Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands; Top Institute Food and Nutrition, Wageningen, The Netherlands.
Mol Nutr Food Res. 2013 Nov;57(11):2039-48. doi: 10.1002/mnfr.201200858. Epub 2013 Aug 15.
Dietary intake of cocoa and/or chocolate has been suggested to exhibit protective cardiovascular effects although this is still controversial. The aim of this study was to investigate the effects of chocolate supplementation on metabolic and cardiovascular parameters.
Four groups of ApoE*3Leiden mice were exposed to the following diet regimens. Group 1: cholesterol-free control diet (CO). Group 2: high-dose (1.0% w/w) control cholesterol (CC). Group 3: CC supplemented chocolate A (CCA) and Group 4: CC supplemented chocolate B (CCB). Both chocolates differed in polyphenol and fiber content, CCA had a relatively high-polyphenol and low-fiber content compared to CCB. Mice fed a high-cholesterol diet showed increased plasma-cholesterol and developed atherosclerosis. Both chocolate treatments, particularly CCA, further increased plasma-cholesterol and increased atherosclerotic plaque formation. Moreover, compared to mice fed a high-cholesterol diet, both chocolate-treated groups displayed increased liver injury. Mice on high-cholesterol diet had elevated plasma levels of sVCAM-1, sE-selectin and SAA, which was further increased in the CCB group. Similar effects were observed for renal inflammation markers.
The two chocolate preparations showed unfavorable, but different effects on cardiometabolic health in E3L mice, which dissimilarities may be related to differences in chocolate composition. We conclude that discrepancies reported on the effects of chocolate on cardiometabolic health may at least partly be due to differences in chocolate composition.
尽管关于摄入可可或巧克力对心血管的保护作用仍存在争议，但有研究表明，其对心血管可能具有保护作用。本研究旨在探究巧克力补充剂对代谢和心血管参数的影响。
将四组载脂蛋白 E3 莱顿（ApoE*3Leiden）小鼠分别暴露于以下饮食方案中：第一组：无胆固醇对照饮食（CO）；第二组：高剂量（1.0%w/w）对照胆固醇（CC）；第三组：CC 补充巧克力 A（CCA）；第四组：CC 补充巧克力 B（CCB）。两种巧克力在多酚和纤维含量上存在差异，与 CCB 相比，CCA 具有相对较高的多酚和较低的纤维含量。进食高胆固醇饮食的小鼠表现出血浆胆固醇升高，并发展为动脉粥样硬化。两种巧克力处理方法，特别是 CCA，进一步增加了血浆胆固醇并增加了动脉粥样硬化斑块的形成。此外，与进食高胆固醇饮食的小鼠相比，两种巧克力处理组的肝损伤均有所增加。进食高胆固醇饮食的小鼠的 sVCAM-1、sE-选择素和 SAA 血浆水平升高，CCB 组进一步升高。肾炎症标志物也观察到类似的影响。
两种巧克力制剂对 E3L 小鼠的心血管代谢健康产生了不利但不同的影响，这些差异可能与巧克力成分的差异有关。我们得出结论，巧克力对心血管代谢健康影响的差异报告至少部分归因于巧克力成分的差异。
