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

► 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 respo...

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Veröffentlicht in:	Food chemistry 2012-06, Vol.132 (3), p.1305-1310
Hauptverfasser:	Lettieri-Barbato, Daniele, Villaño, Debora, Beheydt, Bram, Guadagni, Fiorella, Trogh, Isabel, Serafini, Mauro
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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