Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans |
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Authors: | Daniele Lettieri-BarbatoDebora Villaño Bram BeheydtFiorella Guadagni Isabel TroghMauro Serafini |
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Affiliation: | a Food & Nutrition Unit, IRCCS San Raffaele Pisana, Rome, Italy b Puratos Group Industrialaan 25, B-1702 Groot-Bijaarden, Belgium c Antioxidant Research Laboratory, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Rome, Italy |
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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. |
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Keywords: | Dark chocolate Total Antioxidant Capacity Triacylglycerols Thiols |
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