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 response of body's antioxidant system.