Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems

Food Research International

Volumn 50, Issue 1, 2013, Pages 129-134

  Locatelli, Monica ^a   Travaglia, Fabiano ^a   Giovannelli, Lorella ^a   Coïsson, Jean Daniel ^a   Bordiga, Matteo ^a   Pattarino, Franco ^a   Arlorio, Marco ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

Antioxidant activity; Clovamide; Lipid peroxidation; Liposomes; Theobroma cacao

Indexed keywords

ANTIOXIDANT ACTIVITIES; CLOVAMIDE; COCOA BEANS; DIFFERENT PROTOCOLS; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PROCESS; HOMOGENIZATION TREATMENT; LIPID PEROXIDATION; MODEL SYSTEM; ORGANIC SOLUTIONS; OXIDATIVE STATUS; PHENOLICS; PHOSPHATIDYLCHOLINE; PROTECTIVE ACTION; PROTECTIVE EFFECTS; ROOM TEMPERATURE; THEOBROMA CACAO;

AGENTS; COCOA; HIGH PRESSURE EFFECTS; HOMOGENIZATION METHOD; LIPOSOMES; OXIDATIVE STRESS; PHOSPHOLIPIDS;

PHENOLS;

THEOBROMA CACAO;

EID: 84868312896     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.008     Document Type: Article

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