Influence of sugar type on the bioavailability of cocoa flavanols

British Journal of Nutrition

Volumn 108, Issue 12, 2012, Pages 2243-2250

  Rodriguez Mateos, Ana ^a   Oruna Concha, Maria Jose ^a   Kwik Uribe, Catherine ^b   Vidal, Alberto ^a   Spencer, Jeremy P E ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b MARS INC   (United States)

Author keywords

Absorption; Cocoa flavanols; Maltitol; Metabolism; Sugars

Indexed keywords

3' O METHYLEPICATECHIN; 4' O METHYLEPICATECHIN; ALKALOID DERIVATIVE; CAFFEINE; EPICATECHIN; FLAVANOL DERIVATIVE; FLAVONOL DERIVATIVE; MALTITOL; SUCROSE; SUGAR; THEOBROMINE; TRACE ELEMENT; UNCLASSIFIED DRUG;

ADULT; ARTICLE; BIOAVAILABILITY; BLOOD LEVEL; CACAO; CONTROLLED STUDY; CROSSOVER PROCEDURE; DOUBLE BLIND PROCEDURE; FEMALE; FOOD ANALYSIS; FOOD COMPOSITION; HUMAN; HUMAN EXPERIMENT; MACRONUTRIENT; MALE; METABOLITE; METHYLATION; NORMAL HUMAN; RANDOMIZED CONTROLLED TRIAL; SUGAR INTAKE; TIME TO MAXIMUM PLASMA CONCENTRATION; VOLUNTEER;

ADULT; BIOLOGICAL AVAILABILITY; CACAO; CATECHIN; CROSS-OVER STUDIES; DOUBLE-BLIND METHOD; FEMALE; FLAVONOIDS; HUMANS; MALE; MALTOSE; METHYLATION; SUCROSE; SUGAR ALCOHOLS; SWEETENING AGENTS;

THEOBROMA CACAO;

EID: 84871598186     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114512000475     Document Type: Article

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