Long-term intake of CocoanOX attenuates the development of hypertension in spontaneously hypertensive rats

• Published in: Food chemistry Vol. 122; no. 4; pp. 1013 - 1019
• Main Authors: Quiñones, M., Sánchez, D., Muguerza, B., Moulay, L., Laghi, S., Miguel, M., Aleixandre, A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.10.2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: angiotensin converting-enzyme inhibitors; animal models; Antihypertensive activity; antihypertensive effect; Biological and medical sciences; blood pressure; captopril; Cocoa; cocoa powder; CocoanOX; dietary supplements; enzyme inhibitors; Food industries; functional foods; Fundamental and applied biological sciences. Psychology; hypertension; long term effects; peptidyl-dipeptidase A; Polyphenols; rats; Spontaneously hypertensive rats; Polyphenols; Antihypertensive activity; Spontaneously hypertensive rats; Cocoa; Vertebrata; Polyphenol; Mammalia; Rat; Rodentia; Development; Long term
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.03.059

We have evaluated the effect of the long-term intake of a cocoa powder, with high concentration of polyphenols, named CocoanOX (CCX), on the development of hypertension of spontaneously hypertensive rats (SHR). Systolic blood pressure was measured weekly in the rats, from the 6th to 24th week of life, by the tail cuff method. The development of hypertension was attenuated in the groups treated with captopril or CCX. The antihypertensive effect was more accentuated in the group treated with captopril, and it was paradoxically more accentuated in the group treated with the lowest dose of CCX than in the other CCX groups. The arterial blood pressure increased in the treated SHR when the corresponding antihypertensive treatment was removed. Both, CCX and the standard cocoa, improved the aorta endothelial function in the SHR. In conclusion, CCX could be used as a functional food ingredient with antihypertensive activity.