About: Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans

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About: Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans Goto Sponge NotDistinct Permalink

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scientific article published on 11 December 2019

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rdf:type	Item
description	wetenschappelijk artikel (nl) im Dezember 2019 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu n'avientu de 2019 (ast) 2019 թվականի դեկտեմբերի 11-ին հրատարակված գիտական հոդված (hy) scientific article published on 11 December 2019 (en) наукова стаття, опублікована 11 грудня 2019 (uk)
publication date	wds:Q91965615-098FB967-C351-46B3-B8FD-208547A78075
publication date	2019-12-11 00:00:00Z (xsd:dateTime)
cites work	wds:Q91965615-00A1171A-0CCD-4962-9638-B8C774AE40A8 wds:Q91965615-045CE72D-E8D5-4805-BC52-7C91BA776F66 wds:Q91965615-06B1876F-4D43-4A6A-A24E-107968327E66 wds:Q91965615-1DC04F93-8801-4BD8-9A1A-4380FBABEE40 wds:Q91965615-27A68B15-7117-4B25-BAF4-46B8637C5ED7 wds:Q91965615-2E49F81D-828A-4CB2-AC11-36ACC7D308AB wds:Q91965615-38D61229-89F6-4EEC-B82A-571A19062430 wds:Q91965615-3A9AD836-2304-4C11-ADD4-07C69446DF01 wds:Q91965615-4685D88B-4223-4B95-82A5-CBA99296B05D wds:Q91965615-4C8AADD7-EF15-45DF-8D02-19FA189EF3D7 wds:Q91965615-4FAF9BCA-0374-4E9D-B2A9-93FECF4766CF wds:Q91965615-59595911-B003-44D5-B9CD-E21F33B66A85 wds:Q91965615-5B2B2393-F3C9-46E6-A860-D48B32C9C43B wds:Q91965615-5D37284E-A26C-4E27-8AF3-413F71CDD55F wds:Q91965615-5DE1A633-5CFF-4EC8-BC2C-CEB358A966FE wds:Q91965615-5F8A248B-A42C-4B1C-A5E6-97CDC78EF29C wds:Q91965615-68592F82-4B61-4FAD-B447-929C467F8133 wds:Q91965615-6ABDD865-2114-4381-A801-EB04F245B777 wds:Q91965615-73584F56-FC28-4D61-9BAA-DF4C1617A6C7 wds:Q91965615-74B90C3B-4B9B-4F80-A164-27C24B7EC8C0 wds:Q91965615-82886DFB-3941-416D-BFA6-17239F36DD9B wds:Q91965615-A6188C53-E6EE-4F26-A136-A6DE57FA6B22 wds:Q91965615-AD78CD42-7918-4054-9B8C-7D693C4CCD8E wds:Q91965615-AF849A22-8EBC-4BA0-A81A-2D937A4A881A wds:Q91965615-B2F157AA-21B3-4652-BABD-6073A016D83D wds:Q91965615-BA4EA0D8-219E-4E44-941C-B7366B3EAF83 wds:Q91965615-D2CEE93E-0D92-43EC-B440-984A20011282 wds:Q91965615-DA306EBA-B20E-4EC4-A7F8-181AD135F208 wds:Q91965615-DB1078DD-8EB5-4462-9F5A-1488CD6E63E5 wds:Q91965615-DEF3A18B-315C-4AFA-A599-2544373A2E41 wds:Q91965615-E158028A-69C1-4B80-A2AD-EB04E7584B20 wds:Q91965615-E37BB515-62A0-4A08-BD3E-B9E07187D5FB wds:Q91965615-EA51AFA9-2297-4EDA-ABBB-7D452694C813 wds:Q91965615-EB3BB803-83DB-4B14-A3D6-472F6C087C5E
cites work	Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects Acarbose : An Update of its Pharmacology and Therapeutic Use in Diabetes Mellitus The effect of lactic acid bacteria on cocoa bean fermentation Different polyphenolic components of soft fruits inhibit alpha-amylase and alpha-glucosidase. Cocoa and health: a decade of research Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana The microbial ecology of cocoa bean fermentations in Indonesia Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana The microbiology of cocoa fermentation and its role in chocolate quality The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients. Bioavailability of dietary flavonoids and phenolic compounds. Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting Comparative biokinetics and metabolism of pure monomeric, dimeric, and polymeric flavan-3-ols: a randomized cross-over study in humans Cocoa polyphenols and their potential benefits for human health. Inhibition of key digestive enzymes by cocoa extracts and procyanidins Bioavailability of procyanidin dimers and trimers and matrix food effects in in vitro and in vivo models Intake of dietary procyanidins does not contribute to the pool of circulating flavanols in humans. Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feeding. Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing Cocoa fermentations conducted with a defined microbial cocktail inoculum Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy. The mechanism of interactions between flavan-3-ols against a-glucosidase and their in vivo antihyperglycemic effects Procyanidins are not bioavailable in rats fed a single meal containing a grapeseed extract or the procyanidin dimer B3. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans. Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing histories. Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa The Effects of Different Degrees of Procyanidin Polymerization on the Nutrient Absorption and Digestive Enzyme Activity in Mice Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers Effect of fermentation and drying on cocoa polyphenols Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa Development of a rapid ultra performance hydrophilic interaction liquid chromatography tandem mass spectrometry method for procyanidins with enhanced ionization efficiency
author name string	wds:Q91965615-06D5CDBC-6A45-42E2-81C2-CBC5CEB70078 wds:Q91965615-3477D597-3DB9-4646-BC54-D6678E2E4B3B wds:Q91965615-6CEC5D53-57EF-4678-AD72-5777A5B83E11 wds:Q91965615-8C167A69-7F14-48BB-A59C-67059E1F4F66 wds:Q91965615-F041EB04-637F-4A83-A54F-4714D9C80DD3
author name string	Andrew H Lee Laura E Griffin Kathryn C Racine Lauren A Essenmacher Brian D Wiersema
rdfs:label	Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans (en) Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans (nl)
skos:prefLabel	Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans (en) Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans (nl)
name	Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans (en) Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans (nl)
author	wds:Q91965615-58BE0041-8E01-4FF7-9935-44E123328FFA wds:Q91965615-72096FBD-F784-40EF-96FD-4049639B46D9 wds:Q91965615-83915518-F837-452C-8815-D61F0B41893A wds:Q91965615-F6310B11-12E5-4A7E-966B-099AC4708907
author	Helene Hopfer Andrew P Neilson Amanda C Stewart

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