Skip Nav Destination
Close Modal
Update search
Filter
All
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
All
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
All
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
All
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
All
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
All
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
NARROW
Format
Subjects
Journal
Article Type
Date
Availability
1-2 of 2
Keywords: Cocoa powder
Close
Follow your search
Access your saved searches in your account
Would you like to receive an alert when new items match your search?
Sort by
Journal Articles
Elena Roura, Cristina Andrés-Lacueva, Ramon Estruch, M. Lourdes Mata-Bilbao, Maria Izquierdo-Pulido, Andrew L. Waterhouse, Rosa M. Lamuela-Raventós
Journal:
Annals of Nutrition and Metabolism
Ann Nutr Metab (2008) 51 (6): 493–498.
Published Online: 21 November 2007
... on the absorption of (–)-epicatechin ((–)-Ec) from cocoa powder in healthy humans. Methods: 21 volunteers received three interventions in a randomized crossover design with a 1-week interval (250 ml of whole milk (M-c) (control), 40 g of cocoa powder dissolved in 250 ml of whole milk (CC-M), and 40 g of cocoa...
Journal Articles
Journal:
Annals of Nutrition and Metabolism
Ann Nutr Metab (2007) 51 (3): 204–207.
Published Online: 18 June 2007
...S. Navas-Carretero; B. Sarriá; A.M. Pérez-Granados; S. Schoppen; M. Izquierdo-Pulido; M.P. Vaquero Background: Food iron fortification can be a good strategy to prevent iron deficiency. Iron bioavailability from cocoa powder enriched with ferric pyrophosphate encapsulated in liposomes or ferrous...