Literature DB >> 17666148

Cocoa and health: a decade of research.

Karen A Cooper1, Jennifer L Donovan, Andrew L Waterhouse, Gary Williamson.   

Abstract

It has been over 10 years since the first mention in a medical journal about cocoa and chocolate as potential sources of antioxidants for health. During this time, cocoa has been found to improve antioxidant status, reduce inflammation and correlate with reduced heart disease risk; with these results, and its popularity, it has received wide coverage in the press. However, after 10 years of research, what is known about the potential health benefits of cocoa and what are the important next steps in understanding this decadent source of antioxidants?

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Year:  2007        PMID： 17666148     DOI： 10.1017/S0007114507795296

Source DB:  PubMed          Journal:  Br J Nutr        ISSN： 0007-1145            Impact factor:   3.718


  52 in total

Review 1.  The neuroprotective effects of cocoa flavanol and its influence on cognitive performance.

Authors:  Astrid Nehlig
Journal:  Br J Clin Pharmacol       Date:  2013-03       Impact factor: 4.335

2.  Inhibition of secreted phospholipase A2 by proanthocyanidins: a comparative enzymological and in silico modeling study.

Authors:  Joshua D Lambert; Neela Yennawar; Yeyi Gu; Ryan J Elias
Journal:  J Agric Food Chem       Date:  2012-07-18       Impact factor: 5.279

3.  Inhibition of key digestive enzymes by cocoa extracts and procyanidins.

Authors:  Yeyi Gu; William J Hurst; David A Stuart; Joshua D Lambert
Journal:  J Agric Food Chem       Date:  2011-04-26       Impact factor: 5.279

4.  Executive control resources and snack food consumption in the presence of restraining versus facilitating cues.

Authors:  Peter A Hall; Cassandra Lowe; Corita Vincent
Journal:  J Behav Med       Date:  2013-08-13

5.  Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

Authors:  Silvia Vertuani; Emanuela Scalambra; Trotta Vittorio; Alessia Bino; Gemma Malisardi; Anna Baldisserotto; Stefano Manfredini
Journal:  J Med Food       Date:  2014-01-16       Impact factor: 2.786

6.  Dietary cocoa ameliorates obesity-related inflammation in high fat-fed mice.

Authors:  Yeyi Gu; Shan Yu; Joshua D Lambert
Journal:  Eur J Nutr       Date:  2013-03-15       Impact factor: 5.614

Review 7.  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

8.  Neuroprotective effect of cocoa flavonoids on in vitro oxidative stress.

Authors:  Emma Ramiro-Puig; Gemma Casadesús; Hyoung-gon Lee; Xiongwei Zhu; Andrew McShea; George Perry; Francisco J Pérez-Cano; Mark A Smith; Margarida Castell
Journal:  Eur J Nutr       Date:  2008-11-29       Impact factor: 5.614

9.  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 10.  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
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