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Research Documents: Polyphenol

  • Osakabe, N., Yamagishi, M. Procyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats. Journal Clinical Biochemical Nutrition, vol. 45, p.131-136, 2009

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  • Hanhineva, K., Törrönen, R., Bondia-Pons, I., Pekkinen, J., Kolehmainen, M., Mykkänen, H., Poutanen, K. Impact of dietary polyphenols on carbohydrate metabolism. International Journal Molecular Science, vol. 11, pp. 1365-402, 2010

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  • Almoosawi, S.; Fyfe, L.; Ho, C.; Al-Dujaili, E. The effect of polyphenol-rich dark chocolate on fasting capillary whole blood glucose, total cholesterol, blood pressure and glucocorticoids in healthy overweight and obese subjects. The British journal of Nutrition, vol. 103 (6), pp. 842-850, 2010

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  • Gu, L., Kelm, M., Hammerstone, J.F., Beecher, G., Cunningham, D., Vannozzi, S., Prior, R.L. Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selectedfoods with an optimized normal-phase HPLC-MS fluorescent detection method. Journal of agricultural and food chemistry. J., vol. 50, p. 4852-4860, 2002

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  • Hammerstone, J.F., Lazarus, S.A., Mitchell, A.E., Rucker, R., Schmitz, H.H. Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry. Journal Agricultural Food Chemistry, vol. 47, p. 490-496

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  • Jalil, A.M.M., Ismail, A. Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health? Molecules, vol. 13, p. 2190-2219, 2008

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  • D’Archivio, M., Santangelo, C., Scazzacchio, B., Varì,, R., Filesi, C., Masella, R., Giovannini, C. Modulatory Effects of Polyphenols on Apoptosis Induction: Relevance for Cancer Prevention. International Journal of Molecular Sciences, vol. 9, p. 213-228, 2008

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  • Rimbach G, Egert S, de Pascual-Teresa S. Chocolate: (un)healthy source of polyphenols? Genes Nutr., vol. 6(1):1-3, 2010.

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  • Shumow, L.; Bodor, A. An industry consensus study on an HPLC fluorescence method for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products. Chemistry Central J., vol. 5, No. 39, 2011.

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  • Shrime, M.G., Bauer, S.R., McDonald, A.C. Chowdhury, N.H., Coltart, C.E.M., Ding, E.L. Flavonoid-Rich Cocoa Consumption Affects Multiple Cardiovascular Risk Factors in a Meta-Analysis of Short-Term Studies. The Journal of Nutrition, October 5, 2011, doi: 10.3945/jn.111.145482.

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