| dc.description.abstract | Dietary polyphenols, such as those in cocoa, have been shown to counteract chronic inflammation in animal models as well as in clinical studies. However, limited data exist on the role of dietary cocoa on postprandial inflammation and oxidative stress. Using a randomized placebo-controlled crossover trial, we investigated the postprandial effects of a cocoa beverage (960 mg total polyphenols) vs. placebo in participants with type 2 diabetes (n=18; age (mean�SE): 56�3y; BMI: 35.3�2.0 kg/m2; 14 women; 4 men) following a high-fat meal challenge. Blood draws were conducted at fasting, 30 minutes, 1, 2, 4, and 6 hours of the postprandial phase. We measured selected markers of inflammation and catalase enzyme activity at these time points using the quantitative sandwich enzyme immunoassay technique, as well as non-enzymatic colorimetric assays. Interleukin-18 (IL-18) was shown to be significantly lower at 1, 4, and 6 hours, while C-reactive protein was lower at 6 hours postprandially after cocoa vs. placebo supplementation. Additionally, catalase activity was lower at 1 hour postprandially (all p<0.05). No significant effects were noted in interleukin-6 (IL-6), adiponectin, and nitrite concentrations between the two treatments. Thus, cocoa polyphenols may exert modest effects in reducing postprandial inflammation and in modulating catalase activity in type 2 diabetes. | |
