The Effect of Dark Chocolate on Oxidative Stress Parameters After High-Intensity Kickboxing Training

In our study, the impact of dark chocolate on oxidant and antioxidant parameters was examined. Dark chocolate intake has increased as a result of its beneficial benefits on human health. Twenty male kickboxers in the study. On the first day blood samples were collected. Then, two groups of 10 people were randomly divided into two groups. Only one of the groups received chocolate. At 18:00 at night, blood samples were collected and stored at -80 °C. To determine oxidant stress; malondialdehyde (MDA), to determine antioxidant capacity; Superoxide dismutase activity (SOD), glutathione peroxidase (GPx) and total antioxidant capacity (TAC) values were measured. After it was determined that the data showed normal distribution, the paired t test was performed. According to the Groups (Control Grup or Chocolate Receiving Group) the changes before and after the training were examined. When examined, it is seen that there is no significant difference in the GPx, MDA and TAC values of the oxidant and antioxidant parameters of the athletes in both groups before and after training. However, a statistically significant change was found in the SOD value of the athletes in the chocolate receiving group before training (p<0.05). In control Group, a statistically significant change was observed between "before and after training" in terms of "GPx and TAC" parameters (p<0.05). Our results showed that dark chocolate consumed acutely before intense exercise is important in terms of showing that it can prevent the increase of oxidative stress markers.