Nutrition
Volume 23, Issue 4 , Pages 351-355 , April 2007

Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice

  • Makoto Tomaru, D.D.S.

      Affiliations

    • Gerodontology, Department of Gerodontology, Division of Gerontology and Gerodontology, Graduate School, Tokyo Medical and Dental University, Tokyo, Japan
    • Environmental Health Sciences Division, National Institute for Environmental Studies, Ibaraki, Japan
    • ,
  • Hirohisa Takano, M.D., Ph.D.

      Affiliations

    • Environmental Health Sciences Division, National Institute for Environmental Studies, Ibaraki, Japan
    • Inflammation and Immunology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan
    • Corresponding Author InformationCorresponding author. Tel./fax: +81-298-50-2336.
    • ,
  • Naomi Osakabe, Ph.D.

      Affiliations

    • Functional Foods Evaluation Group, Food and Health R&D Laboratories, Meiji Seika Kaisha, Ltd., Saitama, Japan
    • ,
  • Akiko Yasuda, M.S.

      Affiliations

    • Functional Foods Evaluation Group, Food and Health R&D Laboratories, Meiji Seika Kaisha, Ltd., Saitama, Japan
    • ,
  • Ken-ichiro Inoue, M.D., Ph.D.

      Affiliations

    • Environmental Health Sciences Division, National Institute for Environmental Studies, Ibaraki, Japan
    • Inflammation and Immunology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan
    • ,
  • Rie Yanagisawa, Ph.D.

      Affiliations

    • Environmental Health Sciences Division, National Institute for Environmental Studies, Ibaraki, Japan
    • ,
  • Tsuneto Ohwatari, D.D.S., Ph.D.

      Affiliations

    • Gerodontology, Department of Gerodontology, Division of Gerontology and Gerodontology, Graduate School, Tokyo Medical and Dental University, Tokyo, Japan
    • ,
  • Hiroshi Uematsu, D.D.S., Ph.D.

      Affiliations

    • Gerodontology, Department of Gerodontology, Division of Gerontology and Gerodontology, Graduate School, Tokyo Medical and Dental University, Tokyo, Japan

Received 4 August 2006 ,Accepted 15 January 2007.

References 

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  3. Osakabe N, Yamagishi M, Sambongi C, Natsume M, Takizawa T, Osawa T. The antioxidative substances in cacao liquor. J Nutr Sci Vitaminol. 1998;44:313–321
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  13. Osakabe N, Yasuda A, Natsume M, Takizawa T, Terao J, Kondo K. Catechins and their oligomers linked by C4→C8 bonds are major cacao polyphenols and protect low-density lipoprotein from oxidation in vitro. Proc Soc Exp Biol Med. 2002;227:51–56
  14. Grassi D, Necozione S, Lippi C, Croce G, Valeri L, Pasqualetti P, et al. Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives. Hypertension. 2005;46:398–405
  15. Houstis N, Rosen ED, Lander ES. Reactive oxygen species have a causal role in multiple forms of insulin resistance. Nature. 2006;440:944–948
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  18. Jakus V, Rietbrock N. Advanced glycation end-products and the progress of diabetic vascular complications. Physiol Res. 2004;53:131–142
  19. Stefanovic V, Savic V, Vlahovic P, Cvetkovic T, Najman S, Mitic-Zlatkovic M. Reversal of experimental myoglobinuric acute renal failure with bioflavonoids from seeds of grape. Ren Fail. 2000;22:255–266
  20. Actis-Goretta L, Ottaviani JI, Fraga CG. Inhibition of angiotensin converting enzyme activity by flavanol-rich foods. J Agric Food Chem. 2006;54:229–234

PII: S0899-9007(07)00014-7

doi: 10.1016/j.nut.2007.01.007

Nutrition
Volume 23, Issue 4 , Pages 351-355 , April 2007

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