Anti-inflammatory Properties of Clovamide and Theobroma cacao Phenolic Extracts in Human Monocytes: Evaluation of Respiratory Burst, Cytokine Release, NF-κB Activation, and PPARγ Modulation-Reference-Cited by-同舟云学术

Anti-inflammatory Properties of Clovamide and Theobroma cacao Phenolic Extracts in Human Monocytes: Evaluation of Respiratory Burst, Cytokine Release, NF-κB Activation, and PPARγ Modulation

Published:2011-04-20 Issue:10 Volume:59 Page:5342-5350
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zeng HuaWu¹²,Locatelli Monica²,Bardelli Claudio¹,Amoruso Angela¹,Coisson Jean Daniel²,Travaglia Fabiano²,Arlorio Marco²,Brunelleschi Sandra¹³

Affiliation:

1. Department of Medical Sciences, University of Piemonte Orientale “A. Avogadro”, Novara, Italy

2. Department of Chemical, Food, Pharmaceutical and Pharmacological Sciences (DiSCAFF), Drug & Food Biotechnology (DFB) Center, University of Piemonte Orientale “A. Avogadro”, Novara, Italy

3. Interdisciplinary Research Center on Autoimmune Diseases (IRCAD), Novara, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2005386

Reference31 articles.

1. Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate

2. Polyphenols in chocolate: is there a contribution to human health?

3. Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

4. Effect of roasting on the radical scavenging activity of cocoa beans

5. Plasma LDL and HDL Cholesterol and Oxidized LDL Concentrations Are Altered in Normo- and Hypercholesterolemic Humans after Intake of Different Levels of Cocoa Powder

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