Chemical composition of cupuassu (Theobroma grandiflorum) and cocoa (Theobroma cacao) liquors and their effects on streptozotocin-induced diabetic rats

AbstractCupuassu (Theobroma grandiflorum Willd. Ex Spreng) Shum. is a Brazilian Amazon rainforest fruit, phylogenetically close to cocoa (Theobroma cacao L.), with excellent flavor and high agro-economic potential, whose seeds can also be used to prepare a product similar to chocolate. Here, we compared the chemical composition and in vitro antioxidant capacity of cupuassu and cocoa liquors. In addition, we evaluated the effect of the daily intake of cupuassu and cocoa liquors (3.6 and 7.2g/kg body weight) on oxidative stress and lipid profile in streptozotocin (STZ)-induced diabetic rats. Although cocoa liquor presented higher polyphenol, caffeine contents and in vitro antioxidant capacity, saturated fatty acid contents were also higher than in cupuassu liquor. Daily administration of both cocoa and cupuassu liquors resulted in ameliorated body weight gain and liver weight/body weight ratio in STZ-diabetic rats. Plasma triacylglycerol levels were strongly reduced by both doses of liquors, while HDL-c was raised in 27% when the highest doses of cupuassu and cocoa were administrated. Plasma antioxidant capacity was improved, and lipid peroxidation in plasma and tissues decreased in a dose-dependent manner. In spite of the lower polyphenol content of cupuassu, these results indicate advantages of cupuassu compared to cocoa in relation to potential health benefits