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Results: 1 to 20 of 465

1.

Clinical benefit and preservation of flavonols in dark chocolate manufacturing.

McShea A, Ramiro-Puig E, Munro SB, Casadesus G, Castell M, Smith MA.

Nutr Rev. 2008 Nov;66(11):630-41. doi: 10.1111/j.1753-4887.2008.00114.x. Review. Erratum in: Nutr Rev. 2008 Dec;66(12):734.

PMID:
19019025
[PubMed - indexed for MEDLINE]
2.

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
[PubMed - indexed for MEDLINE]
3.

Tolerance for high flavanol cocoa powder in semisweet chocolate.

Harwood ML, Ziegler GR, Hayes JE.

Nutrients. 2013 Jun 21;5(6):2258-67. doi: 10.3390/nu5062258.

PMID:
23792967
[PubMed - indexed for MEDLINE]
Free PMC Article
4.

Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.

Miller KB, Hurst WJ, Payne MJ, Stuart DA, Apgar J, Sweigart DS, Ou B.

J Agric Food Chem. 2008 Sep 24;56(18):8527-33. doi: 10.1021/jf801670p. Epub 2008 Aug 19.

PMID:
18710243
[PubMed - indexed for MEDLINE]
6.

Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults.

Engler MB, Engler MM, Chen CY, Malloy MJ, Browne A, Chiu EY, Kwak HK, Milbury P, Paul SM, Blumberg J, Mietus-Snyder ML.

J Am Coll Nutr. 2004 Jun;23(3):197-204.

PMID:
15190043
[PubMed - indexed for MEDLINE]
7.

Theobroma cacao L., the Food of the Gods: a scientific approach beyond myths and claims.

Rusconi M, Conti A.

Pharmacol Res. 2010 Jan;61(1):5-13. doi: 10.1016/j.phrs.2009.08.008. Epub 2009 Sep 6. Review.

PMID:
19735732
[PubMed - indexed for MEDLINE]
8.

Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process.

Andres-Lacueva C, Monagas M, Khan N, Izquierdo-Pulido M, Urpi-Sarda M, Permanyer J, Lamuela-Raventós RM.

J Agric Food Chem. 2008 May 14;56(9):3111-7. doi: 10.1021/jf0728754. Epub 2008 Apr 16.

PMID:
18412367
[PubMed - indexed for MEDLINE]
9.

Chocolate, lifestyle, and health.

Visioli F, Bernaert H, Corti R, Ferri C, Heptinstall S, Molinari E, Poli A, Serafini M, Smit HJ, Vinson JA, Violi F, Paoletti R.

Crit Rev Food Sci Nutr. 2009 Apr;49(4):299-312. doi: 10.1080/10408390802066805. Review.

PMID:
19234942
[PubMed - indexed for MEDLINE]
10.

Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples.

Robbins RJ, Leonczak J, Johnson JC, Li J, Kwik-Uribe C, Prior RL, Gu L.

J Chromatogr A. 2009 Jun 12;1216(24):4831-40. doi: 10.1016/j.chroma.2009.04.006. Epub 2009 Apr 9.

PMID:
19426987
[PubMed - indexed for MEDLINE]
11.

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
[PubMed - indexed for MEDLINE]
12.

Cocoa and chocolate flavonoids: implications for cardiovascular health.

Steinberg FM, Bearden MM, Keen CL.

J Am Diet Assoc. 2003 Feb;103(2):215-23. Review.

PMID:
12589329
[PubMed - indexed for MEDLINE]
13.

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
[PubMed - indexed for MEDLINE]
14.

Eating chocolate can significantly protect the skin from UV light.

Williams S, Tamburic S, Lally C.

J Cosmet Dermatol. 2009 Sep;8(3):169-73. doi: 10.1111/j.1473-2165.2009.00448.x.

PMID:
19735513
[PubMed - indexed for MEDLINE]
15.

The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease.

Engler MB, Engler MM.

Nutr Rev. 2006 Mar;64(3):109-18. Review.

PMID:
16572598
[PubMed - indexed for MEDLINE]
16.

Flavanols and methylxanthines in commercially available dark chocolate: a study of the correlation with nonfat cocoa solids.

Langer S, Marshall LJ, Day AJ, Morgan MR.

J Agric Food Chem. 2011 Aug 10;59(15):8435-41. doi: 10.1021/jf201398t. Epub 2011 Jul 11.

PMID:
21699218
[PubMed - indexed for MEDLINE]
17.

Dark chocolate: consumption for pleasure or therapy?

Lippi G, Franchini M, Montagnana M, Favaloro EJ, Guidi GC, Targher G.

J Thromb Thrombolysis. 2009 Nov;28(4):482-8. doi: 10.1007/s11239-008-0273-3. Epub 2008 Sep 23. Review.

PMID:
18827977
[PubMed - indexed for MEDLINE]
18.

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

Grassi D, Lippi C, Necozione S, Desideri G, Ferri C.

Am J Clin Nutr. 2005 Mar;81(3):611-4.

PMID:
15755830
[PubMed - indexed for MEDLINE]
Free Article
19.
20.

Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets.

Vinson JA, Proch J, Bose P, Muchler S, Taffera P, Shuta D, Samman N, Agbor GA.

J Agric Food Chem. 2006 Oct 18;54(21):8071-6.

PMID:
17032011
[PubMed - indexed for MEDLINE]

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