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The effects of cocoa flavonoids on c...

Wang, Janice Flora.

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The effects of cocoa flavonoids on cardiovascular health.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The effects of cocoa flavonoids on cardiovascular health./
作者:	Wang, Janice Flora.
面頁冊數:	115 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3198.
Contained By:	Dissertation Abstracts International64-07B.
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3098002

The effects of cocoa flavonoids on cardiovascular health.
Wang, Janice Flora.

The effects of cocoa flavonoids on cardiovascular health. - 115 p.

Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3198.

Thesis (Ph.D.)--University of California, Davis, 2003.

The potential health benefits associated with cocoa consumption have been the focus of recent attention. Cocoa is a rich source of polyphenolic compounds, specifically the class of flavonoids known as flavanols, and their oligomers, the procyanidins. Epidemiological studies support an inverse relationship of a high-flavonoid diet and reduced risk for mortality from cardiovascular disease. Fruits and vegetables, and associated food products such as soy, red wine, and green and black tea, can be rich sources of flavonoids. Several investigations have demonstrated beneficial effects of flavonoids, and they have been reported to have antioxidant activity, decrease the susceptibility of LDL to oxidation, reduce platelet activation and aggregation, and improve vascular endothelial function.Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

The effects of cocoa flavonoids on cardiovascular health.
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100 1 $a Wang, Janice Flora. $3 1943577
245 1 0 $a The effects of cocoa flavonoids on cardiovascular health.
300 $a 115 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3198.
500 $a Chair: Carl L. Keen.
502 $a Thesis (Ph.D.)--University of California, Davis, 2003.
520 $a The potential health benefits associated with cocoa consumption have been the focus of recent attention. Cocoa is a rich source of polyphenolic compounds, specifically the class of flavonoids known as flavanols, and their oligomers, the procyanidins. Epidemiological studies support an inverse relationship of a high-flavonoid diet and reduced risk for mortality from cardiovascular disease. Fruits and vegetables, and associated food products such as soy, red wine, and green and black tea, can be rich sources of flavonoids. Several investigations have demonstrated beneficial effects of flavonoids, and they have been reported to have antioxidant activity, decrease the susceptibility of LDL to oxidation, reduce platelet activation and aggregation, and improve vascular endothelial function.
520 $a The work herein demonstrates that a dose-response relationship exists between the consumption of dietary flavonoids, and the appearance of the primary flavanol, epicatechin, in the blood. The increase in epicatechin was associated with improvements in antioxidant activity as well as beneficial changes in the ratio of eicosanoids; specifically an increase in the vasodilator, prostacyclin, and decrease in a vasoconstrictor, leukotrienes. My studies also revealed that platelet activation and aggregation were reduced following flavonoid consumption. In one study, we showed that the effect of flavonoids on platelets was of similar magnitude to that of aspirin. These results support the concept that flavanols can reduce the risk for thrombus formation. Finally, I observed that in healthy postmenopausal women, the chronic consumption of a flavonoid-rich cocoa was associated with beneficial changes in biochemical markers of endothelial function, in addition to affecting hemodynamic parameters associated with reactivity of the brachial artery.
520 $a Collectively, the above work furthers our understanding of the role of flavonoids in human health, specifically with respect to the cardiovascular system. Future progress in this area will depend on a better understanding of the molecular actions of flavonoids. A key goal of basic flavonoid research should be to focus on translating observations of the effects of flavonoids in the laboratory into recommendations for improving health through dietary means.
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