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Title: Cocoa intake attenuates oxidative stress associated with rat adjuvant arthritis
Author: Ramos Romero, Sara
Pérez-Cano, Francisco J.
Ramiro Puig, Emma
Franch i Masferrer, Àngels
Castell, Margarida
Keywords: Cacau
Estrès oxidatiu
Oxidative stress
Issue Date: Sep-2012
Publisher: Elsevier B.V.
Abstract: Cocoa contains flavonoids with antioxidant properties. The aim of this study was to ascertain the effect of cocoa intake on oxidative stress associated with a model of chronic inflammation such as adjuvant arthritis. Female Wistar rats were fed with a 5 or 10% cocoa enriched diet or were given p.o. a quercetin suspension every other day for 10 days. Arthritis was induced by a heat killed Mycobacterium butyricum suspension. Reactive oxygen species (ROS) produced by macrophages, and splenic superoxide dismutase (total, cytoplasmic and mitochondrial) and catalase activities were determined. Clinically, joint swelling in arthritic rats was not reduced by antioxidants; however, the 5% cocoa diet and quercetin administration reduced ROS production. Moreover, the 5% cocoa diet normalized the activities of superoxide dismutase and catalase. In conclusion, a cocoa diet reduces the oxidative stress associated with a chronic inflammatory pathology, although it was not enough to attenuate joint swelling.
Note: Versió postprint del document publicat a:
It is part of: Pharmacological Research, 2012, vol. 66, num. 3, p. 207-212
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ISSN: 1043-6618
Appears in Collections:Articles publicats en revistes (Bioquímica i Fisiologia)

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