TitleTheobroma cacao extract attenuates the development of Dermatophagoides farinae-induced atopic dermatitis-like symptoms in NC/Nga mice.
Publication TypeJournal Article
Year of Publication2017
AuthorsKang, H, Lee, CHyung, Kim, JRhan, Kwon, JYeon, Son, M-J, Kim, J-E, Lee, KWon
JournalFood Chem
Volume216
Pagination19-26
Date Published2017 Feb 01
ISSN0308-8146
KeywordsAllergens, Animals, Cacao, Dermatitis, Atopic, Dermatophagoides farinae, Eosinophils, Immunoglobulin E, Inflammation, Interferon-gamma, Interleukin-4, Interleukin-5, Male, Mast Cells, Mice, Mice, Inbred Strains, Phytochemicals, Plant Extracts, RNA, Messenger, Skin
Abstract

Cacao beans from Theobroma cacao are an abundant source of polyphenols, particularly flavonoids. Previous studies demonstrated that cacao flavanols decrease pro-inflammatory cytokines resulting in the alleviation of allergic symptoms. We sought to investigate the effects of cacao extract (CE) on Dermatophagoides farinae extract (DFE)-induced atopic dermatitis (AD)-like symptoms. CE attenuated DFE-induced AD-like symptoms as assessed by skin lesion analyses, dermatitis score, and skin thickness. Histopathological analysis revealed that CE suppressed DFE-induced immune cell infiltration into the skin. These observations occurred concomitantly with the downregulation of inflammatory markers including serum immunoglobulin (Ig) E, chemokine; thymus and activation-regulated chemokine and macrophage-derived chemokine as well as the skin-derived cytokines interleukin (IL)-4, IL-5, and interferon-γ. CE also significantly alleviated transepidermal water loss and increased skin hydration. These results suggest that CE, a natural phytochemical-rich food, has potential therapeutic efficacy for the treatment of AD.

DOI10.1016/j.foodchem.2016.07.141
Alternate JournalFood Chem
PubMed ID27596387