Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Catherine Kwik-Uribe"'
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Cocoa flavanols and procyanidins (CFs), natural dietary bioactives, have been studied extensively over the past two decades for their potential health benefits. Research on their safety and efficacy is critically dependent upon on the abilit
Externí odkaz:
https://doaj.org/article/927eb22b06ed498faf035d5781e6ffa4
Autor:
Elizabeth J. Simpson, Buddhike Mendis, Mandy Dunlop, Hagen Schroeter, Catherine Kwik-Uribe, Ian A. Macdonald
Publikováno v:
Nutrients, Vol 15, Iss 3, p 565 (2023)
There is interest in the impact that dietary interventions can have on preventing the transition from insulin resistance to type 2 diabetes, including a suggestion that the bioactive components of cocoa may enhance fasting insulin sensitivity. Howeve
Externí odkaz:
https://doaj.org/article/665e7603bcca4bfba254d601abe7f5ff
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Scientific Reports
Scientific Reports
Cocoa flavanols and procyanidins (CFs),natural dietary bioactives, have been extensively studied over the past two decades. Human research on the safety and efficacy of CFs is critically dependent upon on the ability to reliably characeterize the res
Publikováno v:
Food & Function. 12:3433-3442
Cocoa flavanols (CF) are a group of dietary bioactives that have been studied for their potential health benefits for over two decades. In this time, multiple methods for CF testing have evolved, introducing the potential for differences in reported
Autor:
Gregory Hewitt, Brian R May, Ugo Bussy, Yusuf Olanrewaju, Nicholas Anderson, Catherine Kwik-Uribe, Javier I. Ottaviani
Publikováno v:
Journal of AOAC International
Background Flavanols and procyanidins are complex bioactives found in many foods such as cocoa. As their consumption is associated with health benefits, cocoa flavanols and procyanidins are receiving increasing attention from consumers, industry, res
Publikováno v:
Journal of AOAC International. 105(4)
Background Cocoa flavanols and procyanidins (CF) are flavonoids whose consumption is associated with health benefits, resulting in increasing attention from consumers, industry, researchers, and regulators. Methods that can provide appropriate charac
Autor:
Ugo Bussy, Yusuf Olanrewaju, Brian R May, Javier I. Ottaviani, Catherine Kwik-Uribe, Gregory Hewitt, Nicholas Anderson, Alan Crozier
Publikováno v:
Foodfunction. 11(1)
Flavanols and procyanidins are plant-derived bioactives that are receiving increasing attention because of their potential health benefits. Analytical tools that can accurately identify and reproducibly quantify these bioactives are critical to resea
Autor:
Catherine Kwik-Uribe, Mario G. Ferruzzi, Johanna T. Dwyer, P. Courtney Gaine, John W. Erdman, Douglas A. Balentine, James M. Harnly
Publikováno v:
The American Journal of Clinical Nutrition. 101:1113-1125
Numerous observational and intervention-based human studies support the notion of a beneficial role for dietary flavonoids in human health. Despite these studies, it is not yet possible to make dietary recommendations with regard to the types and amo
Autor:
John W. Erdman, Kathleen C. Ellwood, Douglas A. Balentine, Johanna T. Dwyer, Catherine Kwik-Uribe, P. Courtney Gaine
Publikováno v:
Advances in Nutrition. 5:693-701
Bioactive food components have shown potential health benefits for more than a decade. Currently there are no recommended levels of intake [i.e., Dietary Reference Intakes (DRIs)] as there are for nutrients and fiber. DRIs for essential nutrients wer
Publikováno v:
Journal of AOAC INTERNATIONAL. 97:1393-1396
Single-laboratory validation data were reviewed by the Expert Review Panel (ERP) of the Stakeholder Panel on Strategic Food Analytical Methods at the AOAC Mid-Year Meeting, March 12–14, 2013, in Rockville, MD. The ERP determined that the data prese