Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties

@article{BelakCvitanovi2012InnovativeFO,
  title={Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties},
  author={Ana Bel{\vs}{\vc}ak-Cvitanovi{\'c} and Dra{\vz}enka Komes and Maja Benkovi{\'c} and Sven Karlovi{\'c} and Ivan He{\'c}imovi{\'c} and Damir Je{\vz}ek and Ingrid Bauman},
  journal={Food Research International},
  year={2012},
  volume={48},
  pages={820-830}
}
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TLDR
The results obtained confirmed the biological activity of red raspberry leaf polyphenols and showed that this traditional plant can supplement the daily intake of valuable natural antioxidants, which exhibit beneficial health effects.
Phenolic compounds present in medicinal mushroom extracts generate reactive oxygen species in human cells in vitro
TLDR
Competitive inhibition of ROS generation by laminarin was not observed for any of the polysaccharide extracts, suggesting that polyphenol/glucan complexes isolated from higher Basidiomycetes mushrooms are able to generate ROS without binding to a dectin receptor.
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TLDR
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TLDR
Results suggested that differences in cocoa bean blends and processing, with the possible exception of Dutching, are minor factors in determining the level of antioxidants in commercially available cocoa-containing products in the United States.
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Phenolic compounds, which are present in the epidermis zone, parenchyma zone, core zone, and seeds of fruit (Malus domestica var. Kermerrien), were extracted from freeze-dried material by three
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