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Flavan‐3‐ol‐enriched dark chocolate and white chocolate improve acute measures of platelet function in a gender‐specific way—a randomized‐controlled human intervention trial
Author(s) -
Ostertag Luisa M.,
Kroon Paul A.,
Wood Sharon,
Horgan Graham W.,
CienfuegosJovellanos Elena,
Saha Shikha,
Duthie Garry G.,
de Roos Baukje
Publication year - 2013
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201200283
Subject(s) - dark chocolate , flavan , platelet , chemistry , bioavailability , ex vivo , medicine , endocrinology , food science , pharmacology , biochemistry , in vitro , stereochemistry
Scope We examined whether flavan‐3‐ol‐enriched dark chocolate, compared with standard dark and white chocolate, beneficially affects platelet function in healthy subjects, and whether this relates to flavan‐3‐ol bioavailability. Methods and results A total of 42 healthy subjects received an acute dose of flavan‐3‐ol‐enriched dark, standard dark or white chocolate, in random order. Blood and urine samples were obtained just before and 2 and 6 h after consumption for measurements of platelet function, and bioavailability and excretion of flavan‐3‐ols. Flavan‐3‐ol‐enriched dark chocolate significantly decreased adenosine diphosphate‐induced platelet aggregation and P‐selectin expression in men (all p ≤ 0.020), decreased thrombin receptor‐activating peptide‐induced platelet aggregation and increased thrombin receptor‐activating peptide‐induced fibrinogen binding in women (both p ≤ 0.041), and increased collagen/epinephrine‐induced ex vivo bleeding time in men and women ( p ≤ 0.042). White chocolate significantly decreased adenosine diphosphate‐induced platelet P‐selectin expression ( p = 0.002) and increased collagen/epinephrine‐induced ex vivo bleeding time ( p = 0.042) in men only. Differences in efficacy by which flavan‐3‐ols affect platelet function were only partially explained by concentrations of flavan‐3‐ols and their metabolites in plasma or urine. Conclusion Flavan‐3‐ols in dark chocolate, but also compounds in white chocolate, can improve platelet function, dependent on gender, and may thus beneficially affect atherogenesis.