Influence of cocoa flavanols and procyanidins on free radical-induced human erythrocyte hemolysis.
Quick navigation
Link to full study
http://www.ncbi.nlm.nih.gov/pubmed/15712596
Conclusion of this study
The duration of the lag time, which reflects the capacity of cells to buffer free radicals, was increased. Consistent with the above, the purified flavonoids, epicatechin, catechin, Dimer B2 and the metabolite 3'-O-methyl epicatechin, exhibited dose-dependent protection against AAPH-induced erythrocyte hemolysis at concentrations ranging from 2.5 to 20 microM. Erythrocytes from subjects consuming flavonoid-rich cocoa show reduced susceptibility to free radical-induced hemolysis (p < 0.05).
Supplements analyzed in this study
|
Health conditions analyzed in this study
No health conditions information for this study.Functions related to this study
|
||
|
Body systems related to this study
Overall Systems |