Phenol Antioxidant Quantity and Quality in Foods:  Cocoa, Dark Chocolate, and Milk Chocolate

Phenol Antioxidant Quantity and Quality in Foods:  Cocoa, Dark Chocolate, and Milk Chocolate

Keywords: Antioxidant; chocolate; cocoa; polyphenols; lipid peroxidation; low-density lipoproteins

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of agricultural and food chemistry 1999-12, Vol.47 (12), p.4821-4824
Hauptverfasser: Vinson, Joe A, Proch, John, Zubik, Ligia
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants - analysis
Biological and medical sciences
Cacao - chemistry
Chromatography, High Pressure Liquid
Confectionery products and chocolate industries, honey
Flavonoids
Food industries
Fundamental and applied biological sciences. Psychology
General pharmacology
Humans
Lipid Peroxidation
Lipoproteins, LDL - blood
Lipoproteins, LDL - chemistry
Medical sciences
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Phenols - analysis
Plant Extracts - chemistry
Polymers - analysis
Polyphenols
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Keywords: Antioxidant; chocolate; cocoa; polyphenols; lipid peroxidation; low-density lipoproteins
ISSN:0021-8561
1520-5118
DOI:10.1021/jf990312p