Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function

Background: Flavonoids may be partly responsible for some health benefits, including antiinflammatory action and a decreased tendency for the blood to clot. An acute dose of flavanols and oligomeric procyanidins from cocoa powder inhibits platelet activation and function over 6 h in humans. Objectiv...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	The American journal of clinical nutrition 2003-06, Vol.77 (6), p.1466-1473
Hauptverfasser:	Murphy, Karen J, Chronopoulos, Andriana K, Singh, Indu, Francis, Maureen A, Moriarty, Helen, PIke, Marilyn J, Turner, Alan H, Mann, Neil J, Sinclair, Andrew J
Format:	Artikel
Sprache:	eng
Schlagworte:	adenosine triphosphate Adult ascorbic acid Biflavonoids Biological and medical sciences blood Blood Platelets - drug effects Blood Platelets - physiology Cacao - chemistry catechin Catechin - administration & dosage Catechin - blood Cocoa cocoa powder Diet epicatechin Female Flavonoids - administration & dosage flow cytometry Fundamental and applied biological sciences. Psychology Humans Male Middle Aged oxidation platelet aggregation Platelet Aggregation Inhibitors - administration & dosage Proanthocyanidins procyanidins Studies Theobroma cacao Time Factors
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!