Inhibition of in Vitro low-density lipoprotein oxidation by oligomeric procyanidins present in chocolate and cocoas
- 1 January 2001
- book chapter
- Published by Elsevier
- Vol. 335, 350-360
- https://doi.org/10.1016/s0076-6879(01)35257-6
Abstract
No abstract availableThis publication has 56 references indexed in Scilit:
- HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant CapacityJournal of Agricultural and Food Chemistry, 1999
- High-Performance Liquid Chromatography/Mass Spectrometry Analysis of Proanthocyanidins in Foods and BeveragesJournal of Agricultural and Food Chemistry, 1999
- Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass SpectrometryJournal of Agricultural and Food Chemistry, 1999
- Networking Antioxidants in the Isolated Rat Heart are Selectively Depleted by Ischemia-ReperfusionFree Radical Biology & Medicine, 1998
- Antioxidant flavonols and coronary heart disease riskThe Lancet, 1997
- Dietary Flavonoids, Antioxidant Vitamins, and Incidence of StrokeArchives of internal medicine (1960), 1996
- Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly StudyThe Lancet, 1993
- Tea consumption. Relationship to cholesterol, blood pressure, and coronary and total mortalityPreventive Medicine, 1992
- Wine, alcohol, platelets, and the French paradox for coronary heart diseaseThe Lancet, 1992
- Fruit and vegetable consumption and cardiovascular mortalityMedical Hypotheses, 1985