Depressive Behavior of Rats Consuming Cocoa Powder and Cocoa Extract
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چکیده
منابع مشابه
Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder.
We sampled a cocoa powder production line to investigate the impact of processing on the microbial community size and diversity at different stages. Classical microbiological methods were combined with 16S rRNA gene PCR-denaturing gradient gel electrophoresis, coupled with clone library construction, to analyze the samples. Aerobic thermoresistant spores (ThrS) (100°C; 10 min) were also isolate...
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Numerous studies have indicated that increased vulnerability to oxidative stress may be the main factor involved in functional declines during normal and pathological ageing, and that antioxidant agents, such as polyphenols, may improve or prevent these deficits. We examined whether 1-year administration of a cocoa polyphenolic extract (Acticoa powder), orally delivered at the dose of 24 mg/kg ...
متن کاملMacro- and Microelemental Composition and Toxicity of Unsweetened Natural Cocoa Powder in Sprague-Dawley Rats
Unsweetened natural cocoa powder (UNCP) is a pulverized high-grade powder of compressed solid blocks which remains after extraction. Little scientific data is available concerning its safety despite the presence of potential toxic elements. Elemental composition in UNCP was analyzed with ED-XRF spectroscopy. Single oral high dose toxicity study was conducted on adult male Sprague-Dawley rats (1...
متن کاملEffects of Cocoa Powder on Oxidant/ Antioxidant Status in Liver, Heart and Kidney Tissues of Rats
The aim of study was to asses the oxidative status in terms of lipid peroxidation and antioxidant enzymes in different tissues of orally administered cocoa-treated rats. For this purpose 12 Male Albino Wistar rats were randomly divided into 2 groups; each group consists of 6 rats. Group I remain untreated, comprises healthy rats. Group II received cocoa powder (1g/kg b.w.) orally for 21 consecu...
متن کاملPreservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.
Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to o...
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ژورنال
عنوان ژورنال: Pelita Perkebunan (a Coffee and Cocoa Research Journal)
سال: 2018
ISSN: 2406-9574,0215-0212
DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i2.317