Method for reducing postprandial oxidative stress using cocoa procyanidins

Abstract

A method for reducing postprandial oxidative stress and associated pathologies by the dietary intake of cocoa procyanidins, such as epicatechin is disclosed.

What is claimed is:  
     
         1 . A method of reducing postprandial oxidative stress in a mammal, which method comprises consuming an effective amount of cocoa polyphenols.  
     
     
         2 . The method of  claim 1 , wherein the cocoa polyphenols are cocoa procyanidins.  
     
     
         3 . The method of  claim 2 , wherein the cocoa procyanidins are monomers and/or oligomers of catechin and epicatechin.  
     
     
         4 . The method of  claim 3 , wherein the oligomers are dimers through octadecamers.  
     
     
         5 . The method of  claim 1 , wherein the cocoa procyanidins are present in a food, a dietary supplement, or a pharmaceutical.  
     
     
         6 . The method of  claim 5 , wherein the food is a beverage.  
     
     
         7 . The method of  claim 5 , wherein the food is a confectionery.  
     
     
         8 . The method of  claim 5 , wherein the dietary supplement further comprises a nutrient or a carrier.  
     
     
         9 . The method of  claim 5 , wherein the pharmaceutical further comprises a carrier, a diluent, or an excipient.  
     
     
         10 . The method of  claim 7 , wherein the confectionery is a chocolate.  
     
     
         11 . The method of  claim 10 , wherein the chocolate is prepared using cocoa ingredients high in cocoa procyanidins.  
     
     
         12 . The method of  claim 11 , wherein the cocoa ingredients are selected from the group consisting of chocolate liquor, cocoa solids, roasted cocoa nibs or nib fractions, or a solvent-derived cocoa extract.  
     
     
         13 . The method of  claim 10 , wherein the chocolate is a dark chocolate.  
     
     
         14 . The method of  claim 13 , wherein the dark chocolate is a bittersweet, semisweet, or sweet dark chocolate.  
     
     
         15 . The method of  claim 14 , wherein the chocolate is a Standard of Identity chocolate.  
     
     
         16 . The method of  claim 14 , wherein the chocolate is a non-Standard of Identity chocolate.  
     
     
         17 . The method of  claim 10 , wherein the chocolate is a milk chocolate, buttermilk chocolate, skim milk chocolate or mixed dairy milk chocolate.  
     
     
         18 . The method of  claim 10 , wherein the chocolate is a reduced-fat chocolate.  
     
     
         19 . The method of  claim 17 , wherein the chocolate is a Standard of Identity chocolate.  
     
     
         20 . The method of  claim 17 , wherein the chocolate is a non-Standard of Identity chocolate.  
     
     
         21 . The method of  claim 10 , wherein the chocolate is a white chocolate or a white chocolate coating.  
     
     
         22 . The method of  claim 11 , wherein the cocoa ingredients are prepared from underfermented beans or mixtures of fermented beans and underfermented and/or unfermented beans.  
     
     
         23 . A method of reducing the risk of pathologies associated with oxidative stress in a mammal, which method comprises consuming an amount of cocoa polyphenols effective to reduce oxidative stress.  
     
     
         25 . The method of claim  24 , wherein the associated pathologies are selected from the group comprising coronary heart diseases, neurodegenerative disorders and cancer.  
     
     
         26 . The method of  claim 2 , wherein the cocoa procyanidins comprise monomeric and/or oligomeric fractions.  
     
     
         27 . The method of  claim 26 , wherein the cocoa procyanidins are pooled fractions.