Chocolate: food as medicine/medicine as food

被引:43
作者
Keen, CL
机构
[1] Univ Calif Davis, Dept Nutr, Davis, CA 95616 USA
[2] Univ Calif Davis, Dept Internal Med, Davis, CA 95616 USA
关键词
chocolate; flavonoids; antioxidants; procyanidins; epicatechin; cardiovascular disease;
D O I
10.1080/07315724.2001.10719181
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Cocoa and chocolate products have been delicacies for hundreds of years. Only recently have they been recognized as significant sources of phytochemicals with healthful effects. These foods are among the most concentrated sources of the procyanidin flavonoids, catechin and epicatechin. Recent studies have shown that these polyphenols are absorbed from the intestine of animals and humans with epicatechin absorbed much more than catechin. These flavonoids have potent antioxidant and antiplatelet activities following consumption of cocoa or chocolate.
引用
收藏
页码:436S / 439S
页数:4
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