From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action.

Goya, Luis; Kongor, John Edem; de Pascual-Teresa, Sonia

Goya, Luis; Kongor, John Edem; de Pascual-Teresa, Sonia.

Afiliação

Goya L; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
Kongor JE; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
de Pascual-Teresa S; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.

Int J Mol Sci ; 23(22)2022 Nov 18.

Article em En | MEDLINE | ID: mdl-36430843

Assuntos

Cacau; Chocolate; Polifenóis/farmacologia; Teobromina/farmacologia

Palavras-chave

chocolate; cocoa processing; flavanol; methylxanthine; molecular mechanism; polyphenol

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

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PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Idioma: En Ano de publicação: 2022 Tipo de documento: Article