Chocolate: Candy is dandy

Chemistry and Industry (London)

Volumn , Issue 24, 2001, Pages 803-804

  Schmitz, Harold ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

CHRISTMAS;

EID: 0035905609     PISSN: 00093068     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (10)

1. Kris-Etherton, P.M., & Mustad, V.A., American Journal of Clinical Nutrition, 1994, 60, 1029S-36S
2. Yu, S., et al., American Journal of Clinical Nutrition, 1995, 61, 1129-39
3. Waterhouse, A.L., et al., Lancet, 1996, 348, 834
4. Bearden, M.M., et al., 'Potential cardiovascular health benefits of procyanidins present in chocolate and cocoa' in 'Proceedings of the American Chemical Society', Washington DC: ACS, 1999
5. Wang, J.F., et al., Journal of Nutrition, 2000, 130, 2115S-19S
6. Rein, D., et al., American Journal of Clinical Nutrition, 2000, 72, 30-35
7. Keen, C.L., et al., Talk given at the British Association Festival of Science in the session on 'Chocolate and its potential health benefits', University of Glasgow, UK, 3-7 September 2001
8. Schramm, D.D., et al., 'Chocolate procyanidins alter eicosanoid synthesis in vitro and in vivo', American Journal of Clinical Nutrition 2001, 73, 36-40
9. Mao, T., et al., Journal of Nutrition, 2000, 130, 2093S-99S
10. Ross, R., New England Journal of Medicine, 1999, 340, 115-26