Phenol antioxidant quantity and quality in foods: Cocoa, dark chocolate, and milk chocolate

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 12, 1999, Pages 4821-4824

  Vinson, Joe A ^a   Proch, John ^a   Zubik, Ligia ^b  

^a UNIVERSITY OF SCRANTON   (United States)

^b UNIVERSITY OF WROC AW   (Poland)

Author keywords

Antioxidant; Chocolate; Cocoa; Lipid peroxidation; Low density lipoproteins; Polyphenols

Indexed keywords

ANTIOXIDANT; LOW DENSITY LIPOPROTEIN; MILK; PHENOL DERIVATIVE; PLANT EXTRACT; POLYMER; POLYPHENOL; POLYPHENOLS;

ARTICLE; BLOOD; CACAO; CHEMISTRY; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LIPID PEROXIDATION;

ANTIOXIDANTS; CACAO; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; HUMANS; LIPID PEROXIDATION; LIPOPROTEINS, LDL; PHENOLS; PLANT EXTRACTS; POLYMERS;

THEOBROMA CACAO;

EID: 0033384588     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990312p     Document Type: Article

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