about
Chocolate and prevention of cardiovascular disease: a systematic reviewDietary factors in the etiology of Parkinson's disease.Cocoa Flavanol Intake and Biomarkers for Cardiometabolic Health: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.Life is sweet: candy consumption and longevity.Effects of (-)-epicatechin on myocardial infarct size and left ventricular remodeling after permanent coronary occlusionCranberry flavonoids, atherosclerosis and cardiovascular health.Habitual intake of dietary flavonoids and risk of Parkinson disease.Short term effects of cocoa consumption on blood pressureShort- and long-term effects of (-)-epicatechin on myocardial ischemia-reperfusion injury.Cocoa and health: a decade of research.Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence.Polyphenols from cocoa and vascular health-a critical review.Cocoa polyphenols and inflammatory markers of cardiovascular disease.Beneficial effects of cocoa on lipid peroxidation and inflammatory markers in type 2 diabetic patients and investigation of probable interactions of cocoa active ingredients with prostaglandin synthase-2 (PTGS-2/COX-2) using virtual analysisMolecular mechanisms underlying the potential antiobesity-related diseases effect of cocoa polyphenols.Cocoa phytochemicals: recent advances in molecular mechanisms on health.Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line.Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line.The blood pressure effect and related plasma levels of flavan-3-ols in spontaneously hypertensive rats.Cocoa powder triggers neuroprotective and preventive effects in a human Alzheimer's disease model by modulating BDNF signaling pathway.Effects of the intake of natural cocoa powder on some biochemical and haematological indices in the rat.Human urine: epicatechin metabolites and antioxidant activity after cocoa beverage intake.Generation of hydrogen peroxide by "antioxidant" beverages and the effect of milk addition. Is cocoa the best beverage?(+)-Catechin is more bioavailable than (−)-catechin: Relevance to the bioavailability of catechin from cocoaReview: Health Effects of Cocoa Flavonoids
P2860
Q25256799-A6E1FF36-8E5C-4444-865D-CF83F06749BDQ28085390-208FB617-074F-4C47-9D11-65FD2F233F5AQ30242028-8E6C6CFD-52B1-4CED-B22E-7ACD0BB17544Q33869759-89BB70DD-7C0B-42BB-B828-81D0FDBB8585Q34042151-18D4FAD8-11B2-45E7-8798-0FD36436B11CQ34680471-7EF7E428-11E5-4D79-99A9-B1A60B8AEB4DQ35872348-C9FEF21E-30E4-4620-B596-5D1A8CE908C9Q36330830-46C85864-0F8A-4658-BC7A-8EFEF6E562C2Q36844644-2B11C948-15DB-4ED5-925A-DD697E3A95C8Q36897522-206EA158-D854-4A42-87C1-602CFE35F28DQ37229295-DE931B73-49DB-4C3D-906E-1C0CBF590DF8Q37464566-EDDE9D69-FF9C-41A0-B48B-90724F1E85C9Q37617758-7ACEDC6F-FB8E-4885-A95C-4A7AD241C884Q37717491-26A152E6-44C0-4B5D-97A4-016C5CC77700Q38164635-824C21E3-ED1E-4F10-B561-B5F4C6477314Q38192076-D740D247-7A5E-4A37-A1FC-5EBDC9F60905Q38964893-F0CF10A6-D489-4EB7-9F7A-AFBA3924F386Q40397328-65308B9C-D52E-4C48-AAEE-E00412150940Q40621338-72546F26-A7E7-46AE-A9BB-699D9019541AQ41829073-34E9DF1C-E192-43DD-AC5E-5B0FA7520E0AQ42272119-0F0A4A27-FD2D-41BB-871C-4B61F0793FDBQ44759856-43B43630-959F-4C06-BF71-F12A15E7E644Q45878642-5E667B2F-0BE8-447F-9AE8-241A6271066FQ54510484-CF1A87A8-F417-4264-B410-D8432181F575Q59158122-62DCF596-2A86-42C0-BA48-BCFEA875401B
P2860
description
1996 nî lūn-bûn
@nan
1996年の論文
@ja
1996年学术文章
@wuu
1996年学术文章
@zh
1996年学术文章
@zh-cn
1996年学术文章
@zh-hans
1996年学术文章
@zh-my
1996年学术文章
@zh-sg
1996年學術文章
@yue
1996年學術文章
@zh-hant
name
Antioxidants in chocolate.
@en
Antioxidants in chocolate.
@nl
type
label
Antioxidants in chocolate.
@en
Antioxidants in chocolate.
@nl
prefLabel
Antioxidants in chocolate.
@en
Antioxidants in chocolate.
@nl
P1433
P1476
Antioxidants in chocolate.
@en
P2093
J L Donovan
J R Shirley
P356
10.1016/S0140-6736(05)65262-2
P407
P577
1996-09-01T00:00:00Z