Phenol Antioxidant Quantity and Quality in Foods:  Cocoa, Dark Chocolate, and Milk Chocolate

Vinson, Joe A.; Proch, John; Zubik, Ligia

doi:10.1021/jf990312p

Cited by 142 publications

(111 citation statements)

References 20 publications

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“…Procyanidins, mostly constituted by a variable number of flavan- 3,4-diol units, may be present in chocolate in a mixture consisting of dimers, trimers and polymers of up to 10 units [20]. In agreement with the literature [21,22], dark chocolate showed the highest TAC value for all the three assays followed by gianduja and milk chocolate. The differences among chocolate TAC values were probably due to the different composition in term of cocoa polyphenol content.…”

Section: Tac Of Sweetssupporting

confidence: 85%

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays

Pellegrini¹,

Serafini

Salvatore

et al. 2006

Molecular Nutrition Food Res

335

206

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With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i. e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.

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Section: Tac Of Sweetssupporting

confidence: 85%

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays

Pellegrini¹,

Serafini

Salvatore

et al. 2006

Molecular Nutrition Food Res

335

206

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show abstract

“…54 Importantly, cocoa-derived flavanols induce NOS in vitro. 55 In vivo, in patients with cardiovascular risk factors, including smoking, a cocoa drink high in flavonol content (176 to 185 mg) rapidly enhances the circulating pool of bioactive NO by more than a third and, in turn, augments flowmediated vasodilation. 45,48 Moreover, infusion of N G -monomethyl-L-arginine, an inhibitor of NO synthesis, reverses the increase in NO and the augmentation in endothelial function associated with cocoa intake, whereas infusion of ascorbic acid has no effect.…”

Section: Possible Mechanisms Of the Protective Effects Of Cocoa Endotmentioning

confidence: 99%

Cocoa and Cardiovascular Health

Corti¹,

Flammer²,

Hollenberg³

et al. 2009

Circulation

368

284

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Abstract-Epidemiological data demonstrate that regular dietary intake of plant-derived foods and beverages reduces the risk of coronary heart disease and stroke. Among many ingredients, cocoa might be an important mediator. Indeed, recent research demonstrates a beneficial effect of cocoa on blood pressure, insulin resistance, and vascular and platelet function. Although still debated, a range of potential mechanisms through which cocoa might exert its benefits on cardiovascular health have been proposed, including activation of nitric oxide and antioxidant and antiinflammatory effects. This review summarizes the available data on the cardiovascular effects of cocoa, outlines potential mechanisms involved in the response to cocoa, and highlights the potential clinical implications associated with its consumption.

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“…For these estimations, relatively easily performed colorimetric redox assays, based on the generic reducing property of phenolic groups, have been used (Vinson et al, 1998(Vinson et al, , 1999(Vinson et al, , 2001(Vinson et al, , 2003. One of the most commonly used tests is the Folin assay (Singleton and Rossi, 1965;Scalbert, 1992).…”

Section: Introductionmentioning

confidence: 99%

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

et al. 2010

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Background/Objectives: The diversity of the chemical structures of dietary polyphenols makes it difficult to estimate their total content in foods, and also to understand the role of polyphenols in health and the prevention of diseases. Global redox colorimetric assays have commonly been used to estimate the total polyphenol content in foods. However, these assays lack specificity. Contents of individual polyphenols have been determined by chromatography. These data, scattered in several hundred publications, have been compiled in the Phenol-Explorer database. The aim of this paper is to identify the 100 richest dietary sources of polyphenols using this database. Subjects/Methods: Advanced queries in the Phenol-Explorer database (www.phenol-explorer.eu) allowed retrieval of information on the content of 502 polyphenol glycosides, esters and aglycones in 452 foods. Total polyphenol content was calculated as the sum of the contents of all individual polyphenols. These content values were compared with the content of antioxidants estimated using the Folin assay method in the same foods. These values were also extracted from the same database. Amounts per serving were calculated using common serving sizes. Results: A list of the 100 richest dietary sources of polyphenols was produced, with contents varying from 15 000 mg per 100 g in cloves to 10 mg per 100 ml in rosé wine. The richest sources were various spices and dried herbs, cocoa products, some darkly coloured berries, some seeds (flaxseed) and nuts (chestnut, hazelnut) and some vegetables, including olive and globe artichoke heads. A list of the 89 foods and beverages providing more than 1 mg of total polyphenols per serving was established. A comparison of total polyphenol contents with antioxidant contents, as determined by the Folin assay, also showed that Folin values systematically exceed the total polyphenol content values. Conclusions: The comprehensive Phenol-Explorer data were used for the first time to identify the richest dietary sources of polyphenols and the foods contributing most significantly to polyphenol intake as inferred from their content per serving.

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Phenol Antioxidant Quantity and Quality in Foods: Cocoa, Dark Chocolate, and Milk Chocolate

Abstract: Keywords: Antioxidant; chocolate; cocoa; polyphenols; lipid peroxidation; low-density lipoproteins

Cited by 142 publications

References 20 publications

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays

Cocoa and Cardiovascular Health

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

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