Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
about
Effect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and HumansThe effects of dietary polyphenols on reproductive health and early developmentTowards the understanding of the cocoa transcriptome: Production and analysis of an exhaustive dataset of ESTs of Theobroma cacao L. generated from various tissues and under various conditions.Correlations of antioxidant activity against phenolic content revisited: a new approach in data analysis for food and medicinal plants.Does chocolate reduce blood pressure? A meta-analysis.Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market.Tumor angiogenesis as a target for dietary cancer preventionInvestigation into the effects of antioxidant-rich extract of Tamarindus indica leaf on antioxidant enzyme activities, oxidative stress and gene expression profiles in HepG2 cellsCocoa and chocolate in human health and diseaseEffect of Procyanidin-rich Extract from Natural Cocoa Powder on Cellular Viability, Cell Cycle Progression, and Chemoresistance in Human Epithelial Ovarian Carcinoma Cell Lines.Flavor formation and character in cocoa and chocolate: a critical review.Cocoa: antioxidant and immunomodulator.Cancer protective properties of cocoa: a review of the epidemiologic evidence.Cocoa polyphenols and inflammatory markers of cardiovascular disease.Polyphenol-Retaining Decaffeinated Cocoa Powder Obtained by Supercritical Carbon Dioxide Extraction and Its Antioxidant Activity.Chocolate and coronary heart disease: a systematic review.Determination of antioxidant content and antioxidant activity in foods using infrared spectroscopy and chemometrics: a review.Cocoa phytochemicals: recent advances in molecular mechanisms on health.Cocoa agronomy, quality, nutritional, and health aspects.Cocoa and Human Health: From Head to Foot--A Review.Antidiabetic actions of cocoa flavanols.Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation.The mixture of procyanidins extracted from the lotus seed pod and bilobalide ameliorates scopolamine-induced memory impairment in mice.Therapeutic uses of epicatechin in diabetes and cancer.Chocolate matrix factors modulate the pharmacokinetic behavior of cocoa flavan-3-ol phase II metabolites following oral consumption by Sprague-Dawley rats.Screening antioxidants using LC-MS: case study with cocoaCocoa flavonoid-enriched diet modulates systemic and intestinal immunoglobulin synthesis in adult Lewis rats.Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeletal muscle.Distribution of epicatechin metabolites in lymphoid tissues and testes of young rats with a cocoa-enriched diet.Effect of dark chocolate on plasma epicatechin levels, DNA resistance to oxidative stress and total antioxidant activity in healthy subjects.Effects of dark chocolate on azoxymethane-induced colonic aberrant crypt foci.Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols.Antioxidant activity and proanthocyanidin profile of Selliguea feei rhizomes.Cocoa protective effects against abnormal fat storage and oxidative stress induced by a high-fat diet involve PPARα signalling activation.Effect of cocoa-enriched diets on lymphocytes involved in adjuvant arthritis in rats.Effect of cocoa and green tea on biomarkers of glucose regulation, oxidative stress, inflammation and hemostasis in obese adults at risk for insulin resistance.Flavonoid intake and disability-adjusted life years due to Alzheimer's and related dementias: a population-based study involving twenty-three developed countries.Chocolate and Cocoa, Flavor and QualityEffects of a cocoa diet on an intestinal inflammation model in rats
P2860
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P2860
Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
description
2006 nî lūn-bûn
@nan
2006 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2006 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
name
Procyanidin and catechin conte ...... cocoa and chocolate products.
@ast
Procyanidin and catechin conte ...... cocoa and chocolate products.
@en
type
label
Procyanidin and catechin conte ...... cocoa and chocolate products.
@ast
Procyanidin and catechin conte ...... cocoa and chocolate products.
@en
prefLabel
Procyanidin and catechin conte ...... cocoa and chocolate products.
@ast
Procyanidin and catechin conte ...... cocoa and chocolate products.
@en
P2093
P356
P1476
Procyanidin and catechin conte ...... cocoa and chocolate products.
@en
P2093
Ronald L Prior
Suzanne E House
P304
P356
10.1021/JF060360R
P407
P577
2006-05-01T00:00:00Z