Cocoa colonic phenolic metabolites are related to HDL-cholesterol raising effects and methylxanthine metabolites and insoluble dietary fibre to anti-inflammatory and hypoglycemic effects in humans

Beatriz Sarriá; Miren Gomez-Juaristi; Sara Martínez López; Joaquín García Cordero; Laura Bravo; Mª Raquel Mateos Briz

doi:10.7717/peerj.9953

Cocoa colonic phenolic metabolites are related to HDL-cholesterol raising effects and methylxanthine metabolites and insoluble dietary fibre to anti-inflammatory and hypoglycemic effects in humans

PeerJ. 2020 Sep 17:8:e9953. doi: 10.7717/peerj.9953. eCollection 2020.

Authors

Beatriz Sarriá¹, Miren Gomez-Juaristi¹, Sara Martínez López¹, Joaquín García Cordero¹, Laura Bravo¹, Mª Raquel Mateos Briz¹

Affiliation

¹ Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Spanish National Research Council (CSIC), Madrid, Spain.

Abstract

Background: In many cocoa intervention studies, health outcomes are related to cocoa components without taking into account the bioavailability of the main bioactive components: phenolic compounds and methylxanthines.

Methods: The present work associates the results of bioavailability and randomised controlled crossover studies in humans carried out with similar cocoa products, so that the main phenol and methylxanthine metabolites observed in plasma and urine are associated to the health effects observed in the chronic studies. We outstand that doses of cocoa and consumption rate used are realistic. In the bioavailability study, a conventional (CC) and a methylxanthine-polyphenol rich (MPC) cocoa product were used, whereas in the chronic study a dietary fibre-rich (DFC) and a polyphenol-rich (PC) product were studied in healthy and cardiovascular risk subjects.

Results and discussion: The main phenolic metabolites formed after CC and MPC intake, 5-(4'-hydroxyphenyl)-γ-valerolactone-3'-sulfate, 3'-methyl-epicatechin-5-sulfate, 4-hydroxy-5-(4'-hydroxyphenyl)valeric acid-sulfate, 5-phenyl-γ-valerolactone--sulfate and 5-(4'-hydroxyphenyl)-γ-valerolactone-3'-glucuronide, may contribute to the changes in cholesterol (and indirectly HDL-cholesterol) observed after the regular intake of both DFC and PC, in healthy and cardiovascular risk subjects, whereas 7-methylxanthine (the main cocoa methylxanthine metabolite) and theobromine, together with its content in insoluble dietary fibre, may be responsible for the decrease of IL-1β and hypoglycemic effects observed with DFC. With both phenolic and methylxanthine metabolites a strong dose-response effect was observed.

Conclusion: After the regular consumption of both DFC and PC, positive changes were observed in volunteer's lipid profile, which may be related to the long-lasting presence of colonic phenolic metabolites in blood. In contrast, the anti-inflammatory and hypoglycemic effects were only observed with DFC, and these may be related to methylxanthine metabolites, and it is likely that insoluble dietary fibre may have also played a role.

Keywords: Cardiovascular health; Cocoa; Epicatechin; Flavanols; Glucose; HDL-cholesterol; Humans; Methylxanthines; Theobromine.

Grants and funding

Nutrexpa, S.L. funded the study and the Spanish Ministry of Economy and Competitivity (MINECO-FEDER), projects AGL2010-18269 and AGL2015-69986-R provided financial support. Sara Martínez López was a predoctoral fellow of the JAE Program (JAEPre097) co-funded by CSIC and the European Social Fund. Miren Gómez-Juaristi was a predoctoral FPI fellow BES2008-007138 of the Spanish Ministry of Science and Innovation. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.