Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
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The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwideChocolate intake and incidence of heart failure: a population-based prospective study of middle-aged and elderly womenChocolate and prevention of cardiovascular disease: a systematic reviewEffect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and HumansCocoa polyphenols and their potential benefits for human health.The role of nutraceuticals in the prevention of cardiovascular disease.Cocoa bioactive compounds: significance and potential for the maintenance of skin health.Cardioprotective effects of cocoa: clinical evidence from randomized clinical intervention trials in humans.Chemopreventive activity of methanol extract of Melastoma malabathricum leaves in DMBA-induced mouse skin carcinogenesisRecommendations for Development of New Standardized Forms of Cocoa Breeds and Cocoa Extract Processing for the Prevention of Alzheimer's Disease: Role of Cocoa in Promotion of Cognitive Resilience and Healthy Brain Aging.Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market.Dark chocolate and reduced snack consumption in mildly hypertensive adults: an intervention study.Chocolate consumption and risk of heart failure in the Physicians' Health StudyComparison of Cocoa Beans from China, Indonesia and Papua New GuineaConsumption of high-polyphenol dark chocolate improves endothelial function in individuals with stage 1 hypertension and excess body weight.Repression of calcitonin gene-related peptide expression in trigeminal neurons by a Theobroma cacao extract.Cocoa procyanidins suppress transformation by inhibiting mitogen-activated protein kinase kinaseCocoa: antioxidant and immunomodulator.Chocolate, lifestyle, and health.Evaluation of Physiological Activities of the Citron (Citrus junos Sieb. ex TANAKA) Seed Extracts.Cocoa polyphenols and inflammatory markers of cardiovascular disease.Chocolate and coronary heart disease: a systematic review.Contribution of β-phenethylamine, a component of chocolate and wine, to dopaminergic neurodegeneration: implications for the pathogenesis of Parkinson's disease.Modulation of metabolic syndrome-related inflammation by cocoa.Cocoa phytochemicals: recent advances in molecular mechanisms on health.Cocoa agronomy, quality, nutritional, and health aspects.Antidiabetic actions of cocoa flavanols.Consumer acceptability of liquorice root (Glycyrrhiza glabra L.) as an alternative sweetener and correlation with its bioactive content and biological activity.A literature review of flavonoids and lifespan in model organisms.Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity.Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing histories.Theobromine, the primary methylxanthine found in Theobroma cacao, prevents malignant glioblastoma proliferation by negatively regulating phosphodiesterase-4, extracellular signal-regulated kinase, Akt/mammalian target of rapamycin kinase, and nucleaAntioxidant capacity of some plant foods and beverages consumed in the Eastern Region of Nigeria.Use of traditional herbal medicine as an alternative in dental treatment in Mexican dentistry: a review.CYP1A1 is overexpressed upon incubation of breast cancer cells with a polyphenolic cocoa extract.In vitro antiproliferative and antioxidant activities of the extracts of Muntingia calabura leaves.Influence of sugar type on the bioavailability of cocoa flavanols.Cocoa polyphenols suppress TNF-α-induced vascular endothelial growth factor expression by inhibiting phosphoinositide 3-kinase (PI3K) and mitogen-activated protein kinase kinase-1 (MEK1) activities in mouse epidermal cells.Quercetin, the active phenolic component in kiwifruit, prevents hydrogen peroxide-induced inhibition of gap-junction intercellular communication.Daily chocolate consumption is inversely associated with insulin resistance and liver enzymes in the Observation of Cardiovascular Risk Factors in Luxembourg study.
P2860
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P2860
Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
2003年學術文章
@zh
2003年學術文章
@zh-hant
name
Cocoa has more phenolic phytoc ...... pacity than teas and red wine.
@en
Cocoa has more phenolic phytoc ...... pacity than teas and red wine.
@nl
type
label
Cocoa has more phenolic phytoc ...... pacity than teas and red wine.
@en
Cocoa has more phenolic phytoc ...... pacity than teas and red wine.
@nl
prefLabel
Cocoa has more phenolic phytoc ...... pacity than teas and red wine.
@en
Cocoa has more phenolic phytoc ...... pacity than teas and red wine.
@nl
P2093
P356
P1476
Cocoa has more phenolic phytoc ...... pacity than teas and red wine.
@en
P2093
Chang Yong Lee
Hyong Joo Lee
Ki Won Lee
Young Jun Kim
P304
P356
10.1021/JF0344385
P407
P577
2003-12-01T00:00:00Z