TY - JOUR
T1 - Obesity and Cardiovascular Risk Improvement Using Cacao By-Products in a Diet-Induced Obesity Murine Model
AU - Hidalgo, Isabel
AU - Ortiz, Alicia
AU - Sanchez-Pardo, María
AU - Garduño-Siciliano, Leticia
AU - Hernández-Ortega, Marcela
AU - Villarreal, Francisco
AU - Meaney, Eduardo
AU - Najera, Nayelli
AU - Ceballos, Guillermo Manuel
N1 - Publisher Copyright:
© Copyright 2019, Mary Ann Liebert, Inc., publishers, and Korean Society of Food Science and Nutrition 2019.
PY - 2019/6
Y1 - 2019/6
N2 - In the production of chocolate, only cocoa seeds are used, generating by-products that are generally discarded, increasing the risk of environmental contamination. Given fiber, carbohydrates, proteins, and flavonoid content the use of cacao pod husks can generate nutraceutical products for human consumption. In contrast, obesity represents a major public health problem worldwide. Cacao derivatives are able to modulate overweight and lipid disorders. The objective of present work was to prepare and characterize products using cacao by-products and analyze their effects on altered cardiometabolic risk markers in an obesity model induced by high fat diet and fructose ingestion in rats. The effects of a pellet and extracts made with outer pod husk and kernel husk for 5 weeks were analyzed in an obesity rat model. The treatments significantly decreased body weight by 39%, systolic blood pressure by 27%, triglycerides by 55%, total cholesterol by 24%, low-density lipoprotein cholesterol by 37%, and the triglycerides/high-density lipoprotein ratio by 54%. Cacao by-products improved the metabolic function of obese animals, without causing secondary effects.
AB - In the production of chocolate, only cocoa seeds are used, generating by-products that are generally discarded, increasing the risk of environmental contamination. Given fiber, carbohydrates, proteins, and flavonoid content the use of cacao pod husks can generate nutraceutical products for human consumption. In contrast, obesity represents a major public health problem worldwide. Cacao derivatives are able to modulate overweight and lipid disorders. The objective of present work was to prepare and characterize products using cacao by-products and analyze their effects on altered cardiometabolic risk markers in an obesity model induced by high fat diet and fructose ingestion in rats. The effects of a pellet and extracts made with outer pod husk and kernel husk for 5 weeks were analyzed in an obesity rat model. The treatments significantly decreased body weight by 39%, systolic blood pressure by 27%, triglycerides by 55%, total cholesterol by 24%, low-density lipoprotein cholesterol by 37%, and the triglycerides/high-density lipoprotein ratio by 54%. Cacao by-products improved the metabolic function of obese animals, without causing secondary effects.
KW - cacao subproducts
KW - cardiometabolic risk
KW - flavonoids
KW - obesity
UR - http://www.scopus.com/inward/record.url?scp=85067172211&partnerID=8YFLogxK
U2 - 10.1089/jmf.2018.0210
DO - 10.1089/jmf.2018.0210
M3 - Artículo
C2 - 31021307
AN - SCOPUS:85067172211
SN - 1096-620X
VL - 22
SP - 567
EP - 577
JO - Journal of Medicinal Food
JF - Journal of Medicinal Food
IS - 6
ER -