Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/68571
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dc.contributor.authorRamiro Puig, Emma-
dc.contributor.authorFranch i Masferrer, Àngels-
dc.contributor.authorCastellote i Bargalló, M. Cristina-
dc.contributor.authorAndrés Lacueva, Ma. Cristina-
dc.contributor.authorIzquierdo Pulido, Maria-
dc.contributor.authorCastell, Margarida-
dc.date.accessioned2015-12-22T16:09:23Z-
dc.date.available2015-12-22T16:09:23Z-
dc.date.issued2005-06-
dc.identifier.issn0007-1145-
dc.identifier.urihttp://hdl.handle.net/2445/68571-
dc.description.abstractWe 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.-
dc.format.extent8 p.-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherCambridge University Press-
dc.relation.isformatofReproducció del document publicat a: http://dx.doi.org/10.1079/BJN20051443-
dc.relation.ispartofBritish Journal of Nutrition, 2005, vol. 93, num. 6, p. 859-866-
dc.relation.urihttp://dx.doi.org/10.1079/BJN20051443-
dc.rights(c) Cambridge University Press, 2005-
dc.sourceArticles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)-
dc.subject.classificationCacau-
dc.subject.classificationFlavonoides-
dc.subject.classificationImmunologia-
dc.subject.otherCocoa-
dc.subject.otherFlavonoids-
dc.subject.otherImmunology-
dc.titleEffect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.identifier.idgrec521162-
dc.date.updated2015-12-22T16:09:23Z-
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess-
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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