Plasma antioxidants from chocolate

@article{Serafini2003PlasmaAF,
  title={Plasma antioxidants from chocolate},
  author={Mauro Serafini and Rossana Bugianesi and Giuseppe Maiani and Silvia Valtue{\~n}a and Simone De Santis and Alan Crozier},
  journal={Nature},
  year={2003},
  volume={424},
  pages={1013-1013}
}
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 (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… Expand

Paper Mentions

Interventional Clinical Trial
Dark chocolate is one of the richest sources of polyphenols though it has been hypothesised that the bioavailability of epicatechin from milk chocolate was reduced compared to dark. The… Expand
ConditionsHealthy
InterventionOther
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