Catechins and their oligomers linked by C4 → C8 bonds are major cacao polyphenols and protect low-density lipoprotein from oxidation in vitro

Naomi Osakabe, Akiko Yasuda, Midori Natsume, Toshio Takizawa, Junji Terao, Kazuo Kondo

Research output: Contribution to journalArticle

58 Citations (Scopus)

Abstract

In vitro effects of catechins and their oligomers linked by C4 → C8 bonds are major antioxidative components of chocolate and cocoa. Their effects on the susceptibility of human low-density lipoprotein (LDL) to oxidation were evaluated. The strength of the antioxidative activity was measured using copper ions as the radical generator as compared by weight varied in the following order: (+)-catechin > procyanidin B2 (-)epicatechin procyanidin C1 > cinnamtannin A2. Using 2,2′azobis (4-methoxy-2,4-dimethylvaleronitrile) (MeO-AMVN) as the radical generator, the order was (-)-epicatechin procyanidin B2 procyanidin C1 > (+)-catechin cinnamtannin A2. It is suggested that these compounds contribute to the activity of cacao products to protect LDL from oxidation.

Original languageEnglish
Pages (from-to)51-56
Number of pages6
JournalExperimental Biology and Medicine
Volume227
Issue number1
DOIs
Publication statusPublished - 2002 Jan

Keywords

  • Cacao
  • Catechin
  • Copper
  • LDL
  • MeO-AMVN
  • Procyanidin

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

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