Skip to main content
SpringerLink
Log in

Effect of consumption of dark chocolate on lipoproteins and serum lipids

  • Original
  • Published:
Mediterranean Journal of Nutrition and Metabolism

Abstract

Background and aim

Epidemiological studies suggest that regular consumption of foods and beverages rich in flavonoids is associated with a decreased risk of cardiovascular mortality. Cocoa, the main ingredient of chocolate, is rich in polyphenols. The aim of this study was to investigate the effects of consumption of 50 g daily for 3 weeks of flavonoid-rich dark chocolate on lipoprotein oxidative stress in vitro and in vivo. In particular, levels of thiobarbituric acid-reactive substances (TBARS), conjugated dienes, lipoperoxide and hydroperoxide in HDL and LDL before and after consumption of flavonoid-rich dark chocolate were assessed. The serum lipid profile was also studied.

Methods and results

Ten healthy Italian-Caucasian volunteers were recruited without restriction as to age, gender, or socioeconomic status. Their BMI was between 21 and 26 kg/m2, and the subjects included men and premenopausal women. The study protocol was conducted in accordance with the principles of the Declaration of Helsinki as revised in 2001, and all subjects gave written informed consent. TBARs concentrations, lipid hydroperoxides as determined using the FOX assay, and conjugate formation in HDL and in LDL were significantly decreased after 3 weeks of dark chocolate consumption with respect to the baseline values. To summarize, the present study showed favourable effects of chocolate consumption both on HDL cholesterol, and on some of the lipid peroxidation markers such as conjugated dienes, lipid hydroperoxides (FOX assay) and TBARS. Similar results were obtained with regard to LDL fractions. Our study also showed that 3 weeks consumption of dark chocolate might improve endothelial function in healthy humans and might exert a protective effect on the cardiovascular system.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Middleton E, Kandaswami C, Theoharides TC (2000) The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacol Rev 52:673–751

    CAS  Google Scholar 

  2. Hammerstone JF, Lazarus SA, Schmitz HH (2000) Procyanidin content and variation in some commonly consumed foods. J Nutr 130:2086S–2092S

    CAS  Google Scholar 

  3. Lamuela-Raventos RM, Andres-Lacueva C, Permanyer J, Izquierdo-Pulido M (2001) More antioxidants in cocoa. J Nutr 131:834–835

    CAS  Google Scholar 

  4. Geleijnse JM, Launer LJ, Hofman A, Pols HA, Witteman JC (1999) Tea flavonoids may protect against atherosclerosis: the Rotterdam study. Arch Intern Med 159:2170–2174

    Article  CAS  Google Scholar 

  5. Steinberg FM, Holt RR, Schmitz HH, Keen CL (2002) Cocoa procyanidin chain length does not determine ability to protect LDL from oxidation when monomer units are controlled. J Nutr Biochem 13:645–652

    Article  CAS  Google Scholar 

  6. Rein D, Paglierori TG, Wun J, Pearson DA, Schmitz HH, Gosselin R, Keen CL (2000) Cocoa inhibits platelet activation and function. Am J Clin Nutr 72:30–35

    CAS  Google Scholar 

  7. Engler MB, Engler MM, Chen CY, Malloy MJ, Browne A, Chiu EY, Kwak HK, Milbury P, Paul SM, Blumberg J, Mietus-Snyder ML (2004) Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J Am Clin Nutr 23(3):197–204

    CAS  Google Scholar 

  8. Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA, Kris-Etherton PM (2001) Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans. Am J Clin Nutr 74:596–602

    CAS  Google Scholar 

  9. Morel I, Lescoat G, Cillard P, Cillard J (1994) Role of flavonoids and iron chelation in antioxidant action. Methods Enzymol 234:437–443

    CAS  Google Scholar 

  10. Fuhrman B, Aviram M (2001) Flavonoids protect LDL from oxidation and attenuate atherosclerosis. Curr Opin Lipidol 12:41–48

    Article  CAS  Google Scholar 

  11. Vignini A, Nanetti L, Bacchetti T, Ferretti G, Curatola G, Mazzanti L (2004) Modification induced by homocysteine and low-density lipoprotein on human aortic endothelial cells: an in vitro study. J Clin Endocrinol Metab 89(9):4558–4561

    Article  CAS  Google Scholar 

  12. Bradford M (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254

    Article  CAS  Google Scholar 

  13. Ferretti G, Bacchetti T, Moroni C, Vignini A, Nanetti L, Curatola G (2004) Effect of homocysteinylation of low density lipoproteins on lipid peroxidation of human endothelial cells. J Cell Biochem 92(2):351–360

    Article  CAS  Google Scholar 

  14. Rabini RA, Fumelli P, Galassi R, Dousset N, Taus M, Ferretti G, Mazzanti L, Curatola G, Solera ML, Valdiguié P (1994) Increased susceptibility to lipid oxidation of low-density lipoproteins and erythrocyte membranes from diabetic patients. Metabolism 43(12):1470–1474

    Article  CAS  Google Scholar 

  15. Yagi K (1994) Lipid peroxides and related radicals in clinical medicine. Adv Exp Med Biol 366:1–15

    CAS  Google Scholar 

  16. Esterbauer H, Gebicki J, Puhl H, Jürgens G (1992) The role of lipid peroxidation and antioxidants in oxidative modification of LDL. Free Radic Biol Med 13(4):341–390

    Article  CAS  Google Scholar 

  17. Havsteen BH (2002) The biochemistry and medical significance of the flavonoids. Pharmacol Ther 96:67–202

    Article  CAS  Google Scholar 

  18. Waterhouse AL, Shirley JR, Donovan JL (1996) Antioxidants in chocolate. Lancet 348:834

    Article  CAS  Google Scholar 

  19. Safeer RS, Cornell MO (2000) The emerging role of HDL cholesterol. Is it time to focus more energy on raising high-density lipoprotein levels? Postgrad Med 108:87–90

    Article  CAS  Google Scholar 

  20. Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG (2000) Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma oxidation status. J Nutr 130:2109–2114

    Google Scholar 

  21. Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG, Schmitz HH, Keen CL (2000) A dose-dependent effect from chocolate consumption on plasma epicatechin and oxidative damage. J Nutr 130:2115–2119

    Google Scholar 

  22. Osakabe N, Baba S, Yasuda A, Iwamoto T, Kamiyama M, Takizawa T, Itakura H, Kondo K (2001) Daily cocoa intake reduces the susceptibility of low-density lipoprotein in healthy human volunteers. Free Radic Res 34:93–99

    Article  CAS  Google Scholar 

  23. Mathur S, Devaraj S, Grundy SM, Jialal I (2002) Cocoa products decrease low density lipoprotein oxidative susceptibility but do not affect biomarkers of inflammation in humans. J Nutr 132:3663–3667

    CAS  Google Scholar 

  24. Alsheikh-Ali AA, Lin JL, Abourjaily P, Aheam D, Kuvin JT, Karas RH (2007) Prevalence of low high-density lipoprotein cholesterol in patients with documented coronary heart disease or risk equivalent and controlled low-density lipoprotein cholesterol. Am J Cardiol 100(10):1499–1501

    Article  CAS  Google Scholar 

  25. Ferretti G, Bacchetti T, Menanno F, Curatola G (2004) Effect of genistein against copper-induced lipid peroxidation of human high density lipoproteins (HDL). Atherosclerosis 172(1):55–61

    Article  CAS  Google Scholar 

  26. VanderJagt DJ, Harrison JM, Ratliff DM, Hunsaker LA, VanderJagt DL (2001) Oxidative stress indices in IDDM subjects with and without long-term diabetic complications. Clin Biochem 34:265–270

    Article  CAS  Google Scholar 

  27. Eritsland J (2000) Safety considerations of polyunsaturated fatty acids. Am J Clin Nutr 71:197–201

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute of Biochemistry, Faculty of Medicine, Marche Polytechnic University, Via P. Ranieri 65, 60131, Ancona, Italy

    L. Nanetti, A. Vignini, F. Raffaelli, C. Moroni, E. Bertoli & L. Mazzanti

  2. Unit of Endocrinology, Department of Internal Medicine, Faculty of Medicine, Marche Polytechnic University, Ancona, Italy

    A. Gregori & E. Faloia

Authors
  1. L. Nanetti
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. Vignini
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. Gregori
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. F. Raffaelli
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. C. Moroni
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. E. Bertoli
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. E. Faloia
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. L. Mazzanti
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to L. Mazzanti.

About this article

Cite this article

Nanetti, L., Vignini, A., Gregori, A. et al. Effect of consumption of dark chocolate on lipoproteins and serum lipids. Mediterr J Nutr Metab 1, 25–31 (2008). https://doi.org/10.1007/s12349-008-0004-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12349-008-0004-5

Keywords

Search

Navigation