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http://hdl.handle.net/2445/68571
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DC Field | Value | Language |
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dc.contributor.author | Ramiro Puig, Emma | - |
dc.contributor.author | Franch i Masferrer, Àngels | - |
dc.contributor.author | Castellote i Bargalló, M. Cristina | - |
dc.contributor.author | Andrés Lacueva, Ma. Cristina | - |
dc.contributor.author | Izquierdo Pulido, Maria | - |
dc.contributor.author | Castell, Margarida | - |
dc.date.accessioned | 2015-12-22T16:09:23Z | - |
dc.date.available | 2015-12-22T16:09:23Z | - |
dc.date.issued | 2005-06 | - |
dc.identifier.issn | 0007-1145 | - |
dc.identifier.uri | http://hdl.handle.net/2445/68571 | - |
dc.description.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. | - |
dc.format.extent | 8 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Cambridge University Press | - |
dc.relation.isformatof | Reproducció del document publicat a: http://dx.doi.org/10.1079/BJN20051443 | - |
dc.relation.ispartof | British Journal of Nutrition, 2005, vol. 93, num. 6, p. 859-866 | - |
dc.relation.uri | http://dx.doi.org/10.1079/BJN20051443 | - |
dc.rights | (c) Cambridge University Press, 2005 | - |
dc.source | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) | - |
dc.subject.classification | Cacau | - |
dc.subject.classification | Flavonoides | - |
dc.subject.classification | Immunologia | - |
dc.subject.other | Cocoa | - |
dc.subject.other | Flavonoids | - |
dc.subject.other | Immunology | - |
dc.title | Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/publishedVersion | - |
dc.identifier.idgrec | 521162 | - |
dc.date.updated | 2015-12-22T16:09:23Z | - |
dc.rights.accessRights | info: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) |
Files in This Item:
File | Description | Size | Format | |
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521162.pdf | 258.05 kB | Adobe PDF | View/Open |
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