Chocolate: it is DEFINITELY not just for breakfast any more!

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http://www.ncbi.nlm.nih.gov/pubmed/19889244

Br J Nutr. 2009 Nov 5:1-7. [Epub ahead of print]

Effect of dark chocolate on plasma epicatechin levels, DNA resistance
to oxidative stress and total antioxidant activity in healthy subjects.
Spadafranca A, Martinez Conesa C, Sirini S, Testolin G.

Department of Food Science and Microbiology (di.S.T.A.M), Division of
Human Nutrition, University of Milan, Via Celoria, 2, 20133 Milan,
Italy.

Dark chocolate (DC) may be cardioprotective by antioxidant properties
of flavonoids. We investigated the effect of DC (860 mg polyphenols,
of which 58 mg epicatechin) compared with white chocolate (WC; 5 mg
polyphenols, undetectable epicatechin) on plasma epicatechin levels,
mononuclear blood cells (MNBC) DNA damage and plasma total antioxidant
activity (TAA). Twenty healthy subjects followed a balanced diet (55 %
of energy from carbohydrates, 30 % from fat and 1 g protein/kg body
weight) for 4 weeks. Since the 14th day until the 27th day, they
introduced daily 45 g of either WC (n 10) or DC (n 10). Whole
experimental period was standardised in antioxidant intake. Blood
samples were collected at T0, after 2 weeks (T14), 2 h and 22 h after
the first chocolate intake (T14+2 h and T14+22 h), and at 27th day,
before chocolate intake (T27), 2 h and 22 h after (T27+2 h and T27+22
h). Samples, except for T14+2 h and T27+2 h, were fasting collected.
Detectable epicatechin levels were observed exclusively 2 h after DC
intake (T14+2 h = 0.362 (se 0.052) mumol/l and T27+2 h = 0.369 (se
0.041) mumol/l); at the same times corresponded lower MNBC DNA damages
(T14+2 h = - 19.4 (se 3.4) % v. T14, P < 0.05; T27+2 h = - 24 (se 7.4)
% v. T27, P < 0.05; T14+2 h v. T27+2 h, P = 0.7). Both effects were no
longer evident after 22 h. No effect was observed on TAA. WC did not
affect any variable. DC may transiently improve DNA resistance to
oxidative stress, probably for flavonoid kinetics.

PMID: 19889244 [PubMed - as supplied by publisher]