Regular dark chocolate consumption's reduction of oxidative stress and increase of free-fatty-acid mobilization in response to prolonged cycling

International Journal of Sport Nutrition and Exercise Metabolism

Volumn 21, Issue 2, 2011, Pages 113-123

  Allgrove, Judith ^a   Farrell, Emily ^a   Gleeson, Michael ^a   Williamson, Gary ^b   Cooper, Karen ^b  

^a LOUGHBOROUGH UNIVERSITY   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Antioxidants; Cocoa; Exercise; Polyphenols

Indexed keywords

ASCORBIC ACID; CORTICOTROPIN; CYTOKINE; FATTY ACID; GLUCAGON; GLUCOSE; HORMONE; HYDROCORTISONE; INSULIN; INTERLEUKIN 1 RECEPTOR ACCESSORY PROTEIN; INTERLEUKIN 10; INTERLEUKIN 6; ISOPROSTANE DERIVATIVE; LACTIC ACID; LOW DENSITY LIPOPROTEIN; POLYPHENOL; TRIACYLGLYCEROL; URIC ACID;

ARTICLE; CACAO; CONTROLLED STUDY; CORTICOTROPIN BLOOD LEVEL; CYCLING; ENZYME IMMOBILIZATION; EXERCISE INTENSITY; GLUCAGON BLOOD LEVEL; GLUCOSE BLOOD LEVEL; HUMAN; HUMAN EXPERIMENT; INSULIN BLOOD LEVEL; LACTATE BLOOD LEVEL; LEUKOCYTE COUNT; MALE; METABOLITE; NEUTROPHIL COUNT; NORMAL HUMAN; OXIDATIVE STRESS; OXYGEN CONSUMPTION; TRIACYLGLYCEROL BLOOD LEVEL; URIC ACID BLOOD LEVEL; VITAMIN BLOOD LEVEL;

THEOBROMA CACAO;

EID: 79955852385     PISSN: 1526484X     EISSN: 15432742     Source Type: Journal    
DOI: 10.1123/ijsnem.21.2.113     Document Type: Article

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