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Título: | Cocoa phenolic extract protects pancreatic beta cells against oxidative stress |
Autor: | Martín, M. Ángeles CSIC ORCID ; Ramos, Sonia CSIC ORCID ; Cordero Herrera, Isabel CSIC; Bravo, Laura CSIC ORCID; Goya, Luis CSIC ORCID | Palabras clave: | Dietary polyphenols Cocoa flavanols Ins-1E cells Oxidative biomarkers Type 2 diabetes mellitus Antioxidant defences |
Fecha de publicación: | 2013 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Nutrients 5(8): 2955-2968 (2013) | Resumen: | Diabetes mellitus is associated with reductions in glutathione, supporting the critical role of oxidative stress in its pathogenesis. Antioxidant food components such as flavonoids have a protective role against oxidative stress-induced degenerative and age-related diseases. Flavonoids constitute an important part of the human diet; they can be found in most plant foods, including green tea, grapes or cocoa and possess multiple biological activities. This study investigates the chemo-protective effect of a cocoa phenolic extract (CPE) containing mainly flavonoids against oxidative stress induced by tert-butylhydroperoxide (t-BOOH) on Ins-1E pancreatic beta cells. Cell viability and oxidative status were evaluated. Ins-1E cells treatment with 5–20 μg/mL CPE for 20 h evoked no cell damage and did not alter ROS production. Addition of 50 μM t-BOOH for 2 h increased ROS and carbonyl groups content and decreased reduced glutathione level. Pre-treatment of cells with CPE significantly prevented the t-BOOH-induced ROS and carbonyl groups and returned antioxidant defences to adequate levels. Thus, Ins-1E cells treated with CPE showed a remarkable recovery of cell viability damaged by t-BOOH, indicating that integrity of surviving machineries in the CPE-treated cells was notably protected against the oxidative insult | Versión del editor: | https://doi.org/10.3390/nu5082955 | URI: | http://hdl.handle.net/10261/88024 | DOI: | 10.3390/nu5082955 | Identificadores: | doi: 10.3390/nu5082955 issn: 2072-6643 |
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