This paper reviews recent human studies on the bioavailability of dietary flavonoids and
related compounds, including chlorogenic acids and ellagitannins, in which the identification …

This paper reviews pioneering human studies, their limitations and recent investigations on
the absorption, metabolism, distribution and excretion (aka bioavailability) of (–)-epicatechin …

In this review, the set-up and data interpretation of experimental designs (screening,
response surface, and mixture designs) are discussed. Advanced set-ups considered are …

Cocoa beans are rich source of polyphenols, contributing about 10% of the dry weight of the
whole bean and its derivative chocolate, particularly dark chocolate, is considered one of the …

In recent years, increasing knowledge of the positive health effects of food polyphenols has
prompted the need to develop new separation techniques for their extraction, fractionation …

It has been over 10 years since the first mention in a medical journal about cocoa and
chocolate as potential sources of antioxidants for health. During this time, cocoa has been …

Cocoa and cocoa products have received much attention due to their significant polyphenol
contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates …

Low molecular weight flavan-3-ols are thought to be responsible, in part, for the
cardiovascular benefits associated with cocoa powder and dark chocolate. The levels of …

The aims of the current work were to study the influence of geographical areas on
polyphenol and methylxanthine contents and the antioxidant activity in cocoa beans from …

Green tea containing 634 μmol of flavan‐3‐ols was ingested by human subjects with an
ileostomy. Ileal fluid, plasma, and urine collected 0–24 h after ingestion were analysed by …