Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line

Andrea Zamperone, Stefano Pietronave, Donato Colangelo, Silvia Antonini, Monica Locatelli, Fabiano Travaglia, Jean Daniel Coïsson, Marco Arlorio, Maria Prat

Research output: Contribution to journalArticlepeer-review

Abstract

Cocoa contains phenolic compounds with known antioxidant and antiradical properties beneficial in different pathologies, including cardiovascular diseases. Herein, we have evaluated the protective effects of clovamide, a minor cocoa component, against oxidative stress induced in the rat cardiomyoblast cell line, also comparing it to its bio-isosteric form, rosmarinic acid, and to the main monomeric flavan-3-ol from low-molecular-weight polyphenol in cocoa, i.e. epicatechin. At nano–micro-molar concentrations, the three compounds inhibited the production of reactive oxygen species and apoptosis, evaluated under different aspects, namely, annexin V positivity, DNA fragmentation, caspase release and activation. These molecules can, thus, be considered for their bioactive beneficial activity in the context of cardiovascular pathologies and, particularly, in the protection towards oxidative stress that follows ischemic injury. Clovamide may, thus, be the primary compound for the development of innovative nutraceutical strategies towards cardiovascular diseases.

Original languageEnglish
Pages (from-to)2542-2551
Number of pages10
JournalFood and Function
Volume5
Issue number10
DOIs
Publication statusPublished - 24 Sept 2014

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