title: Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NF-κB activation, and PPARγ modulation.
abstract: There is a great interest in the potential health benefits of biologically active phenolic compounds in cocoa (Theobroma cacao) and dark chocolate. We investigated the anti-inflammatory potential of clovamide (a N-phenylpropenoyl-L-amino acid amide present in cocoa beans) and two phenolic extracts from unroasted and roasted cocoa beans, by evaluating superoxide anion (O(2)(-)) production, cytokine release, and NF-κB activation in human monocytes stimulated by phorbol 12-myristate 13-acetate (PMA). The effects of rosmarinic acid are shown for comparison. Clovamide and rosmarinic acid inhibited PMA-induced O(2)(-) production and cytokine release (with a bell-shaped curve and maximal inhibition at 10-100 nM), as well as PMA-induced NF-κB activation; the two cocoa extracts were less effective. In all tests, clovamide was the most potent compound and also enhanced peroxisome proliferator-activated receptor-γ (PPARγ) activity, which may exert anti-inflammatory effects. These findings indicate clovamide as a possible bioactive compound with anti-inflammatory activity in human cells.
authors.affiliation: Department of Medical Sciences, University of Piemonte Orientale A. Avogadro, Novara, Italy.
authors.forename: Huawu
authors.initials: H
authors.lastname: Zeng
authors.forename: Monica
authors.initials: M
authors.lastname: Locatelli
authors.forename: Claudio
authors.initials: C
authors.lastname: Bardelli
authors.forename: Angela
authors.initials: A
authors.lastname: Amoruso
authors.forename: Jean Daniel
authors.initials: JD
authors.lastname: Coisson
authors.forename: Fabiano
authors.initials: F
authors.lastname: Travaglia
authors.forename: Marco
authors.initials: M
authors.lastname: Arlorio
authors.forename: Sandra
authors.initials: S
authors.lastname: Brunelleschi
mesh_terms: D000893:Anti-Inflammatory Agents / Q000494:pharmacology*; D002099:Cacao / Q000737:chemistry*; D002934:Cinnamates / Q000494:pharmacology; D016207:Cytokines / Q000378:metabolism; D053630:Depsides / Q000494:pharmacology; D006358:Hot Temperature; D006801:Humans; D009000:Monocytes / Q000187:drug effects / Q000502:physiology*; D016328:NF-kappa B / Q000187:drug effects / Q000502:physiology; D047495:PPAR gamma / Q000187:drug effects / Q000502:physiology; D010636:Phenols / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology*; D016897:Respiratory Burst / Q000187:drug effects; D012639:Seeds / Q000737:chemistry; D013481:Superoxides / Q000378:metabolism; D013755:Tetradecanoylphorbol Acetate / Q000494:pharmacology; D014443:Tyrosine / Q000031:analogs & derivatives* / Q000494:pharmacology; D000097123:Rosmarinic Acid
chemical_list: D000893:Anti-Inflammatory Agents; D002934:Cinnamates; D016207:Cytokines; D053630:Depsides; D016328:NF-kappa B; D047495:PPAR gamma; D010636:Phenols; D010936:Plant Extracts; D013481:Superoxides; D013755:Tetradecanoylphorbol Acetate; D014443:Tyrosine; D000097123:Rosmarinic Acid; C416518:clovamide