Milk and absorption of dietary flavanols

Hagen Schroeter, Roberta R. Holt, Timothy J. Orozco, Harold H. Schmitz and Carl L. Keen ()
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Hagen Schroeter: University of California
Roberta R. Holt: University of California
Timothy J. Orozco: University of California
Harold H. Schmitz: Analytical and Applied Sciences, Masterfoods USA
Carl L. Keen: University of California

Nature, 2003, vol. 426, issue 6968, 787-788

Abstract: Abstract Flavanol compounds in wine, cocoa products and tea can exert a cardioprotective effect, for example by influencing endothelial-cell function1, antithrombic mechanisms2 and blood pressure3,4. Serafini et al.5 claim that consuming dark chocolate, but not milk chocolate or dark chocolate together with milk, increases the antioxidant capacity of human plasma, and suggest that interaction between milk proteins and chocolate flavonoids inhibits the in vivo antioxidant activity of chocolate and the absorption of epicatechin into the bloodstream. This inference could have implications beyond chocolate consumption if dairy products do indeed counteract the putative health benefits of dietary flavanols.

Date: 2003
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DOI: 10.1038/426787b

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