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Título

Cocoa phenolic extract protects pancreatic beta cells against oxidative stress

Autor Martín, M. Ángeles ; Ramos, Sonia ; Cordero Herrera, Isabel ; Bravo, Laura ; Goya, Luis
Palabras clave Dietary polyphenols
Cocoa flavanols
Ins-1E cells
Oxidative biomarkers
Type 2 diabetes mellitus
Antioxidant defences
Fecha de publicación 2013
EditorMultidisciplinary Digital Publishing Institute
Citación Nutrients 5: 2955- 2968 (2013)
ResumenDiabetes mellitus is associated with reductions in glutathione, supporting the critical role of oxidative stress in its pathogenesis. Antioxidant food components such as flavonoids have a protective role against oxidative stress-induced degenerative and age-related diseases. Flavonoids constitute an important part of the human diet; they can be found in most plant foods, including green tea, grapes or cocoa and possess multiple biological activities. This study investigates the chemo-protective effect of a cocoa phenolic extract (CPE) containing mainly flavonoids against oxidative stress induced by tert-butylhydroperoxide (t-BOOH) on Ins-1E pancreatic beta cells. Cell viability and oxidative status were evaluated. Ins-1E cells treatment with 5–20 μg/mL CPE for 20 h evoked no cell damage and did not alter ROS production. Addition of 50 μM t-BOOH for 2 h increased ROS and carbonyl groups content and decreased reduced glutathione level. Pre-treatment of cells with CPE significantly prevented the t-BOOH-induced ROS and carbonyl groups and returned antioxidant defences to adequate levels. Thus, Ins-1E cells treated with CPE showed a remarkable recovery of cell viability damaged by t-BOOH, indicating that integrity of surviving machineries in the CPE-treated cells was notably protected against the oxidative insult
URI http://hdl.handle.net/10261/88024
DOI10.3390/nu5082955
Identificadoresdoi: 10.3390/nu5082955
issn: 2072-6643
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