Bioactive compounds of cupuaçu (Theobroma grandiflorum Willd. ex Spreng. K. Schum.): effects of processing for the obtention of a similar product to chocolate and evaluation of its anti-hyperlipidemic properties

Abstract

High arterial pressure and cholesterol levels, lack of physical activities and the low or zero ingestion of fruits and vegetables are the main risk factors for the development of chronicle diseases like cancer, cardiovascular diseases, diabetes, hypertension and obesity. The phenolic compounds, especially the flavonoids found in vegetable foods seem to have a role in the reduction of the oxidative stress and hyperlipidemias. The cupuaçu (Theobroma grandiflorum Willd. Ex Spreng. K. Shum) is a Brazilian native fruit, with good palatability and great agro industrial potential, especially in relation to the confection of products similar to cocoa and chocolate, obtained from the seed. The similarity with cocoa, which cardiovascular health beneficial properties have been widely reported, indicates that the cupulate could have similar effects. However, little is known about the composition and levels of the polyphenolic compounds of this product, and no evaluation of its functional potential was reported. The general goal of this project is to evaluate the functional potential of cupuaçu and to study the possible beneficial effects of the powdered cupulate to reduce risks of cardiovascular diseases, with the parameter of comparison the powdered cocoa. For that, the effects of the chronicle administration of the powdered cupulate and powdered cocoa and their phenolic fractions on the lipid profile and antioxidant status of hyperlipidemic rats and caquetic rats will be evaluated. (AU)