Cocoa flavanols show beneficial effects in cultured pancreatic beta cells and liver cells to prevent the onset of type 2 diabetes

Food Research International

Volumn 63, Issue , 2014, Pages 400-408

  Martín, María Ángeles ^a,b   Cordero Herrera, Isabel ^a   Bravo, Laura ^a   Ramos, Sonia ^a   Goya, Luis ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTO DE SALUD CARLOS III   (Spain)

Author keywords

Antioxidant defenses; Dietary polyphenols; HepG2 cells; Ins 1E cells; Oxidative stress

Indexed keywords

CELL CULTURE; FLAVONOIDS; INSULIN; OXIDATIVE STRESS;

AGE-RELATED DISEASE; ANTIOXIDANT DEFENSE; CELL CULTURE MODELS; GLUCOSE PRODUCTION; HEP-G2 CELLS; PANCREATIC BETA CELLS; POLYPHENOLS; TERT-BUTYLHYDROPEROXIDE; BENEFICIAL EFFECTS; LIVER CELLS; TYPE-2 DIABETES;

CELLS; OXIDATIVE STRESS;

THEOBROMA CACAO; VITACEAE;

EID: 84907181855     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.006     Document Type: Article

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