Fractionation and properties of the polymeric leucocyanidin of the seeds of Theobroma cacao
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Reference19 articles.
1. Cacao polyphenolic substances. 3. Separation and estimation on paper chromatograms
2. Cacao polyphenolic substances. 5. The structure of cacao ‘leucocyanidin 1’
3. A comparative study of the seed polyphenols of the genus Theobroma
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1. Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?;Molecules;2008-09-16
2. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents;Journal of Food Composition and Analysis;2006-09
3. Cocoa and chocolate flavonoids: Implications for cardiovascular health;Journal of the American Dietetic Association;2003-02
4. Studies in Polyphenol Chemistry and Bioactivity. 4.1 Synthesis of Trimeric, Tetrameric, Pentameric, and Higher Oligomeric Epicatechin-Derived Procyanidins Having All-4β,8-Interflavan Connectivity and Their Inhibition of Cancer Cell Growth through Cell Cycle Arrest1;The Journal of Organic Chemistry;2002-10-16
5. Flavanols and procyanidins of cocoa and chocolate inhibit growth and polyamine biosynthesis of human colonic cancer cells;Cancer Letters;2002-01
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