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- Cocoa (Theobroma cacao, Malvaceae)
- Lycopene
- Blood Pressure
- Lipids
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Date:
08-14-2015 | HC# 021533-526
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Re: Lycopene-containing Dark Chocolate Lowers Blood Pressure and Some Lipid Levels in Subjects with Prehypertension
Petyaev
IM, Dovgalevsky PY, Chalyk NE, Klochkov V, Kyle NH. Reduction in blood pressure
and serum lipids by lycosome formulation of dark chocolate and lycopene in
prehypertension. Food Sci Nutr.
2014;2(6):744-750.
Oxidative
stress, with the subsequent accumulation of reactive oxygen species, is one of
the known causes of the development of atherosclerosis and why antioxidants are
often used to prevent and treat cardiovascular disease. Epidemiological and
clinical studies suggest that the antioxidants, specifically flavanols and
alkaloids, found in cocoa (Theobroma
cacao, Malvaceae) may be used to prevent and treat cardiovascular disease. The
goal of this randomized, controlled, blinded study was to determine the effects
of a lycopene-containing formulation of dark chocolate on blood pressure and
serum lipids in clinically healthy subjects with prehypertension.
The
study was conducted by Lycotec Ltd at the Institute of Cardiology, the Ministry
of Health of the Russian Federation in Saratov, Russia. Thirty-four Caucasian
male and female subjects were chosen, having met the following inclusion criteria:
45-70 years old, a sustained resting systolic blood pressure (SBP) of 130-139
mmHg and diastolic blood pressure (DBP) of 80-90 mmHg, and elevated total serum
cholesterol (200-250 mg/dL). The subjects were not taking any antihypertensive,
lipid-lowering, or other cardiovascular drugs and had no other serious medical
conditions. Smokers were allowed. Five subjects did not complete the trial
because of dark chocolate intolerance or for non-health-related reasons.
The
subjects were randomly assigned into 1 of the following 3 groups: the dark
chocolate group (DC; n=10), consuming regular dark chocolate; the dark
chocolate plus lycopene group (DC+LC; n=10), consuming regular dark chocolate
bars and lycopene capsules; and the L-tug™ (Lycotec Ltd; Cambridge, United
Kingdom) group (n=9), consuming L-tug composite chocolate bars containing
lycopene.
All
groups used dark chocolate bars (30 g) with 85% cocoa (Green & Black's
Organic; East Hanover, New Jersey). L-tug is a proprietary lycosome formulation of dark chocolate with
enhanced bioavailability of cocoa flavanols. Each 30 g L-tug chocolate bar contains
7 mg lycopene. The lycopene used in the capsules and in the L-tug chocolate (Lycored
Inc; Orange, New Jersey) was derived from tomato (Lycopersicon esculentum, Solanaceae) oleoresin and contained 97% of
trans-isomers and 3% of cis-isomers. Each lycopene capsule used
by the DC+LC group contained 7 mg lycopene.
All
subjects were asked to refrain from consuming cocoa- and tomato-based products
for 10 days leading up to the start of the study. Subjects ingested 1 chocolate
bar daily after the main meal for 4 weeks. Those in the DC+LC group also ingested
1 lycopene capsule at the same time. Clinical examinations and blood draws were
done at baseline, day 14, and end of study. No statistically significant
differences were seen in age, gender, body mass index, smoking status, blood
pressure, pulse rate, lipid profile, or blood glucose levels of the subjects. At
the end of 28 days, all subjects in all groups had a statistically significant
reduction in systemic blood pressure (P<0.05). A more significant reduction
in DBP was seen in the L-tug group compared with the DC group (−6.22 mmHg, P<0.05)
and the DC+LC group (−3.00 mmHg, P<0.05). As for SBP, all groups experienced
a statistically significant reduction when comparing posttreatment measures
with baseline measures (P<0.05). Between-group differences at the end of 28
days were not significant.
Total
cholesterol levels decreased after 2 weeks in the L-tug group and remained
lower at the end of the study (−41 mg/dL). In the DC and DC+LC groups, total
cholesterol levels remained unchanged. Compared with baseline low-density
lipoprotein cholesterol (LDL-C) levels, post-trial levels were not
significantly changed in the DC and DC+LC groups. Those in the L-tug group,
however, experienced a significant reduction in LDL-C at the end of 28 days
compared with baseline values, and a reduction in triglyceride levels at 14 and
28 days compared with baseline (P<0.05 for all reductions). No changes in
triglyceride levels were seen in the DC or DC+LC group. High-density
lipoprotein cholesterol, C-reactive protein, and glucose concentration levels
did not change in any group throughout the trial.
While
all groups consumed a similar amount of dark chocolate, the L-tug formulation
of dark chocolate caused the greatest decrease in systemic blood pressure. But
this lipid-lowering effect occurred in a time-dependent manner, first appearing
after 2 weeks of daily consumption. Consuming dark chocolate and lycopene as 2
separate nutraceuticals was not sufficient in producing any positive changes in
serum lipid levels. The authors attribute the observed lipid-lowering ability
of L-tug dark chocolate to an improved bioavailability of cocoa-derived
bioactive compounds.
The
authors note several limitations of the study, including the small sample size
and lack of understanding of the dose-dependent nature of L-tug, and suggest
that further in vivo and in vitro studies are needed. Despite this, the authors
feel their findings show "that daily intake of lycopene-containing (L-tug)
lycosome formulation of dark chocolate by healthy prehypertensive individuals …
reduces the systemic blood pressure, as well as the total cholesterol and
triglycerides … ."
Two
authors are employees of Lycotec Ltd, the manufacturer of L-tug; Petyaev is the
CEO, and Kyle is a senior scientist.
―Shari Henson
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