Chocolate, lifestyle, and health

Critical Reviews in Food Science and Nutrition

Volumn 49, Issue 4, 2009, Pages 299-312

  Visioli, Francesco ^a,g   Bernaert, Herwig ^b   Corti, Roberto ^c   Ferri, Claudio ^d   Heptinstall, Stan ^e   Molinari, Enrico ^f   Poli, Andrea ^g   Serafini, Mauro ^g   Smit, Henk J ^h   Vinson, Joe A ⁱ   Violi, Francesco ^j   Paoletti, Rodolfo ^g  

^a SORBONNE UNIVERSITÉ   (France)

^b Barry Callebaut ^*  (Belgium)

^c UNIVERSITY HOSPITAL ZURICH   (Switzerland)

^d UNIVERSITY OF L'AQUILA   (Italy)

^e NOTTINGHAM UNIVERSITY HOSPITALS NHS TRUST   (United Kingdom)

^f UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^g ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^h UNIVERSITY OF BRISTOL   (United Kingdom)

ⁱ UNIVERSITY OF SCRANTON   (United States)

^j SAPIENZA UNIVERSITY OF ROME   (Italy)

more..

Author keywords

Addiction; Cardiovascular risk; Chocolate; Cocoa; Platelets; Psychology; Vasoactivity

Indexed keywords

ANTIOXIDANT; FLAVONOID; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE; POLYPHENOLS;

ADDICTION; ARTICLE; ATHEROSCLEROSIS; CACAO; CALORIC INTAKE; CHEMISTRY; COMPARATIVE STUDY; DIET; FOOD HANDLING; FOOD PREFERENCE; HEALTH PROMOTION; HEALTH STATUS; HUMAN; INFLAMMATION; LEUKOCYTE; LIFESTYLE; METHODOLOGY; PSYCHOLOGICAL ASPECT; SUGAR INTAKE;

ANTIOXIDANTS; ATHEROSCLEROSIS; CACAO; DIET; DIETARY SUCROSE; ENERGY INTAKE; FLAVONOIDS; FLAVONOLS; FOOD HANDLING; FOOD PREFERENCES; HEALTH PROMOTION; HEALTH STATUS; HUMANS; INFLAMMATION; LEUKOCYTES; LIFE STYLE; PHENOLS; SUBSTANCE-RELATED DISORDERS;

THEOBROMA CACAO;

EID: 61449153003     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390802066805     Document Type: Article

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