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.