Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Cocoa: a functional food that decreases insulin resistance and oxidative damage in young adults with class II obesity

  • Jose Arnold Gonzalez-Garrido (Centro de Investigacion de Ciencia y Tecnologia Aplicada de Tabasco (CICTAT), Division Academica de Ciencias Basicas. Laboratorio de Bioquímica y Biologia Molecular, Universidad Juarez Autonoma de Tabasco) ;
  • Jose Ruben Garcia-Sanchez (Seccion de Estudios de Posgrado e Investigacion, Escuela Superior de Medicina del Instituto Politecnico Nacional. Laboratorio de Oncologia Molecular y Estres Oxidativo, Instituto Politecnico Nacional) ;
  • Carlos Javier Lopez-Victorio (Centro de Investigacion de Ciencia y Tecnologia Aplicada de Tabasco (CICTAT), Division Academica de Ciencias Basicas. Laboratorio de Bioquímica y Biologia Molecular, Universidad Juarez Autonoma de Tabasco) ;
  • Adelma Escobar-Ramirez (Centro de Investigacion de Ciencia y Tecnologia Aplicada de Tabasco (CICTAT), Division Academica de Ciencias Basicas. Laboratorio de Bioquímica y Biologia Molecular, Universidad Juarez Autonoma de Tabasco) ;
  • Ivonne Maria Olivares-Corichi (Seccion de Estudios de Posgrado e Investigacion, Escuela Superior de Medicina del Instituto Politecnico Nacional. Laboratorio de Oncologia Molecular y Estres Oxidativo, Instituto Politecnico Nacional)
  • Received : 2022.04.15
  • Accepted : 2022.08.01
  • Published : 2023.04.01
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Abstract

BACKGROUND/OBJECTIVES: Cocoa consumption is associated with health benefits due to its high content of polyphenols. However, the effects of short-term cocoa consumption remain unclear. We aimed to determine the effects generated by cocoa consumption (for 7 days) in young adults in normoweight and class II obesity. SUBJECTS/METHODS: Before-and-after study was carried out in normoweight (NW) (n = 15) and class II obesity (CIIO) (n = 15) young adults. The NW and CIIO participants consumed 25 and 39 g of cocoa, respectively, per day for 7 days. The effect of cocoa consumption was evaluated on the lipid profile, insulin resistance (IR), and inflammation. Oxidative damage was also examined by assessing the biomarkers of oxidative damage in plasma. In addition, recombinant human insulin was incubated with blood obtained from the participants, and the molecular damage to the hormone was analyzed. RESULTS: Cocoa consumption resulted in decreased low-density lipoprotein-cholesterol in both groups (P = 0.04), while the total cholesterol, high-density lipoprotein cholesterol, and triglycerides were maintained at the recommended levels. Initially, IR was detected in the CIIO group (homeostasis model assessment [HOMA] = 4.78 ± 0.4), which is associated with molecular damage to insulin. Interestingly, intervention with cocoa resulted in improved IR (HOMA = 3.14 ± 0.31) (P = 0.0018) as well as molecular damage to insulin. Finally, cocoa consumption significant decreased the arginase activity (P = 0.0249) in the CIIO group; this is a critical enzymatic activity in the inflammatory process associated with obesity. CONCLUSIONS: The short-term consumption of cocoa improves the lipid profile, exerts anti-inflammatory effects, and protects against oxidative damage. Results of this study indicate that cocoa consumption can potentially improve IR and restore a healthy redox status.

Keywords

Acknowledgement

This research was funded by the "Researchers Supporting Project" (PRODEP-UJAT-PTC-261), Universidad Juarez Autonoma de Tabasco and IPN-SIP20200485.

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