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Factors affecting the absorption, metabolism, and excretion of cocoa flavanols in humans

Cifuentes-Gomez, T., Rodriguez-Mateos, A., Gonzalez-Salvador, I., Alañon, M. E. and Spencer, J. P. E. (2015) Factors affecting the absorption, metabolism, and excretion of cocoa flavanols in humans. Journal of Agricultural and Food Chemistry, 63 (35). pp. 7615-7623. ISSN 1520-5118

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To link to this item DOI: 10.1021/acs.jafc.5b00443

Abstract/Summary

Cocoa is rich in a subclass of flavonoids known as flavanols, the cardiovascular health benefits of which have been extensively reported. The appearance of flavanol metabolites in the systemic circulation after flavanol-rich food consumption is likely to mediate the physiological effects on the vascular system, and these levels are influenced by numerous factors, including food matrix, processing, intake, age, gender, or genetic polymorphisms, among others. This review will focus on our current understanding of factors affecting the absorption, metabolism, and excretion of cocoa flavanols in humans. Second, it will identify gaps in these contributing factors that need to be addressed to conclusively translate our collective knowledge into the context of public health, dietary guidelines, and evidence-based dietary recommendations.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
ID Code:73885
Uncontrolled Keywords:General Chemistry, General Agricultural and Biological Sciences
Publisher:American Chemical Society

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