title: Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans.
abstract: BACKGROUND
  Cocoa powder is rich in polyphenols such as catechins and procyanidins and has been shown in various models to inhibit LDL oxidation and atherogenesis.
  
  
  OBJECTIVE
  We examined whether long-term intake of cocoa powder alters plasma lipid profiles in normocholesterolemic and mildly hypercholesterolemic human subjects.
  
  
  METHODS
  Twenty-five subjects were randomly assigned to ingest either 12 g sugar/d (control group) or 26 g cocoa powder and 12 g sugar/d (cocoa group) for 12 wk. Blood samples were collected before the study and 12 wk after intake of the test drinks. Plasma lipids, LDL oxidative susceptibility, and urinary oxidative stress markers were measured.
  
  
  RESULTS
  At 12 wk, we measured a 9% prolongation from baseline levels in the lag time of LDL oxidation in the cocoa group. This prolongation in the cocoa group was significantly greater than the reduction measured in the control group (-13%). A significantly greater increase in plasma HDL cholesterol (24%) was observed in the cocoa group than in the control group (5%). A negative correlation was observed between plasma concentrations of HDL cholesterol and oxidized LDL. At 12 wk, there was a 24% reduction in dityrosine from baseline concentrations in the cocoa group. This reduction in the cocoa group was significantly greater than the reduction in the control group (-1%).
  
  
  CONCLUSIONS
  It is possible that increases in HDL-cholesterol concentrations may contribute to the suppression of LDL oxidation and that polyphenolic substances derived from cocoa powder may contribute to an elevation in HDL cholesterol.
authors.affiliation: Food and Health R&D Laboratories, Meiji Seika Kaisha Ltd, Saitama, Japan. seigo_baba@meiji.co.jp
authors.forename: Seigo
authors.initials: S
authors.lastname: Baba
authors.forename: Naomi
authors.initials: N
authors.lastname: Osakabe
authors.forename: Yoji
authors.initials: Y
authors.lastname: Kato
authors.forename: Midori
authors.initials: M
authors.lastname: Natsume
authors.forename: Akiko
authors.initials: A
authors.lastname: Yasuda
authors.forename: Toshimi
authors.initials: T
authors.lastname: Kido
authors.forename: Kumiko
authors.initials: K
authors.lastname: Fukuda
authors.forename: Yuko
authors.initials: Y
authors.lastname: Muto
authors.forename: Kazuo
authors.initials: K
authors.lastname: Kondo
mesh_terms: D001628:Beverages; D015415:Biomarkers / Q000652:urine; D015992:Body Mass Index; D002099:Cacao; D002392:Catechin / Q000652:urine; D008076:Cholesterol, HDL / Q000097:blood*; D015930:Diet Records; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D019587:Dietary Supplements; D005419:Flavonoids / Q000627:therapeutic use*; D006801:Humans; D008074:Lipoproteins / Q000097:blood; D008077:Lipoproteins, LDL / Q000097:blood*; D008297:Male; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D010636:Phenols / Q000627:therapeutic use*; D059808:Polyphenols; D013395:Sucrose
chemical_list: D015415:Biomarkers; D008076:Cholesterol, HDL; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005419:Flavonoids; D008074:Lipoproteins; D008077:Lipoproteins, LDL; D010636:Phenols; D059808:Polyphenols; D013395:Sucrose; D002392:Catechin