Antioxidative polyphenolic substances in cacao liquor

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

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)


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
Publication statusPublished - 2000
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)


Dive into the research topics of 'Antioxidative polyphenolic substances in cacao liquor'. Together they form a unique fingerprint.

Cite this