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Research Documents: Human Nutrition

  • Van Praag, H,. Lucero, M.J., Yeo, G.W., Stecker, K., Heivand, N., Zhao, C., Yip, E., Afanador, M., Schroeter, H., Hammerstone, J., Gage, F.H. Plant-derived flavanol (-)epicatechin enhances angiogenesis and retention of spatial memory in mice. J. Neurosci., vol. 27(22), p. 5869-78. Erratum in: J Neurosci. 2007 Aug 1;27(31):ii.

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  • Solà, R., Valls, R.M., Godàs, G., Perez-Busquets, G., Ribalta, J., Girona, J., Heras, M., Cabré, A., Castro, A., Domenech, G., Torres, F., Masana, L., Anglés, N., Reguant, J., Ramírez, B., Barriach, J.M.

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  • Recio-Rodríguez, J.I., Gómez-Marcos, M.A., Patino-Alonso, M.C., Agudo-Conde, C., Rodríguez-Sánchez, E., García-Ortiz, L. Cocoa intake and arterial stiffness in subjects with cardiovascular risk factors. Nutr J., vol. 11 (1):8, 2012. doi:10.1186/1475-2891-11-8.

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  • Rachmaninov, O., Zinger-Yosovich, K.D., Gilboa-Garber, N. Preventing Pseudomonas aeruginosa and Chromobacterium violaceum infections by anti-adhesion-active components of edible seeds. Nutr. J., vol. 11 (1):10, 2012. doi:10.1186/1475-2891-11-10 [Epub ahead of print].

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  • Zomer, E., Owen, A., Magliano, D.J., Liew, D., Reid, C.M. The effectiveness and cost effectiveness of dark chocolate consumption as prevention therapy in people at high risk of cardiovascular disease: best case scenario analysis using a Markov model.

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  • Tzai-Li, L., Pei-Yun, C. Alterations of immunoendocrine responses during the recoveryperiod after acute prolonged cycling. Eur J Appl Physiol (2007) 101:539–546 DOI 10.1007/s00421-007-0529-1.

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  • Oleaga, C.; García, M.; Solé, A.; Ciudad, C.J.; Izquierdo-Pulido, M.; Noé, V. CYP1A1 is overexpressed upon incubation of breast cancer cells with a polyphenolic cocoa extract. European journal of nutrition; 2012; 51 (4); 465-76.

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  • Massot-Cladera, M., Pérez-Berezo, T., Franch, A., Castell, M. Pérez-Cano,F.J. Cocoa modulatory effect on rat faecal microbiota and colonic crosstalk. Arch. Biochem. Biophys. (2012), Article in Press.

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  • Gu, Y.; Hurst, W.J.; Stuart, D.A.; Lambert, J.D. Inhibition of key digestive enzymes by cocoa extracts and procyanidins. Journal of agricultural and food chemistry, 2011, vol. 59 (10), p. 5305-5311.

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  • Lee, K.W. ; Kim, Y.J.; Lee, H.J.; Lee, C.Y. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of agricultural and food chemistry. 2003 Dec. 3, v. 51, no. 25, p. 7292-7295.

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