A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans-Reference-Cited by-同舟云学术

A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans

Published:2007-04-18 Issue:10 Volume:55 Page:3926-3935
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tomas-Barberán Francisco A.¹,Cienfuegos-Jovellanos Elena¹,Marín Alicia¹,Muguerza Begoña¹,Gil-Izquierdo Angel¹,Cerdá Begoña¹,Zafrilla Pilar¹,Morillas Juana¹,Mulero Juana¹,Ibarra Alvin¹,Pasamar María A.¹,Ramón Daniel¹,Espín Juan Carlos¹

Affiliation:

1. Research Group on Quality, Safety and Bioactivity of Plant Food, Department of Food Science & Technology, CEBAS-CSIC, 30100 Campus de Espinardo, Murcia, Research & Development Department, Natraceutical Group, 46930-Valencia, Department of Clinic Nutrition, UCAM, 30107-Murcia, and Department of Biotechnology, IATA-CSIC, 46100-Burjassot, Valencia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070121j

Reference28 articles.

1. Phenolics in Food and Nutraceuticals

2. (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans

3. Hormone-Sensitive Lipase Knockouts

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