|Title||Theobroma cacao extract attenuates the development of Dermatophagoides farinae-induced atopic dermatitis-like symptoms in NC/Nga mice.|
|Publication Type||Journal Article|
|Year of Publication||2017|
|Authors||Kang, H, Lee, CHyung, Kim, JRhan, Kwon, JYeon, Son, M-J, Kim, J-E, Lee, KWon|
|Date Published||2017 Feb 01|
|Keywords||Allergens, 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|
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.
|Alternate Journal||Food Chem|