Table 4

Net 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
Net elasticity (mm)
Arm
Baseline 0.73 ± 0.19 0.75 ± 0.20 -
Week 6 0.75 ± 0.18 0.78 ± 0.20 0.52
Week 9 0.77 ± 0.21 0.81 ± 0.22 0.49
Week 12 0.81 ± 0.22 0.80 ± 0.23 0.54
P value (Week 6 vs Baseline) 0.50 0.12
P value (Week 9 vs Baseline) 0.07 0.01
P value (Week 12 vs Bbaseline) 0.02 0.13
Temple
Baseline 0.43 ± 0.14 0.45 ± 0.13 -
Week 6 0.51 ± 0.15 0.47 ± 0.13 0.01
Week 9 0.48 ± 0.17 0.47 ± 0.13 0.41
Week 12 0.52 ± 0.19 0.48 ± 0.12 0.03
P value (Week 6 vs Baseline) <.0001 0.12
P value (Week 9 vs baseline) 0.02 0.38
P value (Week 12 vs Baseline) 0.0002 0.21

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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