Potential for preventive effects of cocoa and cocoa polyphenols in cancer

Article ID	Journal	Published Year	Pages	File Type
5851179	Food and Chemical Toxicology	2013	16 Pages	PDF

Abstract

âº Cocoa promotes changes in redox-sensitive signaling involved in cell functions. âº Cocoa prevents chronic inflammation and oxidative damage affecting carcinogenesis. âº Cocoa increases serum antioxidant status and apoptosis of cancer cells. âº Moderate cocoa or dark chocolate consumption may reduce cancer risks.

Keywords

IκB Nrf2 GSH GST GPX COX-2 FAK AOM ERK iNOS DMBA PhIP Den HUVEC azoxymethane AP-1 MNU PKC tert-butylhydroperoxide phorbol 12-myristate 13-acetate PB2 8-oxodG 12-O-tetradecanoylphorbol 13-acetate Dimethylbenz[a]anthracene N-methylnitrosourea tPA TNFα AHR LPS Jnk CDK PI3K NF-κB DOC CyP (−)-epicatechin 8-oxo-7,8-dihydro-2′-deoxyguanosine keap1 c-Jun N-terminal kinase PMA MAPKs Mitogen activated protein kinase kinase ROS t-BOOH TOPO Akt/PKB inflammation interleukin tumour necrosis factor α Topoisomerase Antioxidant defenses diethylnitrosamine SOD Cancer Human endothelial cell inducible nitric oxide synthase Superoxide dismutase Cytochrome P450 Cyclooxygenase-2 antioxidant response element Vascular endothelial growth factor Vascular Endothelial Growth Factor (VEGF)nuclear factor kappa B lipopolysaccharide MEK Cell death inhibitor of κB ARE activator protein-1 protein kinase B Protein kinase C mitogen-activated protein kinase Procyanidin B2 Cocoa extracellular regulated kinase focal adhesion kinase Glutathione glutathione reductase glutathione peroxidase Reactive oxygen species aryl hydrocarbon receptor