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

Daniele Lettieri-Barbato; Debora Villaño; Bram Beheydt; Fiorella Guadagni; Isabel Trogh; Mauro Serafini

doi: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

Food Chem. 2012 Jun 1;132(3):1305-1310. doi: 10.1016/j.foodchem.2011.11.109. Epub 2011 Dec 8.

Authors

Daniele Lettieri-Barbato¹, Debora Villaño¹, Bram Beheydt², Fiorella Guadagni¹, Isabel Trogh², Mauro Serafini³

Affiliations

¹ Food & Nutrition Unit, IRCCS San Raffaele Pisana, Rome, Italy.
² Puratos Group Industrialaan 25, B-1702 Groot-Bijaarden, Belgium.
³ Antioxidant Research Laboratory, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Rome, Italy. Electronic address: serafini_mauro@yahoo.it.

PMID: 29243615
DOI: 10.1016/j.foodchem.2011.11.109

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 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.

Keywords: Dark chocolate; Thiols; Total Antioxidant Capacity; Triacylglycerols.