Antioxidant Effects of Polyphenols in Chocolate on Low-Density Lipoprotein both In Vitro and Ex Vivo.

HIRANO R; OSAKABE N; IWAMOTO T; MATSUMOTO A; NATSUME M; TAKIZAWA T; IGARASHI O; ITAKURA H; KONDO K

Art

J-GLOBAL ID：200902120433157963 Reference number：00A0935608

Antioxidant Effects of Polyphenols in Chocolate on Low-Density Lipoprotein both In Vitro and Ex Vivo.

チョコレートに含まれるポリフェノールのin vitroおよびex vivo両方における低密度リポ蛋白質に対する抗酸化作用

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Material：
Volume： 46 Issue： 4 Page： 199-204 Publication year： Aug. 2000
JST Material Number： F0733A ISSN： 0301-4800 CODEN： JNSVA5 Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： ENGLISH (EN)

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Confectionery , Animal metabolism and nutrition in general

Reference (27)：

STEINBERG, D. Beyond cholesterol; Modifications of low-density lipoprotein that increase its atherogenisity. N Engl J Med. 1989, 320, 915-924
FRANKEL, EN. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoprotein. J Agric Food Chem. 1995, 43, 890-894
DE WHALLEY, CV. Flavonoids inhibit the oxidative modification of low density lipoproteins. Biochem Pharmacol. 1990, 39, 1743-1749
NEGRE-SALVAGYRE, A. Quercetin prevents the cytotoxicity of oxidized low-density lipoproteins by macrophages. Free Radic Biol Med. 1992, 12, 101-106
HERTOG, MGL. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet. 1993, 342, 1007-1011

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