title: Does epicatechin contribute to the acute vascular function effects of dark chocolate? A randomized, crossover study.
abstract: Cocoa, rich in flavan-3-ols, improves vascular function, but the contribution of specific flavan-3-ols is unknown. We compared the effects of pure epicatechin, a major cocoa flavan-3-ol, and chocolate.
  
  
  
  In a randomized crossover study, twenty healthy men (40-80 years) were supplemented with: (1) 70g dark chocolate (150 mg epicatechin) with placebo capsules; (2) pure epicatechin capsules (2 × 50 mg epicatechin) with 75g white chocolate; and (3) placebo capsules with 75 g white chocolate (0 mg epicatechin). Vascular function (flow-mediated dilation (FMD) and augmentation index (AIx)) were measured before and 2 hours after interventions. Epicatechin metabolites time-profiles were measured in blood to calculate the bioavailability. Pure epicatechin did not significantly improve FMD (+0.75%; p = 0.10) or AIx (-2.2%; p = 0.23) compared to placebo. Dark chocolate significantly improved FMD (+0.96%; p = 0.04) and AIx (-4.6%; p = 0.02). Differences in improvements in FMD (+ 0.21%; p = 0.65) or Aix (-2.4%; p = 0.20) between pure epicatechin and dark chocolate were not significant. The bioavailability of epicatechin did not differ between pure epicatechin and dark chocolate (p = 0.14).
  
  
  
  Despite differences in epicatechin dose, improvements in vascular function after pure epicatechin and chocolate were similar and the bioavailability did not differ, suggesting a role for epicatechin.
authors.affiliation: Top Institute Food and Nutrition, Wageningen, The Netherlands.|Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands.
authors.forename: James I
authors.initials: JI
authors.lastname: Dower
authors.affiliation: Top Institute Food and Nutrition, Wageningen, The Netherlands.|Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands.
authors.forename: Johanna M
authors.initials: JM
authors.lastname: Geleijnse
authors.affiliation: Food and Health Programme, Institute of Food Research, Norwich Research Park, Norwich, UK.
authors.forename: Paul A
authors.initials: PA
authors.lastname: Kroon
authors.affiliation: Food and Health Programme, Institute of Food Research, Norwich Research Park, Norwich, UK.
authors.forename: Mark
authors.initials: M
authors.lastname: Philo
authors.affiliation: Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands.
authors.forename: Marco
authors.initials: M
authors.lastname: Mensink
authors.affiliation: Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands.
authors.forename: Daan
authors.initials: D
authors.lastname: Kromhout
authors.affiliation: Top Institute Food and Nutrition, Wageningen, The Netherlands.|Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands.
authors.forename: Peter C H
authors.initials: PC
authors.lastname: Hollman
mesh_terms: D000328:Adult; D001794:Blood Pressure / Q000187:drug effects; D002099:Cacao / Q000737:chemistry*; D002392:Catechin / Q000032:analysis / Q000494:pharmacology*; D000069956:Chocolate; D018592:Cross-Over Studies; D019587:Dietary Supplements; D004730:Endothelium, Vascular / Q000187:drug effects; D005419:Flavonoids / Q000494:pharmacology; D006801:Humans; D008297:Male
chemical_list: D005419:Flavonoids; C404987:flavan-3-ol; D002392:Catechin
keywords: Chocolate; Epicatechin; Flavan-3-ol; Randomized controlled trial; Vascular function