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Orenda International
1900 W Broadway Rd
Tempe, AZ 85282
Phone 480.889.1001
Toll Free 866.673.1333
Fax 480.889.1002
Email
cs@orendainternational.com
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Cacao
Gu, L., House, S.E., Wu, X., Ou, B., & Prior, R.L. (2006). Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.Journal of Agricultural and Food Chemistry, 54.11, 4057-4061.
Wan, Y., Vinson, J.A., Etherton, T.D., Proch, J., Lazarus, S.A., & Kris-Etherton, P.M. (2001). Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans. American Journal of Clinical Nutrition, 74.5, 596-602.
Engler, M.B., Engler, M.M., Chen, C.Y., Malloy, M.J., Browne, A., Chiu, E.Y., Kwak, H.K., Milbury, P., Paul, S.M., Blumberg, J., & Mietus-Snyder, M.L. (2004). Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. Journal of the American College of Nutrition, 23.3, 197-204.
Hamed, M.S., Gambert, S., Bliden, K.P., Bailon, O., Anand, S., Antonino, M.J., Hamed, F., Tantry, U.S., & Gurbel, P.A. (2008). Dark Chocolate Effect on Platelet Activity, C-Reactive Protein and Lipid Profile: A Pilot Study. Southern Medical Journal, Nov. 11, 2008 epublication.
Grassi, D., Desideri, G., Necozione, S., Lippi, C., Casale, R., Properzi, G., Blumberg, J.B., & Ferri, C. (2008). Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate. Journal of Nutrition, 138.9, 1671-1676.
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