Blood pressure and cardiovascular risk: What about cocoa and chocolate?

Archives of Biochemistry and Biophysics

Volumn 501, Issue 1, 2010, Pages 112-115

  Grassi, Davide ^a   Desideri, Giovambattista ^a   Ferri, Claudio ^a  

^a UNIVERSITY OF L'AQUILA   (Italy)

Author keywords

Cardiovascular prevention; Cardiovascular risk; Chocolate; Cocoa; Flavonoids; Hypertension

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE; FLAVONOID; ANTIOXIDANT; NITRIC OXIDE; PHENOL DERIVATIVE; POLYPHENOL;

ATHEROSCLEROSIS; BLOOD PRESSURE; BLOOD PRESSURE REGULATION; CACAO; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; CORONARY RISK; DIASTOLIC BLOOD PRESSURE; DIET THERAPY; FOOD INTAKE; HUMAN; HYPERTENSION; LIFESTYLE MODIFICATION; NONHUMAN; PRIORITY JOURNAL; REVIEW; SYSTOLIC BLOOD PRESSURE; ANALYSIS; CARDIOVASCULAR DISEASES; CHEMISTRY; DRUG EFFECTS; FUNCTIONAL FOOD; PATHOPHYSIOLOGY; PHYSIOLOGY; RISK FACTOR;

ANTIOXIDANTS; BLOOD PRESSURE; CACAO; CARDIOVASCULAR DISEASES; FLAVONOIDS; FUNCTIONAL FOOD; HUMANS; NITRIC OXIDE; PEPTIDYL-DIPEPTIDASE A; PHENOLS; RISK FACTORS; POLYPHENOLS;

THEOBROMA CACAO;

EID: 77956170800     PISSN: 00039861     EISSN: 10960384     Source Type: Journal    
DOI: 10.1016/j.abb.2010.05.020     Document Type: Review

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