Cocoa and health: a decade of research

被引：192

作者：

Cooper, Karen A. ^{[1
]}

Donovan, Jennifer L. ^{[2
]}

Waterhouse, Andrew L. ^{[3
]}

Williamson, Gary ^{[1
]}

机构：

[1] Nestle Res Ctr, CH-1000 Lausanne, Switzerland

[2] Med Univ S Carolina, Dept Psychiat & Behav Sci, Charleston, SC 29425 USA

[3] Univ Calif Davis, Dept Viticulture & Enol, Davis, CA 95616 USA

来源：

BRITISH JOURNAL OF NUTRITION | 2008年 / 99卷 / 01期

关键词：

cocoa; chocolate; health; polyphenols; antioxident;

D O I：

10.1017/S0007114507795296

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：

It has been over 10 years since the first mention in a medical journal about cocoa and chocolate as potential sources of antioxidants for health. During this time, cocoa has been found to improve antioxidant status, reduce inflammation and correlate with reduced heart disease risk; with these results, and its popularity, it has received wide coverage in the press. However, after 10 years of research, what is known about the potential health benefits of cocoa and what are the important next steps in understanding this decadent source of antioxidants?.

引用

页码：1 / 11

页数：11

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