The Antioxidative Substances in Cacao Liquor

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概要

• 論文の詳細を見る
• University of Tokyo Pressの論文

著者

• Osakabe N

  Nutritional Science Center Health And Bioscience Laboratories Meiji Seika Kaisha Ltd.

• Yamagishi Megumi

  Functional Food Research And Development Laboratory Meiji Seika Kaisha

• Sanbongi Chiaki

  Functional Food Research And Development Laboratories Meiji Seika Kaisha Ltd.

関連論文

• Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC
• Suppressive Effect of Cocoa Powder on Atherosclerosis in Kurosawa and Kusanagi-hypercholesterolemic Rabbits
• Effects of Cacao Liquor Polyphenols on the Susceptibility of Low-density Lipoprotein to Oxidation in Hypercholesterolemic Rabbits
• Antioxidant Effects of Polyphenols in Chocolate on Low-Density Lipoprotein both In Vitro and Ex Vivo
• Dose-Response Study of Daily Cocoa Intake on the Oxidative Susceptibility of Low-Density Lipoprotein in Healthy Human Volunteers
• PI-220, a New Platelet Aggregation Inhibitor
• Effects of Polyphenol Substances Derived from Theobroma cacao on Gastric Mucosal Lesion Induced by Ethanol
• The Antioxidative Substances in Cacao Liquor
• Purification and Characterization of Cycloinulooligosaccharide Fructanotransferase (CFTase) from Bacillus circulans MCI-2554
• The Antioxidative Substances in Cacao Liquor

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