Chocolate Flavonoids in the Prevention of Arterial Disease

Nancy J. Correa-Matos; Catherine Christie

doi:10.1007/978-1-61779-803-0_21

Chocolate Flavonoids in the Prevention of Arterial Disease

Nancy J. Correa-Matos, Catherine Christie

University of North Florida

Research output: Chapter or Contribution to Book › Chapter › peer-review

Abstract

Part of the Nutrition and Health book series (NH, volume 7)

Chocolate flavonoids Heart disease prevention Increased antioxidant capacity Decreased LDL oxidation Increased chocolate consumption worldwide Prior RL, Lazarus SA, Cao G, Muccitelli H, Hammerstone JF. Identification of procyanidins and anthocyanins in blueberries and cranberries ( Vaccinium sp) using high-performance liquid chromatography/mass spectrometry.

Original language	American English
Title of host publication	Chocolate in Health and Nutrition
Volume	7
DOIs	https://doi.org/10.1007/978-1-61779-803-0_21
State	Published - 2013

Publication series

Name	Nutrition and Health

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title = "Chocolate Flavonoids in the Prevention of Arterial Disease",

abstract = "Part of the Nutrition and Health book series (NH, volume 7) Chocolate flavonoids Heart disease prevention Increased antioxidant capacity Decreased LDL oxidation Increased chocolate consumption worldwide Prior RL, Lazarus SA, Cao G, Muccitelli H, Hammerstone JF. Identification of procyanidins and anthocyanins in blueberries and cranberries ( Vaccinium sp) using high-performance liquid chromatography/mass spectrometry.",

author = "Correa-Matos, {Nancy J.} and Catherine Christie",

year = "2013",

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language = "American English",

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N2 - Part of the Nutrition and Health book series (NH, volume 7) Chocolate flavonoids Heart disease prevention Increased antioxidant capacity Decreased LDL oxidation Increased chocolate consumption worldwide Prior RL, Lazarus SA, Cao G, Muccitelli H, Hammerstone JF. Identification of procyanidins and anthocyanins in blueberries and cranberries ( Vaccinium sp) using high-performance liquid chromatography/mass spectrometry.

AB - Part of the Nutrition and Health book series (NH, volume 7) Chocolate flavonoids Heart disease prevention Increased antioxidant capacity Decreased LDL oxidation Increased chocolate consumption worldwide Prior RL, Lazarus SA, Cao G, Muccitelli H, Hammerstone JF. Identification of procyanidins and anthocyanins in blueberries and cranberries ( Vaccinium sp) using high-performance liquid chromatography/mass spectrometry.

UR - https://link.springer.com/content/pdf/10.1007%2F978-1-61779-803-0_21.pdf

U2 - 10.1007/978-1-61779-803-0_21

DO - 10.1007/978-1-61779-803-0_21

M3 - Chapter

VL - 7

T3 - Nutrition and Health

BT - Chocolate in Health and Nutrition

ER -

Chocolate Flavonoids in the Prevention of Arterial Disease

Abstract

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