Literature DB >> 10606537

Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate.

J A Vinson1, J Proch, L Zubik.   

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Year:  1999        PMID： 10606537     DOI： 10.1021/jf990312p

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  18 in total

1.  Clinical trials report. The sweet secret of dark chocolate.

Authors:  Frank Hermann; Frank T Ruschitzka; Ernesto L Schiffrin
Journal:  Curr Hypertens Rep       Date:  2004-02       Impact factor: 5.369

2.  Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage.

Authors:  Jovanka Laličić-Petronijević; Draženka Komes; Stanislava Gorjanović; Ana Belščak-Cvitanović; Lato Pezo; Ferenc Pastor; Sanja Ostojić; Jovanka Popov-Raljić; Desanka Sužnjević
Journal:  Food Technol Biotechnol       Date:  2016-03       Impact factor: 3.918

Review 3.  Dark chocolate: consumption for pleasure or therapy?

Authors:  Giuseppe Lippi; Massimo Franchini; Martina Montagnana; Emmanuel J Favaloro; Gian Cesare Guidi; Giovanni Targher
Journal:  J Thromb Thrombolysis       Date:  2008-09-23       Impact factor: 2.300

4.  Bone density and hyperlipidemia: the T-lymphocyte connection.

Authors:  Lucia S Graham; Yin Tintut; Farhad Parhami; Christina M R Kitchen; Yevgeniv Ivanov; Sotirios Tetradis; Rita B Effros
Journal:  J Bone Miner Res       Date:  2010-11       Impact factor: 6.741

Review 5.  Cocoa polyphenols and inflammatory markers of cardiovascular disease.

Authors:  Nasiruddin Khan; Olha Khymenets; Mireia Urpí-Sardà; Sara Tulipani; Mar Garcia-Aloy; María Monagas; Ximena Mora-Cubillos; Rafael Llorach; Cristina Andres-Lacueva
Journal:  Nutrients       Date:  2014-02-21       Impact factor: 5.717

6.  The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide.

Authors:  Monica H Carlsen; Bente L Halvorsen; Kari Holte; Siv K Bøhn; Steinar Dragland; Laura Sampson; Carol Willey; Haruki Senoo; Yuko Umezono; Chiho Sanada; Ingrid Barikmo; Nega Berhe; Walter C Willett; Katherine M Phillips; David R Jacobs; Rune Blomhoff
Journal:  Nutr J       Date:  2010-01-22       Impact factor: 3.271

Review 7.  Polyphenols from cocoa and vascular health-a critical review.

Authors:  Gerald Rimbach; Mona Melchin; Jennifer Moehring; Anika E Wagner
Journal:  Int J Mol Sci       Date:  2009-11-20       Impact factor: 6.208

8.  Caffeic Acid Phenyl Ester (CAPE) Protects against Iron-Mediated Cellular DNA Damage through Its Strong Iron-Binding Ability and High Lipophilicity.

Authors:  Bo Shao; Li Mao; Miao Tang; Zhu-Ying Yan; Jie Shao; Chun-Hua Huang; Zhi-Guo Sheng; Ben-Zhan Zhu
Journal:  Antioxidants (Basel)       Date:  2021-05-18

9.  Chocolate and prevention of cardiovascular disease: a systematic review.

Authors:  Eric L Ding; Susan M Hutfless; Xin Ding; Saket Girotra
Journal:  Nutr Metab (Lond)       Date:  2006-01-03       Impact factor: 4.169

10.  Cocoa flavonoid-enriched diet modulates systemic and intestinal immunoglobulin synthesis in adult Lewis rats.

Authors:  Malen Massot-Cladera; Angels Franch; Cristina Castellote; Margarida Castell; Francisco J Pérez-Cano
Journal:  Nutrients       Date:  2013-08-19       Impact factor: 5.717
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