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. (C) 2011 Elsevier Ltd. All rights reserved.

Lettieri-Barbato, D., Villaño, D., Beheydt, B., Guadagni, F., Trogh, I., Serafini, M. (2012). Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans. FOOD CHEMISTRY, 132(3), 1305-1310 [10.1016/j.foodchem.2011.11.109].

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

Lettieri-Barbato, Daniele;
2012-06-01

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. (C) 2011 Elsevier Ltd. All rights reserved.
1-giu-2012
Pubblicato
Rilevanza internazionale
Articolo
Esperti anonimi
Settore BIO/09 - FISIOLOGIA
English
Dark chocolate
Thiols
Total Antioxidant Capacity
Triacylglycerols
Lettieri-Barbato, D., Villaño, D., Beheydt, B., Guadagni, F., Trogh, I., Serafini, M. (2012). Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans. FOOD CHEMISTRY, 132(3), 1305-1310 [10.1016/j.foodchem.2011.11.109].
Lettieri-Barbato, D; Villaño, D; Beheydt, B; Guadagni, F; Trogh, I; Serafini, M
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2108/291188
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