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C8 Bonds Are Major Cacao Polyphenols and Protect Low-Density Lipoprotein from Oxidation In Vitro
* Functional Foods Research and Development Laboratory, Meiji Seika Kaisha Ltd., 5-3-1, Chiyoda Sakado 350-0289, Japan;
Department of Nutrition, School of Medicine, The University of Tokushima, Kuramoto-cho, Tokushima 770-8503, Japan; and
Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo 112-8610, Japan
In vitro effects of catechins and their oligomers linked by C4 
C8 bonds are major antioxidative components of chocolate and cocoa. Their effects on the susceptibility of human low-density lipoprotein (LDL) to oxidation were evaluated. The strength of the antioxidative activity was measured using copper ions as the radical generator as compared by weight varied in the following order: (+)-catechin > procyanidin B2 
(-)-epicatechin procyanidin C1 > cinnamtannin A2. Using 2,2`-azobis (4-methoxy-2,4-dimethylvaleronitrile) (MeO-AMVN) as the radical generator, the order was (-)-epicatechin procyanidin B2 procyanidin C1 > (+)-catechin cinnamtannin A2. It is suggested that these compounds contribute to the activity of cacao products to protect LDL from oxidation.
Key Words: catechin • procyanidin • LDL • copper • MeO-AMVN • cacao
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