Blooming reduces the antioxidant capacity of dark chocolate in rats without lowering its capacity to improve lipid profiles

Nutrition Research

Volumn 33, Issue 5, 2013, Pages 414-421

  Shadwell, Naomi ^a   Villalobos, Fatima ^a   Kern, Mark ^a   Hong, Mee Young ^a  

^a SAN DIEGO STATE UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Chocolate blooming; Human; LDL receptor; Rat; Serum lipids

Indexed keywords

FATTY ACID SYNTHASE; HIGH DENSITY LIPOPROTEIN; LIPID; LOW DENSITY LIPOPROTEIN RECEPTOR;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CACAO; COMPARATIVE STUDY; CONTROLLED STUDY; DARK CHOCOLATE; DOWN REGULATION; GENE EXPRESSION; GENETIC TRANSCRIPTION; LIPID BLOOD LEVEL; LIVER; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; REAL TIME POLYMERASE CHAIN REACTION; UPREGULATION;

ANIMALS; ANTIOXIDANTS; BIOLOGICAL MARKERS; CACAO; CANDY; DOWN-REGULATION; FATTY ACID SYNTHASES; HUMANS; LIPID METABOLISM; LIPOPROTEINS, HDL; LIPOPROTEINS, LDL; LIVER; MALE; ODORS; RATS; RATS, SPRAGUE-DAWLEY; RECEPTORS, LDL; TASTE; UP-REGULATION;

RATTUS;

EID: 84878161117     PISSN: 02715317     EISSN: 18790739     Source Type: Journal    
DOI: 10.1016/j.nutres.2013.03.004     Document Type: Article

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