Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans

Food Chemistry

Volumn 174, Issue , 2015, Pages 214-218

  Sarriá, Beatriz ^a   Martínez López, Sara ^a   Sierra Cinos, José Luis ^b   Garcia Diz, Luis ^b   Goya, Luis ^a   Mateos, Raquel ^a   Bravo, Laura ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cardiovascular health; Dietary fibre; Hypoglycemic; Inflammation; Methylxanthines; Polyphenols; Soluble cocoa products

Indexed keywords

CHOLESTEROL; COCOA; FLAVONOIDS; HEALTH;

DIETARY FIBRE; HYPOGLYCEMIC; INFLAMMATION; METHYLXANTHINES; POLYPHENOLS; SOLUBLE COCOA PRODUCTS;

FIBERS;

CAFFEINE; CATECHIN; EPICATECHIN; FLAVANOL DERIVATIVE; GLUCOSE; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; INTERLEUKIN 10; INTERLEUKIN 1BETA; METHYLXANTHINE; POLYPHENOL DERIVATIVE; PROCYANIDIN; THEOBROMINE; THEOPHYLLINE; POLYPHENOL; XANTHINE DERIVATIVE;

ADULT; ANTIDIABETIC ACTIVITY; ANTIINFLAMMATORY ACTIVITY; ARTICLE; BODY MASS; CACAO; CARDIOVASCULAR EFFECT; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; DIETARY FIBER; FEMALE; GLUCOSE BLOOD LEVEL; HEALTH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; ADOLESCENT; ANALYSIS; BLOOD; CHEMISTRY; CROSSOVER PROCEDURE; MIDDLE AGED;

THEOBROMA CACAO;

ADOLESCENT; ADULT; CACAO; CHOLESTEROL, HDL; CROSS-OVER STUDIES; DIETARY FIBER; FEMALE; HUMANS; MALE; MIDDLE AGED; POLYPHENOLS; XANTHINES;

EID: 84911469160     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.004     Document Type: Article

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