2024-03-29T01:20:01Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/2193442022-01-26T09:13:39Zcom_10261_70com_10261_2col_10261_323
Ferreira Martins, Tatiane
Palomino, Olga
Álvarez-Cilleros, David
Martín, M. Ángeles
Ramos, Sonia
Goya, Luis
2020-09-09T09:21:55Z
2020-09-09T09:21:55Z
2020
Plant Foods for Human Nutrition 75: 161–168 (2020)
0921-9668
http://hdl.handle.net/10261/219344
10.1007/s11130-020-00807-1
1573-9104
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100004837
Oxidative stress may cause functional disorders of vascular endothelia which can lead to endothelial apoptosis and thus alter the function and structure of the vascular tissues. Plant antioxidants protect the endothelium against oxidative stress and then become an effective option to treat vascular diseases. Cocoa flavanols have been proven to protect against oxidative stress in cell culture and animal models. In addition, epidemiological and interventional studies strongly suggest that cocoa consumption has numerous beneficial effects on cardiovascular health. The objective of this study was to test the chemo-protective effect of realistic concentrations of a cocoa phenolic extract and its main monomeric flavanol epicatechin on cultured human endothelial cells submitted to an oxidative challenge. Both products efficiently restrained stress-induced reactive oxygen species and biomarkers of oxidative stress such as carbonyl groups and malondialdehyde, and recovered depleted glutathione, antioxidant defences and cell viability. Our results demonstrate for the first time that a polyphenolic extract from cocoa and its main flavonoid protect human endothelial cells against an oxidative insult by modulating oxygen radical generation and antioxidant enzyme and non-enzyme defences.
eng
openAccess
Cocoa flavanols protect human endothelial cells from oxidative stress
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