We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
The effect of milk protein on the bioavailability of cocoa polyphenols.
- Authors
Keogh, J B; McInerney, J; Clifton, P M
- Abstract
In order to determine whether milk proteins interact with cocoa polyphenols to modulate the uptake and concentration of polyphenols in plasma, 24 middle-aged men and women consumed 2 g of chocolate polyphenols, plus sugar and cocoa butter in 200 mL water, on 2 occasions. On 1 occasion, the chocolate mix contained 2.45 g of milk proteins. Blood samples were taken fasting and at regular intervals for 8 h. Catechin and epicatechins levels were measured in these samples and no differences were seen in average concentrations between the 2 treatments. Milk protein caused a slight increase in concentration at the early time points and a decrease at the later time points. In conclusion, milk powder did not influence the average concentration of polyphenols. While it slightly accelerated absorption, this is of no physiological significance.
- Publication
Journal of food science, 2007, Vol 72, Issue 3, pS230
- ISSN
1750-3841
- Publication type
Journal Article
- DOI
10.1111/j.1750-3841.2007.00314.x