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:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017