Knowledge Center

Research Documents: Human Nutrition

Schroeter, H.; Heiss, C.; Balzar, J.; Kleinbongard, P.; Keen, C.L.; Hollenberg, N.K.; Slies, H.; Kwik-Uribe, C.; Schmitz, H.H.; Kelm, M. (–)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans. Proceedings Nat. Acad. Sci., vol. 103, p. 1024-1029. 2006.
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Bliss, R.M. Plant compounds inhibit blood clotting. Agricultural Research Magazine. January 2006. Natural compounds in pepper, wolfberry and cocoa inhibit blood platelet stickiness.
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Stark, T.; Justus, H.; Hofmann, T.Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay. J Agricultural Food Chem., vol. 54, p. 2859-2876. 2006.
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Vinson, J.A.; Proch, J.; Bose, P.; Muchler, S.; Taffera, P.; Shuta, D.; Samman, N.; Agbor, G. Chocolate Is a Powerful ex Vivo and in Vivo Antioxidant, an Antiatherosclerotic Agent in an Animal Model, and a Significant Contributor to Antioxidants in the European and American Diets. Journal of agricultural and food chemistry, vol. 54, p. 8071-8076, 2006.
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Niemenak, N.; Rohsius, C.; Elwers, S.; Ndoumou, D.O.; Lieberei, R. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents. Journal of Food Composition and Analysis, vol.19, p. 612-619.
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