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

研究成果: Article

59 引用 (Scopus)

抜粋

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.

元の言語English
ページ(範囲)51-56
ページ数6
ジャーナルExperimental Biology and Medicine
227
発行部数1
DOI
出版物ステータスPublished - 2002 1
外部発表Yes

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

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