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Journal Abstract Search

185 related items for PubMed ID: 11879061

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  • 2. Stabilizing effect of ascorbic acid on flavan-3-ols and dimeric procyanidins from cocoa.
    Zhu QY, Hammerstone JF, Lazarus SA, Schmitz HH, Keen CL.
    J Agric Food Chem; 2003 Jan 29; 51(3):828-33. PubMed ID: 12537465
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  • 5. Influence of cocoa flavanols and procyanidins on free radical-induced human erythrocyte hemolysis.
    Zhu QY, Schramm DD, Gross HB, Holt RR, Kim SH, Yamaguchi T, Kwik-Uribe CL, Keen CL.
    Clin Dev Immunol; 2005 Mar 29; 12(1):27-34. PubMed ID: 15712596
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  • 8. Characterization of new flavan-3-ol derivatives in fermented cocoa beans.
    Fayeulle N, Vallverdu-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N.
    Food Chem; 2018 Sep 01; 259():207-212. PubMed ID: 29680045
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  • 11. Epicatechin is the primary bioavailable form of the procyanidin dimers B2 and B5 after transfer across the small intestine.
    Spencer JP, Schroeter H, Shenoy B, Srai SK, Debnam ES, Rice-Evans C.
    Biochem Biophys Res Commun; 2001 Jul 20; 285(3):588-93. PubMed ID: 11453632
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  • 12. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
    De Taeye C, Cibaka ML, Jerkovic V, Collin S.
    J Agric Food Chem; 2014 Sep 10; 62(36):9002-16. PubMed ID: 25167469
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  • 16. Preparation of dimeric procyanidins B1, B2, B5, and B7 from a polymeric procyanidin fraction of black chokeberry ( Aronia melanocarpa ).
    Esatbeyoglu T, Winterhalter P.
    J Agric Food Chem; 2010 Apr 28; 58(8):5147-53. PubMed ID: 20196608
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  • 17. Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography.
    Esatbeyoglu T, Wray V, Winterhalter P.
    Food Chem; 2015 Jul 15; 179():278-89. PubMed ID: 25722166
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  • 18. Cocoa polyphenols are absorbed in Caco-2 cell model of intestinal epithelium.
    Kosińska A, Andlauer W.
    Food Chem; 2012 Dec 01; 135(3):999-1005. PubMed ID: 22953816
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  • 19. Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.
    Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T, Miyatake H, Hatano T, Yoshida T.
    Biosci Biotechnol Biochem; 2000 Dec 01; 64(12):2581-7. PubMed ID: 11210120
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  • 20. Absorption and urinary excretion of (-)-epicatechin after administration of different levels of cocoa powder or (-)-epicatechin in rats.
    Baba S, Osakabe N, Natsume M, Muto Y, Takizawa T, Terao J.
    J Agric Food Chem; 2001 Dec 01; 49(12):6050-6. PubMed ID: 11743807
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