Different behavior of food polyphenols from Theobroma cacao in energy metabolism of lipopolysaccharide-stimulated cells

de la Luz Cádiz-Gurrea, M., Fernández-Arroyo, S., Joven, J., Segura-Carretero, A.

Abstract

Theobroma cacao is worldwide consumed and common ingredient of many food products. Cocoa, containing high-degree of polymerization proanthocyanidins, is a valuable source of bioactive compounds. Mouse embryonic fibroblast (MEF) cell lines, PON-1 KO and MCP-1 KI, were used as potential oxidant and inflammatory scenarios, respectively. Energy metabolism changes drastically when MEF are incubated with LPS. Cacao has an important effect on PON-1 KO incubated with LPS, leading metabolite values to these found in WT (particularly those related to the glycolysis).

Keywords

Theobroma cacao, proanthocyanidins, antiinflamatory, antioxidant, energy metabolism

Download

IMEKO-TC23-2017-129.pdf

DOI

-

IMEKO TC

TC23 - Metrology in Food and Nutrition

Back to the proceedings