Antioxidant effects of cocoa and cocoa products ex vivo and in vivo: Is there evidence from controlled intervention studies?

Current Opinion in Clinical Nutrition and Metabolic Care

Volumn 13, Issue 6, 2010, Pages 737-742

  Scheid, Lisa ^a   Reusch, Andreas ^a   Stehle, Peter ^a   Ellinger, Sabine ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

antioxidant capacity; cocoa and chocolate; flavanols; intervention studies; oxidative stress

Indexed keywords

ANTIOXIDANT; FLAVANOL DERIVATIVE; LOW DENSITY LIPOPROTEIN; PROCYANIDIN DERIVATIVE; VERY LOW DENSITY LIPOPROTEIN;

ANTIOXIDANT ACTIVITY; CACAO; EX VIVO STUDY; EXERCISE; HUMAN; IN VIVO STUDY; LIPID OXIDATION; OXIDATIVE STRESS; REVIEW;

ANTIOXIDANTS; BIOLOGICAL MARKERS; CACAO; CARDIOVASCULAR DISEASES; FLAVONOLS; HUMANS; LIPOPROTEINS, LDL; OXIDATIVE STRESS; PLANT PREPARATIONS; SEEDS;

THEOBROMA CACAO;

EID: 78149284060     PISSN: 13631950     EISSN: 14736519     Source Type: Journal    
DOI: 10.1097/MCO.0b013e32833ec45c     Document Type: Review

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