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

• 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:

  _unreg_tc23-2017.129

Event details:

• IMEKO TC:

  TC23
• Event name:

  3rd IMEKOFOODS Conference
• Title:

  Metrology Promoting Standardization and Harmonization in Food and Nutrition

• Place:

  Thessaloniki, GREECE
• Time:

  1 October 2017 - 4 October 2017