Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding-Reference-Cited by-同舟云学术

Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding

Published:2014-03-03 Issue:10 Volume:62 Page:2216-2227
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dorenkott Melanie R.¹,Griffin Laura E.¹,Goodrich Katheryn M.¹,Thompson-Witrick Katherine A.¹,Fundaro Gabrielle¹,Ye Liyun¹,Stevens Joseph R.¹,Ali Mostafa¹,O’Keefe Sean F.¹,Hulver Matthew W.¹,Neilson Andrew P.¹

Affiliation:

1. Department of Food Science and Technology, ‡Department of Human Nutrition, Foods and Exercise, and #Metabolic Phenotyping Core Facility Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24060, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf500333y

Reference62 articles.

1. Determination of Flavanol and Procyanidin (by Degree of Polymerization 1–10) Content of Chocolate, Cocoa Liquors, Powder(s), and Cocoa Flavanol Extracts by Normal Phase High-Performance Liquid Chromatography: Collaborative Study

2. Procyanidin Content and Variation in Some Commonly Consumed Foods

3. Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

4. Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

5. Comparative study of commercially available cocoa products in terms of their bioactive composition

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