Protective Effects of Cocoa Ingestion Over Healthy Males Plasma Lipids Subjected to Peroxidative Conditions
Condition: Lipid Peroxidation
Study type: Interventional

Summary: 
      Background: Cocoa is rich in flavonoids such as (-)-epicatechin and (+)-catechin; these
      compounds have displayed both in vitro and in vivo antioxidant activity.

      Objective: This trial evaluate the regular ingestion effect of both, dark chocolate and cocoa
      powder, over plasma lipids of young males subjected to ex vivo lipid peroxidative conditions.

      Design: Single-blind, controlled and randomized clinical trial including 100 healthy men,
      divided into two groups: 50 subjects received 30 g of cocoa powder and 50 g of dark
      chocolate/d for 1 wk, and the other 50 subjects received placebo.
    

Detailed description: 
      Adult young males were enrolled at the Universidad Industrial de Santander by publicity at
      the university food service centre. Those who respond (n=136) were selected after the normal
      blood lipid profile was verified by laboratory testing of total cholesterol, LDL, HDL, VLDL
      and triacylglycerols, as well exclusion and inclusion criteria were applied. Within the
      exclusion criteria we included diagnosed coronary artery disease, diabetes mellitus, arterial
      hypertension, use of any prescribed medication, restrictive diets and any migraine or cocoa
      products allergic antecedents.

      Finally enlisted subjects were 120 non-smokers, normolipemic, ages were between 20 and 30
      years old, who underwent anthropometric measurements like weight, height, BMI (among 16.0 and
      27.4 kg/m2) and regular nutritional and toxicological habits using standardized surveys.
      Subjects received 3 meals a day from the Food Nutritional Service of Universidad Industrial
      de Santander, in order to ensure the same diet conditions for all subjects along the
      experimental period. An average colombian diet, based on 2287 calories as a total caloric
      value (protein 15%, fats 35% and carbohydrates 60%) was used. The study protocol and the
      informed consent were approved by the Fundación Santa Fe de Bogotá Institutional Ethical
      Committee (Santa Fe de Bogotá D.C., Colombia). We got written informed consent from all
      participants and they received money compensation for its participation in the study.

      Outcome measures:

      Susceptibility of plasma lipids to oxidation Determination of plasma lipids oxidation
      resistance Determination of oxidative protection
    

Intervention name(s): Cocoa powder berverage, dark chocolate bar; Placebo
Intervention type(s): Dietary Supplement; Dietary Supplement
Intervention description(s): Sugar drink containing 30 g of cocoa powder and 50 g of a 65% dark chocolate, and the control group received 30 g of placebo drink containing 0 g of cocoa powder. Each drink was prepared by using 300 ml of water and 30 g of sugar, also were consumed twice each day: with breakfast and afternoon meal. during 7-d after the intervention started.; Sugar drink containing 30 g of cocoa powder and 50 g of a 65% dark chocolate, and the control group received 30 g of placebo drink containing 0 g of cocoa powder. Each drink was prepared by using 300 ml of water and 30 g of sugar, also were consumed twice each day: with breakfast and afternoon meal. during 7-d after the intervention started.
Allocation: Randomized
Intervention model: Parallel Assignment
Masking: Single (Participant)
Primary purpose: Basic Science
Keywords: Flavonoids; cacao; lipid peroxidation; plasma