Abstract
Previous studies in humans have shown that the cacao polyphenols, (−)-epicatechin and its oligomers, prevent in vitro and ex vivo low-density lipoprotein oxidation mediated by free radical generators and metal ions and also reduce plasma LDL-cholesterol levels. The aim of this study was to examine the effects of cacao polyphenols on the development of atherosclerosis in apolipoprotein E-deficient (−/−) mice. Mice aged 8 weeks (n = 90) were randomized into three groups, and fed either normal mouse chow (controls) or chow supplemented with 0.25 or 0.40 % cacao polyphenols for 16 weeks. The mean plaque area in cross-sections of the brachiocephalic trunk was measured and found to be lower in the 0.25 % cacao polyphenol group than in the control group (p < 0.05). Pathological observations showed that accumulation of cholesterol crystals in the plaque area was greater in the control group compared with the 0.40 % cacao polyphenol group (p < 0.05). Immunochemical staining in the 0.25 and 0.40 % groups showed that expression of the cell adhesion molecules (VCAM-1 and ICAM-1) and production of oxidative stress markers (4-hydroxynonenal, hexanoyl-lysine, and dityrosine) were reduced in cross-sections of the brachiocephalic trunk. These results suggest that cacao polyphenols inhibit the development of atherosclerosis in apolipoprotein E-deficient (−/−) mice by reducing oxidative stress and inflammatory responses.
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Acknowledgments
We thank Dr. T Kodama (The University of Tokyo) for procurement of apolipoprotein E- deficient (−/−) mice. We also thank Dr. H Takano (Kyoto University) for analysis using computer assisted image analysis and Dr Y Kato (University of Hyogo) for procurement of hexanoyl-lysine (HEL) and dityrosine (DT).
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Natsume, M., Baba, S. (2014). Suppressive Effects of Cacao Polyphenols on the Development of Atherosclerosis in Apolipoprotein E-Deficient Mice. In: Kato, Y. (eds) Lipid Hydroperoxide-Derived Modification of Biomolecules. Subcellular Biochemistry, vol 77. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-7920-4_16
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DOI: https://doi.org/10.1007/978-94-007-7920-4_16
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