publication . Article . 2003

Plasma antioxidants from chocolate

Mauro Serafini; Rossana Bugianesi; Giuseppe Maiani; Silvia Valtueña; De Santis S; Alan Crozier;
Open Access English
  • Published: 28 Aug 2003
  • Publisher: Nature Publications Group
  • Country: United Kingdom
Abstract
Dark chocolate may offer its consumers health benefits the milk variety cannot match. 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 mechanisms1,2,3. Here we show that consumption of plain, dark chocolate (Fig. 1) 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 absorptio...
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Medical Subject Headings: food and beverages
free text keywords: QP, Food science, Chemistry, Cardiovascular health, Antioxidant, medicine.medical_treatment, medicine, Total antioxidant, Milk Chocolate, Health benefits, Dark chocolate, food.food, food
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