Search Results

Eating chocolate can significantly protect the skin from UV light

Authors: Williams, Stefanie; Tamburic, Slobodanka; Lally, Carmel

Source: Journal of Cosmetic Dermatology, Volume 8, Number 3, September 2009 , pp. 169-173(5)

Publisher: Blackwell Publishing

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

Authors: Stahl, L.; Miller, K.B.; Apgar, J.; Sweigart, D.S.; Stuart, D.A.; McHale, N.; Ou, B.; Kondo, M.; Hurst, W.J.

Source: Journal of Food Science, Volume 74, Number 6, August 2009 , pp. C456-C461(1)

Publisher: Blackwell Publishing

Flavonoids, Vascular Function and Cardiovascular Protection

Authors: Grassi, Davide; Desideri, Giovambattista; Croce, Giuseppe; Tiberti, Sergio; Aggio, Annalisa; Ferri, Claudio

Source: Current Pharmaceutical Design, Volume 15, Number 10, April 2009 , pp. 1072-1084(13)

Publisher: Bentham Science Publishers

EFFECT OF FAR-INFRARED HEATER ON THE PHYSICOCHEMICAL CHARACTERISTICS OF GREEN TEA DURING PROCESSING

Authors: PARK, JI-HEE; LEE, JUNG-MIN; CHO, YONG-JIN; KIM, CHONG-TAI; KIM, CHUL-JIN; NAM, KI-CHANG; LEE, SEUNG-CHEOL

Source: Journal of Food Biochemistry, Volume 33, Number 2, April 2009 , pp. 149-162(14)

Publisher: Blackwell Publishing

Bioactivities of essential oil and extract of Thymus argaeus, Turkish endemic wild thyme

Authors: Sagdic, Osman; Ozkan, Gulcan; Aksoy, Ahmet; Yetim, Hasan

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 5, 30 March 2009 , pp. 791-795(5)

Publisher: John Wiley & Sons, Ltd.

Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

Authors: MATTIVI, F.; VRHOVSEK, U.; MASUERO, D.; TRAINOTTI, D.

Source: Australian Journal of Grape and Wine Research, Volume 15, Number 1, February 2009 , pp. 27-35(9)

Publisher: Blackwell Publishing

(-)-Epicatechin and related procyanidins modulate intracellular calcium and prevent oxidation in Jurkat T cells

Authors: Verstraeten, Sandra; Mackenzie, Gerardo; Oteiza, Patricia; Fraga, Cesar

Source: Free Radical Research, Volume 42, Number 10, October 2008 , pp. 864-872(9)

Publisher: Informa Healthcare

Three new flavanols from Daphne giraldii

Authors: Su, Juan; Wu, Zhi-Jun; Shen, Yun-Heng; Zhang, Chuan; Li, Hui-Liang; Liu, Rui-Hui; Zhang, Wei-Dong

Source: Journal of Asian Natural Products Research, Volume 10, Number 6, June 2008 , pp. 547-550(4)

Publisher: Taylor and Francis Ltd

Browning of white wines: correlation with antioxidant characteristics, total polyphenolic composition and flavanol content

Authors: Salacha, Maria-Ioanna; Kallithraka, Samatina; Tzourou, Irini

Source: International Journal of Food Science & Technology, Volume 43, Number 6, June 2008 , pp. 1073-1077(5)

Publisher: Blackwell Publishing

Consumption of flavanol-rich cocoa acutely increases microcirculation in human skin

Authors: Neukam, Karin; Stahl, Wilhelm; Tronnier, Hagen; Sies, Helmut; Heinrich, Ulrike

Source: European Journal of Nutrition, Volume 46, Number 1, February 2007 , pp. 53-56(4)

Publisher: Springer

A colorimetric study of oenin copigmented by procyanidins

Authors: Berké, Bénédicte; de Freitas, Victor

Source: Journal of the Science of Food and Agriculture, Volume 87, Number 2, 30 January 2007 , pp. 260-265(6)

Publisher: John Wiley & Sons, Ltd.

Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation

Authors: Cano-López, Marta; Pardo-Minguez, Francisco; López-Roca, Jose; Gómez-Plaza, Encarna

Source: European Food Research and Technology A, Volume 225, Number 1, May 2007 , pp. 127-132(6)

Publisher: Springer

(+)-Catechin is more bioavailable than (−)-catechin: Relevance to the bioavailability of catechin from cocoa

Authors: Donovan, Jennifer L.; Crespy, Vanessa; Oliveira, Manuel; Cooper, Karen A.; Gibson, Bryan B.; Williamson, Gary

Source: Free Radical Research, Volume 40, Number 10, October 2006 , pp. 1029-1034(6)

Publisher: Informa Healthcare

Myeloperoxidase-mediated LDL oxidation and endothelial cell toxicity of oxidized LDL: attenuation by (−)-epicatechin

Authors: Steffen, Yvonne; Schewe, Tankred; Sies, Helmut

Source: Free Radical Research, Volume 40, Number 10, October 2006 , pp. 1076-1085(10)

Publisher: Informa Healthcare

Flavonoids in plant nuclei: detection by laser microdissection and pressure catapulting (LMPC), in vivo staining, and uv-visible spectroscopic titration

Authors: Polster, Jürgen; Dithmar, Heike; Burgemeister, Renate; Friedemann, Gabriele; Feucht, Walter

Source: Physiologia Plantarum, Volume 128, Number 1, September 2006 , pp. 163-174(12)

Publisher: Blackwell Publishing

The Emerging Role of Flavonoid-Rich Cocoa and Chocolate in Cardiovascular Health and Disease

Authors: Engler, Mary B.; Engler, Marguerite M.

Source: Nutrition Reviews, Volume 64, Number 3, March 2006 , pp. 109-118(10)

Publisher: International Life Sciences Institute

Isolation of Flavanol-Anthocyanin Adducts by Countercurrent Chromatography

Authors: Salas, E.; Fulcrand, H.; Poncet-LeGrand, C.; Meudec, E.; Köhler, N.; Winterhalter, P.; Cheynier, V.

Source: Journal of Chromatographic Science, Volume 43, Number 9, October 2005 , pp. 488-493(6)

Publisher: Preston Publications

Effects of conventional boiling on the polyphenols and cell walls of pears

Author: Catherine MGC Renard

Source: Journal of the Science of Food and Agriculture, Volume 85, Number 2, 30 January 2005 , pp. 310-318(9)

Publisher: John Wiley & Sons, Ltd.

Flavanol binding of nuclei from tree species

Authors: Feucht, W.; Treutter, D.; Polster, J.

Source: Plant Cell Reports, Volume 22, Number 6, January 2004 , pp. 430-436(7)

Publisher: Springer

Flavanol of Limonium bicolor

Authors: Zhang, Lian-ru; Zou, Guo-lin

Source: Chemistry of Natural Compounds, Volume 40, Number 6, November 2004 , pp. 602-603(2)

Publisher: Springer