| Literature DB >> 16466080 |
Merlin W Ariefdjohan1, Dennis A Savaiano.
Abstract
Recent findings indicate that cocoa and chocolate, when processed appropriately, may contain relatively large amounts of flavonoids, particularly catechin and epicatechin. We review the benefits of these flavonoids, specifically with regard to cardiovascular health, and raise several unresolved issues that suggest the need for additional research and product development in this area.Entities:
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Year: 2005 PMID： 16466080 DOI： 10.1301/nr.2005.dec.427-430
Source DB: PubMed Journal: Nutr Rev ISSN： 0029-6643 Impact factor: 7.110