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Review

Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors

Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas-Instituto Politecnico Nacional, Wilfrido Massieu s/n esq, Manuel Stampa, Unidad Profesional Adolfo López Mateos, Alcaldía G. A. Madero, Ciudad de México CP 07738, Mexico
Nutrients 2019, 11(4), 751; https://doi.org/10.3390/nu11040751
Received: 21 February 2019 / Revised: 21 March 2019 / Accepted: 27 March 2019 / Published: 30 March 2019
(This article belongs to the Special Issue Cocoa, Chocolate and Human Health)
The interest in cacao flavanols is still growing, as bioactive compounds with potential benefits in the prevention of chronic diseases associated with inflammation, oxidative stress and metabolic disorders. Several analytical methodologies support that the flavanols in cacao-derived products can be absorbed, have bioactive properties, and thus can be responsible for their beneficial effects on human health. However, it must be considered that their biological actions and underlying molecular mechanisms will depend on the concentrations achieved in their target tissues. Based on the antioxidant properties of cacao flavanols, this review focuses on recent advances in research regarding their potential to improve metabolic syndrome risk factors. Additionally, it has included other secondary plant metabolites that have been investigated for their protective effects against metabolic syndrome. Studies using laboratory animals or human subjects represent strong available evidence for biological effects of cacao flavanols. Nevertheless, in vitro studies are also included to provide an overview of these phytochemical mechanisms of action. Further studies are needed to determine if the main cacao flavanols or their metabolites are responsible for the observed health benefits and which are their precise molecular mechanisms. View Full-Text
Keywords: cocoa; bioactive compounds; flavanols bioavailability; anti-inflammatory properties; metabolic syndrome; oxidative stress cocoa; bioactive compounds; flavanols bioavailability; anti-inflammatory properties; metabolic syndrome; oxidative stress
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MDPI and ACS Style

Jaramillo Flores, M.E. Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors. Nutrients 2019, 11, 751. https://doi.org/10.3390/nu11040751

AMA Style

Jaramillo Flores ME. Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors. Nutrients. 2019; 11(4):751. https://doi.org/10.3390/nu11040751

Chicago/Turabian Style

Jaramillo Flores, Maria Eugenia. 2019. "Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors" Nutrients 11, no. 4: 751. https://doi.org/10.3390/nu11040751

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