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

• Published in: Food chemistry Vol. 132; no. 3; pp. 1305 - 1310
• Main Authors: Lettieri-Barbato, Daniele, Villaño, Debora, Beheydt, Bram, Guadagni, Fiorella, Trogh, Isabel, Serafini, Mauro
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-06-2012; Elsevier
• Subjects: Biological and medical sciences; Confectionery products and chocolate industries, honey; Dark chocolate; Food industries; Fundamental and applied biological sciences. Psychology; Thiols; Total Antioxidant Capacity; Triacylglycerols; Dark chocolate; Total Antioxidant Capacity; Thiols; Triacylglycerols; Human; Thiol; Triacylglycerol; Chocolate; Lipids; Antioxidant; Cocoa
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.11.109

► In vitro antioxidant potential of chocolate is linked to its cocoa content. ► Human antioxidant status differs with chocolates of different cocoa percentage. ► Significant difference in plasma thiols, plasma and urinary reducing power. ► Direct association between cocoa content and extent of response of body’s antioxidant system.
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 100g 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 2h after ingestion of both chocolates. TAC levels went back to zero 5h after DC ingestion whilst levels remained significantly higher for HADC. HADC induced a significantly higher urinary TAC in the 5–12h 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 2h remaining significantly higher for DC after 5h 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.