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Reviews

Cocoa and chocolate flavonoids: implications for cardiovascular health.
Chemistry

Stabilizing effect of ascorbic acid on flavan-3-ols and dimeric procyanidins from cocoa.
Cardiovascular

Flavan-3-ols and procyanidins protect liposomes against lipid oxidation and disruption of the bilayer structure.
Cardiovascular

Cocoa flavonols and procyanidins promote transforming growth factor-beta1 homeostasis in peripheral blood mononuclear cells.
Chemistry

Cocoa procyanidins are stable during gastric transit in humans.
Cardiovascular

Cocoa procyanidin chain length does not determine ability to protect LDL from oxidation when monomer units are controlled.
Cardiovascular

Influence of flavan-3-ols and procyanidins on UVC-mediated formation of 8-oxo-7,8-dihydro-2'-deoxyguanosine in isolated DNA
Cardiovascular

Modulation of TNF-alpha secretion in peripheral blood mononuclear cells by cocoa flavanols and procyanidins.
Analytical Methods

Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method.
Cardiovascular

Flavonoids of cocoa inhibit recombinant human 5-lipoxygenase.
Biological Effects

(-)-Epicatechin effects in rat liver epithelial cells: stimulation of gap junctional communication and counteraction of its loss due to the tumor promoter 12-O-tetradecanoylphorbol-13-acetate.
Cardiovascular

The effects of flavanol-rich cocoa and aspirin on ex vivo platelet function.
Cardiovascular

Inhibitory effects of cocoa flavanols and procyanidin oligomers on free radical-induced erythrocyte hemolysis.
Reviews

Cocoa flavanols and cardiovascular health
Reviews

Chocolate: A Heart-healthy Food? Show Me the Science!