Flavanols and methylxanthines in commercially available dark chocolate: A study of the correlation with nonfat cocoa solids

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 15, 2011, Pages 8435-8441

  Langer, Swen ^a   Marshall, Lisa J ^a   Day, Andrea J ^a   Morgan, Michael R A ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

chocolate; epicatechin; flavanols; nonfat cocoa solids (NFCS); procyanidins; theobromine

Indexed keywords

CHOCOLATE; EPICATECHIN; FLAVANOLS; NONFAT COCOA SOLIDS (NFCS); PROCYANIDINS; THEOBROMINE;

COCOA; HEALTH RISKS; MONOMERS; OLIGOMERS; ORGANIC COMPOUNDS; PHENOLS; POLYMERS;

FLAVONOIDS;

FLAVONOID; METHYLXANTHINE; PLANT EXTRACT; POLYPHENOL; XANTHINE DERIVATIVE;

ARTICLE; CACAO; CHEMISTRY;

CACAO; FLAVONOIDS; PLANT EXTRACTS; POLYPHENOLS; XANTHINES;

THEOBROMA CACAO;

EID: 79961135621     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201398t     Document Type: Article

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