Health benefits of eating chocolate

Nature

Volumn 426, Issue 6968, 2003, Pages 787-

  Halliwell, Barry ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; EPICATECHIN; PHENOL DERIVATIVE;

DIET;

ARTICLE; CACAO; CALCULATION; CONCENTRATION (PARAMETERS); DIETARY INTAKE; FOOD ANALYSIS; HEALTH STATUS; HUMAN; IN VIVO STUDY; OXIDATION REDUCTION REACTION; PRIORITY JOURNAL;

THEOBROMA CACAO;

EID: 0347357620     PISSN: 00280836     EISSN: None     Source Type: Journal    
DOI: 10.1038/426787a     Document Type: Article

References (8)

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2. Serafini, M, et al. Nature 424, 1013 (2003).
3. Rechner, A. R. et al. Free Radic. Res. 36, 1229-1241 (2002).
4. Benzie, I. F. F. & Strain, J. I. Anal Biochem. 239, 70-76 (1996).
5. Halliwell, B. & Gutteridge, J. M. C. Arch. Biochem. Biophys. 280, 1-8 (1990).
6. Weir, C. J. et al. Stroke 34, 1951-1956 (2003).
7. Rott, K. T. et al. J. Am. Med. Assoc. 289, 2857-2860 (2003).
8. Johnson, R. J. et al. Hypertension 41, 1189-1190 (2003).