Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
about
Effects of some common food constituents on cardiovascular diseaseAlteration of the systemic and microcirculation by a single oral dose of flavan-3-olsDaily cocoa intake reduces the susceptibility of low-density lipoprotein to oxidation as demonstrated in healthy human volunteers.The role of nutraceuticals in the prevention of cardiovascular disease.Antioxidant activities of fractions of polymeric procyanidins from stem bark of Acacia confusaLiquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao).Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market.Inhibition of key digestive enzymes by cocoa extracts and procyanidins.An industry consensus study on an HPLC fluorescence method for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products.Structural elucidation and antioxidant activities of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves.Cocoa content influences chocolate molecular profile investigated by MALDI-TOF mass spectrometry.Enhancement of energy expenditure following a single oral dose of flavan-3-ols associated with an increase in catecholamine secretionAnalysis of accumulation patterns and preliminary study on the condensation mechanism of proanthocyanidins in the tea plant [Camellia sinensis]Methods to determine effects of cranberry proanthocyanidins on extraintestinal infections: Relevance for urinary tract health.Dark chocolate and reduced snack consumption in mildly hypertensive adults: an intervention study.Oral administration of French maritime pine bark extract (Flavangenol(®)) improves clinical symptoms in photoaged facial skin.Flavan 3-ols improve metabolic syndrome risk factors: evidence and mechanismsTolerance for high flavanol cocoa powder in semisweet chocolate.Macro- and Microelemental Composition and Toxicity of Unsweetened Natural Cocoa Powder in Sprague-Dawley RatsProcyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats.Polyphenols from cocoa and vascular health-a critical review.Cocoa polyphenols and inflammatory markers of cardiovascular disease.Quantifying and characterizing proanthocyanidins in cranberries in relation to urinary tract health.Modulation of metabolic syndrome-related inflammation by cocoa.Molecular mechanisms underlying the potential antiobesity-related diseases effect of cocoa polyphenols.Cocoa agronomy, quality, nutritional, and health aspects.Production and transcriptional regulation of proanthocyanidin biosynthesis in forage legumes.Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders.Flavan-3-ol fraction from cocoa powder promotes mitochondrial biogenesis in skeletal muscle in mice.Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage.Effects of peanut-skin procyanidin A1 on degranulation of RBL-2H3 cells.Cocoa polyphenols and fiber modify colonic gene expression in ratsCocoa and cocoa fibre differentially modulate IgA and IgM production at mucosal sites.Dietary cocoa reduces metabolic endotoxemia and adipose tissue inflammation in high-fat fed mice.Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line.Anti-influenza virus effects of cocoa.Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI-MS/MS and probing their antioxidant propertiesCocoa flavonoid-enriched diet modulates systemic and intestinal immunoglobulin synthesis in adult Lewis rats.
P2860
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P2860
Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
description
1999 nî lūn-bûn
@nan
1999 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
1999 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
1999年の論文
@ja
1999年論文
@yue
1999年論文
@zh-hant
1999年論文
@zh-hk
1999年論文
@zh-mo
1999年論文
@zh-tw
1999年论文
@wuu
name
Identification of procyanidins ...... omatography/mass spectrometry.
@ast
Identification of procyanidins ...... omatography/mass spectrometry.
@en
type
label
Identification of procyanidins ...... omatography/mass spectrometry.
@ast
Identification of procyanidins ...... omatography/mass spectrometry.
@en
prefLabel
Identification of procyanidins ...... omatography/mass spectrometry.
@ast
Identification of procyanidins ...... omatography/mass spectrometry.
@en
P2093
P356
P1476
Identification of procyanidins ...... omatography/mass spectrometry.
@en
P2093
Hammerstone JF
Lazarus SA
Mitchell AE
Schmitz HH
P304
P356
10.1021/JF980760H
P407
P577
1999-02-01T00:00:00Z