Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats
Joint Authors
da Silva Medeiros, Niara
Koslowsky Marder, Roberta
Farias Wohlenberg, Mariane
Funchal, Cláudia
Dani, Caroline
Source
Biochemistry Research International
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-11-16
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds.
In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate, including milk, semisweet, dark, and soy, was evaluated.
The total polyphenols concentration and antioxidant activity in vitro by the method of DPPH radical-scavenging test were evaluated in chocolate samples.
Lipid peroxidation (TBARS), protein oxidation (carbonyl), sulfhydryl groups, and activity of SOD enzyme in cerebral cortex, hippocampus, and cerebellum of rats treated or not with hydrogen peroxide and/or chocolate were also evaluated.
The dark chocolate demonstrated higher phenolic content and antioxidant activity, followed by semisweet, soy, and milk chocolates.
The addition of chocolate in the diet of the rats reduced lipid peroxidation and protein oxidation caused by hydrogen peroxide.
In the sulfhydryl assay, we observed that the levels of nonenzymatic defenses only increased with the chocolate treatments The SOD enzyme activity was modulated in the tissues treated with the chocolates.
We observed in the samples of chocolate a significant polyphenol content and an important antioxidant activity; however, additional studies with different chocolates and other tissues are necessary to further such findings.
American Psychological Association (APA)
da Silva Medeiros, Niara& Koslowsky Marder, Roberta& Farias Wohlenberg, Mariane& Funchal, Cláudia& Dani, Caroline. 2015. Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats. Biochemistry Research International،Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1057609
Modern Language Association (MLA)
da Silva Medeiros, Niara…[et al.]. Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats. Biochemistry Research International No. 2015 (2015), pp.1-9.
https://search.emarefa.net/detail/BIM-1057609
American Medical Association (AMA)
da Silva Medeiros, Niara& Koslowsky Marder, Roberta& Farias Wohlenberg, Mariane& Funchal, Cláudia& Dani, Caroline. Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats. Biochemistry Research International. 2015. Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1057609
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1057609