Results 1 to 10 of about 10,507 (173)
Flavanols and Platelet Reactivity [PDF]
Clinical and Developmental Immunology, 2005 Platelet activity and platelet‐endothelial cell interactions are important in the acute development of thrombosis, as well as in the pathogenesis of cardiovascular disease. An increasing number of foods have been reported to have platelet‐inhibitory actions, and research with a number of flavanol‐rich foods,
Teresa Paglieroni +5 more
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Cocoa-Based Plant Matrices in Glucose Metabolism: Bioactive Compounds and Redox Signaling [PDF]
AntioxidantsCocoa-based foods are increasingly recognized as complex plant-derived matrices with potential relevance for metabolic health, driven by interactions among multiple bioactive components.
Jose Francisco Tornero-Aguilera +5 more
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Let's have another cup of green tea! [PDF]
HeliyonFor this study, the content of the main flavanols, theanine and caffeine in 17 samples of loose leaf green tea were analyzed regarding the leaves as well as the first and second infusions.
Benno F. Zimmermann, Lilli Drees
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Studies on the Flavanols in Tea [PDF]
Agricultural and Biological Chemistry, 1965 A study was made of the enzymic oxidation of various flavanols, alone or in combination of them. The results confirmed that the oxidation of mixtures containing the catechol flavanols and (–)-epigallocatechin developed remarkable red colors. In addition to the current information some other courses producing the theaflavin-like substance were found ...
NAKAGAWA, Muneyuki, TORII, Hideichi
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Flavanols from Nature: A Phytochemistry and Biological Activity Review
Molecules, 2022 Flavanols, a common class of secondary plant metabolites, exhibit several beneficial health properties by acting as antioxidant, anticarcinogen, cardioprotective, anti-microbial, anti-viral, and neuroprotective agents.
Yu Luo +5 more
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Food Chemistry: X, 2022 Jianghua Kucha (JHKC) is a special tea germplasm with high bitterness growing in China; however, the chemical characteristics of JHKC are not completely understood.
Wenliang Wu +10 more
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Applied Sciences, 2022 The effect of oxidation on the organoleptic properties of white wines mostly involves increased browning color, loss of the fruity aromas, and appearance of unpleasant odors.
Eftihia Vlahou +3 more
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Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006 [PDF]
EFSA Journal, 2012 <p>Following an application from Barry Callebaut Belgium nv, submitted pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Belgium, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to ...
EFSA Panel on Dietetic Products, Nutrition and Allergies
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The Protective Role of Cranberries and Blueberries in Oral Cancer
Plants, 2023 Background: Oral cancer has a high prevalence worldwide, and this disease is caused by genetic, immunological, and environmental factors. The main risk factors associated with oral cancer are smoking and alcohol.
César Esquivel-Chirino +13 more
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Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review
Molecules, 2021 Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols).
Rocío Gutiérrez-Escobar +2 more
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