Abstract
Polyphenols and Atherosclerosis Recently, the polyphenols in plant foods have attracted interest because of their possible effects on cardiovascular health. This paper provides an overview of our research on the effects of cocoa polyphenols on oxidation of LDL and atherosclerosis. Ingestion of polyphenol-rich cocoa prolonged the lag time (an index of LDL oxidative susceptibility) and decreased plasma levels of oxidized LDL in humans and prevented the formation of atherosclerotic lesion in experimental animals. Catechins in cocoa show high bioavailability, and approximately 25-30% of ingested catechins are detected in urine. After oral supplementation, catechin metabolites such as glucuronides and/or sulfate-conjugated and/or methylated forms are present in the blood. The catechin metabolites (glucuronides) in rats and humans are completely different structurally, and their antioxidative activity is maintained for longer periods in rats than in humans. On the other hand, ingestion of cacao products increased the level of HDL in humans, and this up-regulation of HDL might be due to an antioxidative effect of cacao. Thus, cacao polyphenols may reduce cardiovascular disease risk.
