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

The effect of crude polyphenols (CLP) from cacao liquor on vitamin E-defici ent rats was examined. The CLP fraction contained 49.8% antioxidative polyp henols such as catechins and their oligomers. Supplementation of the vitami n E-deficient diet with CLP for 7 wk did not prevent the decrease in alpha -tocopherol levels in the liver, kidney, heart, brain, and plasma. The lipi d peroxide levels in these tissues increased in the group fed the vitamin E -deficient diet compared with the control group. However, these changes wer e inhibited in a dose-dependent manner as a result of supplementation of th e 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. T his change tended to be suppressed as a result of supplementation of the di et with CLP, but the difference was not significant. There was no evidence of absorption and distribution of CLP to the tissues; however, CLP intake r esulted in a decrease in oxidative stress without maintaining vitamin E lev els in the plasma and the tissues.