NUTR 3330 Lecture Notes - Vasoconstriction, Eicosanoid, Prostacyclin
7 Dec 2012
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Document Summary
Produced form cacao bean plant :. phytochemicals flavonoid profile of cacao bean varies for different cultivars: usually about 15% dry weight. Most abundant flavonoids are flavanols identified in monomer to decamer forms (describe flavonoids in cacao beans: monomeric forms: Flavonoid: type of polyphenolic compound that has biological activity in humans. Cocoa bean selection: different cultivars have different amounts. Roasting: higher temperature and longer time =greater losses of flavonoids. Alkalizing (dutch process): large losses in flavonoids (optional step) Higher in dark chocolate: one of the richest sources recall: flavonols were not included in assessment of flavonoid intake in flavonoid lecture. Potential to decrease risk of cvd chocolate flavanols as antioxidants. Purified cocoa procyanidins (oligomer) shown to inhibit platelet aggregation cocoa flavanols shown to modulate eicosanoids increase prostacyclin (inhibits blood clotting) :. less blood clotting: decrease leukotrienes (vasoconstriction and inflammation) :. less vasoconstriction and inflammation, decreased leukotriene/prostacyclin ratio.
