Results 211 to 220 of about 22,362 (238)

Ionisation of some flavanols and dihydroflavonols

Tetrahedron, 1977
Abstract Ionisation constants of catechin ( 1 ), robinetinidol ( 2 ), leuco-fisetinidin ( 3 ), fustin ( 4 ), dihydrorobinetin ( 5 ), dihydroquercetin ( 6 ) and a series of polyphenols are reported. The p K a values of these flavonoids are shown to fit the linear relationships between p K a , and substituent σ constant for a series of related ...
openaire   +1 more source

Specificity of the vanillin test for flavanols

Journal of Agricultural and Food Chemistry, 1976
S K, Sarkar, R E, Howarth
openaire   +2 more sources

Dietary flavanols restore hippocampal-dependent memory in older adults with lower diet quality and lower habitual flavanol consumption

Proceedings of the National Academy of Sciences of the United States of America, 2023
Daniel M Alschuler, Javier I Ottaviani, Gunter G C Kühnle   +2 more
exaly  

Impact of Dietary Flavanols on Microbiota, Immunity and Inflammation in Metabolic Diseases

Nutrients, 2021
Maria Angeles Martin, Sonia Ramos
exaly  

Molecular Determinants of the Cardiometabolic Improvements of Dietary Flavanols Identified by an Integrative Analysis of Nutrigenomic Data from a Systematic Review of Animal Studies

Molecular Nutrition and Food Research, 2021
Laurent-Emmanuel Monfoulet, Tatjana Ruškovska, Jaroslav Havlík   +2 more
exaly  

Chocolate and the brain: Neurobiological impact of cocoa flavanols on cognition and behavior

Neuroscience and Biobehavioral Reviews, 2013
Alexander N Sokolov, Marina A Pavlova, Sibylle Klosterhalfen   +2 more
exaly  

Dietary Supplementation with Cocoa Flavanols Does Not Alter Colon Tissue Profiles of Native Flavanols and Their Microbial Metabolites Established during Habitual Dietary Exposure in C57BL/6J Mice

Journal of Agricultural and Food Chemistry, 2014
Katheryn M Goodrich, Liyun Ye, Sean F O'Keefe   +2 more
exaly  

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

Food Chemistry, 2015
Carla Di Mattia, M Sergi, Mauro Serafini   +2 more
exaly  

Flavanols: Catechins and Proanthocyanidins

2013
Joana Oliveira, Nuno Mateus, Victor de Freitas   +2 more
openaire   +1 more source

Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

Journal of Food Science, 2019
Andrew P Neilson, Laura E Griffin, Gregory M Peck   +2 more
exaly