Cocoa, blood pressure, and vascular function

Current Hypertension Reports

Volumn 14, Issue 4, 2012, Pages 279-284

  Sudano, Isabella ^a   Flammer, Andreas J ^a,b   Roas, Susanne ^a   Enseleit, Frank ^a   Ruschitzka, Frank ^a,c   Corti, Roberto ^a,c   Noll, Georg ^a,c  

^a UNIVERSITY HOSPITAL ZURICH   (Switzerland)

^b MAYO CLINIC   (United States)

^c UNIVERSITY OF ZURICH   (Switzerland)

Author keywords

Antioxidants; Blood pressure; Cocoa; Coronary heart disease; Endothelial function; Flavonols; Nitric oxide; NO; Polyphenols; Stroke; Vascular compliance

Indexed keywords

ENDOTHELIAL NITRIC OXIDE SYNTHASE; FLAVONOL DERIVATIVE; NITRIC OXIDE; POLYPHENOL; PROCYANIDIN DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOAVAILABILITY; BLOOD PRESSURE MEASUREMENT; BLOOD VESSEL FUNCTION; CACAO; CARDIOVASCULAR RISK; DIET THERAPY; DISEASE ASSOCIATION; ENZYME ACTIVATION; FOOD INTAKE; HUMAN; HYPERTENSION; NONHUMAN; OUTCOME ASSESSMENT; OXIDATIVE STRESS; RISK ASSESSMENT; RISK REDUCTION; THERAPY EFFECT; VASODILATATION;

ANTIOXIDANTS; BLOOD PRESSURE; CACAO; CARDIOVASCULAR SYSTEM; CORONARY ARTERY DISEASE; ENDOTHELIUM, VASCULAR; FLAVONOIDS; HUMANS; NITRIC OXIDE; POLYPHENOLS; STROKE;

EID: 84865643796     PISSN: 15226417     EISSN: 15343111     Source Type: Journal    
DOI: 10.1007/s11906-012-0281-8     Document Type: Article

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