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Items: 1 to 20 of 108

1.

Effect of cocoa products on blood pressure: systematic review and meta-analysis.

Desch S, Schmidt J, Kobler D, Sonnabend M, Eitel I, Sareban M, Rahimi K, Schuler G, Thiele H.

Am J Hypertens. 2010 Jan;23(1):97-103. doi: 10.1038/ajh.2009.213. Epub 2009 Nov 12. Review.

PMID:
19910929
2.

Does chocolate reduce blood pressure? A meta-analysis.

Ried K, Sullivan T, Fakler P, Frank OR, Stocks NP.

BMC Med. 2010 Jun 28;8:39. doi: 10.1186/1741-7015-8-39.

3.

Effects of cocoa products/dark chocolate on serum lipids: a meta-analysis.

Tokede OA, Gaziano JM, Djoussé L.

Eur J Clin Nutr. 2011 Aug;65(8):879-86. doi: 10.1038/ejcn.2011.64. Epub 2011 May 11. Review.

PMID:
21559039
4.

Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.

Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA.

J Agric Food Chem. 2009 Oct 14;57(19):9169-80. doi: 10.1021/jf901821x.

PMID:
19754118
5.

Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial.

Taubert D, Roesen R, Lehmann C, Jung N, Schömig E.

JAMA. 2007 Jul 4;298(1):49-60.

PMID:
17609490
6.

Effects of cocoa flavanols on risk factors for cardiovascular disease.

Erdman JW Jr, Carson L, Kwik-Uribe C, Evans EM, Allen RR.

Asia Pac J Clin Nutr. 2008;17 Suppl 1:284-7. Review.

8.

Effect of cocoa and tea intake on blood pressure: a meta-analysis.

Taubert D, Roesen R, Schömig E.

Arch Intern Med. 2007 Apr 9;167(7):626-34.

PMID:
17420419
9.

Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate.

Grassi D, Desideri G, Necozione S, Lippi C, Casale R, Properzi G, Blumberg JB, Ferri C.

J Nutr. 2008 Sep;138(9):1671-6.

10.

Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials.

Hooper L, Kroon PA, Rimm EB, Cohn JS, Harvey I, Le Cornu KA, Ryder JJ, Hall WL, Cassidy A.

Am J Clin Nutr. 2008 Jul;88(1):38-50.

11.

Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives.

Grassi D, Necozione S, Lippi C, Croce G, Valeri L, Pasqualetti P, Desideri G, Blumberg JB, Ferri C.

Hypertension. 2005 Aug;46(2):398-405. Epub 2005 Jul 18.

13.

Cocoa flavanols - measurement, bioavailability and bioactivity.

Kwik-Uribe C, Bektash RM.

Asia Pac J Clin Nutr. 2008;17 Suppl 1:280-3. Review.

14.
15.

Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study.

Tzounis X, Rodriguez-Mateos A, Vulevic J, Gibson GR, Kwik-Uribe C, Spencer JP.

Am J Clin Nutr. 2011 Jan;93(1):62-72. doi: 10.3945/ajcn.110.000075. Epub 2010 Nov 10.

16.

Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans.

Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA, Kris-Etherton PM.

Am J Clin Nutr. 2001 Nov;74(5):596-602.

17.

Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.

Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B, Hurst WJ.

J Agric Food Chem. 2006 May 31;54(11):4062-8.

PMID:
16719535
18.

Mediterranean diet, cocoa and cardiovascular disease: a sweeter life, a longer life, or both?

Ferri C, Grassi G.

J Hypertens. 2003 Dec;21(12):2231-4. No abstract available.

PMID:
14654738
19.

The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people.

Francis ST, Head K, Morris PG, Macdonald IA.

J Cardiovasc Pharmacol. 2006;47 Suppl 2:S215-20.

PMID:
16794461
20.

Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.

Stahl L, Miller KB, Apgar J, Sweigart DS, Stuart DA, McHale N, Ou B, Kondo M, Hurst WJ.

J Food Sci. 2009 Aug;74(6):C456-61. doi: 10.1111/j.1750-3841.2009.01226.x.

PMID:
19723182
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