seika Kaisha
  • Natsume Midori
    Functional Food Research and Development Laboratory, Meiji Seika Kaisha
  • Adachi Toko
    Functional Food Research and Development Laboratory, Meiji Seika Kaisha
  • Yamagishi Megumi
    Functional Food Research and Development Laboratory, Meiji Seika Kaisha
  • Hirano Reiko
    First Department of Medicine, National Defense Medical College
  • Takizawa Toshio
    Functional Food Research and Development Laboratory, Meiji Seika Kaisha
  • Itakura Hiroshige
    National Institute of Health and Nutrition
  • Kondo Kazuo
    Institute of Environmental Science for Human Life, Ochanomizu University

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The effects of cacao liquor polyphenols (CLP) on the susceptibility of low-density lipoprotein (LDL) to oxidation in hypercholesterolemic rabbits were examined. Six Japanese white rabbits which had been fed a high cholesterol diet (HCD) for 3 weeks were fed HCD containing 1% CLP for the following 10 days. The susceptibility of LDL to oxidation induced by 2-2'-azobis (4-methoxy-2, 4-dimethylvaleronitrile) (V-70) was evaluated by measuring the production of conjugated dienes and thiobarbituric acid reactive substances (TBARS). The lag time was significantly prolonged from 37.7 min before intake of CLP to 42.9, 44.2 and 45.8 min after 4, 7 and 10 days of CLP intake. TBARS production after intake of CLP was also markedly reduced compared with the level before intake. There was no difference in plasma lipid concentrations comparing the levels before and after CLP intake. In conclusion, in hypercholesterolemic rabbits, orally administered CLP was absorbed and distributed to the blood, and the resistance of LDL to oxidation was thereby increased.

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