A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 10, 2007, Pages 3926-3935

  Tomas Barberán, Francisco A ^a   Cienfuegos Jovellanos, Elena ^b   Marín, Alicia ^a   Muguerza, Begoña ^b   Gil Izquierdo, Angel ^a   Cerdá, Begoña ^c   Zafrilla, Pilar ^c   Morillas, Juana ^c   Mulero, Juana ^c   Ibarra, Alvin ^b   Pasamar, María A ^b   Ramón, Daniel ^d   Espín, Juan Carlos ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b Research and Development Department   (Spain)

^c CATHOLIC UNIVERSITY OF MURCIA   (Spain)

^d INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bioavailability; Cocoa; Cross over; Human; Metabolism; Plasma; Processing; Procyanidins; Theobroma cacao; Urine

Indexed keywords

FLAVONOID; PROANTHOCYANIDIN;

BIOAVAILABILITY; CACAO; CHEMISTRY; COMPARATIVE STUDY; CONFERENCE PAPER; DIET SUPPLEMENTATION; FOOD HANDLING; FOOD PRESERVATION; HUMAN; METHODOLOGY;

BIOLOGICAL AVAILABILITY; CACAO; FLAVONOIDS; FOOD HANDLING; FOOD PRESERVATION; FOOD, FORTIFIED; HUMANS; PROANTHOCYANIDINS;

THEOBROMA CACAO;

EID: 34249865394     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070121j     Document Type: Conference Paper

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