Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products-Reference-Cited by-同舟云学术

Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products

Published:2006-05-01 Issue:11 Volume:54 Page:4057-4061
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gu Liwei¹,House Suzanne E.¹,Wu Xianli¹,Ou Boxin¹,Prior Ronald L.¹

Affiliation:

1. Arkansas Children's Nutrition Center, ARS-USDA, and Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, Arkansas 72202; and Brunswick Laboratories, Wareham, Massachusetts 02571

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060360r

Reference19 articles.

1. Suppressive effects of cacao liquor polyphenols (CLP) on LDL oxidation and the development of atherosclerosis in Kurosawa and Kusanagi-hypercholesterolemic rabbits

2. Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans

3. Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons

4. Pentameric procyanidin from Theobroma cacao selectively inhibits growth of human breast cancer cells

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