LEADER 01851nam 22005774a 450 001 9910456181703321 005 20200520144314.0 010 $a1-280-17997-X 010 $a9786610179978 010 $a0-309-50727-8 035 $a(CKB)111069351131882 035 $a(OCoLC)61461222 035 $a(CaPaEBR)ebrary10046881 035 $a(SSID)ssj0000252024 035 $a(PQKBManifestationID)11227752 035 $a(PQKBTitleCode)TC0000252024 035 $a(PQKBWorkID)10176572 035 $a(PQKB)11342893 035 $a(MiAaPQ)EBC3375832 035 $a(Au-PeEL)EBL3375832 035 $a(CaPaEBR)ebr10046881 035 $a(CaONFJC)MIL17997 035 $a(OCoLC)923259142 035 $a(EXLCZ)99111069351131882 100 $a20030414d2003 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aStrategic education research partnership$b[electronic resource] /$fCommittee on a Strategic Education Research Partnership ; M.S. Donovan, A.K. Wigdor, and C.E. Snow, editors 210 $aWashington, D.C. $cNational Academies Press$dc2003 215 $a1 online resource (159 p.) 300 $a"Division of Behavioral and Social Sciences and Education." 311 $a0-309-08879-8 606 $aEducation$xResearch$zUnited States 606 $aSchool improvement programs$zUnited States 608 $aElectronic books. 615 0$aEducation$xResearch 615 0$aSchool improvement programs 676 $a370/.7/2 701 $aDonovan$b Suzanne$0855820 701 $aWigdor$b Alexandra K$0855821 701 $aSnow$b Catherine E$0852235 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910456181703321 996 $aStrategic education research partnership$91910651 997 $aUNINA LEADER 04031nam 2200985z- 450 001 9910557141503321 005 20210501 035 $a(CKB)5400000000040644 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68555 035 $a(oapen)doab68555 035 $a(EXLCZ)995400000000040644 100 $a20202105d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aAntioxidants in Cocoa 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 210 1$aBasel, Switzerland :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2021. 215 $a1 online resource (170 p.) 311 08$a3-0365-0232-7 311 08$a3-0365-0233-5 330 $aThis Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation. 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 606 $aResearch & information: general$2bicssc 610 $a(-)-epicatechin 610 $aantioxidant activity 610 $aantioxidant capacity 610 $aantioxidants 610 $aapoptosis 610 $aborderline hypertensive rats 610 $acatechin 610 $acherry extract 610 $achocolate 610 $acocoa 610 $acocoa by-products 610 $acocoa extract 610 $acocoa polyphenols 610 $aconching 610 $aCriollo cocoa 610 $aenzyme inactivation 610 $aepicatechin 610 $aflavan-3-ol 610 $aflavonoids 610 $afourier transform infrared spectroscopy 610 $aheat treatment 610 $ahuman endothelial cell 610 $ainflammatory markers 610 $airon 610 $aischemia-reperfusion injury 610 $akinetic 610 $aMaillard reaction 610 $amelanoidin 610 $amelanoidins 610 $ametal-chelating ability 610 $amilk chocolate 610 $amilk powder 610 $an/a 610 $anitric oxide 610 $aNrf2 610 $aopen field 610 $aoxidative stress 610 $apolyphenol oxidase 610 $apolyphenols 610 $aPPAR-? 610 $aprocyanidin 610 $aprotein 610 $aredox balance 610 $aroasting 610 $asolid-liquid kinetic extraction 610 $atheobroma cacao L. 610 $atotal phenolic compounds 610 $atotal phenolic content 610 $a?-glucosidase 615 7$aBiology, life sciences 615 7$aFood & society 615 7$aResearch & information: general 702 $aOracz$b Joanna 702 $aZ?yz?elewicz$b Dorota 906 $aBOOK 912 $a9910557141503321 996 $aAntioxidants in Cocoa$93034924 997 $aUNINA