Procyanidin Content and Variation in Some Commonly Consumed Foods-Reference-Cited by-同舟云学术

Procyanidin Content and Variation in Some Commonly Consumed Foods

Published:2000-08-01 Issue:8 Volume:130 Page:2086S-2092S
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Hammerstone John F.¹,Lazarus Sheryl A.¹,Schmitz Harold H.¹

Affiliation:

1. Analytical and Applied Sciences Group, Mars, Incorporated, Hackettstown, NJ 07840

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/130/8/2086S/24003793/4w08t0s2086.pdf

Reference35 articles.

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3. Radical scavenging action and its mode in procyanidins B-1 and B-3 from azuki beans to peroxyl radicals;Ariga;Agric. Biol. Chem.,1990

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

5. Chocolate as a source of tea flavonoids;Arts;Lancet,1999

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