Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeletal muscle

Journal of Nutritional Science

Volumn 1, Issue , 2012, Pages 1-9

  Yamashita, Yoko ^a   Okabe, Masaaki ^b   Natsume, Midori ^b   Ashida, Hitoshi ^a  

^a KOBE UNIVERSITY   (Japan)

^b MEIJI DAIRIES CORPORATION   (Japan)

Author keywords

Cacao liquor; Glucose tolerance; GLUT4; Procyanidins

Indexed keywords

EID: 84891662125     PISSN: 20486790     EISSN: None     Source Type: Journal    
DOI: 10.1017/jns.2012.2     Document Type: Article

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