A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage

Evidence from epidemiological studies suggests that a diet high in plant fo ods and rich in polyphenols is inversely associated with a risk for cardiov ascular and other chronic diseases. Chocolate, like red wine and green tea, is a polyphenol-rich food, primarily containing procyanidin polyphenols. T hese polyphenols are hypothesized to provide cardioprotective effects due t o their ability to scavenge free radicals and inhibit lipid oxidation. Here in, we demonstrate that 2 h after the ingestion of a procyanidin-rich choco late containing 5.3 mg total procyanidin/g, of which 1.3 mg/g was (-)-epica techin (epicatechin), plasma levels of epicatechin increased 133 +/- 27, 25 8 +/- 29 and 355 +/- 49 nmol/L in individuals who consumed 27, 53 and 80 g of chocolate, respectively: That the rise in plasma epicatechin levels was functionally significant is suggested by observations of trends for dose-re sponse increases in the plasma antioxidant capacity and decreases in plasma lipid oxidation products. The above data support the theories that in heal thy adults, 1) a positive relationship exists between procyanidin consumpti on and plasma procyanidin concentration and 2) the rise in plasma epicatech in contributes to the ability of plasma to scavenge free radicals and to in hibit lipid peroxidation.