Flavan-3-ol-enriched dark chocolate and white chocolate improve acute measures of platelet function in a gender-specific way

A randomized-controlled human intervention trial

Luisa M. Ostertag, Paul A. Kroon, Sharon Wood, Graham Horgan, Elena Cienfuegos-Jovellanos, Shikha Saha, Garry G. Duthie, Baukje De Roos

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

Scope
We examined whether flavan-3-ol-enriched dark chocolate, compared with standard dark and white chocolate, beneficially affects platelet function in healthy subjects, and whether this relates to flavan-3-ol bioavailability.

Methods and results
A total of 42 healthy subjects received an acute dose of flavan-3-ol-enriched dark, standard dark or white chocolate, in random order. Blood and urine samples were obtained just before and 2 and 6 h after consumption for measurements of platelet function, and bioavailability and excretion of flavan-3-ols. Flavan-3-ol-enriched dark chocolate significantly decreased adenosine diphosphate-induced platelet aggregation and P-selectin expression in men (all p = 0.020), decreased thrombin receptor-activating peptide-induced platelet aggregation and increased thrombin receptor-activating peptide-induced fibrinogen binding in women (both p = 0.041), and increased collagen/epinephrine-induced ex vivo bleeding time in men and women (p = 0.042). White chocolate significantly decreased adenosine diphosphate-induced platelet P-selectin expression (p = 0.002) and increased collagen/epinephrine-induced ex vivo bleeding time (p = 0.042) in men only. Differences in efficacy by which flavan-3-ols affect platelet function were only partially explained by concentrations of flavan-3-ols and their metabolites in plasma or urine.

Conclusion
Flavan-3-ols in dark chocolate, but also compounds in white chocolate, can improve platelet function, dependent on gender, and may thus beneficially affect atherogenesis.
Original languageEnglish
Pages (from-to)191-202
Number of pages12
JournalMolecular Nutrition & Food Research
Volume57
Issue number2
Early online date8 Nov 2012
DOIs
Publication statusPublished - Feb 2013

Fingerprint

white chocolate
chocolate
Blood Platelets
thrombin receptor peptide SFLLRNP
flavanols
gender
adenosine diphosphate
thrombin
platelet aggregation
epinephrine
hemorrhage
bioavailability
collagen
Bleeding Time
P-Selectin
urine
peptides
Platelet Aggregation
Adenosine Diphosphate
Biological Availability

Keywords

  • cardiovascular disease
  • cocoa
  • flavan-3-ols
  • platelet function
  • randomized-controlled human intervention trial

Cite this

@article{9b56116543054224b70816a8f96d0271,
title = "Flavan-3-ol-enriched dark chocolate and white chocolate improve acute measures of platelet function in a gender-specific way: A randomized-controlled human intervention trial",
abstract = "ScopeWe examined whether flavan-3-ol-enriched dark chocolate, compared with standard dark and white chocolate, beneficially affects platelet function in healthy subjects, and whether this relates to flavan-3-ol bioavailability.Methods and resultsA total of 42 healthy subjects received an acute dose of flavan-3-ol-enriched dark, standard dark or white chocolate, in random order. Blood and urine samples were obtained just before and 2 and 6 h after consumption for measurements of platelet function, and bioavailability and excretion of flavan-3-ols. Flavan-3-ol-enriched dark chocolate significantly decreased adenosine diphosphate-induced platelet aggregation and P-selectin expression in men (all p = 0.020), decreased thrombin receptor-activating peptide-induced platelet aggregation and increased thrombin receptor-activating peptide-induced fibrinogen binding in women (both p = 0.041), and increased collagen/epinephrine-induced ex vivo bleeding time in men and women (p = 0.042). White chocolate significantly decreased adenosine diphosphate-induced platelet P-selectin expression (p = 0.002) and increased collagen/epinephrine-induced ex vivo bleeding time (p = 0.042) in men only. Differences in efficacy by which flavan-3-ols affect platelet function were only partially explained by concentrations of flavan-3-ols and their metabolites in plasma or urine.ConclusionFlavan-3-ols in dark chocolate, but also compounds in white chocolate, can improve platelet function, dependent on gender, and may thus beneficially affect atherogenesis.",
keywords = "cardiovascular disease, cocoa, flavan-3-ols, platelet function, randomized-controlled human intervention trial",
author = "Ostertag, {Luisa M.} and Kroon, {Paul A.} and Sharon Wood and Graham Horgan and Elena Cienfuegos-Jovellanos and Shikha Saha and Duthie, {Garry G.} and {De Roos}, Baukje",
year = "2013",
month = "2",
doi = "10.1002/mnfr.201200283",
language = "English",
volume = "57",
pages = "191--202",
journal = "Molecular Nutrition & Food Research",
issn = "1613-4125",
publisher = "Wiley-VCH Verlag",
number = "2",

}

TY - JOUR

T1 - Flavan-3-ol-enriched dark chocolate and white chocolate improve acute measures of platelet function in a gender-specific way

T2 - A randomized-controlled human intervention trial

AU - Ostertag, Luisa M.

AU - Kroon, Paul A.

AU - Wood, Sharon

AU - Horgan, Graham

AU - Cienfuegos-Jovellanos, Elena

AU - Saha, Shikha

AU - Duthie, Garry G.

AU - De Roos, Baukje

PY - 2013/2

Y1 - 2013/2

N2 - ScopeWe examined whether flavan-3-ol-enriched dark chocolate, compared with standard dark and white chocolate, beneficially affects platelet function in healthy subjects, and whether this relates to flavan-3-ol bioavailability.Methods and resultsA total of 42 healthy subjects received an acute dose of flavan-3-ol-enriched dark, standard dark or white chocolate, in random order. Blood and urine samples were obtained just before and 2 and 6 h after consumption for measurements of platelet function, and bioavailability and excretion of flavan-3-ols. Flavan-3-ol-enriched dark chocolate significantly decreased adenosine diphosphate-induced platelet aggregation and P-selectin expression in men (all p = 0.020), decreased thrombin receptor-activating peptide-induced platelet aggregation and increased thrombin receptor-activating peptide-induced fibrinogen binding in women (both p = 0.041), and increased collagen/epinephrine-induced ex vivo bleeding time in men and women (p = 0.042). White chocolate significantly decreased adenosine diphosphate-induced platelet P-selectin expression (p = 0.002) and increased collagen/epinephrine-induced ex vivo bleeding time (p = 0.042) in men only. Differences in efficacy by which flavan-3-ols affect platelet function were only partially explained by concentrations of flavan-3-ols and their metabolites in plasma or urine.ConclusionFlavan-3-ols in dark chocolate, but also compounds in white chocolate, can improve platelet function, dependent on gender, and may thus beneficially affect atherogenesis.

AB - ScopeWe examined whether flavan-3-ol-enriched dark chocolate, compared with standard dark and white chocolate, beneficially affects platelet function in healthy subjects, and whether this relates to flavan-3-ol bioavailability.Methods and resultsA total of 42 healthy subjects received an acute dose of flavan-3-ol-enriched dark, standard dark or white chocolate, in random order. Blood and urine samples were obtained just before and 2 and 6 h after consumption for measurements of platelet function, and bioavailability and excretion of flavan-3-ols. Flavan-3-ol-enriched dark chocolate significantly decreased adenosine diphosphate-induced platelet aggregation and P-selectin expression in men (all p = 0.020), decreased thrombin receptor-activating peptide-induced platelet aggregation and increased thrombin receptor-activating peptide-induced fibrinogen binding in women (both p = 0.041), and increased collagen/epinephrine-induced ex vivo bleeding time in men and women (p = 0.042). White chocolate significantly decreased adenosine diphosphate-induced platelet P-selectin expression (p = 0.002) and increased collagen/epinephrine-induced ex vivo bleeding time (p = 0.042) in men only. Differences in efficacy by which flavan-3-ols affect platelet function were only partially explained by concentrations of flavan-3-ols and their metabolites in plasma or urine.ConclusionFlavan-3-ols in dark chocolate, but also compounds in white chocolate, can improve platelet function, dependent on gender, and may thus beneficially affect atherogenesis.

KW - cardiovascular disease

KW - cocoa

KW - flavan-3-ols

KW - platelet function

KW - randomized-controlled human intervention trial

U2 - 10.1002/mnfr.201200283

DO - 10.1002/mnfr.201200283

M3 - Article

VL - 57

SP - 191

EP - 202

JO - Molecular Nutrition & Food Research

JF - Molecular Nutrition & Food Research

SN - 1613-4125

IS - 2

ER -