Chocolate at heart: The anti-inflammatory impact of cocoa flavanols

Molecular Nutrition and Food Research

Volumn 52, Issue 11, 2008, Pages 1340-1348

  Selmi, Carlo ^a,b   Cocchi, Claudio A ^b   Lanfredini, Mario ^c   Keen, Carl L ^a   Gershwin, M Eric ^a,d  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF MILAN   (Italy)

^c SAN PAOLO HOSPITAL   (Italy)

^d UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Atherosclerosis; Cocoa; Flavanols; Immunology; Inflammation

Indexed keywords

ANTIINFLAMMATORY AGENT; CATECHIN; CYTOKINE; FLAVONOL DERIVATIVE; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; TRANSCRIPTION FACTOR;

ANIMAL; ATHEROSCLEROSIS; BIOSYNTHESIS; BLOOD PRESSURE; CACAO; DRUG EFFECT; FEMALE; HUMAN; INFLAMMATION; MALE; MICROCIRCULATION; PATHOPHYSIOLOGY; PHYSIOLOGY; REVIEW; THROMBOCYTE ACTIVATION;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ATHEROSCLEROSIS; BLOOD PRESSURE; CACAO; CATECHIN; CYTOKINES; FEMALE; FLAVONOLS; HUMANS; INFLAMMATION; MALE; MICROCIRCULATION; NF-KAPPA B; PLATELET ACTIVATION; TRANSCRIPTION FACTORS;

THEOBROMA CACAO;

EID: 55949134395     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700435     Document Type: Review

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