Dark Chocolate, Cholesterol and Microbiota
키워드
요약
기술
Chocolate, the main product deriving from cocoa beans (Theobroma cacao, from the Greek "food of the gods") has its origin in Mexico, where Maya, Inca and Aztecs practiced their cultivation. For centuries, it has been appreciated for its pleasant taste and for its beneficial effects on health, and it is one of the most sought-after worldwide, with a consumption greatly increasing in recent years thanks to a wide availability of products on the market.
Dietary choices are strongly influenced by the taste and consistency of foods. Fat is largely responsible for the sensory properties of many foods and, therefore, contribute greatly to the pleasure of eating. Dark chocolate consists of ≈43% of lipids, mainly represented by cocoa butter, the latter consisting on average of 33% of oleic acid, 25% of palmitic acid and 33% of stearic acid. Another component of chocolate is polyphenols, in particular flavonoids, substances with numerous beneficial effects for health, including antihypertensive, anti-inflammatory, antithrombotic, metabolic and prebiotic activity, playing a role in the change of human intestinal microbiota.
Recent scientific studies show an inverse correlation between flavonoid intake in the diet and the incidence of diabetes, such as to hypothesize the use of flavonoid-rich foods as potential nutritional supplements in the management of diabetes. The cocoa flavonoids can bring benefits to the insulin-resistance condition by improving endothelial function, modifying glucose metabolism and reducing oxidative stress, which is considered the main cause of insulin resistance. In healthy individuals and patients with moderate cardiovascular risk, regular flavonoid intake improves levels of cardiovascular biomarkers, lowering serum LDL cholesterol and triglycerides and increasing HDL cholesterol. The flavonoids present in cocoa can also inhibit platelet aggregation by down-regulation of the cellular synthesis of eicosanoids.
날짜
| 마지막 확인: | 03/31/2019 |
| 처음 제출: | 02/10/2019 |
| 제출 된 예상 등록: | 02/19/2019 |
| 처음 게시 됨: | 02/20/2019 |
| 제출 된 마지막 업데이트: | 04/14/2019 |
| 마지막 업데이트 게시: | 04/16/2019 |
| 실제 연구 시작 날짜: | 04/30/2019 |
| 예상 기본 완료 날짜: | 06/30/2019 |
| 예상 연구 완료 날짜: | 02/29/2020 |
상태 또는 질병
개입 / 치료
Dietary Supplement: Chocolate
단계
팔 그룹
| 팔 | 개입 / 치료 |
|---|---|
| Experimental: Chocolate 20 patients (matched per gender) undergoing a diet which includes 25g of dark chocolate (70%), i.e. ca. 145 kcal per day | Dietary Supplement: Chocolate 20 patients (10 male, 10 female) will undergo a diet containing 25g of dark chocolate (70%), corresponding to ca. 145 kcal which will be detracted from the total caloric intake. |
| No Intervention: Control 20 patients (matched per gender) undergoing a low-fat dietary regimen |
자격 기준
| 공부할 수있는 연령 | 40 Years 에 40 Years |
| 공부할 수있는 성별 | All |
| 건강한 자원 봉사자를 받아들입니다 | 예 |
| 기준 | Inclusion Criteria: - Individuals able to fill an Informed Consent - Aged 40-60 years old with 1:1 matched criteria, age difference of ± 1 year old - Patients with mild dyslipidemia (total cholesterol 201-250 mg/dL, LDL≥155 mg/dL) with or without hypertriglyceridemia (150-180 mg/dL) who accept to be inserted in a program aimed to reduce their caloric intake, including diet alone or diet plus chocolate Exclusion Criteria: - Missing Informed Consent - Diagnosis of organic diseases, including neoplastic inflammatory diseases or cardiovascular diseases - Patients on statin therapy - Drugs which can affect the gastrointestinal tract and interfere with the symptoms - Pregnancy - Presence of diseases with a prognosis of less than 12 months - Hypersensitivity to chocolate or chocolate components |
결과
1 차 결과 측정
1. Total Cholesterol [Baseline]
2. Triglycerides [Baseline]
3. HDL Cholesterol [Baseline]
4. Counts of viable fecal bacterial cells [Baseline]
