465 related articles for article (PubMed ID: 22775434)
21. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.
Alañón ME; Castle SM; Siswanto PJ; Cifuentes-Gómez T; Spencer JP
Food Chem; 2016 Oct; 208():177-84. PubMed ID: 27132838
[TBL] [Abstract][Full Text] [Related]
22. The impact of fruit flavonoids on memory and cognition.
Spencer JP
Br J Nutr; 2010 Oct; 104 Suppl 3():S40-7. PubMed ID: 20955649
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Cocoa, chocolate, and cardiovascular disease.
Galleano M; Oteiza PI; Fraga CG
J Cardiovasc Pharmacol; 2009 Dec; 54(6):483-90. PubMed ID: 19701098
[TBL] [Abstract][Full Text] [Related]
25. Consumption of flavanol-rich cocoa acutely increases microcirculation in human skin.
Neukam K; Stahl W; Tronnier H; Sies H; Heinrich U
Eur J Nutr; 2007 Feb; 46(1):53-6. PubMed ID: 17164979
[TBL] [Abstract][Full Text] [Related]
26. Effects of long-term administration of a cocoa polyphenolic extract (Acticoa powder) on cognitive performances in aged rats.
Bisson JF; Nejdi A; Rozan P; Hidalgo S; Lalonde R; Messaoudi M
Br J Nutr; 2008 Jul; 100(1):94-101. PubMed ID: 18179729
[TBL] [Abstract][Full Text] [Related]
27. Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans.
Wan Y; Vinson JA; Etherton TD; Proch J; Lazarus SA; Kris-Etherton PM
Am J Clin Nutr; 2001 Nov; 74(5):596-602. PubMed ID: 11684527
[TBL] [Abstract][Full Text] [Related]
28. (+)-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]
29. Recommendations for Development of New Standardized Forms of Cocoa Breeds and Cocoa Extract Processing for the Prevention of Alzheimer's Disease: Role of Cocoa in Promotion of Cognitive Resilience and Healthy Brain Aging.
Dubner L; Wang J; Ho L; Ward L; Pasinetti GM
J Alzheimers Dis; 2015; 48(4):879-89. PubMed ID: 26402120
[TBL] [Abstract][Full Text] [Related]
30. Flavanol-rich chocolate acutely improves arterial function and working memory performance counteracting the effects of sleep deprivation in healthy individuals.
Grassi D; Socci V; Tempesta D; Ferri C; De Gennaro L; Desideri G; Ferrara M
J Hypertens; 2016 Jul; 34(7):1298-308. PubMed ID: 27088635
[TBL] [Abstract][Full Text] [Related]
31. Cocoa flavanols and platelet and leukocyte function: recent in vitro and ex vivo studies in healthy adults.
Heptinstall S; May J; Fox S; Kwik-Uribe C; Zhao L
J Cardiovasc Pharmacol; 2006; 47 Suppl 2():S197-205; discussion S206-9. PubMed ID: 16794458
[TBL] [Abstract][Full Text] [Related]
32. Beyond antioxidants: the cellular and molecular interactions of flavonoids and how these underpin their actions on the brain.
Spencer JP
Proc Nutr Soc; 2010 May; 69(2):244-60. PubMed ID: 20158941
[TBL] [Abstract][Full Text] [Related]
33. Cocoa flavonoids protect hepatic cells against high-glucose-induced oxidative stress: relevance of MAPKs.
Cordero-Herrera I; Martín MA; Goya L; Ramos S
Mol Nutr Food Res; 2015 Apr; 59(4):597-609. PubMed ID: 25594685
[TBL] [Abstract][Full Text] [Related]
34. Epicatechin and catechin in cocoa inhibit amyloid beta protein induced apoptosis.
Heo HJ; Lee CY
J Agric Food Chem; 2005 Mar; 53(5):1445-8. PubMed ID: 15740021
[TBL] [Abstract][Full Text] [Related]
35. Cocoa and chocolate flavonoids: implications for cardiovascular health.
Steinberg FM; Bearden MM; Keen CL
J Am Diet Assoc; 2003 Feb; 103(2):215-23. PubMed ID: 12589329
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Cocoa Flavanols and the Aging Brain.
Lalonde R; Strazielle C
Curr Aging Sci; 2023; 16(1):2-11. PubMed ID: 35993474
[TBL] [Abstract][Full Text] [Related]
38. (-)-Catechin in cocoa and chocolate: occurrence and analysis of an atypical flavan-3-ol enantiomer.
Kofink M; Papagiannopoulos M; Galensa R
Molecules; 2007 Jul; 12(7):1274-88. PubMed ID: 17909484
[TBL] [Abstract][Full Text] [Related]
39. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.
Miller KB; Stuart DA; Smith NL; Lee CY; McHale NL; Flanagan JA; Ou B; Hurst WJ
J Agric Food Chem; 2006 May; 54(11):4062-8. PubMed ID: 16719535
[TBL] [Abstract][Full Text] [Related]
40. Does epicatechin contribute to the acute vascular function effects of dark chocolate? A randomized, crossover study.
Dower JI; Geleijnse JM; Kroon PA; Philo M; Mensink M; Kromhout D; Hollman PC
Mol Nutr Food Res; 2016 Nov; 60(11):2379-2386. PubMed ID: 27329037
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]