Dark chocolate is shown to have more polyphenols than milk chocolate, because it contains more cocoa. The study also shown that polyphenols are less bioavailable in the presence of milk.
These polyphenols, mainly flavonoids with as catechin, epicatechin and procyanidins, give chocolate antioxidant activity.
Chocolates contain both a high quality and a high quantity of phenol antioxidants. When expressed as catechin equivalents on a fresh–weight basis, the average chocolate contains 28.7 mg/g, assuming a 35% content of fat and moisture.
The antioxidant activity of cocoa flavonols is attributed to their capacity to neutralize free radicals, inhibit the enzymes responsible for reactive oxygen species production, chelate metals and up-regulate antioxidant defenses.
It has postulated that cocoa procyanidins oligomers can provide protection against the action of peroxynitrite, which is a potent oxidizing and nitrating gent responsibilities for causing tissue damage associated with some disease.
The cocoa flavonols have been shown to be able to limit the progression of cardiovascular disease by exerting anti-platelet, anti-inflammatory and antioxidant activity.
Flavonols antioxidant activity is able to help the body counteract damage caused by free radicals, which eventually led to life-threatening disease such as cancer.
The flavonols also may provide additional antioxidant protection for LDL and thus be beneficial for preventing heart disease.
Antioxidant activity in chocolate
