Cargando…

Using digital health technology to evaluate the impact of chocolate on blood pressure: Results from the COCOA-BP study

BACKGROUND: High blood pressure (BP) is a major risk factor for cardiovascular disease (CVD). Consumption of dark chocolate, which is high in flavonoids that may reduce CVD risk, is an attractive intervention to reduce to BP. Additionally, the use of mobile health (mHealth) technologies (eg, telehea...

Descripción completa

Detalles Bibliográficos
Autores principales:	Christen, Thomas, Nagale, Sandra, Reinitz, Steve, Narayanan, Shruthi, Roy, Kristine, Allocco, Dominic J., Osattin, Alison
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Clinical
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8890357/ https://www.ncbi.nlm.nih.gov/pubmed/35265879 http://dx.doi.org/10.1016/j.cvdhj.2020.08.002

Ejemplares similares

Cocoas and Chocolates
Publicado: (1894)

Cocoa and Chocolate
Publicado: (1887)

Fry's Cocoas and Chocolates
Publicado: (1894)

Cocoa and chocolate processing, 1972.
por: Wieland, Henry
Publicado: (1972)

Sources of Lead in Cocoa and Chocolate
por: Manton, William I.
Publicado: (2006)

Cocoa, Chocolate, and Human Health
por: Zimmermann, Benno F., et al.
Publicado: (2020)

Lead in Cocoa and Chocolate: Rankin and Flegal Respond
por: Rankin, Charley W., et al.
Publicado: (2006)

Ochratoxin A in cocoa and chocolate sampled in Canada
por: Turcotte, A.-M., et al.
Publicado: (2011)

Effect of Cocoa Roasting on Chocolate Polyphenols Evolution
por: La Mantia, Alessandro, et al.
Publicado: (2023)

High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension
por: Rostami, Ali, et al.
Publicado: (2015)

Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate
por: Harwood, Meriel L., et al.
Publicado: (2013)

Diet in Disease: VI.—Restoratives: Coffee, Cocoa. Chocolate
por: Hart, Ernest
Publicado: (1892)

The Health Effects of Chocolate and Cocoa: A Systematic Review
por: Tan, Terence Yew Chin, et al.
Publicado: (2021)

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition
por: Barišić, Veronika, et al.
Publicado: (2020)

The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 technology
por: Etaware, Peter Mudiaga
Publicado: (2021)

From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo
por: Di Mattia, Carla D., et al.
Publicado: (2017)

Cocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications
por: Magrone, Thea, et al.
Publicado: (2017)

Tempering of cocoa butter and chocolate using minor lipidic components
por: Chen, Jay, et al.
Publicado: (2021)

Chocolate and Cocoa-Derived Biomolecules for Brain Cognition during Ageing
por: Zeli, Corinna, et al.
Publicado: (2022)

An industry consensus study on an HPLC fluorescence method for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products
por: Shumow, Laura, et al.
Publicado: (2011)

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
por: Grassia, M., et al.
Publicado: (2021)

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
por: Alvarez, María Dolores, et al.
Publicado: (2021)

From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action
por: Goya, Luis, et al.
Publicado: (2022)

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin
por: Quek, Rina Yu Chin, et al.
Publicado: (2020)

Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review
por: Halib, Hasmiza, et al.
Publicado: (2020)

Cocoa-Rich Chocolate and Quality of Life in Postmenopausal Women: A Randomized Clinical Trial
por: Garcia-Yu, Irene A., et al.
Publicado: (2020)

The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
por: Ponka, Roger, et al.
Publicado: (2020)

The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
por: Ponka, Roger, et al.
Publicado: (2020)

Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis
por: Amoah, Isaac, et al.
Publicado: (2022)

Second International Congress on Chocolate and Cocoa in Medicine Held in Barcelona, Spain, 25–26th September 2015
por: Castell, Margarida, et al.
Publicado: (2015)

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof
por: Van de Voorde, Dario, et al.
Publicado: (2023)

High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome
por: Sathyapalan, Thozhukat, et al.
Publicado: (2010)

Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
por: Magalhães da Veiga Moreira, Igor, et al.
Publicado: (2017)

Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
por: Hurst, William J., et al.
Publicado: (2009)

Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans
por: Fayeulle, Noémie, et al.
Publicado: (2020)

Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder
por: González-Barrio, Rocío, et al.
Publicado: (2020)

Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
por: Ewens, H., et al.
Publicado: (2021)

Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets
por: Iacumin, Lucilla, et al.
Publicado: (2022)

Effects of Cocoa-Rich Chocolate on Blood Pressure, Cardiovascular Risk Factors, and Arterial Stiffness in Postmenopausal Women: A Randomized Clinical Trial
por: Garcia-Yu, Irene A., et al.
Publicado: (2020)

Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration
por: Samaras, Georgios, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_0n4emt6vjvof7qa7i7kmammlod