Chocolate: Food as medicine/medicine as food

Carl L Keen

Research output: Contribution to journalArticle

55 Citations (Scopus)

Abstract

Cocoa and chocolate products have been delicacies for hundreds of years. Only recently have they been recognized as significant sources of phytochemicals with healthful effects. These foods are among the most concentrated sources of the procyanidin flavonoids, catechin and epicatechin. Recent studies have shown that these polyphenols are absorbed from the intestine of animals and humans with epicatechin absorbed much more than catechin. These flavonoids have potent antioxidant and antiplatelet activities following consumption of cocoa or chocolate.

Original languageEnglish (US)
JournalJournal of the American College of Nutrition
Volume20
Issue number5 SUPPL.
StatePublished - 2001

Fingerprint

Catechin
chocolate
epicatechin
catechin
medicine
flavonoids
Medicine
Food
Flavonoids
phytopharmaceuticals
polyphenols
intestines
antioxidants
Phytochemicals
Polyphenols
Intestines
animals
Antioxidants
Chocolate

Keywords

  • Antioxidants
  • Cardiovascular disease
  • Chocolate
  • Epicatechin
  • Flavonoids
  • Procyanidins

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

Cite this

Chocolate : Food as medicine/medicine as food. / Keen, Carl L.

In: Journal of the American College of Nutrition, Vol. 20, No. 5 SUPPL., 2001.

Research output: Contribution to journalArticle

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