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Items: 1 to 20 of 362

1.

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
2.

Phenol antioxidant quantity and quality in foods: beers and the effect of two types of beer on an animal model of atherosclerosis.

Vinson JA, Mandarano M, Hirst M, Trevithick JR, Bose P.

J Agric Food Chem. 2003 Aug 27;51(18):5528-33.

PMID:
12926909
3.

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.

4.

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
5.

Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans.

Mursu J, Voutilainen S, Nurmi T, Rissanen TH, Virtanen JK, Kaikkonen J, Nyyssönen K, Salonen JT.

Free Radic Biol Med. 2004 Nov 1;37(9):1351-9.

PMID:
15454274
6.

Antioxidant effects of polyphenols in chocolate on low-density lipoprotein both in vitro and ex vivo.

Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M, Takizawa T, Igarashi O, Itakura H, Kondo K.

J Nutr Sci Vitaminol (Tokyo). 2000 Aug;46(4):199-204.

PMID:
11185658
7.

Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma oxidation status.

Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG.

J Nutr. 2000 Aug;130(8S Suppl):2109S-14S.

8.

A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage.

Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG, Schmitz HH, Keen CL.

J Nutr. 2000 Aug;130(8S Suppl):2115S-9S.

9.

Effect of dark chocolate on plasma epicatechin levels, DNA resistance to oxidative stress and total antioxidant activity in healthy subjects.

Spadafranca A, Martinez Conesa C, Sirini S, Testolin G.

Br J Nutr. 2010 Apr;103(7):1008-14. doi: 10.1017/S0007114509992698. Epub 2009 Nov 5.

PMID:
19889244
10.

Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate.

Vinson JA, Proch J, Zubik L.

J Agric Food Chem. 1999 Dec;47(12):4821-4. No abstract available.

PMID:
10606537
11.

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
12.

Green and black teas inhibit atherosclerosis by lipid, antioxidant, and fibrinolytic mechanisms.

Vinson JA, Teufel K, Wu N.

J Agric Food Chem. 2004 Jun 2;52(11):3661-5.

PMID:
15161246
13.

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
14.

Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate.

Cooper KA, Campos-Giménez E, Jiménez Alvarez D, Nagy K, Donovan JL, Williamson G.

J Agric Food Chem. 2007 Apr 18;55(8):2841-7. Epub 2007 Mar 16.

PMID:
17362030
15.

Hypolipidemic effect in cholesterol-fed rats of a soluble fiber-rich product obtained from cocoa husks.

Ramos S, Moulay L, Granado-Serrano AB, Vilanova O, Muguerza B, Goya L, Bravo L.

J Agric Food Chem. 2008 Aug 27;56(16):6985-93. doi: 10.1021/jf8009816. Epub 2008 Jul 12.

PMID:
18620409
16.

Cocoa flavanol-enriched snack bars containing phytosterols effectively lower total and low-density lipoprotein cholesterol levels.

Polagruto JA, Wang-Polagruto JF, Braun MM, Lee L, Kwik-Uribe C, Keen CL.

J Am Diet Assoc. 2006 Nov;106(11):1804-13.

PMID:
17081832
17.

Chemopreventive effects of cocoa polyphenols on chronic diseases.

Weisburger JH.

Exp Biol Med (Maywood). 2001 Nov;226(10):891-7. Review.

PMID:
11682694
18.

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
19.

Daily cocoa intake reduces the susceptibility of low-density lipoprotein to oxidation as demonstrated in healthy human volunteers.

Osakabe N, Baba S, Yasuda A, Iwamoto T, Kamiyama M, Takizawa T, Itakura H, Kondo K.

Free Radic Res. 2001 Jan;34(1):93-9.

PMID:
11235000
20.

Bioactivity of beer and its influence on human metabolism.

Gorinstein S, Caspi A, Libman I, Leontowicz H, Leontowicz M, Tashma Z, Katrich E, Jastrzebski Z, Trakhtenberg S.

Int J Food Sci Nutr. 2007 Mar;58(2):94-107.

PMID:
17469765

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