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Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans
Cocoa powder dark chocolate LDL oxidation
2016/6/14
Flavonoids are polyphenolic compounds of plant
origin with antioxidant effects. Flavonoids inhibit LDL oxidation
and reduce thrombotic tendency in vitro. Little is known about
how cocoa powder and ...
Many thousand polyphenolics in the plant world contribute
importantly to the human food supply. Probably the most
abundant are the flavonoids, which comprise the isoflavones in
soybean, the flavono...
Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans
energy content of chocolate confectionery fat digestibility
2016/6/12
The digestibility of cocoa butter was reported in
animal but not human studies to be low (60–70% and 89–94%,
respectively). These differences could be due to the much higher
ratio of calcium to fat...
Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cells
Chocolate eicosanoids flavonoids
2016/6/12
Polyphenolic phytochemicals inhibit vascular and
inflammatory processes that contribute to disease. These effects
are hypothesized to result from polyphenol-mediated alterations
in cellular eicosan...
Harbingers of coronary heart disease: dietary saturated fatty acids and cholesterol. Is chocolate benign because of its stearic acid content?
fatty acids cholesterol
2016/6/2
Consumption of foods rich in saturated fatty acids and cholesterol
has long been recognized as an important precursor for the
development of coronary heart disease; saturated fatty acids and
choles...
Chocolate intake increases urinary excretion of polyphenol-derived phenolic acids in healthy human subjects
Cocoa chocolate polyphenols
2016/12/30
Proanthocyanidins, the most abundant polyphenols in chocolate, are not depolymerized in the stomach and reach the small intestine intact, where they are hardly absorbed because of their high molecular...