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

Producción científica: Chapter › revisión exhaustiva

Resumen

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.

Idioma original	American English
Título de la publicación alojada	Chocolate in Health and Nutrition
Volumen	7
DOI	https://doi.org/10.1007/978-1-61779-803-0_21
Estado	Published - 2013

Serie de la publicación

Nombre	Nutrition and Health

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10.1007/978-1-61779-803-0_21Licencia: Unspecified

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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.",

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