Brief Communication | Published:

Plasma antioxidants (communication arising)

Health benefits of eating chocolate?

Abstract

In assessing whether or not a compound or food acts as an antioxidant in vivo, a conventional approach is to monitor biological markers of oxidative damage in response to the intervention1. Another is to measure the change in total plasma antioxidant capacity, as investigated by Serafini et al.2 in relation to the consumption of chocolate in the presence and absence of milk. The implications of the authors' finding that eating chocolate causes an increase in total plasma antioxidant capacity, and the mechanism by which this is achieved, must also be considered — however, it should not be assumed that the effect is necessarily beneficial.

Access optionsAccess options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    Halliwell, B. Nutr. Rev. 57, 104–111 (1999).

  2. 2

    Serafini, M. et al. Nature 424, 1013 (2003).

  3. 3

    Rechner, A. R. et al. Free Radic. Res. 36, 1229–1241 (2002).

  4. 4

    Benzie, I. F. F. & Strain, J. J. Anal. Biochem. 239, 70–76 (1996).

  5. 5

    Halliwell, B. & Gutteridge, J. M. C. Arch. Biochem. Biophys. 280, 1–8 (1990).

  6. 6

    Weir, C. J. et al. Stroke 34, 1951–1956 (2003).

  7. 7

    Rott, K. T. et al. J. Am. Med. Assoc. 289, 2857–2860 (2003).

  8. 8

    Johnson, R. J. et al. Hypertension 41, 1189–1190 (2003).

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Further reading

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.