Chocolate – A Bittersweet Antioxidant
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
We studied the positive health effect of different chocolates (antioxidative effects on stable
free radicals, reactive oxygen species (ROS) and for prevention of lipid peroxidation). The
results show that all chocolates successfully remove •OH radicals, but only chocolates with
high cocoa content are also effective for of •O2
-. The capabilities for chocolate samples to
reduce organic radicals are shown to be positive for hydrophobic DPPH which was not the
case for hydrophilic Tempone. Only the chocolate samples with high cocoa content were
shown to prevent lipid peroxidation induced by Fenton reaction. Obtained results showed
that chocolates have diverse antioxidative effects which are not only dependant on the
content of cocoa. The other chocolate constituents like: sugar, polyphenols, cocoa butter,
emulsifier and other substances should also be considered for determining the positive
health effect of chocolates.
Кључне речи:
chocolate, antioxidant activity, EPRИзвор:
9th International Conference on Fundamental and Applied Aspects of Physical Chemistry, 2008, 391-393Издавач:
- The Society of Physical Chemists of Serbia
Финансирање / пројекти:
- Биофизичка истраживања мембранских процеса: интеракција мембранских рецептора и канала са спољашњим факторима и интрацелуларна регулација (RS-MESTD-MPN2006-2010-143016)
Институција/група
Institut za multidisciplinarna istraživanjaTY - CONF AU - Simonović, Jasna AU - Ignjatović, Aleksandar AU - Spasojević, Ivan AU - Daković, Marko AU - Mojović, Miloš PY - 2008 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/2944 AB - We studied the positive health effect of different chocolates (antioxidative effects on stable free radicals, reactive oxygen species (ROS) and for prevention of lipid peroxidation). The results show that all chocolates successfully remove •OH radicals, but only chocolates with high cocoa content are also effective for of •O2 -. The capabilities for chocolate samples to reduce organic radicals are shown to be positive for hydrophobic DPPH which was not the case for hydrophilic Tempone. Only the chocolate samples with high cocoa content were shown to prevent lipid peroxidation induced by Fenton reaction. Obtained results showed that chocolates have diverse antioxidative effects which are not only dependant on the content of cocoa. The other chocolate constituents like: sugar, polyphenols, cocoa butter, emulsifier and other substances should also be considered for determining the positive health effect of chocolates. PB - The Society of Physical Chemists of Serbia C3 - 9th International Conference on Fundamental and Applied Aspects of Physical Chemistry T1 - Chocolate – A Bittersweet Antioxidant EP - 393 SP - 391 UR - https://hdl.handle.net/21.15107/rcub_rimsi_2944 ER -
@conference{ author = "Simonović, Jasna and Ignjatović, Aleksandar and Spasojević, Ivan and Daković, Marko and Mojović, Miloš", year = "2008", abstract = "We studied the positive health effect of different chocolates (antioxidative effects on stable free radicals, reactive oxygen species (ROS) and for prevention of lipid peroxidation). The results show that all chocolates successfully remove •OH radicals, but only chocolates with high cocoa content are also effective for of •O2 -. The capabilities for chocolate samples to reduce organic radicals are shown to be positive for hydrophobic DPPH which was not the case for hydrophilic Tempone. Only the chocolate samples with high cocoa content were shown to prevent lipid peroxidation induced by Fenton reaction. Obtained results showed that chocolates have diverse antioxidative effects which are not only dependant on the content of cocoa. The other chocolate constituents like: sugar, polyphenols, cocoa butter, emulsifier and other substances should also be considered for determining the positive health effect of chocolates.", publisher = "The Society of Physical Chemists of Serbia", journal = "9th International Conference on Fundamental and Applied Aspects of Physical Chemistry", title = "Chocolate – A Bittersweet Antioxidant", pages = "393-391", url = "https://hdl.handle.net/21.15107/rcub_rimsi_2944" }
Simonović, J., Ignjatović, A., Spasojević, I., Daković, M.,& Mojović, M.. (2008). Chocolate – A Bittersweet Antioxidant. in 9th International Conference on Fundamental and Applied Aspects of Physical Chemistry The Society of Physical Chemists of Serbia., 391-393. https://hdl.handle.net/21.15107/rcub_rimsi_2944
Simonović J, Ignjatović A, Spasojević I, Daković M, Mojović M. Chocolate – A Bittersweet Antioxidant. in 9th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 2008;:391-393. https://hdl.handle.net/21.15107/rcub_rimsi_2944 .
Simonović, Jasna, Ignjatović, Aleksandar, Spasojević, Ivan, Daković, Marko, Mojović, Miloš, "Chocolate – A Bittersweet Antioxidant" in 9th International Conference on Fundamental and Applied Aspects of Physical Chemistry (2008):391-393, https://hdl.handle.net/21.15107/rcub_rimsi_2944 .