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Dark chocolate supplementation reduces the oxygen cost of moderate intensity cycling

OPEN Journal of the International Society of Sports Nutrition | 18 Dec 2015

RK Patel, J Brouner and O Spendiff
Abstract
Dark chocolate (DC) is abundant in flavanols which have been reported to increase the bioavailability and bioactivity of nitric oxide (NO). Increasing NO bioavailability has often demonstrated reduced oxygen cost and performance enhancement during submaximal exercise.
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Concepts
Nitric oxide, Carbon dioxide, Oxygen, Nitrogen
MeSH headings
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