Cocoa and health: a decade of research [PDF]
, 2017 It has been over 10 years since the first mention in a medical journal about cocoa and chocolate as potential sources of antioxidants for health. During this time, cocoa has been found to improve antioxidant status, reduce inflammation and correlate with
Cooper, Karen A. +3 more
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Basic &Clinical Pharmacology &Toxicology, Volume 138, Issue 5, May 2026.ABSTRACT Plant extracts are an important raw material for the development of new drugs. Rumex obtusifolius L., popularly known as ‘bitter dock’, has significant pharmacological properties. This study evaluated the in vitro antitrypanosomal activity of aqueous, hydroethanolic and ethanolic extracts from the leaf and roots of R. obtusifolius L.
Gabriela K. Borges +5 more
wiley +1 more source
Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report [PDF]
, 2018 The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low ...
Alminger, Marie
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Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System [PDF]
, 2009 Polyphenol is a naturally occurring compound in cocoa beans reported to reduce the concentration of flavour compounds, mainly pyrazines after cocoa roasting.
Sofian Seng, Noor Soffalina
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Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products [PDF]
, 2012 Arab +16 more
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Membrane effects of Cocoa Procyanidins in Liposomes and Jurkat T Cells
Biological Research, 2004 We investigated the effects of the interaction between flavanols and related procyanidins (dimer to hexamer) with both cell and synthetic membranes, on bilayer fluidity and susceptibility to oxidation.
SANDRA V. VERSTRAETEN +2 more
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AntioxidantsVariations between fruit cultivars can significantly impact their biochemical composition. The present research examined the variability in the qualitative and quantitative content of phenolic compounds in berry extracts of Actinidia kolomikta and ...
Laima Česonienė +12 more
doaj +1 more source
Procyanidins from sago palm pith. [PDF]
Agricultural and Biological Chemistry, 1990 Tetsuo Ozawa +2 more
openaire +2 more sources
Formation of Spiro‐ and A‐Type‐Linked Procyanidins Through Oxidation of Dimeric B‐Type Procyanidins
Food Chemistry InternationalABSTRACTB‐type procyanidins (PCs) are a subclass of flavonoids that are found in a wide variety of plant sources. These bioactive compounds have various health‐promoting properties, such as antioxidant, antiproliferative and anti‐inflammatory. Oxidation, which may lead to changes in chemical structure and colour, can occur during food processing and ...
Annik Fischer +2 more
openaire +1 more source
Ascorbate protects (+)-catechin from oxidation both in a pure chemical system and human plasma
Biological Research, 2000 We evaluated the interaction between ascorbic acid (AA) and (+)-catechin (CTCH) in potassium phosphate solution, pH 7.4 (PPS) and in human plasma. In both systems, the oxidation was started by adding 2,2’-azobis-(2-amidinopropane) clorhidrate (AAPH). The
SILVINA B LOTITO, CESAR G FRAGA
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