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Journal Abstract Search
228 related items for PubMed ID: 12537465
1. 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 [Abstract] [Full Text] [Related]
2. Stability of the flavan-3-ols epicatechin and catechin and related dimeric procyanidins derived from cocoa. Zhu QY, Holt RR, Lazarus SA, Ensunsa JL, Hammerstone JF, Schmitz HH, Keen CL. J Agric Food Chem; 2002 Mar 13; 50(6):1700-5. PubMed ID: 11879061 [Abstract] [Full Text] [Related]
3. 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 13; 12(1):27-34. PubMed ID: 15712596 [Abstract] [Full Text] [Related]
4. Procyanidin dimer B2 [epicatechin-(4beta-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoa. Holt RR, Lazarus SA, Sullards MC, Zhu QY, Schramm DD, Hammerstone JF, Fraga CG, Schmitz HH, Keen CL. Am J Clin Nutr; 2002 Oct 13; 76(4):798-804. PubMed ID: 12324293 [Abstract] [Full Text] [Related]
5. New approach for the synthesis and isolation of dimeric procyanidins. Köhler N, Wray V, Winterhalter P. J Agric Food Chem; 2008 Jul 09; 56(13):5374-85. PubMed ID: 18540617 [Abstract] [Full Text] [Related]
6. Inhibitory effects of cocoa flavanols and procyanidin oligomers on free radical-induced erythrocyte hemolysis. Zhu QY, Holt RR, Lazarus SA, Orozco TJ, Keen CL. Exp Biol Med (Maywood); 2002 May 09; 227(5):321-9. PubMed ID: 11976402 [Abstract] [Full Text] [Related]
7. Decomposition of cocoa procyanidins in the gastric milieu. Spencer JP, Chaudry F, Pannala AS, Srai SK, Debnam E, Rice-Evans C. Biochem Biophys Res Commun; 2000 May 27; 272(1):236-41. PubMed ID: 10872833 [Abstract] [Full Text] [Related]
8. 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 [Abstract] [Full Text] [Related]
9. 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 [Abstract] [Full Text] [Related]
10. 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 14; 57(19):9169-80. PubMed ID: 19754118 [Abstract] [Full Text] [Related]
11. Cocoa procyanidins are stable during gastric transit in humans. Rios LY, Bennett RN, Lazarus SA, Rémésy C, Scalbert A, Williamson G. Am J Clin Nutr; 2002 Nov 14; 76(5):1106-10. PubMed ID: 12399286 [Abstract] [Full Text] [Related]
12. Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function. Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H, Pike MJ, Turner AH, Mann NJ, Sinclair AJ. Am J Clin Nutr; 2003 Jun 14; 77(6):1466-73. PubMed ID: 12791625 [Abstract] [Full Text] [Related]
13. 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 14; 64(12):2581-7. PubMed ID: 11210120 [Abstract] [Full Text] [Related]
14. Distribution and quantification of flavan-3-ols and procyanidins with low degree of polymerization in nuts, cereals, and legumes. Bittner K, Rzeppa S, Humpf HU. J Agric Food Chem; 2013 Sep 25; 61(38):9148-54. PubMed ID: 23971434 [Abstract] [Full Text] [Related]
15. Tandem mass spectrometry of the B-type procyanidins in wine and B-type dehydrodicatechins in an autoxidation mixture of (+)-catechin and (-)-epicatechin. Sun W, Miller JM. J Mass Spectrom; 2003 Apr 25; 38(4):438-46. PubMed ID: 12717756 [Abstract] [Full Text] [Related]
16. Isolation and structural elucidation of some procyanidins from apple by low-temperature nuclear magnetic resonance. Shoji T, Mutsuga M, Nakamura T, Kanda T, Akiyama H, Goda Y. J Agric Food Chem; 2003 Jun 18; 51(13):3806-13. PubMed ID: 12797747 [Abstract] [Full Text] [Related]
17. 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 [Abstract] [Full Text] [Related]
18. 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 [Abstract] [Full Text] [Related]
19. Influence of oligomer chain length on the antioxidant activity of procyanidins. Lotito SB, Actis-Goretta L, Renart ML, Caligiuri M, Rein D, Schmitz HH, Steinberg FM, Keen CL, Fraga CG. Biochem Biophys Res Commun; 2000 Oct 05; 276(3):945-51. PubMed ID: 11027573 [Abstract] [Full Text] [Related]