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Research Papers

  • Cooper KA et al. Cocoa and health: a decade of research. Br J Nutr 2008; 99(1): 1-11.
  • Cooper KA et al. Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate. J Agric Food Chem 2008; 56(1): 260-65.
  • Cooper KA et al. Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate. J Agric Food Chem 2007; 55(8): 2841-47.
  • de Graaf J et al. Consumption of tall oil-derived phytosterols in a chocolate matrix significantly decreases plasma total and low-density lipoprotein-cholesterol levels. Br J Nutr 2002; 88(1): 479-88.
  • Ding EL et al. Chocolate & prevention of cardiovascular disease: a systematic review. Nutr Metab 2006; 3(2): 1-12.
  • Flammer AJ et al. Dark chocolate improves coronary vasomotion and reduces platelet reactivity. Circulation 2007; 116(21): 2376-82.
  • Grassi D et al. Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives. Hypertension 2005; 46(2): 398-405.
  • Hermann F et al. Dark chocolate improves endothelial and platelet function. Heart 2006; 92(1): 119-20.
  • Hollenberg NK and Fisher NDL. Is it the dark in dark chocolate? Circulation 2007; 116(21): 2360-62.
  • Knekt P et al. Flavonoid intake and risk of chronic diseases. Am J Clin Nutr 2002; 76(3): 560-68.
  • Mursu J et al. Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Rad Biol Med 2004; 37(9): 1351-59.
  • Perkel JM. A molecular picture of chocoholics. J Proteome Res 2007; 6(11): 4105.
  • Rezzi S et al. Human metabolic phenotypes link directly to specific dietary preferences in healthy individuals. J Proteome Res 2007; 6(11): 4469-77.
  • Serafini M et al. Plasma antioxidants from chocolate. Nature 2003; 424(1): 1013.
  • Taubert D et al. Chocolate and blood pressure in elderly individuals with isolated systolic hypertension. JAMA 2003; 290(8): 1029-30.
  • Taubert D et al. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial. JAMA 2007; 298(1): 49-60.
  • Vinson JA et al. Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate. J Agric Food Chem 1999; 47(12): 4821-24.
  • Vinson JA et al. 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. J Agric Food Chem 2006; 54(21): 8071-76.
  • Vlachopoulos C et al. Effect of dark chocolate on arterial function in healthy individuals. Am J Hypertens 2005; 18(6): 785-91.
  • Wan Y et al. Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans. Am J Clin Nutr 2001; 74(5): 596-602.

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