Protective effects of tea, red wine and cocoa in diabetes. Evidences from human studies

Food and Chemical Toxicology

Volumn 109, Issue , 2017, Pages 302-314

  Martin, Maria Angeles ^a,b   Goya, Luis ^a   Ramos, Sonia ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTO DE SALUD CARLOS III   (Spain)

Author keywords

Cocoa; Diabetes; Dietary flavanols; Human studies; Red wine; Tea

Indexed keywords

FLAVANOL DERIVATIVE; POLYPHENOL; PROTECTIVE AGENT;

CACAO; DIETARY INTAKE; DRUG EFFICACY; DRUG STRUCTURE; DRY WEIGHT; HUMAN; NON INSULIN DEPENDENT DIABETES MELLITUS; PATHOPHYSIOLOGY; RED WINE; REVIEW; RISK REDUCTION; TEA; ANALYSIS; CHEMISTRY; DIABETES MELLITUS; DIET THERAPY; METABOLISM; WINE;

CACAO; DIABETES MELLITUS; HUMANS; PROTECTIVE AGENTS; TEA; WINE;

EID: 85029595489     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2017.09.015     Document Type: Review

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