Literature DB >> 12791625

Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function.

Karen J Murphy1, Andriana K Chronopoulos, Indu Singh, Maureen A Francis, Helen Moriarty, Marilyn J Pike, Alan H Turner, Neil J Mann, Andrew J Sinclair.   

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.

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Year:  2003        PMID: 12791625     DOI: 10.1093/ajcn/77.6.1466

Source DB:  PubMed          Journal:  Am J Clin Nutr        ISSN: 0002-9165            Impact factor:   7.045


  57 in total

1.  Spleen lymphocyte function modulated by a cocoa-enriched diet.

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2.  Candy consumption patterns, effects on health, and behavioral strategies to promote moderation: summary report of a roundtable discussion.

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3.  Platelets and atherogenesis: Platelet anti-aggregation activity and endothelial protection from tomatoes (Solanum lycopersicum L.).

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4.  Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians.

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Review 5.  Antioxidant and antiplatelet activity by polyphenol-rich nutrients: focus on extra virgin olive oil and cocoa.

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6.  Short- and long-term effects of (-)-epicatechin on myocardial ischemia-reperfusion injury.

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Review 7.  Bioavailability of the polyphenols: status and controversies.

Authors:  Massimo D'Archivio; Carmelina Filesi; Rosaria Varì; Beatrice Scazzocchio; Roberta Masella
Journal:  Int J Mol Sci       Date:  2010-03-31       Impact factor: 5.923

8.  Does chocolate reduce blood pressure? A meta-analysis.

Authors:  Karin Ried; Thomas Sullivan; Peter Fakler; Oliver R Frank; Nigel P Stocks
Journal:  BMC Med       Date:  2010-06-28       Impact factor: 8.775

Review 9.  Cocoa, chocolate, and cardiovascular disease.

Authors:  Monica Galleano; Patricia I Oteiza; Cesar G Fraga
Journal:  J Cardiovasc Pharmacol       Date:  2009-12       Impact factor: 3.105

Review 10.  Polyphenols from cocoa and vascular health-a critical review.

Authors:  Gerald Rimbach; Mona Melchin; Jennifer Moehring; Anika E Wagner
Journal:  Int J Mol Sci       Date:  2009-11-20       Impact factor: 6.208

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