Premium
Antioxidative properties of dark chocolate and bloomed dark chocolate
Author(s) -
Hong Mee Young,
Nemoseck Tricia
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.921.16
Subject(s) - dark chocolate , oxygen radical absorbance capacity , antioxidant , food science , polyphenol , antioxidant capacity , catalase , chemistry , reactive oxygen species , biochemistry
An increasing body of epidemiologic evidence supports that polyphenol‐rich diets promote health and attenuate or delay the onset of various diseases, including cardiovascular disease (CVD) by maintaining antioxidant status. Cocoa and dark chocolates have among the highest antioxidant concentrations compared to other antioxidant food sources. In the present study, total polyphenol levels and antioxidant values were evaluated between regular and lightly bloomed dark chocolates. Lightly bloomed chocolates showed slightly lower total antioxidant capacity (422 μmoleTE/g vs 546 μmoleTE/g) determined by Oxygen Radical Absorbance Capacity and total polyphenolics (57.03 ± 1.55 mgGAE/g vs 63.59 ± 0.33 mgGAE/g) than regular chocolate. Both regular and lightly bloomed chocolate groups increased total serum antioxidant capacity than control (no chocolate) (P=0.0001). Chocolate groups increased activities of super oxide dismutase (P<0.0001) and catalase (P=0.0706). Compared to control group, dark chocolate, regardless if bloomed or not, reduced serum C‐reactive protein (CRP) by 33% (P<0.0001). These results suggest that dark chocolate bloomed or not, may be beneficial for improvement of the risk factors of CVD by elevation of serum antioxidant capacity, antioxidant enzyme activities and CRP values. Chocolates were provided by Ghirardelli (San Leandro, CA). Supported by CHNR08‐810 and SDSU NUTR 302L class.