Table 3

Overall skin elasticity after daily consumption of 30 g chocolate for 6, 9 and 12 weeks
High-flavanol chocolate (n = 33) Low-flavanol chocolate (n = 41) P value of changes between treatments
Overall elasticity (mm)
Arm
Baseline 0.76 ± 0.08 0.76 ± 0.09 -
Week 6 0.76 ± 0.09 0.75 ± 0.06 0.61
Week 9 0.77 ± 0.08 0.76 ± 0.07 0.48
Week 12 0.76 ± 0.10 0.75 ± 0.08 0.42
P value (Week 6 vs Baseline) 0.97 0.51
P value (Week 9 vs Baseline) 0.29 0.95
P value (Week 12 vs Baseline) 0.77 0.39
Temple
Baseline 0.54 ± 0.11 0.55 ± 0.10 -
Week 6 0.59 ± 0.09 0.55 ± 0.10 0.04
Week 9 0.55 ± 0.12 0.56 ± 0.10 0.64
Week 12 0.60 ± 0.12 0.57 ± 0.11 0.10
P value (Week 6 vs Baseline) 0.0024 0.92
P value (Week 9 vs Baseline) 0.33 0.81
P value (Week 12 vs Baseline) 0.0016 0.10

Values represent means ± SD.

Values in bold are statistically significant.

Mogollon et al.

Mogollon et al. Nutrition Journal 2014 13:66   doi:10.1186/1475-2891-13-66

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