Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

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The Impact of Cocoa Flavanols on Cardiovascular Health.Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage.

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P2860

Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

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2014 nî lūn-bûn

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2014年の論文

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2014年论文

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Evaluation of antiradical acti ...... lipid and protein composition.

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Evaluation of antiradical acti ...... lipid and protein composition.

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Evaluation of antiradical acti ...... lipid and protein composition

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Alessia Bino

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Emanuela Scalambra

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Gemma Malisardi

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Trotta Vittorio

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P2860

Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.

Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.

Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies.

Chocolate and cardiovascular health: is it too good to be true?

The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease.

Cocoa and health: a decade of research.

HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.

A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage.

Inhibitory effects of cocoa flavanols and procyanidin oligomers on free radical-induced erythrocyte hemolysis.

Inhibition of LDL oxidation by cocoa.

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512-516

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scholarly article

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10.1089/JMF.2013.0110

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Stefano Manfredini

Silvia Vertuani

Anna Baldisserotto

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2014-01-16T00:00:00Z

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24433077

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Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

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P2860

P2860

Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

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