Table 1.

The NMR oxidation susceptibility (%) and the lag time (min) before (baseline) and after (change) the consumption of study chocolates for 3 weeks

Parameter	WC		DC		HPC		P
	Baseline	Change	Baseline	Change	Baseline	Change
Susceptibility	72 ± 14	0 ± 5b	71 ± 10	−2 ± 8b	64 ± 17	−7 ± 10b	0.033
Lag timea	118 ± 43	6 ± 31c	122 ± 35	4 ± 32c	160 ± 61	−3 ± 28c	0.711

Data expressed as means ± SD; P for the differences in changes between the groups (one-way ANOVA); WC white chocolate, DC dark chocolate, HPC high-polyphenol chocolate

^aThe values of this assay were determined previously (Mursu et al. 2004)

^b n = 15

^c n = 14