Cocoa and health: a decade of research

被引：192
作者：
Cooper, Karen A. [1 ]
Donovan, Jennifer L. [2 ]
Waterhouse, Andrew L. [3 ]
Williamson, Gary [1 ]
机构：
[1] Nestle Res Ctr, CH-1000 Lausanne, Switzerland
[2] Med Univ S Carolina, Dept Psychiat & Behav Sci, Charleston, SC 29425 USA
[3] Univ Calif Davis, Dept Viticulture & Enol, Davis, CA 95616 USA
来源：
BRITISH JOURNAL OF NUTRITION | 2008年 / 99卷 / 01期
关键词：
cocoa; chocolate; health; polyphenols; antioxident;
D O I：
10.1017/S0007114507795296
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
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 reduced heart disease risk; with these results, and its popularity, it has received wide coverage in the press. However, after 10 years of research, what is known about the potential health benefits of cocoa and what are the important next steps in understanding this decadent source of antioxidants?.
引用
收藏
页码：1 / 11
页数：11
相关论文
共 72 条
[1]   Chocolate as a source of tea flavonoids [J].
Arts, ICW ;
Hollman, PCH ;
Kromhout, D .
LANCET, 1999, 354 (9177) :488-488
[2]  
Bayard Vicente, 2007, Int J Med Sci, V4, P53
[3]   Cocoa intake, blood pressure, and cardiovascular mortality - The Zutphen Elderly Study [J].
Buijsse, B ;
Feskens, EJM ;
Kok, FJ ;
Kromhout, D .
ARCHIVES OF INTERNAL MEDICINE, 2006, 166 (04) :411-417
[4]   Beneficial effects of green tea -: A review [J].
Cabrera, C ;
Artacho, R ;
Giménez, R .
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2006, 25 (02) :79-99
[5]  
CALLEBAUT B, 2000, RESULTS EUROPEAN CON
[6]   Flavonoids - Chemistry, metabolism, cardioprotective effects, and dietary sources [J].
Cook, NC ;
Samman, S .
JOURNAL OF NUTRITIONAL BIOCHEMISTRY, 1996, 7 (02) :66-76
[7]   Wine polyphenols and promotion of cardiac health [J].
Cooper, KA ;
Chopra, M ;
Thurnham, DI .
NUTRITION RESEARCH REVIEWS, 2004, 17 (01) :111-129
[8]   Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate [J].
Cooper, Karen A. ;
Campos-Gimenez, Esther ;
Alvarez, Diego Jimenez ;
Nagy, Kornel ;
Donovan, Jennifer L. ;
Williamson, Gary .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (08) :2841-2847
[9]   Chocolate and prevention of cardiovascular disease: A systematic review [J].
Ding, Eric L. ;
Hutfless, Susan M. ;
Ding, Xin ;
Girotra, Saket .
NUTRITION & METABOLISM, 2006, 3 (1)
[10]   (+)-catechin is more bioavailable than (-)-catechin: Relevance to the bioavailability of catechin from cocoa [J].
Donovan, Jennifer L. ;
Crespy, Vanessa ;
Oliveria, Manuel ;
Cooper, Karen A. ;
Gibson, Bryan B. ;
Williamson, Gary .
FREE RADICAL RESEARCH, 2006, 40 (10) :1029-1034
12345678