| Autor: |
Dorenkott MR; Department of Food Science and Technology, ‡Department of Human Nutrition, Foods and Exercise, and #Metabolic Phenotyping Core Facility Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States., Griffin LE, Goodrich KM, Thompson-Witrick KA, Fundaro G, Ye L, Stevens JR, Ali M, O'Keefe SF, Hulver MW, Neilson AP |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of agricultural and food chemistry [J Agric Food Chem] 2014 Mar 12; Vol. 62 (10), pp. 2216-27. Date of Electronic Publication: 2014 Mar 03. |
| DOI: |
10.1021/jf500333y |
| Abstrakt: |
There is interest in the potential of cocoa flavanols, including monomers and procyanidins, to prevent obesity and type-2 diabetes. Fermentation and processing of cocoa beans influence the qualitative and quantitative profiles of individual cocoa constituents. Little is known regarding how different cocoa flavanols contribute to inhibition of obesity and type-2 diabetes. The objective of this study was to compare the impacts of long-term dietary exposure to cocoa flavanol monomers, oligomers, and polymers on the effects of high-fat feeding. Mice were fed a high-fat diet supplemented with either a cocoa flavanol extract or a flavanol fraction enriched with monomeric, oligomeric, or polymeric procyanidins for 12 weeks. The oligomer-rich fraction proved to be most effective in preventing weight gain, fat mass, impaired glucose tolerance, and insulin resistance in this model. This is the first long-term feeding study to examine the relative activities of cocoa constituents on diet-induced obesity and insulin resistance. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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