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Cocoa & chocolate, scientific references


Baba S, Natsume M, Yasuda A, et al. Plasma LDL and HDL Cholesterol and Oxidized LDL Concentrations Are Altered in Normo- and Hypercholesterolemic Humans after Intake of Different Levels of Cocoa Powder. Journal of Nutrition, 2007;137:1436-1441.

di Giuseppe R, Di Castelnuovo A, Centritto F, et al. Regular consumption of dark chocolate is associated with low serum concentrations of C-reactive protein in a healthy italian population. J Nutr. 2008;138:1939-45.

Fraga CG. Cocoa, diabetes, and hypertension: should we eat more chocolate? Am J Clin Nutr 2005 81: 541-542.

Heinrich U, Neukam K, Tronnier H, et al. Long-Term Ingestion of High Flavanol Cocoa Provides Photoprotection against UV-Induced Erythema and Improves Skin Condition in Women. J. Nutr. 2006 136: 1565-1569.

Lee KW, Kim YJ, Lee HJ, Lee CY. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agric Food Chem 2003;51(25):7292-95.

Ramljak D, Romanczyk LJ, Metheny-Barlow LJ, et al. Pentameric procyanidin from Theobroma cacao selectively inhibits growth of human breast cancer cells. Mol Cancer Ther 2005 (4): 537-546.

Schroeter H, Heiss C, Balzer J, et al. Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans PNAS 2006;103(4):1024-29.

Taubert D, Roesen R, Schömig E. Effect of Cocoa and Tea Intake on Blood Pressure: A Meta-analysis. Arch Intern Med. 2007;167:626-634.

Taubert D, Roesen R, Lehmann C, et al. Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide - A Randomized Controlled Trial. JAMA 2007;298(1):49-60.


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