Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: Evaluation of respiratory burst, cytokine release, NF-κB activation, and ppary modulation

Hua Wu Zeng, Monica Locatelli, Claudio Bardelli, Angela Amoruso, Jean Daniel Coisson, Fabiano Travaglia, Marco Arlorio, Sandra Brunelleschi

Risultato della ricerca: Contributo su rivistaArticolo in rivistapeer review

Abstract

There is a great interest in the potential health benefits of biologically active phenolic compounds in cocoa (Theobroma cacao) and dark chocolate. We investigated the anti-inflammatory potential of clovamide (a N-phenylpropenoyl-L-amino acid amide present in cocoa beans) and two phenolic extracts from unroasted and roasted cocoa beans, by evaluating superoxide anion (O2) production, cytokine release, and N/κB activation in human monocytes stimulated by phorbol 12-myristate 13-acetate (PMA). The effects of rosmarinic acid are shown for comparison. Clovamide and rosmarinic acid inhibited PMA-induced O2 production and cytokine release (with a bell-shaped curve and maximal inhibition at 10-100 nM), as well as PMA-induced NF-κB activation; the two cocoa extracts were less effective. In all tests, clovamide was the most potent compound and also enhanced peroxisome proliferator-activated receptor-γ (PPARγ) activity, which may exert anti-inflammatory effects. These findings indicate clovamide as a possible bioactive compound with anti-inflammatory activity in human cells.

Lingua originaleInglese
pagine (da-a)5342-5350
Numero di pagine9
RivistaJournal of Agricultural and Food Chemistry
Volume59
Numero di pubblicazione10
DOI
Stato di pubblicazionePubblicato - 25 mag 2011

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