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Results:
1-16
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Results: 16
Authors:
Lazarus, SA
Hammerstone, JF
Adamson, GE
Schmitz, HH
Citation: Sa. Lazarus et al., High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in food and beverages, METH ENZYM, 335, 2001, pp. 46-57
Authors:
Pearson, DA
Schmitz, HH
Lazarus, SA
Keen, CL
Citation: Da. Pearson et al., Inhibition of in vitro low-density lipoprotein oxidation by oligomeric procyanidins present in chocolate and cocoas, METH ENZYM, 335, 2001, pp. 350-360
Authors:
Schramm, DD
Wang, JF
Holt, RR
Ensunsa, JL
Gonsalves, JL
Lazarus, SA
Schmitz, HH
German, JB
Keen, CL
Citation: Dd. Schramm et al., Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cells, AM J CLIN N, 73(1), 2001, pp. 36-40
Authors:
Mao, TK
Powell, J
Van de Water, J
Keen, CL
Schmitz, HH
Hammerstone, JF
Gershwin, ME
Citation: Tk. Mao et al., The effect of cocoa procyanidins on the transcription and secretion of interleukin 1 beta in peripheral blood mononuclear cells, LIFE SCI, 66(15), 2000, pp. 1377-1386
Authors:
Hammerstone, JF
Lazarus, SA
Schmitz, HH
Citation: Jf. Hammerstone et al., Procyanidin content and variation in some commonly consumed foods, J NUTR, 130(8), 2000, pp. 2086S-2092S
Authors:
Mao, T
Van de Water, J
Keen, CL
Schmitz, HH
Gershwin, ME
Citation: T. Mao et al., Cocoa procyanidins and human cytokine transcription and secretion, J NUTR, 130(8), 2000, pp. 2093S-2099S
Authors:
Rein, D
Lotito, S
Holt, RR
Keen, CL
Schmitz, HH
Fraga, CG
Citation: D. Rein et al., Epicatechin in human plasma: In vivo determination and effect of chocolateconsumption on plasma oxidation status, J NUTR, 130(8), 2000, pp. 2109S-2114S
Authors:
Wang, JF
Schramm, DD
Holt, RR
Ensunsa, JL
Fraga, CG
Schmitz, HH
Keen, CL
Citation: Jf. Wang et al., A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage, J NUTR, 130(8), 2000, pp. 2115S-2119S
Authors:
Rein, D
Paglieroni, TG
Pearson, DA
Wun, T
Schmitz, HH
Gosselin, R
Keen, CL
Citation: D. Rein et al., Cocoa and wine polyphenols modulate platelet activation and function, J NUTR, 130(8), 2000, pp. 2120S-2126S
Authors:
Lotito, SB
Actis-Goretta, L
Renart, ML
Caligiuri, M
Rein, D
Schmitz, HH
Steinberg, FM
Keen, CL
Fraga, CG
Citation: Sb. Lotito et al., Influence of oligomer chain length on the antioxidant activity of procyanidins, BIOC BIOP R, 276(3), 2000, pp. 945-951
Authors:
Rein, D
Paglieroni, TG
Wun, T
Pearson, DA
Schmitz, HH
Gosselin, R
Keen, CL
Citation: D. Rein et al., Cocoa inhibits platelet activation and function, AM J CLIN N, 72(1), 2000, pp. 30-35
Authors:
Mao, TK
Powell, JJ
Van de Water, J
Keen, CL
Schmitz, HH
Gershwin, ME
Citation: Tk. Mao et al., The influence of cocoa procyanidins on the transcription of interleukin-2 in peripheral blood mononuclear cells, INT J IMM T, 15(1), 1999, pp. 23-29
Authors:
Lazarus, SA
Hammerstone, JF
Schmitz, HH
Citation: Sa. Lazarus et al., Chocolate contains additional flavonoids not found in tea, LANCET, 354(9192), 1999, pp. 1825-1825
Authors:
Lazarus, SA
Adamson, GE
Hammerstone, JF
Schmitz, HH
Citation: Sa. Lazarus et al., High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in foods and beverages, J AGR FOOD, 47(9), 1999, pp. 3693-3701
Authors:
Hammerstone, JF
Lazarus, SA
Mitchell, AE
Rucker, R
Schmitz, HH
Citation: Jf. Hammerstone et al., Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography mass spectrometry, J AGR FOOD, 47(2), 1999, pp. 490-496
Authors:
Adamson, GE
Lazarus, SA
Mitchell, AE
Prior, RL
Cao, GH
Jacobs, PH
Kremers, BG
Hammerstone, JF
Rucker, RB
Ritter, KA
Schmitz, HH
Citation: Ge. Adamson et al., HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity, J AGR FOOD, 47(10), 1999, pp. 4184-4188
Risultati:
1-16
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