Emerging health benefits from cocoa and chocolate

Journal of Medicinal Food

Volumn 3, Issue 2, 2000, Pages 73-75

  Hannum, S M ^a   Erdman, Jr ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVONOID;

CACAO; CARDIOVASCULAR EFFECT; CHEMICAL COMPOSITION; EDITORIAL; FOOD PROCESSING; HEALTH; PHYTOCHEMISTRY; PRIORITY JOURNAL;

THEOBROMA CACAO;

EID: 0033822045     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/109662000416276     Document Type: Editorial

References (27)

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5. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry
6. Relative bioavailability of the antioxidant flavonoid quercetin from various foods in man
7. (-)Epicatechin content in fermented and unfermented cocoa beans
8. Inhibition of LDL oxidation by cocoa
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10. Effects of a milk chocolate bar per day substituted for a high-carbohydrate snack in young men on an NCEP/AHA step 1 diet
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14. The effect of cocoa procyanidins on the transcription and secretion of interleukin-1 beta in peripheral blood mononuclear cells
15. Absorption of tea catechins into rat portal vein
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18. The identification of flavonoids as glycosides in human plasma
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21. Cocoa inhibits platelet activation and function
22. Plasma kinetics in man of epicatechin from black chocolate
23. Protective effect of epicatechin, epicatechin gallate, and quercetin on lipid peroxidation in phospholipid bilayers
24. A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage
25. Effect of dietary catechin and vitamin E on aortic fatty streak accumulation in hypercholesterolemic hamsters
26. Plasma cholesterol-predictive equations demonstrate that stearic acid is neutral and monounsaturated fatty acids are hypocholesterolemic
27. Antioxidative effects of cocoa