Amb motiu del tancament d'estiu, la validació de documents es reprendrà a partir del 28 d'agost de 2026. Disculpeu les molèsties.
Con motivo del cierre de verano, la validación de documentos se reanudará a partir del 28 de agosto de 2026. Disculpad las molestias
Due to the summer closure, document validation will resume starting August 28, 2026. We apologize for any inconvenience.

Fitxers

521162.pdf (258.05 KB)

Tipus de document

Article

Versió

Versió publicada

Data de publicació

2005-06

Tots els drets reservats

Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/68571

Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line

Títol de la revista

Autors

Director/Tutor

ISSN de la revista

Títol del volum

Recurs relacionat

http://dx.doi.org/10.1079/BJN20051443

Resum

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.

Matèries

Cacau, Flavonoides, Immunologia

Matèries (anglès)

Cocoa, Flavonoids, Immunology

Citació

Col·leccions

Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Bioquímica i Fisiologia)

Citació

RAMIRO PUIG, Emma, et al. Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line. British Journal of Nutrition. 2005. Vol. 93, num. 6, pags. 859-866. ISSN 0007-1145. [consulted: 6 of August of 2026]. Available at: https://hdl.handle.net/2445/68571

Exportar metadades

JSON - METS

Compartir registre