Native cacao from southern Mexico: polyphenol profiling and its impact on inflammation and lipid metabolism modulation
DOI:
https://doi.org/10.31989/bchd.v8i10.1814Abstract
Background: Cacao (Theobroma cacao L.) is well known for its polyphenolic profile, which confers antioxidant and anti-inflammatory properties. This investigation provides remarkable evidence on the functional potential of the native Criollo cacao variety Rojo Samuel (RS), a poorly characterized cultivar from southern Mexico, particularly regarding its effects on macrophage-mediated inflammation and lipid metabolism.
Methods: Phenolic compounds were extracted, quantified, and characterized from cacao beans. TNFα expression and nitric oxide production (NO) were measured in RAW 264.7 macrophages treated with cacao phenolic extracts. The lipid accumulation in adipocytes (3T3-L1) was evaluated using Oil Red O stain and triglyceride accumulation during the differentiation process. PPARγ and fatty acid synthase (FAS) expression were determined by Western blot in mature adipocytes treated with native cacao extracts.
Results: In RAW 264.7 macrophages, treatment with cacao phenolic extracts significantly reduced NO production by 20-75%; however, TNF-α expression was not significantly affected by the treatment. In 3T3-L1 adipocytes, treatment with 150 µg extract/mL during adipocyte differentiation significantly decreased lipid accumulation (20.6%), intracellular triglyceride content (41.3%), PPARγ expression (81.2%), and FAS expression (40.2%). These effects are likely attributable to the presence of a variety of phenolic compounds in the cacao extracts, including epicatechin, catechin, procyanidins, and others.
Novelty of the Study: Unlike prior research that focused primarily on cacao for industrial applications, this study demonstrates that phenolic extracts from the Criollo cacao variety Rojo Samuel (RS) exhibit antioxidant properties, modulate macrophage-mediated inflammation, and influence lipid metabolism in adipocytes. These findings highlight the potential of this native variety as a valuable source of functional food substances.
Conclusion: Phenolic compounds from RS cacao showed biological activity relevant to inflammation and lipid metabolism regulation, in addition to their antioxidant effects. Furthermore, this study highlights the importance of this native underexplored cacao variety as a promising source of functional food substances.
Keywords: Criollo cacao, polyphenols, inflammation, lipid metabolism.
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