Cocoa flavanols and procyanidins can modulate the lipopolysaccharide activation of polymorphonuclear cells in vitro

Journal of Medicinal Food

Volumn 12, Issue 1, 2009, Pages 1-7

  Kenny, Thomas P ^a   Shu, Shang An ^a   Moritoki, Yuki ^a   Keen, Carl L ^b   Gershwin, M Eric ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Anti inflammatory activity; Cocoa flavanols; Cocoa procyanidins; Immune function; Lipopolysaccharide; Polymorphonuclear cells; Reactive oxygen species

Indexed keywords

FLAVONOL; FORMYLMETHIONYLLEUCYLPHENYLALANINE; LIPOPOLYSACCHARIDE; MITOGEN ACTIVATED PROTEIN KINASE; PROCYANIDIN; REACTIVE OXYGEN METABOLITE;

ADULT; ARTICLE; CACAO; CELL ACTIVATION; CELL DEATH; CELL STIMULATION; CONTROLLED STUDY; ENZYME ACTIVATION; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; MALE; NORMAL HUMAN; POLYMORPHONUCLEAR CELL; PRIORITY JOURNAL; RESPIRATORY BURST;

ADULT; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; CACAO; CELL ADHESION MOLECULES; FLAVONOLS; HUMANS; LIPOPOLYSACCHARIDES; MALE; NEUTROPHILS; PLANT EXTRACTS; PROANTHOCYANIDINS; REACTIVE OXYGEN SPECIES; RESPIRATORY BURST; YOUNG ADULT;

BACTERIA (MICROORGANISMS); THEOBROMA CACAO;

EID: 64949084869     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2007.0263     Document Type: Article

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