Record Ian R, McInerney Jennifer K, Noakes Manny, Bird Anthony R
CSIRO Health Sciences and Nutrition, BC Adelaide, South Australia, Australia.
Nutr Cancer. 2003;47(2):131-5. doi: 10.1207/s15327914nc4702_4.
As part of a larger study into the effects of polyphenols derived from chocolate on bowel health we have compared the effects of consumption of chocolate containing either 200 mg of flavanols and related procyanidins or a similar chocolate containing less than 10 mg of polyphenols on fecal free radical production and antioxidant activity in 18 volunteers. In a double-blind crossover trail volunteers consumed chocolate for two 4-wk periods separated by a 4-wk washout period. During the time the volunteers consumed the chocolate they also consumed a low-polyphenol diet. Free radical production in the fecal water was lowered from 122 +/- 10 micromol/l/h to 94 +/- 9 micromol/l/h (P = 0.009) when the high procyanidin chocolate diet was consumed and from 117 +/- 14 micromol/l/h to 86 +/- 12 micromol/l/h when the low procyanidin chocolate was consumed (P = 0.014). Fecal water antioxidant capacity measured by either the Trolox equivalent antioxidant capacity or ferric reducing ability of plasma procedure was not significantly affected. Consumption of either chocolate reduced the production of free radicals in fecal water. This suggests that some component of the chocolate other than the flavanols and related procyanidins may have been effective.
作为一项关于巧克力中多酚对肠道健康影响的大型研究的一部分，我们比较了18名志愿者食用含有200毫克黄烷醇及相关原花青素的巧克力或含有少于10毫克多酚的类似巧克力后，粪便自由基产生量和抗氧化活性的变化。在一项双盲交叉试验中，志愿者在两个为期4周的时间段内食用巧克力，中间间隔4周的洗脱期。在志愿者食用巧克力期间，他们还食用低多酚饮食。食用高原花青素巧克力饮食时，粪便水中的自由基产生量从122±10微摩尔/升/小时降至94±9微摩尔/升/小时（P = 0.009），食用低原花青素巧克力时，从117±14微摩尔/升/小时降至86±12微摩尔/升/小时（P = 0.014）。通过Trolox等效抗氧化能力或血浆铁还原能力测定的粪便水抗氧化能力没有受到显著影响。食用任何一种巧克力都会降低粪便水中自由基的产生。这表明巧克力中除黄烷醇和相关原花青素之外的某些成分可能起到了作用。
