The impact of chocolate on cardiovascular health

Maturitas

Volumn 69, Issue 4, 2011, Pages 312-321

  Fernandez Murga L ^a   Tarin J J ^b   Garcia Perez M A ^c   Cano, A ^a,b  

^a HOSPITAL UNIVERSITARIO DR PESET   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

^c HOSPITAL CLÍNICO UNIVERSITARIO   (Spain)

Author keywords

Cardiovascular; Chocolate; Cocoa

Indexed keywords

ANTHOCYANIDIN DERIVATIVE; CATECHIN; CYTOKINE; EPICATECHIN; FLAVANOL DERIVATIVE; FLAVANONE DERIVATIVE; FLAVONE DERIVATIVE; FLAVONOID; ICOSANOID; ISOFLAVONE DERIVATIVE; LIPID; METALLOPROTEINASE; PROCYANIDIN DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ATHEROSCLEROSIS; BLOOD PRESSURE; CACAO; CARDIOVASCULAR DISEASE; ENDOTHELIUM; FOOD INTAKE; HUMAN; INFLAMMATION; INSULIN SENSITIVITY; NONHUMAN; OXIDATIVE STRESS; REVIEW; THROMBOCYTE ACTIVATION;

ANIMALS; CACAO; CARDIOVASCULAR AGENTS; CARDIOVASCULAR DISEASES; ENDOTHELIUM, VASCULAR; FLAVONOLS; FUNCTIONAL FOOD; HUMANS; INFLAMMATION; INSULIN; LIPIDS; PHYTOTHERAPY; PLANT PREPARATIONS; PLATELET ACTIVATION;

THEOBROMA CACAO;

EID: 79960004075     PISSN: 03785122     EISSN: 18734111     Source Type: Journal    
DOI: 10.1016/j.maturitas.2011.05.011     Document Type: Review

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