Literature DB >> 33291593

Antioxidants in Cocoa.

Joanna Oracz1, Dorota Żyżelewicz1.   

Abstract

Cocoa beans are the seeds of the tropical tree Theobroma cacao L [...].

Entities:  

Year:  2020        PMID： 33291593      PMCID： PMC7761840          DOI： 10.3390/antiox9121230

Source DB:  PubMed          Journal:  Antioxidants (Basel)        ISSN： 2076-3921


  15 in total

Review 1.  Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors.

Authors:  Maria Eugenia Jaramillo Flores
Journal:  Nutrients       Date:  2019-03-30       Impact factor: 5.717

2.  Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World.

Authors:  Bogumiła Urbańska; Jolanta Kowalska
Journal:  Antioxidants (Basel)       Date:  2019-08-06

3.  The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa.

Authors:  Editha Fernández-Romero; Segundo G Chavez-Quintana; Raúl Siche; Efraín M Castro-Alayo; Fiorella P Cardenas-Toro
Journal:  Antioxidants (Basel)       Date:  2020-02-09

4.  Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study.

Authors:  Francesca Felice; Angela Fabiano; Marinella De Leo; Anna Maria Piras; Denise Beconcini; Maria Michela Cesare; Alessandra Braca; Ylenia Zambito; Rossella Di Stefano
Journal:  Antioxidants (Basel)       Date:  2020-02-03

5.  In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans.

Authors:  Joanna Oracz; Dorota Zyzelewicz
Journal:  Antioxidants (Basel)       Date:  2019-11-15

Review 6.  Cocoa polyphenols and their potential benefits for human health.

Authors:  I Andújar; M C Recio; R M Giner; J L Ríos
Journal:  Oxid Med Cell Longev       Date:  2012-10-24       Impact factor: 6.543

Review 7.  Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health?

Authors:  Abbe Maleyki Mhd Jalil; Amin Ismail
Journal:  Molecules       Date:  2008-09-16       Impact factor: 4.411

8.  (-)-Epicatechin Reduces the Blood Pressure of Young Borderline Hypertensive Rats During the Post-Treatment Period.

Authors:  Michal Kluknavsky; Peter Balis; Martin Skratek; Jan Manka; Iveta Bernatova
Journal:  Antioxidants (Basel)       Date:  2020-01-23

9.  Cocoa Flavonoids Reduce Inflammation and Oxidative Stress in a Myocardial Ischemia-Reperfusion Experimental Model.

Authors:  Sajeela Ahmed; Naseer Ahmed; Alessio Rungatscher; Daniele Linardi; Bibi Kulsoom; Giulio Innamorati; Sultan Ayoub Meo; Mebratu Alebachew Gebrie; Romel Mani; Flavia Merigo; Flavia Guzzo; Giuseppe Faggian
Journal:  Antioxidants (Basel)       Date:  2020-02-18

10.  Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans.

Authors:  Kathryn C Racine; Brian D Wiersema; Laura E Griffin; Lauren A Essenmacher; Andrew H Lee; Helene Hopfer; Joshua D Lambert; Amanda C Stewart; Andrew P Neilson
Journal:  Antioxidants (Basel)       Date:  2019-12-11
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  1 in total

1.  Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting.

Authors:  Li-Yun Lin; Kwei-Fan Chen; Lin-Ling Changchien; Kuan-Chou Chen; Robert Y Peng
Journal:  Molecules       Date:  2022-05-10       Impact factor: 4.927
  1 in total

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