Cacao powder supplementation attenuates oxidative stress, cholinergic impairment, and apoptosis in d-galactose-induced aging rat brain

I started using cacao powder years ago. Having this proven in rats is good enough for me since we will never get human testing done while I'm alive.

Cacao powder supplementation attenuates oxidative stress, cholinergic impairment, and apoptosis in galactose induced aging rat brain

• Hyoeun Yoo &
• Hyun-Sook Kim 

Scientific Reports volume 11, Article number: 17914 (2021) Cite this article

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Abstract

Aging, a critical risk factor of several diseases, including neurodegenerative disorders, affects an ever-growing number of people. Cacao supplementation has been suggested to improve age-related neuronal deficits. Therefore, this study investigated the protective effects of raw cacao powder on oxidative stress-induced aging. Male Sprague–Dawley rats were divided into 4 groups: Control (C), d-galactose-induced aging (G), d-galactose injection with 10% (LC), and 16% (HC) cacao powder mixed diet. d-galactose (300 mg/3 mL/kg) was intraperitoneally injected into all but the control group for 12 weeks. Cacao supplemented diets were provided for 8 weeks. The levels of serum Malondialdehyde (MDA), Advanced Glycation End-products (AGEs), brain and liver MDA, the indicators of the d-galactose induced oxidative stress were significantly decreased in LC and HC but increased in G. The Acetylcholinesterase (AChE) activity of brain showed that the cholinergic impairment was significantly lower in LC, and HC than G. Furthermore, the expression levels of catalase (CAT), phospho-Akt/Akt, and procaspase-3 were significantly increased in LC and HC. In conclusion, cacao consumption attenuated the effects of oxidative stress, cholinergic impairment and apoptosis, indicating its potential in future clinical studies.

Introduction

Aging is a critical risk factor of neurodegenerative disorders as it is a gradual process inducing dysfunction and degeneration of the nervous or immune system, which results in cognitive impairment^1,2. Harman explained that aerobic respiration contributes to free radical production leading to the accumulation of oxidative damage, which may lead to aging and death³. The imbalance of production and removal of reactive oxygen species (ROS) induces oxidative stress⁴, and excessive ROS or deficient enzymatic antioxidants cause lipid peroxidation, DNA damage, and protein oxidation that may lead to dysfunction of the organism⁵. Additionally, malondialdehyde (MDA) and advanced glycation end-products (AGEs), which deteriorates with aging, were speculated to lead to all kinds of age-related disorders⁶. Several studies have reported the effect of apoptosis in aging and age-related disease; however, it is not clear whether aging suppresses or enhances apoptosis in vivo. The phosphatidylinositol 3-kinase (PI3K) and Akt (otherwise known as Protein Kinase B) pathway has been implicated as an anti-apoptotic pathway in many different cellular paradigms. Many studies have suggested that Akt regulates cell death regulation resulting in modulation of the degenerative diseases’ pathogenesis and cancer cells³. PI3K and its downstream Akt are suggested to be the vital enzymes in regulating cell growth, metabolism, and survival modulated by growth factors and neurotransmitters⁴. Activated PI3K induces the activation of Akt, and previous researches have explained that Akt activation may be therapeutic in neurodegenerative diseases⁵. Though the mechanism is not clear yet, several studies have investigated the neurodegenerative diseases related to modulation of PI3K/Akt signal dysregulation^5,6. In addition, Caspase-3 has been shown to be a major effector of apoptosis in cells activated by oxidative stress and ROS⁷, and the inhibition of oxidative stress may suppress the apoptotic cell death⁸. Furthermore, it is known that the free radical scavenging enzymes such as SOD, CAT, and GPx exhibit antioxidative effects against oxidative stress⁸, and impart protection against aging induced by oxidative stress^9,10,11. This could be due to the protective effects of decreasing oxidative stress against cell death, which inhibits the age-related changes in neuronal function, viability, and cognition¹⁰.

Many studies have investigated the concrete mechanism of aging; however, they are mutually conclusive. Several studies have reported d-galactose as a source of inducing animal senescence. They have shown increased oxidative stress, inflammatory damage, and apoptosis in the lungs, livers, kidneys, and brains of animals^12,13,14,15. Therefore, d-galactose injected animals have been used as aging induced or organ injury models steadily.

The polyphenol-rich foods have gained an increasing research interest because of their potential antioxidative, neuroprotective and cognition enhancing effects^{16,17,18,19,20,21}. Cacao contains a large content of polyphenols, including compounds such as (+)-catechin and (−)-epicatechin, as well as procyanidins (58%) that are effective ROS scavengers^21,22. A previous study has shown that an LMN diet (a diet enriched in polyphenols and polyunsaturated fatty acids) composed of cocoa, nuts, vegetable oil rich in unsaponifiable fatty acids, and flours rich in soluble fibers exerts protective effects against neuronal loss caused by aging and delays the Aβ plaque formation²³. Similarly, another research conducted with cocoa enriched diets provided evidence that cocoa can induce upregulation of mitogen-activated kinase (MAP) phosphatase MKP, prevent inflammatory responses in trigeminal ganglion neurons, and be an effective treatment of migraine²¹. (−)-Epicatechin, a flavanol in cacao, has shown preventive effect against stroke through Nrf2 activation and neuroprotective Heme Oxygenase-1(HO-1) increase²².

However, the mechanisms of the protective effects of cacao in aging models are not clear yet. To the best of our knowledge, this is the first study to investigate the protective effects of cacao powder in the d-galactose-induced aging model. The present study observed the d-galactose-induced oxidative stress and protective effects of cacao powder against oxidative stress, cholinergic impairment, and apoptosis.

 

Dark Chocolate Boosts Memory

I bet your hospital won't implement this in their food service. My mom who is 90 has dark chocolate, wine and nuts as an afternoon snack. That idea didn't come from me.

Of course these people used weasel words, 'the studies require further investigation'.

Dark Chocolate Boosts Memory

LOMA LINDA, CA — Findings from two studies show that consuming dark chocolate that has a high concentration of cacao (minimally 70% cacao, 30% organic cane sugar) has positive effects on:

1. Stress levels
2. Inflammation
3. Mood
4. Memory
5. Immunity.

$24.99

Bestseller

 

Effects of a Regular-Sized Chocolate Bar

“For years, we have looked at the influence of dark chocolate on neurological functions from the standpoint of sugar content - the more sugar, the happier we are," said Dr. Lee Berk.

While it is well known that cacao is a major source of flavonoids, this is the first time the effect has been studied in human subjects to determine how it can support cognitive, endocrine and cardiovascular health.

Lee S. Berk, DrPH, , served as principal investigator on both studies. Dr. Berk is associate dean of research affairs, School of Allied Health Professions and a researcher in psychoneuroimmunology and food science from Loma Linda University.

"Positive Impact"

Berk added, "This is the first time that we have looked at the impact of large amounts of cacao in doses as small as a regular-sized chocolate bar in humans over short or long periods of time, and are encouraged by the findings. These studies show us that the higher the concentration of cacao, the more positive the impact on cognition, memory, mood, immunity and other beneficial effects.”

The flavonoids found in cacao are extremely potent antioxidants and anti-inflammatory agents, with known mechanisms beneficial for brain and cardiovascular health. The following resultswere presented in live poster sessions during the Experimental Biology 2018 meeting.

Two Studies on Dark Chocolate with 70% Cacao

These results were based on two important studies:

• Dark Chocolate (70% Cacao) Effects Human Gene Expression: Cacao Regulates Cellular Immune Response, Neural Signaling, and Sensory Perception
  
  · This pilot feasibility experimental trial examined the impact of 70 percent cacao chocolate consumption on human immune and dendritic cell gene expression, with focus on pro- and anti-inflammatory cytokines. Study findings show cacao consumption up-regulates multiple intracellular signaling pathways involved in T-cell activation, cellular immune response and genes involved in neural signaling and sensory perception - the latter potentially associated with the phenomena of brain hyperplasticity.

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• Dark Chocolate (70% Organic Cacao) Increases Acute and Chronic EEG Power Spectral Density (μv2) Response of Gamma Frequency (25-40Hz) for Brain Health: Enhancement of Neuroplasticity, Neural Synchrony, Cognitive Processing, Learning, Memory, Recall, and Mindfulness Meditation
  
  · This study assessed the electroencephalography (EEG) response to consuming 48 g of dark chocolate (70% cacao) after an acute period of time (30 mins) and after a chronic period of time (120 mins), on modulating brain frequencies 0-40Hz, specifically beneficial gamma frequency (25-40Hz). Findings show that this superfood of 70 percent cacao enhances neuroplasticity for behavioral and brain health benefits.

Berk said the studies require further investigation, specifically to determine the significance of these effects for immune cells and the brain in larger study populations. Further research is in progress to elaborate on the mechanisms that may be involved in the cause-and-effect brain-behavior relationship with cacao at this high concentration.

SOURCE:

• Loma Linda University Health
  Loma Linda University Health includes Loma Linda University's eight professional schools, Loma Linda University Medical Center's six hospitals and more than 900 faculty physicians located in the Inland Empire of Southern California. Established in 1905, Loma Linda University Health is a global leader in education, research and clinical care. It offers over 100 academic programs and provides quality health care to over 40,000 inpatients and 1.5 million outpatients each year.

Cacao percentage reduction in blood cholesterol

So ask for your doctors prescription on this. 

Cacao percentage reduction in blood cholesterol

  A meta-analysis published in the journal European Journal of Clinical Nutrition said polyphenol compounds in cocoa help to reduce the rate of cholesterol in the blood. According to researchers from Harvard University Faculty of Medicine (USA), consume polyphenol-rich dark chocolate will reduce the rate of blood cholesterol, especially bad LDL cholesterol. The researchers carefully examined 10 clinical trials with 320 participants to clarify the effects of cocoa polyphenols in the blood to fat ratio. Results showed that consuming cocoa or dark chocolate every day (several weeks) decreased on average 5.9 mg / dL LDL bad cholesterol ratio, and 6.23 mg / dL total cholesterol ratio. Results obtained after study has added to the list of great benefit to the health of the cacao.