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首页> 外文期刊>Food Science & Nutrition >Reduction in blood pressure and serum lipids by lycosome formulation of dark chocolate and lycopene in prehypertension
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Reduction in blood pressure and serum lipids by lycosome formulation of dark chocolate and lycopene in prehypertension

机译：在高血压前期通过黑巧克力和番茄红素的脂质体制剂降低血压和血脂

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AbstractTwenty-nine healthy volunteers aged 47–69 years old were randomly assigned to a 28-day oral intake of different dark chocolate (DC) formulations. The main group received daily 30 g of proprietary lycopene-containing (L-tug) lycosome formulation of DC with enhanced bioavailability of cocoa flavanols. Two control groups daily consumed either 30 g of regular DC alone or along with 7 mg of lycopene, which corresponds to the amount of lycopene ingested with L-tug formulation. It was found that L-tug was more efficient in reducing diastolic blood pressure (mean value of −6.22 mmHg, 95% CI: 5.00, 8.00) when compared with the regular DC group (−3.00 mmHg, P  0.05) or the group which ingested the DC and lycopene as two separate formulations (mean reduction of −4 mmHg, 95% CI: 2.47, 6.00, P = 0.0262). Only marginal superiority for L-tug formulation in the reduction in systolic blood pressure was seen. However, the L-tug formulation was the only formulation of DC which affected serum lipids. There was a reduction in total cholesterol (from median 228.00 mg/dL [95% CI: 206.2, 242.5] to 187.00 mg/dL [95% CI: 166.2, 202.2, P  0.05]) with corresponding decline of low-density lipoprotein (LDL) cholesterol (from a median of 166.00 mg/dL [95% CI: 130.8, 177.0] to 151.00 mg/dL [95% CI: 122.8, 167.4; P  0.05]) at the end of the intervention period. Similar decline was seen in serum triglycerides (P  0.05). Serum high-density lipoprotein (HDL) cholesterol, glucose levels, and C-reactive protein (CRP) values remained statistically unchanged in all study groups throughout the intervention period. A superior biological activity of the L-tug lycosome formulation of DC extending beyond its antihypertensive effect to lipid-lowering ability opens up new possibilities for the use of DC for health purposes helping to reduce daily caloric intake without compromising on the health benefits of DC consumption.
机译：摘要29名47-69岁的健康志愿者被随机分配到28天的不同黑巧克力（DC）配方口服中。主要人群每天接受30 g专有的DC含番茄红素（L-tug）糖体制剂，可可黄烷醇的生物利用度得到提高。两个对照组每天单独食用30克常规DC或与7毫克番茄红素一起食用，这相当于L-tug制剂摄入的番茄红素的量。发现与常规DC组（−3.00 mmHg，P <0.05）相比，L-tug在降低舒张压方面更有效（平均值为-6.22mmHg，95％CI：5.00，8.00）它以两种单独的配方摄入DC和番茄红素（平均降低−4 mmHg，95％CI：2.47，6.00，P = 0.0262）。仅观察到L-tug制剂在收缩压降低方面的优势。但是，L-tug制剂是影响血清脂质的唯一DC制剂。总胆固醇降低（从中位数228.00 mg / dL [95％CI：206.2，242.5]降至187.00 mg / dL [95％CI：166.2，202.2，P <0.05]），而低密度脂蛋白相应下降（LDL）胆固醇（从中位数166.00 mg / dL [95％CI：130.8，177.0]到151.00 mg / dL [95％CI：122.8，167.4; P <0.05]）。血清甘油三酸酯的下降相似（P <0.05）。在整个干预期间，所有研究组的血清高密度脂蛋白（HDL）胆固醇，葡萄糖水平和C反应蛋白（CRP）值在统计学上均保持不变。 DC的L-tug糖体制剂具有出色的生物活性，其抗高血压作用超出了其降脂能力，为将DC用于健康目的开辟了新的可能性，有助于减少每日的热量摄入，而不会损害DC的健康益处。

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