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.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
