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Research Documents: Human Nutrition

  • Mars Inc. Research finds flavanols in cocoa may help treat diabetes, strokes, and dementia. Press Release 25 July, 2005 (see above).

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  • Verstraeten, S.V.; Hammerstone, J.F.; Keen, C.L.; Fraga, C.G.; Oteiza, P.I . Antioxidant and membrane effects of procyanidin dimers and trimers isolated from peanut and cocoa. J. of agricultural and food chemistry. Vol. 53 (12), p. 5041-5048. 2005.

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  • 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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