ark chocolate and milk chocolate in the lab. Dark chocolate had twice as much, in part because milk chocolate contains only about half as much actual chocolate.
The researchers then gave chocolate bars to seven women and five men who were between 25 and 35 years old. All of the participants were nonsmokers, had normal blood lipid levels, took no prescription drugs or vitamins and were not overweight.
After they ate dark chocolate bars, the antioxidant potential measured in their blood increased an average of 18 percent and remained elevated for three hours.
Thus researchers say the subjects antioxidant potential did not rise noticeably when they consumed a glass of whole milk with the dark chocolate, or when they ate milk chocolate. He said it's possible that antioxidants bind with milk proteins making absorption more difficult.
Scientists who did not contribute to the research said the protective aspects of flavonoids in chocolate have not been proven.
"I guess this means to be healthy you should eat chocolate with red wine," said Andrew L. Waterhouse, a nutrition professor at the University of California at Davis. "That is, if you believe the antioxidant hypothesis.
"No one has taken flavonoids, given them to people in a controlled scenario and shown that people who take them are more healthy than those who don't," he said.
Thus there is not enough information to recommend chocolate as a food that reduces the risk of heart disease.Page: 1 2 Related medicine news :1
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