197 related articles for article (PubMed ID: 17995820)
1. The effect of milk protein on the bioavailability of cocoa polyphenols.
Keogh JB; McInerney J; Clifton PM
J Food Sci; 2007 Apr; 72(3):S230-3. PubMed ID: 17995820
[TBL] [Abstract][Full Text] [Related]
2. Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols.
Vitaglione P; Barone Lumaga R; Ferracane R; Sellitto S; Morelló JR; Reguant Miranda J; Shimoni E; Fogliano V
Br J Nutr; 2013 May; 109(10):1832-43. PubMed ID: 23046948
[TBL] [Abstract][Full Text] [Related]
3. The effects of milk as a food matrix for polyphenols on the excretion profile of cocoa (-)-epicatechin metabolites in healthy human subjects.
Roura E; Andrés-Lacueva C; Estruch R; Lourdes Mata Bilbao M; Izquierdo-Pulido M; Lamuela-Raventós RM
Br J Nutr; 2008 Oct; 100(4):846-51. PubMed ID: 18257943
[TBL] [Abstract][Full Text] [Related]
4. (+)-Catechin is more bioavailable than (-)-catechin: relevance to the bioavailability of catechin from cocoa.
Donovan JL; Crespy V; Oliveira M; Cooper KA; Gibson BB; Williamson G
Free Radic Res; 2006 Oct; 40(10):1029-34. PubMed ID: 17015247
[TBL] [Abstract][Full Text] [Related]
5. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
Miller KB; Hurst WJ; Flannigan N; Ou B; Lee CY; Smith N; Stuart DA
J Agric Food Chem; 2009 Oct; 57(19):9169-80. PubMed ID: 19754118
[TBL] [Abstract][Full Text] [Related]
6. Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate.
Cooper KA; Campos-Giménez E; Jiménez Alvarez D; Rytz A; Nagy K; Williamson G
J Agric Food Chem; 2008 Jan; 56(1):260-5. PubMed ID: 18052039
[TBL] [Abstract][Full Text] [Related]
7. Milk does not affect the bioavailability of cocoa powder flavonoid in healthy human.
Roura E; Andrés-Lacueva C; Estruch R; Mata-Bilbao ML; Izquierdo-Pulido M; Waterhouse AL; Lamuela-Raventós RM
Ann Nutr Metab; 2007; 51(6):493-8. PubMed ID: 18032884
[TBL] [Abstract][Full Text] [Related]
8. Assessment of the effect of type of dairy product and of chocolate matrix on the oral absorption of monomeric chocolate flavanols in a small animal model.
Gossai D; Lau-Cam CA
Pharmazie; 2009 Mar; 64(3):202-9. PubMed ID: 19348344
[TBL] [Abstract][Full Text] [Related]
9. Bioavailability and health effects of cocoa polyphenols.
Williamson G
Inflammopharmacology; 2009 Apr; 17(2):111. PubMed ID: 19288295
[No Abstract] [Full Text] [Related]
10. Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate.
Cooper KA; Campos-Giménez E; Jiménez Alvarez D; Nagy K; Donovan JL; Williamson G
J Agric Food Chem; 2007 Apr; 55(8):2841-7. PubMed ID: 17362030
[TBL] [Abstract][Full Text] [Related]
11. Influence of sugar type on the bioavailability of cocoa flavanols.
Rodriguez-Mateos A; Oruna-Concha MJ; Kwik-Uribe C; Vidal A; Spencer JP
Br J Nutr; 2012 Dec; 108(12):2243-50. PubMed ID: 22397837
[TBL] [Abstract][Full Text] [Related]
12. Cacao polyphenols influence the regulation of apolipoprotein in HepG2 and Caco2 cells.
Yasuda A; Natsume M; Osakabe N; Kawahata K; Koga J
J Agric Food Chem; 2011 Feb; 59(4):1470-6. PubMed ID: 21226458
[TBL] [Abstract][Full Text] [Related]
13. Chocolate consumption, fecal water antioxidant activity, and hydroxyl radical production.
Record IR; McInerney JK; Noakes M; Bird AR
Nutr Cancer; 2003; 47(2):131-5. PubMed ID: 15087264
[TBL] [Abstract][Full Text] [Related]
14. A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans.
Tomas-Barberan FA; Cienfuegos-Jovellanos E; Marín A; Muguerza B; Gil-Izquierdo A; Cerda B; Zafrilla P; Morillas J; Mulero J; Ibarra A; Pasamar MA; Ramón D; Espín JC
J Agric Food Chem; 2007 May; 55(10):3926-35. PubMed ID: 17439235
[TBL] [Abstract][Full Text] [Related]
15. Regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease.
Khan N; Monagas M; Andres-Lacueva C; Casas R; Urpí-Sardà M; Lamuela-Raventós RM; Estruch R
Nutr Metab Cardiovasc Dis; 2012 Dec; 22(12):1046-53. PubMed ID: 21550218
[TBL] [Abstract][Full Text] [Related]
16. Targeted metabolic profiling of phenolics in urine and plasma after regular consumption of cocoa by liquid chromatography-tandem mass spectrometry.
Urpi-Sarda M; Monagas M; Khan N; Llorach R; Lamuela-Raventós RM; Jáuregui O; Estruch R; Izquierdo-Pulido M; Andrés-Lacueva C
J Chromatogr A; 2009 Oct; 1216(43):7258-67. PubMed ID: 19671472
[TBL] [Abstract][Full Text] [Related]
17. Influence of chocolate matrix composition on cocoa flavan-3-ol bioaccessibility in vitro and bioavailability in humans.
Neilson AP; George JC; Janle EM; Mattes RD; Rudolph R; Matusheski NV; Ferruzzi MG
J Agric Food Chem; 2009 Oct; 57(20):9418-26. PubMed ID: 19780539
[TBL] [Abstract][Full Text] [Related]
18. Cocoa polyphenols and their influence on parameters involved in ex vivo skin restructuring.
Gasser P; Lati E; Peno-Mazzarino L; Bouzoud D; Allegaert L; Bernaert H
Int J Cosmet Sci; 2008 Oct; 30(5):339-45. PubMed ID: 18822039
[TBL] [Abstract][Full Text] [Related]
19. Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model.
Ortega N; Reguant J; Romero MP; Macià A; Motilva MJ
J Agric Food Chem; 2009 Jul; 57(13):5743-9. PubMed ID: 19492841
[TBL] [Abstract][Full Text] [Related]
20. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process.
Andres-Lacueva C; Monagas M; Khan N; Izquierdo-Pulido M; Urpi-Sarda M; Permanyer J; Lamuela-Raventós RM
J Agric Food Chem; 2008 May; 56(9):3111-7. PubMed ID: 18412367
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]