PHARM Search Results

STERCULIACEAE Theobroma cacao  L.

---

ANTIOXIDANT ACTIVITY

1 - 20 of total 175 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. FOOD CHEM 2017 Vol.214(),523-32  $66915 [Full]
    - VASILISA PEDAN,NORBERT FISCHER,KONRAD BERNATH,ET AL.
    - DETERMINATION OF OLIGOMERIC PROANTHOCYANIDINS AND THEIR ANTIOXIDANT CAPACITY FROM DIFFERENT CHOCOLATE MANUFACTURING STAGES USING THE NP-HPLC-ONLINE-DPPH METHODOLOGY.
2. NUTR RES 2017 Vol.39(),69-75  $70265 [Full]
    - JANA RADOSINSKA,MARTINA HORVATHOVA,KAREL FRIMMEL,ET AL.
    - ACUTE DARK CHOCOLATE INGESTION IS BENEFICIAL FOR HEMODYNAMICS VIA ENHANCEMENT OF ERYTHROCYTE DEFORMABILITY IN HEALTHY HUMANS.
3. NUTRITION 2017 Vol.33(),225-33  $71686 [Full]
    - SANGUIGNI VALERIO;MANCO MELANIA;SORGE ROBERTO;ET AL.
    - NATURAL ANTIOXIDANT ICE CREAM ACUTELY REDUCES OXIDATIVE STRESS AND IMPROVES VASCULAR FUNCTION AND PHYSICAL PERFORMANCE IN HEALTHY INDIVIDUALS.
4. FOOD CHEM 2017 Vol.231(),356-64  $71271 [Full]
    - DIMAS RAHADIAN AJI MUHAMMAD,DANAR PRASEPTIANGGA,DAVY VAN DE WALLE,ET AL.
    - INTERACTION BETWEEN NATURAL ANTIOXIDANTS DERIVED FROM CINNAMON AND COCOA IN BINARY AND COMPLEX MIXTURES.
5. FOOD RES INT 2016 Vol.89(),946-57  $68650 [Full]
    - DOROTA ZYELEWICZ,MAGORZATA ZAKLOS-SZYDA,JERZY JUSKIEWICZ,ET AL.
    - COCOA BEAN (THEOBROMA CACAO L.) PHENOLIC EXTRACTS AS PTP1B INHIBITORS, HEPATIC HEPG2 AND PANCREATIC [beta]-TC3 CELL CYTOPROTECTIVE AGENTS AND THEIR INFLUENCE ON OXIDATIVE STRESS IN RATS.
6. FOOD RES INT 2016 Vol.89(),890-900  $69629 [Full]
    - VASILISA PEDAN,NORBERT FISCHER,SASCHA ROHN
    - AN ONLINE NP-HPLC-DPPH METHOD FOR THE DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF CONDENSED POLYPHENOLS IN COCOA.
7. FOOD RES INT 2016 Vol.89(),937-45  $69630 [Full]
    - GRISELDA M. RABADAN-CHAVEZ,ANGEL MILIAR GARCIA,NORMA PANIAGUA CASTRO,ET AL.
    - MODULATING THE EXPRESSION OF GENES ASSOCIATED WITH HEPATIC LIPID METABOLISM, LIPOPEROXIDATION AND INFLAMMATION BY COCOA, COCOA EXTRACT AND COCOA FLAVANOLS RELATED TO HEPATIC STEATOSIS INDUCED BY A HYPERCALORIC DIET.
8. FOOD RES INT 2016 Vol.90(),313-9  $68474 [Full]
    - NDIA NARA BATISTA,DAYANA PEREIRA DE ANDRADE,CINTIA LACERDA RAMOS,ET AL.
    - ANTIOXIDANT CAPACITY OF COCOA BEANS AND CHOCOLATE ASSESSED BY FTIR.
9. J ETHNOPHARMACOL 2016 Vol.193(),643-51  $69009 [Full]
    - RUI ZHOU,FEN LUO,HUI LEI,ET AL.
    - LIUJUNZI TANG, A FAMOUS TRADITIONAL CHINESE MEDICINE, AMELIORATES CIGARETTE SMOKE-INDUCED MOUSE MODEL OF COPD.
10. FOOD CHEM 2016 Vol.202(),254-61  $62765 [Full]
    - YAXI HU,ZHI JIE PAN,WEN LIAO,ET AL.
    - DETERMINATION OF ANTIOXIDANT CAPACITY AND PHENOLIC CONTENT OF CHOCOLATE BY ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORMED-INFRARED SPECTROSCOPY.
11. LWT - FOOD SCI TECHNOL 2016 Vol.66(),252-9  $61260 [Full]
    - MINE GULTEKIN-OZGUVEN,IJLAL BERKTAS,BERAAT OZCELIK
    - INFLUENCE OF PROCESSING CONDITIONS ON PROCYANIDIN PROFILES AND ANTIOXIDANT CAPACITY OF CHOCOLATES: OPTIMIZATION OF DARK CHOCOLATE MANUFACTURING BY RESPONSE SURFACE METHODOLOGY.
12. LWT - FOOD SCI TECHNOL 2016 Vol.72(),559-65  $65427 [Full]
    - MINE GULTEKIN-OZGUVEN,IJLAL BERKTAS,BERAAT OZELIK
    - CHANGE IN STABILITY OF PROCYANIDINS, ANTIOXIDANT CAPACITY AND IN-VITRO BIOACCESSIBILITY DURING PROCESSING OF COCOA POWDER FROM COCOA BEANS.
13. J FOOD COMPOS ANAL 2015 Vol.41(),137-43  $56852 [Full]
    - VANJA TODOROVIC,IVANA RADOJCIC REDOVNIKOVIC,ZORAN TODOROVIC,ET AL.
    - POLYPHENOLS, METHYLXANTHINES, AND ANTIOXIDANT CAPACITY OF CHOCOLATES PRODUCED IN SERBIA.
14. FOOD RES INT 2015 Vol.69(),194-201  $55472 [Full]
    - ISABEL CORDERO-HERRERA,MARIA ANGELES MARTIN,LUIS GOYA,ET AL.
    - COCOA INTAKE AMELIORATES HEPATIC OXIDATIVE STRESS IN YOUNG ZUCKER DIABETIC FATTY RATS.
15. J CHEM PHARM RES 2015 Vol.7(4),1211-4  $67439 [Full]
    - ENELDA, ANDI
    - POLYPHENOL TOTAL CONTENT, IC50 AND ANTIOXIDANT ACTIVITIES OF ETHANOL EXTRACT FROM SOME COCOA (THEOBROMA CACAO) BEANS IN SOUTH SULAWESI INDONESIA.
16. FOOD CHEM 2015 Vol.174(),256-62  $54549 [Full]
    - F. IOANNONE,C.D. DI MATTIA,M. DE GREGORIO,ET AL.
    - FLAVANOLS, PROANTHOCYANIDINS AND ANTIOXIDANT ACTIVITY CHANGES DURING COCOA (THEOBROMA CACAO L.) ROASTING AS AFFECTED BY TEMPERATURE AND TIME OF PROCESSING.
17. FOOD CHEM 2015 Vol.167(),61-70  $52230 [Full]
    - ANA BELSCAK-CVITANOVIC,DRAZENKA KOMES,MARKO DUJMOVIC,ET AL.
    - PHYSICAL, BIOACTIVE AND SENSORY QUALITY PARAMETERS OF REDUCED SUGAR CHOCOLATES FORMULATED WITH NATURAL SWEETENERS AS SUCROSE ALTERNATIVES.
18. BR J NUTR 2014 Vol.111(),122-34  $49223 [Full]
    - BEATRIZ SARRIA,SARA MARTINEZ-LOPEZ,JOSE LUIS SIERRA-CINOS,ET AL.
    - REGULAR CONSUMPTION OF A COCOA PRODUCT IMPROVES THE CARDIOMETABOLIC PROFILE IN HEALTHY AND MODERATELY HYPERCHOLESTEROLAEMIC ADULTS.
19. J FOOD SCI 2014 Vol.79(),C510  $55364 [Full]
    - ZIELINSKI AAF,AVILA S,ITO V,ET AL.
    - THE ASSOCIATION BETWEEN CHROMATICITY, PHENOLICS, CAROTENOIDS, AND IN VITRO ANTIOXIDANT ACTIVITY OF FROZEN FRUIT PULP IN BRAZIL: AN APPLICATION OF CHEMOMETRICS.
20. J FOOD QUAL 2014 Vol.37(1),50-6  $67450 [Full]
    - SUAZO,YADER;DAVIDOV-PARDO,GABRIEL;AROZARENA,INIGO.
    - EFFECT OF FERMENTATION AND ROASTING ON THE PHENOLIC CONCENTRATION AND ANTIOXIDANT ACTIVITY OF COCOA FROM NICARAGUA.