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Les polyphénols du thé et du cacao ont-ils des effets santé ?

What is known about the health effects of polyphenols from tea and cocoa?

  • Article Original
  • Nutrition
  • Published:
Phytothérapie

Résumé

L’étude du rôle des polyphénols alimentaires dans la protection des perturbations associées au développement des pathologies dégénératives a bénéficié à la fois des progrès récents des bases de données de composition des aliments pour les études épidémiologiques et du nombre croissant d’essais cliniques contrôlés et randomisés avec des aliments riches en flavonoïdes. Les résultats issus de ces recherches suggèrent en particulier que les flavan-3-ols du thé vert et du cacao pourraient réduire le risque de diabète de type 2 et les maladies cardiovasculaires. Les arguments les plus convaincants concernent les effets bénéfiques du thé vert sur le LDL-cholestérol et ceux du cacao riche en flavan-3-ols sur la fonction endothéliale et la sensibilité à l’insuline. Toutefois ces résultats doivent encore être confirmés dans d’autres études prospectives sur cohortes et au travers d’essais cliniques contrôlés sur le long terme. L’évaluation clinique des flavonoïdes purifiés est également nécessaire pour établir précisément quels sont les composés actifs et les doses efficaces. Pour les autres pathologies comme le cancer ou les maladies neurodégénératives, le faible nombre d’études cliniques, couplé aux fortes variations de leurs résultats, ne permet pas de conclure pour l’heure sur l’effet de la consommation de thé ou de cacao riches en flavan-3-ols.

Abstract

The study of the role of dietary polyphenols in protecting disturbances, associated with development of degenerative diseases, has benefited both recent advances in food databases for epidemiological studies, and the growing number of randomized controlled clinical trials with foods rich in flavonoids. To date, available scientific data suggest that flavan-3-ols from green tea and cocoa can reduce the risk of type 2 diabetes and cardiovascular diseases. The most convincing evidence concern the beneficial effects of green tea on LDL-cholesterol and those of flavan-3-ols rich cocoa on endothelial function and insulin sensitivity. However, these results need to be confirmed in other prospective cohort studies and through long term controlled clinical trials. In general, the clinical evaluation of purified flavonoids is also necessary to identify the active compounds and effective doses. For other diseases such as cancer or neurodegenerative diseases, the low number of clinical studies coupled with strong variations in their results does not allow to conclude for now on the effects of the consumption of tea or cocoa rich flavan-3-ols.

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  1. INRA, UMR1019-Unité de nutrition humaine (UNH), équipe micronutriments et santé cardiovasculaire (MicroCard), F-63122, Saint-Genès-Champanelle, France

    C. Morand

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Correspondence to C. Morand.

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Morand, C. Les polyphénols du thé et du cacao ont-ils des effets santé ?. Phytothérapie 11, 92–99 (2013). https://doi.org/10.1007/s10298-013-0770-1

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  • DOI: https://doi.org/10.1007/s10298-013-0770-1

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