Green tea, cocoa, and red wine polyphenols moderately modulate intestinal inflammation and do not increase high-density lipoprotein (HDL) production

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 10, 2014, Pages 2228-2232

  Nicod, Nathalie ^a   Chiva Blanch, Gemma ^b   Giordano, Elena ^a   Dávalos, Alberto ^a   Parker, Robert S ^c   Visioli, Francesco ^a  

^a IMDEA FOOD INSTITUTE   (Spain)

^b HOSPITAL CLÍNIC   (Spain)

^c Division of Nutritional Sciences Cornell University ^*  (United States)

Author keywords

Caco 2; cholesterol; HDL; inflammation; intestine; polyphenols

Indexed keywords

CHOLESTEROL; LIPOPROTEINS; OILS AND FATS; PHYSIOLOGICAL MODELS; PHYSIOLOGY; OLIVE OIL;

CACO-2; HDL; INFLAMMATION; INTESTINE; POLYPHENOLS;

PATHOLOGY;

HIGH DENSITY LIPOPROTEIN; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; INTERLEUKIN 6; LIPOPOLYSACCHARIDE; NONSTEROID ANTIINFLAMMATORY AGENT; POLYPHENOL;

ARTICLE; CACAO; CACO 2 CELL LINE; CAMELLIA SINENSIS; CHEMISTRY; DRUG EFFECT; GASTROENTERITIS; HUMAN; METABOLISM; SECRETION (PROCESS); WINE;

ANTI-INFLAMMATORY AGENTS, NON-STEROIDAL; CACAO; CACO-2 CELLS; CAMELLIA SINENSIS; CHOLESTEROL, HDL; GASTROENTERITIS; HUMANS; INTERLEUKIN-6; LIPOPOLYSACCHARIDES; LIPOPROTEINS, HDL; POLYPHENOLS; WINE;

THEOBROMA CACAO;

EID: 84896354241     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500348u     Document Type: Article

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