Cacao liquor polyphenols reduce oxidative stress without maintaining α‐tocopherol levels in rats fed a vitamin E‐deficient diet

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Abstract
The effect of crude polyphenols (CLP) from cacao liquor on vitamin F-deficient rats was examined. The CLP fraction contained 49.8% antioxidative polyphenols such as catechins and their oligomers. Supplementation of the vitamin E-deficient diet with CLP for 7 wk did not prevent the decrease in α-tocopherol levels in the liver, kidney, heart, brain, and plasma. The lipid peroxide levels in these tissues increased in the group fed the vitamin F-deficient diet compared with the control group. However, these changes were inhibited in a dose-dependent manner as a result of supplementation of the vitamin E-deficient diet with 0.25, 0.5, or 1.0% CLP. The lipid peroxide levels in plasma increased in the group fed the vitamin E-deficient diet. This change tended to be suppressed as a result of supplementation of the diet with CLP, but the difference was not significant. There was no evidence of absorption and distribution of CLP to the tissues; however, CLP intake resulted in a decrease in oxidative stress without maintaining vitamin E levels in the plasma and the tissues.