Milk and absorption of dietary flavanols

Mauro Serafini () and Alan Crozier
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Mauro Serafini: Antioxidant Research Laboratory, Unit of Human Nutrition, National Institute for Food and Nutrition Research
Alan Crozier: Plant Products and Human Nutrition Group, Institute of Biomedical and Life Sciences, University of Glasgow

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

Abstract: Abstract Our results indicate that there is an increase in total antioxidant capacity (TAC) and (–)epicatechin content of plasma in people who have consumed dark chocolate, and that these effects are reduced by the presence of milk1. Halliwell and Schroeter et al. raise issues that are central to the debate over the fate and potential protective effects of dietary antioxidants.

Date: 2003
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DOI: 10.1038/426788a

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