The antioxidative substances in cacao liquor

Journal of Nutritional Science and Vitaminology

Volumn 44, Issue 2, 1998, Pages 313-321

  Osakabe, Naomi ^a   Yamagishi, Megumi ^a   Sanbongi, Chiaki ^a   Natsume, Midori ^a   Takizawa, Toshio ^a   Osawa, Toshihiko ^b  

^a MEIJI SEIKA KAISHA LTD   (Japan)

^b NAGOYA UNIVERSITY   (Japan)

Author keywords

Antioxidant; Cacao liquor; Catechin; Epicatechin; Polyphenol

Indexed keywords

POLYPHENOL DERIVATIVE;

ANIMAL CELL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; ATHEROSCLEROSIS; CACAO; CONTROLLED STUDY; DIABETES MELLITUS; EXTRACTION; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID PEROXIDATION; LIQUID; MALIGNANT TRANSFORMATION; NONHUMAN; NUTRITIONAL SCIENCE; OXIDATIVE STRESS; RAT;

ANIMALIA; THEOBROMA CACAO;

EID: 0031748145     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.44.313     Document Type: Article

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