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Research Documents: Antioxidant

  • Tzai-Li, L., Pei-Yun, C. Alterations of immunoendocrine responses during the recoveryperiod after acute prolonged cycling. Eur J Appl Physiol (2007) 101:539–546 DOI 10.1007/s00421-007-0529-1.

  • Lee, K.W. ; Kim, Y.J.; Lee, H.J.; Lee, C.Y. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of agricultural and food chemistry. 2003 Dec. 3, v. 51, no. 25, p. 7292-7295.

  • Verstraeten, S.V.; Hammerstone, J.F.; Keen, C.L.; Fraga, C.G.; Oteiza, P.I . Antioxidant and membrane effects of procyanidin dimers and trimers isolated from peanut and cocoa. J. of agricultural and food chemistry. Vol. 53 (12), p. 5041-5048. 2005.

  • Stark, T.; Justus, H.; Hofmann, T.Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay. J Agricultural Food Chem., vol. 54, p. 2859-2876. 2006.

  • Vinson, J.A.; Proch, J.; Bose, P.; Muchler, S.; Taffera, P.; Shuta, D.; Samman, N.; Agbor, G. Chocolate Is a Powerful ex Vivo and in Vivo Antioxidant, an Antiatherosclerotic Agent in an Animal Model, and a Significant Contributor to Antioxidants in the European and American Diets. Journal of agricultural and food chemistry, vol. 54, p. 8071-8076, 2006.

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