Open AccessCocoa inhibits platelet activation and function,
Author(s) -
Dietrich Rein,
Teresa Paglieroni,
Ted Wun,
Debra A. Pearson,
Harold H. Schmitz,
Robert C. Gosselin,
Carl L. Keen
Publication year - 2000
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.1093/ajcn/72.1.30
Subject(s) - platelet , hemostasis , platelet activation , chemistry , caffeine , adenosine diphosphate , endocrinology , medicine , biochemistry , pharmacology , food science , platelet aggregation
Epidemiologic studies have shown inverse associations between dietary polyphenols and mortality from coronary heart disease. However, the basis for this protective association is uncertain. Food polyphenols reportedly have antioxidant properties and decrease platelet function in vitro.
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