QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Arteel, G. E. Articles by Sies, H. Search for Related Content PubMed PubMed Citation Articles by Arteel, G. E. Articles by Sies, H.

---

Supplement

Reactions of Peroxynitrite with Cocoa Procyanidin Oligomers^{1 ,2}

Institut für Physiologische Chemie I, Heinrich-Heine-Universität Düsseldorf, D-40001 Düsseldorf, Germany

Peroxynitrite is a mediator molecule in inflammation, and its biological properties are being studied extensively. Flavonoids, which are natural plant constituents, protect against peroxynitrite and thereby could play an anti-inflammatory role. Procyanidin oligomers of different sizes (monomer through nonamer), isolated from the seeds of Theobroma cacao, were recently examined for their ability to protect against peroxynitrite-dependent oxidation of dihydrorhodamine 123 and nitration of tyrosine and were found to be effective in attenuating these reactions. The tetramer was particularly efficient at protecting against oxidation and nitration reactions. Epicatechin oligomers found in cocoa powder and chocolate may be a potent dietary source for defense against peroxynitrite.

KEY WORDS: • flavonoids • inflammation • procyanidins • cocoa • peroxynitrite • antioxidants

This article has been cited by other articles:

				D. Grassi, S. Necozione, C. Lippi, G. Croce, L. Valeri, P. Pasqualetti, G. Desideri, J. B. Blumberg, and C. Ferri Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives Hypertension, August 1, 2005; 46(2): 398 - 405. [Abstract] [Full Text] [PDF]

				N. Osakabe, M. Yamagishi, M. Natsume, A. Yasuda, and T. Osawa Ingestion of Proanthocyanidins Derived from Cacao Inhibits Diabetes-Induced Cataract Formation in Rats Experimental Biology and Medicine, January 1, 2004; 229(1): 33 - 39. [Abstract] [Full Text] [PDF]

				L. Y Rios, M.-P. Gonthier, C. Remesy, I. Mila, C. Lapierre, S. A Lazarus, G. Williamson, and A. Scalbert Chocolate intake increases urinary excretion of polyphenol-derived phenolic acids in healthy human subjects Am. J. Clinical Nutrition, April 1, 2003; 77(4): 912 - 918. [Abstract] [Full Text] [PDF]

				Y.-J. Choi, J.-S. Kang, J. H. Y. Park, Y.-J. Lee, J.-S. Choi, and Y.-H. Kang Polyphenolic Flavonoids Differ in Their Antiapoptotic Efficacy in Hydrogen Peroxide-Treated Human Vascular Endothelial Cells J. Nutr., April 1, 2003; 133(4): 985 - 991. [Abstract] [Full Text] [PDF]

				R. R Holt, S. A Lazarus, M C. Sullards, Q. Y. Zhu, D. D Schramm, J. F Hammerstone, C. G Fraga, H. H Schmitz, and C. L Keen Procyanidin dimer B2 [epicatechin-(4{beta}-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoa Am. J. Clinical Nutrition, October 1, 2002; 76(4): 798 - 804. [Abstract] [Full Text] [PDF]

				J. H. Weisburger Chemopreventive Effects of Cocoa Polyphenols on Chronic Diseases Experimental Biology and Medicine, November 1, 2001; 226(10): 891 - 897. [Abstract] [Full Text] [PDF]

				C. L. Keen Chocolate: Food as Medicine/Medicine as Food J. Am. Coll. Nutr., October 1, 2001; 20(90005): 436S - 439. [Abstract] [Full Text]