Cocoa flavonoid epicatechin protects pancreatic beta cell viability and function against oxidative stress

Molecular Nutrition and Food Research

Volumn 58, Issue 3, 2014, Pages 447-456

  Martín, María Ángeles ^a,b   Fernández Millán, Elisa ^b   Ramos, Sonia ^a   Bravo, Laura ^a   Goya, Luis ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTO DE SALUD CARLOS III   (Spain)

Author keywords

Antioxidant defenses; Cocoa flavanols; Dietary polyphenols; Oxidative biomarkers; Type 2 diabetes mellitus

Indexed keywords

ANTIOXIDANT; CATECHIN; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; INSULIN; PROTECTIVE AGENT; REACTIVE OXYGEN METABOLITE; TERT BUTYL HYDROPEROXIDE;

ANIMAL; CACAO; CELL CULTURE; CELL SURVIVAL; CHEMISTRY; DRUG EFFECTS; METABOLISM; OXIDATIVE STRESS; PANCREAS ISLET BETA CELL; RAT; SECRETION (PROCESS);

ANIMALS; ANTIOXIDANTS; CACAO; CATECHIN; CELL SURVIVAL; CELLS, CULTURED; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; INSULIN; INSULIN-SECRETING CELLS; OXIDATIVE STRESS; PROTECTIVE AGENTS; RATS; REACTIVE OXYGEN SPECIES; TERT-BUTYLHYDROPEROXIDE;

EID: 84897584053     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201300291     Document Type: Article

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