A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans

Cocoa is a food rich in polyphenols, mainly the flavonoid procyanidins and flavan-3-ols. The improvement of the cardiovascular function in humans upon cocoa consumption has been specifically linked to the presence of flavan-3-ol derived metabolites in plasma, especially epicatechin glucuronide. In t...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2007-05, Vol.55 (10), p.3926-3935
Hauptverfasser:	Tomas-Barberán, Francisco A., Cienfuegos-Jovellanos, Elena, Marín, Alicia, Muguerza, Begoña, Gil-Izquierdo, Angel, Cerdá, Begoña, Zafrilla, Pilar, Morillas, Juana, Mulero, Juana, Ibarra, Alvin, Pasamar, María A., Ramón, Daniel, Espín, Juan Carlos
Format:	Artikel
Sprache:	eng
Schlagworte:	bioavailability Biological and medical sciences Biological Availability Cacao - chemistry chocolate milk cocoa powder epicatechin Feeding. Feeding behavior flavonoids Flavonoids - analysis Flavonoids - pharmacokinetics food composition Food Handling - methods Food industries Food Preservation food processing Food, Fortified - analysis Fundamental and applied biological sciences. Psychology Humans metabolites nutrient availability nutrient content Proanthocyanidins - analysis procyanidin B2 procyanidins urine Vertebrates: anatomy and physiology, studies on body, several organs or systems
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