Dark Chocolate May Reduce DNA Damage

December 4, 2009

1 Min Read
Dark Chocolate May Reduce DNA Damage

MILAN, ItalyDark chocolate  improved DNA resistance to oxidative stress and researchers say this effect is most likely due to its flavonoid content, according to a study published in the British Journal of Nutrition (2009 Nov 5:1-7).

Researchers investigated the effect of dark chocolate that contained 860 mg polyphenols, of which 58 mg were epicatechin, compared with white chocolate, which had 5 mg polyphenols and undetectable amounts of epicatechin in 20 healthy subjects. The subjects followed a balanced diet (55 percent of energy from carbohydrates, 30 percent from fat and 1 g protein/kg body weight) for four weeks. On the 14th day until the 27th day, researchers gave 45 g of either white (n 10) or dark chocolate (n 10).

At the end of the study,  detectable epicatechin levels increased two  hours after subjects ate dark chocolate (0.369 (se 0.041) mumol/l) and  mononuclear blood cells DNA damage decreased 20 percent from two weeks into the study (- 19.4 (se 3.4) % at day 14 v. - 24 (se 7.4) % on day 27, P = 0.7). While both effects were no longer evident 22 hours after eating the dark chocolate, no effect was observed in the white chocolate group.

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