Antioxidant polyphenols in tea, cocoa, and wine

Nutrition

Volumn 16, Issue 7-8, 2000, Pages 692-694

  Dreosti, Ivor E ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; FLAVONOID; POLYPHENOL;

ANTIOXIDANT ACTIVITY; CACAO; CONFERENCE PAPER; DIETARY INTAKE; DNA DAMAGE; HEALTH; HUMAN; MORTALITY; NUTRITION; PRIORITY JOURNAL; TEA; WINE;

ANTIOXIDANTS; CACAO; FLAVONOIDS; HUMANS; PHENOLS; POLYMERS; TEA; WINE;

THEOBROMA CACAO;

EID: 0034235426     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0899-9007(00)00304-X     Document Type: Conference Paper

References (29)

1. Haslam E. Practical polyphenolics from structure to molecular recognition and physiological action . 1st ed. 1998;Cambridge University Press, Cambridge.
2. Bravo L. Polyphenols chemistry, dietary sources, metabolism and nutritional significance . Nutr Rev. 54:1998;317.
3. Rice-Evans C.A., Miller N.J., Paganga E. Structure-antioxidant relationships of flavonoids and phenolic acids. Free Radical Biol Med. 20:1996;933.
4. Hollman P.C.H., Tijburg L.B.M., Yang C.S. Bioavailability of flavonoids from tea. Crit Rev Food Sci Nutr. 37:1997;719.
5. Dreosti I.E. Bioactive ingredients antioxidants and polyphenols in tea . Nutr Rev. 54:1996;S51.
6. Balentine D.A., Wiseman S.A., Bouwens L.C.M. The chemistry of tea flavonoids. Crit Rev Food Sci Nutr. 37:1997;693.
7. Wiseman S.A., Balentine D.A., Frei B. Antioxidants in tea. Crit Rev Food Sci Nutr. 37:1997;705.
8. Tijburg L.B.M., Mattern T., Folts J.D., et al. Tea flavonoids and cardiovascular disease a review . Crit Rev Food Sci Nutr. 37:1997;771.
9. Dreosti I.E. Cancer biomarkers in the field of tea. Cancer Lett. 114:1997;1.
10. Blot W.J., Chow W.H., McLaughlin J.K. Tea and cancer a review of the epidemiological evidence . Eur J Cancer Prevent. 5:1996;425.
11. Renaud S. The French Paradox. Proc Wolf Blass Foundation Int Wine and Health Conf, Sydney 1996:21.
12. Frankel EN. Potential health benefits of grape and wine antioxidants. Proc Wolf Blass Foundation Int Wine and Health Conf, Sydney 1996:45.
13. Klatsky AL. Epidemiological relationships of alcoholic beverage drinking to cardiovascular diseases. Proc Wolf Blass Foundation Int Wine and Health Conf, Sydney 1996:55.
14. Belguendouz L., Fremont L., Linard A. Resveratrol inhibits metal ion-dependent and independent peroxidation of porcine low-density lipoproteins. Biochem Pharmacol. 53:1997;1347.
15. Wilson T., Knight T.J., Beitz D.C., et al. Resveratrol promotes atherosclerosis in hypercholesterolemic rabbits. Life Sci. 59:1996;L15.
16. Turrens J.F., Lariccia J., Nair M.G. Resveratrol has no effect on lipoprotein profile and does not prevent peroxidation of serum lipids in normal rats. Free Radical Res. 27:1997;557.
17. Bertelli A., Bertelli A.A., Gozzini A. Plasma and tissue resveratrol concentrations and pharmacological activity. Drugs Under Exptl Clin Res. 24:1998;133.
18. Pellegrini N., Pareti F.I., Stabile F., et al. Effects of moderate consumption of red wine on platelet aggregation and hemostatic variables in healthy volunteers. Eur J Clin Nutr. 50:1996;207.
19. Waterhouse A.L., German J.B., Walzem K.L. Is it time for a wine trial? Am J Clin Nutr. 68:1998;220.
20. Sanbongi C., Osakabe N., Natsume M., et al. Antioxidative polyphenols isolated from Theobroma cacao. J Agric Food Chem. 46:1998;454.
21. Waterhouse A.L., Shirley J.R., Donovan J.L. Antioxidants in chocolate. Lancet. 348:1996;834.
22. Arts I.C.W., Hollman P.C.H., Kromhout D. Chocolate as a source of flavanoids. Lancet. 354:1999;488.
23. Kondo K., Hirano R., Matsumoto A., et al. Inhibition of LDL oxidation by cocoa. Lancet. 348:1996;1514.
24. Yang C.S., Chen L., Lee M.J., et al. Blood and urine levels of tea catechins after ingestion of different amounts of green tea by human volunteers. Cancer Epidemiol Biomarkers Prev. 7:1998;351.
25. Maxwell S., Cruickshank A., Thorpe G. Red wine and antioxidant activity in serum. Lancet. 344:1994;194.
26. Richelle M., Tarazzi I., Enslen M., et al. Plasma kinetics in man of epicatechin from black chocolate. Eur J Clin Nutr. 53:1999;22.
27. Serafini M., Ghiselli A., Ferro-Luzzi A. In vivo antioxidant effect of green and black tea in man. Eur J Clin Nutr. 50:1996;28.
28. van het Hof K.H., Kivits G.A., Westrate J.A., et al. Bioavailability of catechins from tea the effect of milk . Eur J Clin Nutr. 52:1998;356.
29. Record I.R., Dreosti I.E. Protection by tea against UV-A and B-induced skin cancers in hairless mice. Nutr Cancer. 32:1998;71.