Antioxidative polyphenolic substances in cacao liquor

N. Osakabe, M. Yamagishi, M. Natsume, T. Takizawa, T. Nakamura, T. Osawa

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Abstract

We have found antioxidative polyphenolic substances in cacao liquor that is one of the ingredients of chocolate and cocoa. Epicatechin, catechin, clovamide, quercetine, and their glycosides were confirmed as major antioxidants by using several methods. Furthermore, the physiological effects of crude polyphenols derived from cacao liquor (CLP) were examined with experimental animal models. CLP showed 1) antiulceric activity induced by ethanol, 2) inhibition on oxidative stress in vitamin E deficient rats, 3) reduction on LDL oxidative susceptibility in hypercholesterolemic rabbit, 4) antimutagenic effect against heterocyclic amines, 5) inhibitory effect on tumor promotion in two-stage carcinogenesis in mouse skin.

Original languageEnglish
Pages (from-to)88-101
Number of pages14
JournalACS Symposium Series
Volume754
Publication statusPublished - 2000 Dec 1

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ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Osakabe, N., Yamagishi, M., Natsume, M., Takizawa, T., Nakamura, T., & Osawa, T. (2000). Antioxidative polyphenolic substances in cacao liquor. ACS Symposium Series, 754, 88-101.