Influence of chocolate matrix composition on cocoa flavan-3-ol bioaccessibility in vitro and bioavailability in humans

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 20, 2009, Pages 9418-9426

  Neilson, Andrew P ^a   George, Judy C ^a   Janle, Elsa M ^a   Mattes, Richard D ^a   Ralf, Rudolph ^b   Matusheski, Nathan V ^c   Ferruzzi, Mario G ^a  

^a PURDUE UNIVERSITY   (United States)

^b Kraft Foods R and D Inc   (Germany)

^c Kraft Foods Inc   (United States)

Author keywords

Bioavailability; Caco 2 cells; Catechin; Chocolate; Epicatechin; Food matrix; In vitro digestion; Theobroma cacao

Indexed keywords

FLAVAN 3 OL; FLAVAN-3-OL; FLAVONOID; MILK PROTEIN; PLANT EXTRACT; SUGAR;

ADULT; ARTICLE; BEVERAGE; BIOAVAILABILITY; BLOOD; CACAO; CELL STRAIN CACO 2; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; HUMAN; MALE; RANDOMIZED CONTROLLED TRIAL; ANALYSIS; CACO 2 CELL LINE; YOUNG ADULT;

BEVERAGES; BIOLOGICAL AVAILABILITY; CACAO; CACO-2 CELLS; CANDY; CROSS-OVER STUDIES; FEMALE; FLAVONOIDS; HUMANS; MALE; MILK PROTEINS; PLANT EXTRACTS; YOUNG ADULT;

THEOBROMA CACAO;

EID: 70350279308     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902919k     Document Type: Article

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