A Dose-Response Effect from Chocolate Consumption on Plasma Epicatechin and Oxidative Damage-Reference-Cited by-同舟云学术

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A Dose-Response Effect from Chocolate Consumption on Plasma Epicatechin and Oxidative Damage

Published:2000-08-01 Issue:8 Volume:130 Page:2115S-2119S
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Wang Janice F.¹,Schramm Derek D.¹,Holt Roberta R.¹,Ensunsa Jodi L.¹,Fraga Cesar G.²,Schmitz Harold H.³,Keen Carl L.¹⁴

Affiliation:

1. Department of Nutrition, University of California, Davis, California 95616-8669

2. Physical Chemistry-PRALIB, School of Pharmacy and Biochemistry, University of Buenos Aires, 1113 Buenos Aires, Argentina

3. Analytical & Applied Sciences, Mars Incorporated, Hackettstown, New Jersey 07840

4. Department of Internal Medicine, University of California, Davis, California 95616-8669

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/130/8/2115S/24003895/4w08t0s2115.pdf

Reference31 articles.

1. Protection against peroxynitrite by cocoa polyphenol oligomers;Arteel;FEBS Lett,1999

2. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity;Adamson;J Agric. Food Chem.,1999

3. Bearden, M. M., Pearson, D. A., Rein, D., Chevaux, K. A., Carpenter, D. R., Keen, C. L. & Schmitz, H. H. (2000) HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity. Potential cardiovascular health benefits of procyanidins present in chocolate and cocoaACS Symposium Series Chemistry and Health Benefits of Caffeinated Beverages.

4. (+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine;Bell;Am J Clin Nutr,2000

5. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance;Bravo;Nutr. Rev.,1998

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