Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/68571
Title: Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line
Author: Ramiro Puig, Emma
Franch i Masferrer, Àngels
Castellote i Bargalló, M. Cristina
Andrés Lacueva, Ma. Cristina
Izquierdo Pulido, María Luz
Castell, Margarida
Keywords: Cacau
Flavonoides
Immunologia
Cocoa
Flavonoids
Immunology
Issue Date: Jun-2005
Publisher: Cambridge University Press
Abstract: We analysed the effect of (-)-epicatechin and cocoa extract on the activation of a lymphoid cell line. Particularly the expression of IL-2 receptor alpha (IL-2Ralpha or CD25) and, the secretion of IL-2 and IL-4 were established after flavonoid treatment. Two media culture conditions (1 and 10 % of fetal calf serum supplementation) and the different moments of flavonoid addition (simultaneously or 2 h before cell-activation) were compared. IL-2Ralpha (CD25) expression on activated cells was significantly reduced by epicatechin and cocoa extract in a dose-dependent manner, achieving the highest inhibition of about 50 % when flavonoids were added 2 h before stimulation. IL-2 secretion was also inhibited by the presence of both epicatechin and cocoa extract, displaying 60 and 75 % of inhibition, respectively. Cocoa flavonoids were also able to enhance 3-4.5-fold IL-4 release. In summary, cocoa extract down-modulated T lymphocyte activation and therefore the acquired immune response. This fact could be important in some states of the immune system hyperactivity such as autoimmune or chronic inflammatory diseases.
Note: Reproducció del document publicat a: http://dx.doi.org/10.1079/BJN20051443
It is part of: British Journal of Nutrition, 2005, vol. 93, num. 6, p. 859-866
Related resource: http://dx.doi.org/10.1079/BJN20051443
URI: http://hdl.handle.net/2445/68571
ISSN: 0007-1145
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Bioquímica i Fisiologia)

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