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Flavonoids are polyphenolic compounds of plant origin with antioxidant effects. Flavonoids inhibit LDL oxidation and reduce thrombotic tendency in vitro. Little is known about how cocoa powder and ...
How good is chocolate?     chocolate  thousand polyphenolics       2016/6/14
Many thousand polyphenolics in the plant world contribute importantly to the human food supply. Probably the most abundant are the flavonoids, which comprise the isoflavones in soybean, the flavono...
The digestibility of cocoa butter was reported in animal but not human studies to be low (60–70% and 89–94%, respectively). These differences could be due to the much higher ratio of calcium to fat...
Polyphenolic phytochemicals inhibit vascular and inflammatory processes that contribute to disease. These effects are hypothesized to result from polyphenol-mediated alterations in cellular eicosan...
Consumption of foods rich in saturated fatty acids and cholesterol has long been recognized as an important precursor for the development of coronary heart disease; saturated fatty acids and choles...
Background: Previous studies reported beneficial effects of cocoa or chocolate on insulin resistance, oxidative stress, and inflammation, which are important risk factors of type 2 diabetes mellitus (...
Proanthocyanidins, the most abundant polyphenols in chocolate, are not depolymerized in the stomach and reach the small intestine intact, where they are hardly absorbed because of their high molecular...

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