Plasma antioxidants from chocolate

Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S. and Crozier, A. (2003) Plasma antioxidants from chocolate. Nature, 424(6952), p. 1013. (doi:10.1038/4241013a)

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Abstract

There is some speculation that dietary flavonoids from chocolate, in particular (-)epicatechin, may promote cardiovascular health as a result of direct antioxidant effects or through antithrombotic mechanisms. Here we show that consumption of plain, dark chocolate results in an increase in both the total antioxidant capacity and the (-)epicatechin content of blood plasma, but that these effects are markedly reduced when the chocolate is consumed with milk or if milk is incorporated as milk chocolate. Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate in vivo and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate.

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Crozier, Professor Alan
Authors: Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S., and Crozier, A.
Subjects:Q Science > QP Physiology
College/School:College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
Journal Name:Nature
Publisher:Nature Publications Group
ISSN:1476-4687
Copyright Holders:© 2003 Nature Publishing Group
First Published:First published in Nature 424:1013
Publisher Policy:Reproduced with the permission of the Publisher

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