Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 19, 2009, Pages 9169-9180

  Miller, Kenneth B ^a   Hurst, W Jeffrey ^a   Flannigan, Nancy ^b   Ou, Boxin ^b   Lee, C Y ^c   Smith, Nancy ^c   Stuart, David A ^a  

^a The Hershey Company   (United States)

^b Brunswick Laboratories   (United States)

^c Department of Obstetrics Gynecology   (United States)

Author keywords

Antioxidant; Catechin; Chocolate; Cocoa; Epicatechin; Flavan 3 ol; Procyanidins

Indexed keywords

CATECHIN; FLAVAN 3 OL; FLAVAN-3-OL; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; PROANTHOCYANIDIN;

CACAO; CHEMISTRY; COMPARATIVE STUDY; REVIEW; UNITED STATES;

CACAO; CATECHIN; FLAVONOIDS; PHENOLS; PROANTHOCYANIDINS; UNITED STATES;

THEOBROMA CACAO;

EID: 70349934461     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901821x     Document Type: Review

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