Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans

Daniele Lettieri-Barbato, Debora Villaño, Bram Beheydt, Fiorella Guadagni, Isabel Trogh, Mauro Serafini

Research output: Contribution to journalArticlepeer-review

Abstract

The association between in vitro antioxidant capacity of dark chocolates with different cocoa percentage and the in vivo response on antioxidant status was investigated. In a randomized crossover design, 15 healthy volunteer consumed 100 g of high antioxidants dark chocolate (HADC) or dark chocolate (DC). In vitro, HADC displayed a higher Total Antioxidant Capacity (TAC) than DC. In vivo, plasma TAC significantly peaked 2 h after ingestion of both chocolates. TAC levels went back to zero 5 h after DC ingestion whilst levels remained significantly higher for HADC. HADC induced a significantly higher urinary TAC in the 5-12 h interval time than DC. No change was detected in urinary excretion of F2-isoprostanes. Plasma thiols and triacylglycerol (TG) levels significantly increased for both chocolate with a peak at 2 h remaining significantly higher for DC after 5 h respect to HADC. Results provide evidence of a direct association between antioxidant content of chocolate and the extent of in vivo response on plasma antioxidant capacity.

Original languageEnglish
Pages (from-to)1305-1310
Number of pages6
JournalFood Chemistry
Volume132
Issue number3
DOIs
Publication statusPublished - Jun 1 2012

Keywords

  • Dark chocolate
  • Thiols
  • Total Antioxidant Capacity
  • Triacylglycerols

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

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