Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin,
epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of …

Objective To evaluate the association of chocolate consumption with the risk of developing
cardiometabolic disorders. Design Systematic review and meta-analysis of randomised …

Background: The absorption of cocoa flavanols in the small intestine is limited, and the
majority of the flavanols reach the large intestine where they may be metabolized by …

A growing body of evidence suggests that the consumption of foods rich in polyphenolic
compounds, particularly cocoa, may have cardioprotective effects. No review, however, has …

Cocoa products, which are rich sources of flavonoids, have been shown to reduce blood
pressure and the risk of cardiovascular disease. Dark chocolate contains saturated fat and is …

Context: The Tem tribe in the Central Region of Togo is a population with an extensive
knowledge of medicinal plants. However, little is known about their medical practices …

Cardiovascular disease is the leading determinant of mortality and morbidity in women.
Functional foods are attracting interest as potential regulators of the susceptibility to disease …

The persistence of an active subventricular zone neural stem cell niche in the adult
mammalian forebrain supports its continued role in the production of new neurons and in …

Blood pressure (BP) varies according to many internal and external factors, and behavioral
factors have an important role in diurnal BP variation. BP rises sharply on waking in the …

We investigated the effects of azuki bean (Vigna angularis) seed coats (ABSC), which
contain polyphenols, on the vascular oxidative stress and inflammation associated with …