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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

329 related items for PubMed ID: 23642199

  • 21. Blood pressure and cardiovascular risk: what about cocoa and chocolate?
    Grassi D, Desideri G, Ferri C.
    Arch Biochem Biophys; 2010 Sep 01; 501(1):112-5. PubMed ID: 20494650
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  • 22. Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon.
    Caprioli G, Fiorini D, Maggi F, Nicoletti M, Ricciutelli M, Toniolo C, Prosper B, Vittori S, Sagratini G.
    Int J Food Sci Nutr; 2016 Jun 01; 67(4):422-30. PubMed ID: 27055484
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  • 23. Effects of cocoa extract and dark chocolate on angiotensin-converting enzyme and nitric oxide in human endothelial cells and healthy volunteers--a nutrigenomics perspective.
    Persson IA, Persson K, Hägg S, Andersson RG.
    J Cardiovasc Pharmacol; 2011 Jan 01; 57(1):44-50. PubMed ID: 20966764
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  • 27. Mood Components in Cocoa and Chocolate: The Mood Pyramid.
    Tuenter E, Foubert K, Pieters L.
    Planta Med; 2018 Aug 01; 84(12-13):839-844. PubMed ID: 29539647
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  • 28. Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential.
    Rojo-Poveda O, Barbosa-Pereira L, Zeppa G, Stévigny C.
    Nutrients; 2020 Apr 17; 12(4):. PubMed ID: 32316449
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  • 29. Cocoa flavanols lower vascular arginase activity in human endothelial cells in vitro and in erythrocytes in vivo.
    Schnorr O, Brossette T, Momma TY, Kleinbongard P, Keen CL, Schroeter H, Sies H.
    Arch Biochem Biophys; 2008 Aug 15; 476(2):211-5. PubMed ID: 18348861
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  • 30. Chocolate/cocoa and human health: a review.
    Latif R.
    Neth J Med; 2013 Mar 15; 71(2):63-8. PubMed ID: 23462053
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  • 32. 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 14; 56(9):3111-7. PubMed ID: 18412367
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  • 35. Clinical benefit and preservation of flavonols in dark chocolate manufacturing.
    McShea A, Ramiro-Puig E, Munro SB, Casadesus G, Castell M, Smith MA.
    Nutr Rev; 2008 Nov 14; 66(11):630-41. PubMed ID: 19019025
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  • 36. Theobromine and the pharmacology of cocoa.
    Smit HJ.
    Handb Exp Pharmacol; 2011 Nov 14; (200):201-34. PubMed ID: 20859797
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  • 37. Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cacao).
    Stark T, Lang R, Keller D, Hensel A, Hofmann T.
    Mol Nutr Food Res; 2008 Oct 14; 52(10):1201-14. PubMed ID: 18646003
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  • 38. Mineral essential elements for nutrition in different chocolate products.
    Cinquanta L, Di Cesare C, Manoni R, Piano A, Roberti P, Salvatori G.
    Int J Food Sci Nutr; 2016 Nov 14; 67(7):773-8. PubMed ID: 27346251
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  • 39. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.
    Stark T, Bareuther S, Hofmann T.
    J Agric Food Chem; 2006 Jul 26; 54(15):5530-9. PubMed ID: 16848542
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  • 40. Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets.
    Vinson JA, Proch J, Bose P, Muchler S, Taffera P, Shuta D, Samman N, Agbor GA.
    J Agric Food Chem; 2006 Oct 18; 54(21):8071-6. PubMed ID: 17032011
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