The effect of milk protein on the bioavailability of cocoa polyphenols.

The effect of milk protein on the bioavailability of cocoa polyphenols. Research Abstract Details 

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The effect of milk protein on the bioavailability of cocoa polyphenols. Abstract Text:

J B Keogh,J McInerney,P M Clifton,J B Keogh,J McInerney,P M Clifton,

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.

The effect of milk protein on the bioavailability of cocoa polyphenols. Publishing Authors By Initials

JB Keogh,J McInerney,PM Clifton,JB Keogh,J McInerney,PM Clifton,

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The effect of milk protein on the bioavailability of cocoa polyphenols. Journal Published:

PUBLICATION TYPE: Research Support, Non-U.S. Gov

Journal: Journal of food science

VOLUME: 72

Page Numbers: S230-3

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ISSN: 1750-3841

DAY: 12

MONTH: Apr

YEAR: 2007

The effect of milk protein on the bioavailability of cocoa polyphenols. Information

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LANGUAGE: eng

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Grant and Affiliation Information for The effect of milk protein on the bioavailability of cocoa polyphenols.

AFFILIATION: CSIRO Human Nutrition, PO Box 10041 Adelaide BC, South Australia 5000, Australia. jennifer.keogh@csiro.au

Country: United States

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MEDLINETA: J Food Sci

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