Article ID Journal Published Year Pages File Type
10539968 Food Chemistry 2012 6 Pages PDF
Abstract
► 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.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans
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