Cocoa as immunomodulatory agent: an update.

IF 1.9 3区化学 Q3 CHEMISTRY, APPLIED

Natural Product Research Pub Date : 2024-12-01 Epub Date: 2023-11-01 DOI:10.1080/14786419.2023.2272025

Maria Atanassova, Miquel Martorell, Farukh Sharopov, Lyubomir Atanassov, Pradeep Kumar, Javad Sharifi-Rad, Silvia Tejada-Gavela, Marcello Iriti, Raffaele Pezzani, Elena Maria Varoni

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Abstract

Cocoa is rich in polyphenols, mainly flavonoids, which correlate with several health benefits mediated by their antioxidant, anti-inflammatory and immunomodulatory properties. Cocoa and chocolate consumption have been reported to impact the regulation of the immune system, both in preclinical studies and in human trials. The mechanisms for immunomodulation can involve different effects of cocoa polyphenols on the immune system, acting as anti-inflammatory, antioxidant and anti-allergic agents, as well as the direct influence of cocoa on innate and acquired immunity, with cytokines production and activation of both lymphocyte-dependent and -independent pathways. Cocoa intake has been also correlated to changes in gut microbiota ecology and composition, also affecting the intestinal immune system. This review summarises the updates of the last two decades on cocoa as immunomodulatory agent and explores the health-related benefits of cocoa and chocolate intake.

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可可作为免疫调节剂：最新进展。

可可富含多酚，主要是黄酮类化合物，这与抗氧化、抗炎和免疫调节特性介导的多种健康益处有关。据报道，在临床前研究和人体试验中，食用可可和巧克力会影响免疫系统的调节。免疫调节机制可能涉及可可多酚对免疫系统的不同作用，如抗炎、抗氧化和抗过敏剂，以及可可对先天和获得性免疫的直接影响，细胞因子的产生和淋巴细胞依赖性和非依赖性途径的激活。可可的摄入也与肠道微生物群生态和组成的变化有关，也会影响肠道免疫系统。这篇综述总结了过去二十年来可可作为免疫调节剂的最新进展，并探讨了摄入可可和巧克力对健康的益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Natural Product Research 化学-医药化学

CiteScore

5.10

自引率

9.10%

发文量

605

审稿时长

2.1 months

期刊介绍： The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds. The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal. Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.