Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 11, 2006, Pages 4062-4068

  Miller, Kenneth B ^a   Stuart, David A ^a   Smith, Nancy L ^b   Lee, Chang Y ^b   Mchale, Nancy L ^c   Flanagan, Judith A ^c   Boxin, O U ^c   Hurst, W Jeffrey ^a  

^a The Hershey Company   (United States)

^b Department of Obstetrics Gynecology   (United States)

^c Brunswick Laboratories   (United States)

Author keywords

Antioxidant; Chocolate; Cocoa; Flavan 3 ol; Polyphenol; Procyanidins

Indexed keywords

THEOBROMA CACAO;

ANTIOXIDANT; ASCORBIC ACID; BIFLAVONOID; CATECHIN; FLAVAN 3 OL; FLAVAN-3-OL; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; PROANTHOCYANIDIN; PROCYANIDIN; REACTIVE OXYGEN METABOLITE;

ARTICLE; CACAO; CHEMISTRY; COMPARATIVE STUDY; UNITED STATES;

ANTIOXIDANTS; ASCORBIC ACID; BIFLAVONOIDS; CACAO; CATECHIN; FLAVONOIDS; PHENOLS; PROANTHOCYANIDINS; REACTIVE OXYGEN SPECIES; UNITED STATES;

EID: 33745506035     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060290o     Document Type: Article

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