Premium
Effects of dark chocolate on endothelial function in healthy adults
Author(s) -
Orsa Christina,
Plumlee Deva,
Wright Alely,
Hong Mee Young
Publication year - 2012
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.26.1_supplement.1026.4
Subject(s) - dark chocolate , food science , bioelectrical impedance analysis , cholesterol , blood lipids , medicine , chemistry , body mass index
Cocoa and dark chocolate have among the highest antioxidant concentrations compared to other antioxidant food sources. This study examines if dark chocolate protects against the risk of cardiovascular disease by improving endothelial function and if bloomed chocolate attenuates those effects. Thirty one healthy adults were randomly assigned to consume 50 grams per day of either dark chocolate (70% cocoa), bloomed dark chocolate (70% cocoa), or white chocolate (0% cocoa) for 15 days. A blood lipid profile, glucose, bioelectrical impedance analysis (BIA), blood pressure, and forearm skin blood flow were measured on day 1 and day 15. Dark chocolate consumption did not significantly lower blood pressure, skin blood flow, or body fat. White chocolate consumption for 15 days reduced basal skin blood flow (p=0.010). Both dark chocolate groups, bloomed or not, significantly lowered glucose (p=0.021) and low‐density lipoprotein (LDL) cholesterol (p=0.033) levels and significantly increased high‐density lipoprotein (HDL) cholesterol (p=0.002) levels compared to the white chocolate group. Endothelial function components may improve with a longer duration of dark chocolate consumption. A larger and long term study with dark chocolate consumption remains to be needed. Supported by SDSU UGP and NUTR 302L class.