Cocoa, diabetes, and hypertension: Should we eat more chocolate?

American Journal of Clinical Nutrition

Volumn 81, Issue 3, 2005, Pages 541-542

  Fraga, Cesar G ^a,b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

CATECHIN; EPICATECHIN; FLAVANOL DERIVATIVE; FLAVONOID; NITRIC OXIDE; POLYPHENOL; PROCYANIDIN; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE; POLYPHENOLS;

CACAO; CARDIOVASCULAR DISEASE; CHRONIC DISEASE; DIABETES MELLITUS; DIET; EDITORIAL; GLUCOSE METABOLISM; HUMAN; HYPERTENSION; INSULIN RESISTANCE; INSULIN SENSITIVITY; LIFESTYLE; OXIDATIVE STRESS; RENIN ANGIOTENSIN ALDOSTERONE SYSTEM; SYSTOLIC BLOOD PRESSURE; CHEMISTRY; FOOD HANDLING; HEALTH FOOD; METHODOLOGY; NOTE;

THEOBROMA CACAO;

CACAO; CARDIOVASCULAR DISEASES; DIABETES MELLITUS; FLAVONOIDS; FLAVONOLS; FOOD HANDLING; HEALTH FOOD; HUMANS; HYPERTENSION; PHENOLS;

EID: 15744395829     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/81.3.541     Document Type: Editorial

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