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Research Documents: Flavanol

  • Balzer, J.; Rassaf, T.; Heiss, C.; Kleinbongard, P.; Lauer, T.; Merx, M.; Heussen, N.; Gross, H.B.; Keen, C.L.; Schroeter, H.; Kelm, M. Sustained benefits in vascular function through flavanol-containing cocoa in medicated diabetic patients a double-masked, randomized, controlled trial. Journal of the American College of Cardiology, vol. 51, p. 2141-9, 2008.

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  • Schnorr, O.; Brossette, T.; Momma, T.Y.; Kleinbongard, P.; Keen, C.L.; Schroeter, H.; Sies, H. Cocoa flavanols lower vascular arginase activity in human endothelial cells in vitro and in erythrocytes in vivo.| Archives of Biochemistry and Biophysics, vol. 476, p. 211-215, 2008.

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  • Davison, K.; Coates, A.M.; Buckley, J.D.; Howe, P.R.C. Effect of cocoa flavanols and exercise on cardiometabolic risk factors in overweight and obese subjects. International Journal of Obesity, vol. 32, p. 1289-1296, 2008.

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  • Selmi, C.; Cocchi, C.A.; Lanfredini, M.; Keen, C.L.; Gershwin, M.E. Chocolate at heart: the anti-inflammatory impact of cocoa flavanols. Molecular Nutrition & Food Research, vol. 52, p. 1340-1348, 2008.

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  • Ramiro-Puig, E.; Casadesus, G.; Lee, H.; Zhu, X.; McShea, A.; Perry, G.; Perez-Cano, F.J.; Smith, M.A.; Castell, M. Neuroprotective effect of cocoa flavonoids on in vitro oxidative stress. European Journal of Nutrition, vol. 48, p. 54-61, 2009

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  • Robbins, R.J.; Leonczak, J.; Johnson, J.C.; Li, J.; Kwik-Uribe, C.; Prior, R.L.; Gu, L. Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples. Journal of Chromatography, Vol. 1216, p. 4831-4840, 2009

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  • Ried, K.; Frank, O.R.; Stocks, N.P. Dark chocolate or tomato extract for prehypertension: a randomised controlled trial. BMC Complementary and Alternative Medicine, vol. 9, p. 22, 2009

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  • Cienfuegos-Jovellanos, E.; Quinones, M. del Mar; Muguerza, B.; Moulay, L.; Miguel, M.; Aleixandre, A. Antihypertensive effect of a polyphenol-rich cocoa powder industrially processed to preserve the original flavonoids of the cocoa beans. Journal of Agricultural and Food Chemistry, vol. 57, p. 6156-62, 2009

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  • Pimentel, F.A., Nitzke, J.A., Klipel, C.B., de Jong, E.V. Chocolate and red wine – A comparison between flavonoids content. Food chemistry, vol. 120, pp. 109-112, 2010

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  • Lippi, G., Franchini, M., Montagnana, M., Favaloro, E.J., Guidi, G.C., Targher, G. Dark chocolate: Consumption for pleasure or therapy? Journal of Thrombosis and Thrombolysis, vol. 28 (4), p. 482-488, 2009

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