Poliphenolic-rich extracts from cocoa (Theobroma cacao L.) and cupuassu (Theobroma grandiflorum Willd. Ex Spreng. K. Shum) liquors: A comparison of metabolic effects in high-fat fed rats
2015
de Oliveira, Thiago Belchior | Rogero, Marcelo Macedo | Genovese, Maria Inês
Cocoa (Theobroma cacao) is appreciated by its flavor and high content of bioactive compounds. A Brazilian Amazon Rainforest fruit, cupuassu (Theobroma grandiflorum), emerges as another Theobromaceae fruit with health potential. Here, we investigated the role of phenolic-rich extracts from cocoa and cupuassu liquors upon oxidative stress and metabolic changes associated with a high fat diet (HFD). The main flavonoids in cupuassu liquor extract were hypolaetin 8-O-β-d-glucuronide and hypolaetin 3′-methyl ether 8-O-β-d-glucuronide 3″-O-sulfate, absent in cocoa liquor. Male Wistar rats received control diet or HFD for 16 weeks, and for the last 28 days some rats received by gavage cocoa or cupuassu liquor phenolic-rich extracts, at two doses. At the end of 16th week were evaluated the adiposity, liver function, lipid peroxidation, antioxidant capacity and enzyme activities. Both liquor extracts attenuated the liver damage associated to HFD by decreasing lipid peroxidation and increasing plasma and tissue antioxidant capacities. Notably, only cupuassu liquor phenolics were capable to improve glucose tolerance by increase insulin sensitivity.
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